Aloo Mattar Recipe

Prep the potatoes

Peel and cut potatoes into roughly 2 cm (3/4 in) cubes. Place cubes in a pot, cover with cold water, add a pinch of salt, bring to a gentle boil and simmer 6–8 minutes until just tender but not falling apart. Drain and set aside. (Alternatively, you can par-cook in a microwave for 5–7 minutes on high covered.)

If using frozen peas, rinse under warm water to defrost slightly and drain. If using fresh peas, shell them and rinse.

Peel and finely chop the onion. Chop the tomatoes (or measure tomato puree). Mince the garlic and ginger. Slit the green chili lengthwise if using. Chop cilantro and set aside for garnish.

Start the tempering and sauté

Heat a heavy-bottomed skillet or pan over medium heat. Add the oil (or ghee). When hot, add the cumin seeds and let them sizzle for 15–20 seconds until fragrant.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, for 6–8 minutes until the onion is soft and starts to turn golden brown. This develops the base flavor.

Add the minced garlic, minced ginger and slit green chili. Sauté for 1 minute until raw aroma dissipates.

Add the chopped tomatoes (or tomato puree). Cook, stirring and breaking down the tomatoes, until they become soft and the oil begins to separate from the masala, about 6–8 minutes. If tomatoes are very dry, add 1–2 tbsp water to prevent sticking.

Stir in turmeric, ground coriander, ground cumin and red chili powder. Cook the spices with the tomato-onion mixture for 1–2 minutes to toast the spices and remove any raw taste.

Add salt and sugar (if using) and taste briefly — spices should be pronounced but balanced.

Combine potatoes and peas, simmer to finish

Add the par-cooked potatoes and the peas to the pan, tossing gently to coat them in the spice-tomato mixture.

Pour in about 400 ml of water (adjust to desired consistency — less for thicker gravy, more for a looser sauce). Stir, bring to a gentle boil, then reduce heat to low and simmer uncovered for 8–12 minutes, stirring occasionally, until potatoes are fully tender and the flavors meld. If using frozen peas, they will cook through in this time.

If the curry thickens too much before the potatoes are cooked, add up to 50–100 ml extra water and simmer a few minutes more. Adjust salt and spice level to taste.

Sprinkle garam masala over the curry and stir through. Turn off the heat and stir in the chopped cilantro and lemon juice (if using) to brighten the flavors.

Cook the rice (stovetop absorption method)

Rinse the basmati rice under cold water until water runs clear to remove excess starch. Combine 1.5 cups rinsed rice and 3 cups water in a medium pot with a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Serve the hot Aloo Mattar over or alongside the steamed basmati rice. Garnish with extra cilantro if desired. Offer lemon wedges on the side.