Aloo Matar (Indian Potato & Green Pea Curry)

Aloo Matar (Indian Potato and Green Pea Curry)

INGREDIENTS

• 2 tablespoons neutral cooking oil (such as grapeseed oil or vegetable oil)
• 1 teaspoon cumin seeds
• 1 large red onion finely chopped.
• 1 ½ tablespoons finely chopped (and seeded, if desired) jalapeño chilli (from 1 chilli)
• 1 tablespoon Garlic Man Crushed Ginger
• 1 tablespoon Garlic Man Crushed Garlic
• 1 tablespoon ground coriander
• 2 teaspoons ground turmeric
• 1 ½ teaspoons red chilli powder
• 3 large plum tomatoes finely chopped.
• 2 tablespoons kosher salt
• 4kgs russet potatoes, peeled and chopped into 2 cm pieces.
• 4 cups hot water
• 1 ½ cups thawed frozen green peas.
• ¼ cup chopped fresh cilantro
• 3 tablespoons ghee

METHOD

1. Heat oil in a large oven over medium-high. Stir in cumin seeds; cook, stirring constantly, until lightly toasted and aromatic, about 1 minute.
2. Stir in onion; cook, stirring occasionally, until beginning to caramelize, about 8 minutes. Stir in jalapeño, Garlic Man Plain Ginger, Garlic Man Crushed Garlic; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in coriander, turmeric, and chilli powder; cook, stirring constantly, until mixture is fragrant, and spices are lightly toasted, about 30 seconds.
4. Stir in tomatoes and salt until fully combined and mixture forms a paste.
5. Stir potatoes into mixture in oven; cook, stirring often, 5 minutes. Stir in 4 cups hot water, ensuring potatoes are fully covered.
6. Bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until potatoes are almost fork-tender, about 12 minutes.
7. Stir in green peas and cilantro; cook, stirring occasionally, until peas are heated through, and potatoes are fork-tender, about 2 minutes. Stir in ghee until melted and combined, about 1 minute. Serve hot.

Prepare ahead:

Aloo Matar may be kept covered and chilled for 3 days.