Vegan Masala Recipe
Aloo Matar
A Indian vegan potato dish built on balanced spices, a properly cooked masala and the sort of practical family cooking that earns a regular place at the table. The best version depends on giving the potatoes time to absorb the seasoning rather than rushing the pan.
From the kitchen
What to expect
Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.
Serving idea
Best served simply
Serve hot and simply, with sides that let the spices and masala stay at the centre.
Cook the recipe
Method
- 1
Heat 2 tbsp oil in a pan over medium heat. Add cumin seeds and allow them to sizzle.
- 2
Add the chopped 1 large onion, finely chopped and sauté until translucent.
- 3
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and green chilli, cooking for a minute until fragrant.
- 4
Add chopped 1 medium tomato, chopped and cook until softened.
- 5
Mix in turmeric, 2 tbsp fresh coriander, chopped powder, and 1 tsp salt, and cook for another minute.
- 6
Add cubed potatoes and stir to coat in spices. Pour in water, cover, and simmer until potatoes are tender.
- 7
Stir in green peas and garam masala, cooking for a few more minutes until peas are heated through.
- 8
Garnish with 2 tbsp fresh coriander, chopped leaves before serving.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp cumin seeds
- •4 cloves garlic, minced
- •1 large onion, finely chopped
- •1 inch ginger, grated
- •1 green chilli, finely chopped
- •2 tsp coriander powder
- •1 tsp garam masala
- •1/2 tsp turmeric powder
- •1 medium tomato, chopped
- •200g green peas, fresh or frozen
- •3 medium potatoes, cubed
- •1 tsp salt
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Give the potatoes enough time to absorb the masala properly. A good potato dish should taste seasoned all the way through, not just coated at the end.
- •If the spices begin to catch, lower the heat and add a small splash of water rather than letting the masala burn.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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