Spiced Indian Potatoes with Green Peas (Aloo Mattar)
30 minutes
1064 reads
About Spiced Indian Potatoes with Green Peas (Aloo Mattar)
Craving a burst of Indian flavor? Aloo Mattar, a vibrant dish of tender potatoes and sweet green peas, is your answer. Aromatic roasted cumin, a touch of asafoetida, and nutty jakhia seeds create a symphony of taste.This simple yet satisfying recipe is perfect for a quick breakfast, a leisurely brunch, or a light and flavorful snack. Discover the delicious versatility of the humble potato in this easy-to-make dish.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Spices and Flavorings
- 1 tsp Cumin Seeds roasted
- 1/8 tsp Asafoetida hing
- 1/2 tsp Jakhia seeds
- 1 1/2 tsp Salt or to taste
- 2 tbsp Coriander chopped, fresh
- 1-2 Chilies chopped, green
Green Sauce
- 1/4 cup Cream sour
- 1 tsp Lemon Juice
- 1/2 tsp Chili Powder red
Other
- 2 tsp Oil
Instructions
- Peel the parboiled potatoes and cut them into bite-sized pieces. This ensures even cooking and allows the potatoes to absorb the flavors of the spices.
- Heat the oil in a frying pan over medium heat. Add the jakhia seeds and asafoetida. Once they sizzle, add the potatoes and green peas.
- Season with salt and roasted cumin powder. Mix well to coat the potatoes and peas evenly with the spices.
- Add the lemon juice. Sauté for another minute to allow the lemon juice to brighten the flavors. Then, stir in the chopped green chilies and fresh cilantro.
- Serve hot with a dollop of sour cream and your favorite green sauce for a refreshing contrast.
Recipe Notes
Good To Know
- For an extra layer of flavor and texture, toss the boiled potatoes in a little oil and pan-fry them until lightly golden and crisp before adding the spices and peas.
- If jakhia seeds are unavailable, substitute with mustard seeds or nigella seeds for a similar nutty, earthy crunch, but add them to the hot oil at the very start to release their aroma.
- To make this dish vegan, ensure your asafoetida (hing) is not blended with wheat or dairy, as some commercial versions contain these additives—opt for pure asafoetida resin if possible.
- For a tangier finish, sprinkle a bit of chaat masala or squeeze fresh lemon juice over the potatoes just before serving, and garnish with finely chopped fresh coriander and thinly sliced green chillies for a vibrant presentation.
Expert Tips
- Adjust the spice level to your preference. Start with a smaller amount of chili powder and add more gradually until you reach your desired heat.
- For a creamier texture, lightly mash some of the potatoes before adding the spices and peas. This will help thicken the sauce and create a more cohesive dish.
- Don't overcook the peas. Add them towards the end of cooking to retain their bright green color and fresh flavor.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
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Recipe Nutrition
Calories: 137kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 1710mgFiber: 3gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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Looks so delectable! Thanks for posting.
Looks so appetizing! Thank you for posting.
Simple and easy to prepare geeta ji 🙂 :yummy:
Lovely recipe ma’am.
Such a beautiful dish! Can’t wait to try it.