Aloo Mattar – Potatoes and Peas

Aloo Mattar – Potatoes and Peas (or beans)


4 tbsp ghee
1 onion, finely chopped
2 cinnamon sticks, c. 2” each, broken up
1” piece of ginger, peeled and finely chopped
half a teasp turmeric
2 teasp cumin
a little chilli powder
freshly ground black pepper
450g potatoes, peeled and cut into 1” cubes
1-2 whole fresh green chillies
1 tbsp tomato puree/paste
1 teasp salt
225ml warm water
120g frozen peas
1 tbsp freshly chopped coriander leaves


Heat the ghee over medium heat and fry the onion, cinnamon and ginger for 5 minutes, stirring all the time. Reduce heat to low and add the spices and pepper. Stir and fry for one minute, then add potatoes and green chillies and stir for a few minutes making sure that the spices are thoroughly blended. Stir in the tomato puree/paste and salt, then add the water. Bring to the boil, cover the pan and cook over medium to low heat for 10 minutes, until potatoes are half cooked.

Keep a careful eye on this, you don’t want it to burn. Add the peas, cover the pan and cook as long as necessary. We do not want undercooked potatoes, do we…stir in half the coriander leaves, use the rest as garnish. Serve.

I often use green beans instead of peas for this.


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