Potato and Green Pea Curry (Aloo Matar)
Aloo matar, potato curry with green peas, is a classic (and vegan) comfort food: a flavorful balance of sweet tomatoes, pungent aromatics, and warm spices.
- Makes4 servings
- Cook Time1 hour
- 2
This classic curry balances the sweetness of tomatoes and green peas with pungent aromatics and warm spices, all tempered by the mild flavor and starchiness of potatoes. The peas in aloo matar usually are drab army green from the acidity of the tomatoes; we add them at the end so they retain their bright color. Serve with cooling plain whole-milk yogurt, if desired.
Don't forget to thaw the peas before use. They are added off heat, when cooking is complete, so if they are still frozen, they will cool the curry. Also, don't be shy about stirring the potatoes as they cook uncovered; stirring helps release potato starch that thickens the curry.
Step 1
In a large Dutch oven over medium, heat the oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, 30 to 45 seconds. Stir in the onion, cover and cook, stirring occasionally, until begins to brown, 3 to 5 minutes.
Step 2
Add the ginger and garlic, then cook, stirring, until fragrant, about 30 seconds. Stir in the paprika, cayenne, turmeric and garam masala, then cook until fragrant, about 30 seconds.
Add the sugar, tomatoes with their juice and 2 cups water, then bring to a simmer, stirring occasionally. Stir in the potatoes and ¾ teaspoons salt.
Return to a simmer, then cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into a potato meets just a little resistance, about 20 minutes.
Step 3
Uncover and continue to cook, stirring often, until the potatoes are completely tender and the sauce clings lightly, another 5 to 7 minutes.
Remove from the heat, stir in the peas and let stand, uncovered, until heated through, about 5 minutes. Stir in the cilantro, then taste and season with salt and pepper.
