Aloo Matar Gajar
A home-style recipe for Aloo Matar Gajar. Serves 4, ready in about 35 minutes.
Ingredients
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 2 potatoes (about 300 g), peeled and cubed
- 2 carrots, peeled and cubed
- 1 cup peas (matar), fresh or frozen
- ½ tsp garam masala
- A handful of fresh coriander, to finish
Missing something?
- No potato? Use sweet potato or turnip (shaljam).
- No peas? Use diced carrot or green beans.
- No carrot? Use extra cabbage or capsicum.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the oil and add the cumin. When it sizzles, add the onion and fry for 5 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–7 minutes into a thick masala.
- Add the potatoes, carrots and fresh peas with ½ cup water. Cover and cook on low heat for 15 minutes, until soft. If you use frozen peas, add them for the last 5 minutes.
- Uncover to dry off any extra water, then add the garam masala and coriander.