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This North Indian dish is finger-licking good! This vegan recipe is prepared with the most basic ingredients - peas and potatoes that are cooked in a creamy tomato gravy. The starchy potatoes soak up the flavors of the creamy curry, and the peas give the dish a refreshing bite. This dish is often made during the winter months when fresh peas are in season. If I am ever at a loss for what to cook for dinner, I end up making Aloo Mutter. Potatoes and peas are always on hand. Am I right? It’s my go-to dish when I don’t have a lot of other veggies on hand or I am feeling lazy and don’t want to cook an elaborate meal. This Aloo Matar recipe comes together very quickly. If you have just started cooking Indian cuisine, you can definitely make this simple recipe. It’s a basic Indian curry that is loved by all. Potatoes and green peas make a delicious combo when cooked with Indian spices. Check out my Matar Nimona recipe for another simple meal made with potatoes and green peas! It’s really good. Green Peas - Frozen green peas work perfectly in this Aloo Mutter recipe. If you are using fresh green peas, you will need to cook them a bit longer. Other Veggies - Onions, ripe tomatoes, ginger, garlic, and green chillies are some basic ingredients that give this recipe a depth of flavor. Spices - Cumin seeds, turmeric powder, coriander powder, cumin powder, chilly powder, and garam masala are the spices you will need. Herbs and Other Ingredients - Fresh cilantro, and dried Kasuri methi are the two fresh herbs that add a little something extra and really make this recipe pop!
Bread for Dipping: Serve it with any Indian bread like roti, chapati, naan, bhakhri, paratha, or water rolls. Rice and More: This restaurant-style Aloo Mutter can also be served with white or brown rice, cauliflower rice, or alternate grains like quinoa, or even couscous. Side Dishes: On weeknights, you can pair it with a glass of Chaas and cucumber salad or tomato salad. On special occasions, serve it with Jeera Rice or Sweet Potato Masala Puri. This makes for a great meal on a weeknight or for family gatherings on weekends. You can also pack this vegan aloo curry in lunch boxes. Chop the Potatoes in Advance: Transfer them to a bowl of water and keep them in the fridge until you’re ready to cook. The water prevents them from turning black. Be sure to Shallow Fry the Potatoes: Shallow frying or deep frying the potatoes prior gives the aloo mutter a totally different flavor profile. So skip this step only if you are pressed for time. Time Saver: Use store-bought tomato puree instead of making it at home. I like this brand for Indian curries. Achieve A Deep Orange Color: To get that deep red/orange color, add a teaspoon of Kashmiri red chilly powder. It will give the curry the color without increasing the spice. For a Restaurant Style Finish: Add some cashew cream or vegan cream on top. You can also add coconut milk or almond powder. It gives it a totally different flavor.
