I looove Indian food so much. It’s one of the most versatile, multi-faceted, and complex cuisines of the world. This potato and pea curry, originally called Aloo Matar, is a great example of the vastness of flavor Indian food has to offer.
Originally from the Punjabi region of Indian, this potato and pea curry is comprised of really healthy ingredients like turmeric, cumin, tomatoes, garlic, and ginger. A lot of people are not aware of the amazing healing properties that spices have to offer. Spices like turmeric, or curcumin (the yellow pigment in turmeric), help prevent diseases like Alzheimers and a variety of cancers. Curcumin also helps with respiratory illneses, like asthma (which I have), in that it act’s as an anti-inflammatory agent. If I’m feeling asthmatic due to cold weather or allergies, I often mix 1 teaspoon of turmeric with hot water.
Like a large portion of Indian dishes, you always start the process by tempering (tadka). Tempering is basically the process of heating the spices with oil in order to extract the full flavor. Your whole kitchen (and maybe even other parts of your home) will start smelling like cumin and garlic, but have no fear, this potato and pea curry is totally worth it! If the scent is too much and you have a door in your kitchen, go ahead and close it and turn on your ventilation.
Once you add the remaining ingredients this potato and pea curry it may come up a little dryer than a regular curry, that’s because I chose to go with the dry version of aloo matar. If you prefer to have it a little creamier than bump up the recipe to 2 additional tomatoes and 1 cup of water.
Try this potato and pea curry recipe for lunch or dinner today and tag #the20minutekitchen on Instagram!
Vegan Indian Potato & Pea Curry
- 10 small potatoes, diced the smaller they're diced, the faster they will cook
- 1 1/2 cup water
- 1 cup frozen peas (thawed)
- 1 large red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 medium tomatoes, diced
- 1 red chili, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tbsp lime juice
- 2 tbsp extra virgin olive oil
- fresh coriander
- sea salt & pepper to taste
In a saucepan on high heat, temper the onions, red pepper, and garlic with olive oil.
Add the turmeric, cumin, and garam masala.
Add the tomatoes and saute for 1 minute or until soft.
Add the diced potatoes, water, and peas and cook until ready (about 12 minutes).
Top with lime juice, cilantro, sea salt and pepper and serve with basmati rice or naan.