Here’s a quick curry recipe you can whip up with simple ingredients you probably already have in your kitchen.
It’s a Potato & Sweet Pea Curry called Aloo Matar, or Aloo Mutter. It’s a home-style Punjabi curry with a spiced tomato based sauce.
Aloo Matar is a comfort food that’s perfect on a chilly night, along with a side of warm flat bread like chapatti, naan, or roti prata. Or with a bowl of basmati rice or brown rice.
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With familiar ingredients and a short cooking time, this Potato & Sweet Pea Curry is a great recipe to start with for anyone new to making curry.
Just sauté shallot (or yellow onion), ginger, garlic, and a bay leaf, until everything is aromatic. Add in the tomatoes, along with our handcrafted Sweet Curry Powder and Garam Masala – to create the base flavor for the curry. Then add in the potatoes and sweet peas, and cook for 10-15 minutes until the curry comes together beautifully.
Enjoy!
Potato & Sweet Pea Curry (Aloo Matar)
by Season with Spice
Serves 3-4
Ingredients:
3 tbsp oil (I used coconut oil)
1 bay leaf
2 medium shallots or 1 medium yellow onion – finely chopped
2 large cloves of garlic – minced
1 tbsp freshly grated ginger
2-3 medium tomatoes – roughly chopped into chunks
1 tbsp Season with Spice’s Sweet Curry Powder
1/2 tsp Season with Spice’s Garam Masala
2.5 lbs small potatoes
1 1/2 cups sweet peas (fresh or frozen)
2 cups water
Salt to taste (I used our Curry Spiced Sea Salt)
1 tbsp apple cider vinegar
Freshly sliced jalapeño chili – deseeded (optional for spicier version)
Squeeze of lime juice
Fresh cilantro leaves, for garnish
Method:
1. Boil potatoes until softened, then peel, and slice into bite-sized chunks. Set aside.
2. In a large skillet, heat oil and then add in chopped shallot (or onion), garlic, ginger, and bay leaf. Sauté until shallots turn translucent, and everything is aromatic.
3. Add in the tomatoes, sweet curry powder, and garam masala. Sauté until tomatoes are cooked down – about 2 minutes. Add a tablespoon of water if the mixture gets too dry while cooking.
4. Add in the potatoes and green peas. Give it a few stirs. Add in water and bring everything to a boil. Lower fire and let simmer for about 10-15 minutes. Season with salt, and stir in apple cider vinegar. Taste, and adjust any seasonings, if needed. Cook until it reaches your desired consistency. Add in freshly sliced jalapeno, if using. Squeeze in lime juice. Serve hot, garnished with fresh cilantro leaves.
by Season with Spice
Serves 3-4
Ingredients:
3 tbsp oil (I used coconut oil)
1 bay leaf
2 medium shallots or 1 medium yellow onion – finely chopped
2 large cloves of garlic – minced
1 tbsp freshly grated ginger
2-3 medium tomatoes – roughly chopped into chunks
1 tbsp Season with Spice’s Sweet Curry Powder
1/2 tsp Season with Spice’s Garam Masala
2.5 lbs small potatoes
1 1/2 cups sweet peas (fresh or frozen)
2 cups water
Salt to taste (I used our Curry Spiced Sea Salt)
1 tbsp apple cider vinegar
Freshly sliced jalapeño chili – deseeded (optional for spicier version)
Squeeze of lime juice
Fresh cilantro leaves, for garnish
Method:
1. Boil potatoes until softened, then peel, and slice into bite-sized chunks. Set aside.
2. In a large skillet, heat oil and then add in chopped shallot (or onion), garlic, ginger, and bay leaf. Sauté until shallots turn translucent, and everything is aromatic.
3. Add in the tomatoes, sweet curry powder, and garam masala. Sauté until tomatoes are cooked down – about 2 minutes. Add a tablespoon of water if the mixture gets too dry while cooking.
4. Add in the potatoes and green peas. Give it a few stirs. Add in water and bring everything to a boil. Lower fire and let simmer for about 10-15 minutes. Season with salt, and stir in apple cider vinegar. Taste, and adjust any seasonings, if needed. Cook until it reaches your desired consistency. Add in freshly sliced jalapeno, if using. Squeeze in lime juice. Serve hot, garnished with fresh cilantro leaves.
