Aloo Matar: My Childhood Fav
I love my Dad for many reasons. He is wise beyond his years, insightful, resourceful and smart. He’s deeply spiritual, good humored and youthful. One of the things I appreciate most about him is exposing me to many things at a young age. As a pre-teen I was reading the autobiographies of Angela Davis and Malcolm X, in my teens The Isis Paper and Aristotle. From my youth, he took me many places he went: adult business meetings, concerts, to the harbor to skip rocks. These were especially treasured moments because in my early youth, we didn’t live together so I eagerly anticipated him coming to pick me up and take me away for an exciting adventure beyond my housing project.
But some of my most vivid memories are of us dining at Indian Restaurants.
To this date, Indian food remains my favorite. Out of my love for Indian food, I’ve read COUNTLESS Indian cookbooks and even declare I have an Indian Aunty that taught me to cook breads (though we’ve never met. I highly recommend you visit my Aunty Manjula by CLICKING HERE).
This is the first Indian dish I taught myself to make. It is the second meal (after spaghetti) that I taught my daughter to make when she was nine years old.
Aloo means potato and matar peas. [bctt tweet=”This is a kid fav because it is creamy, mild and a little sweet. Aloo Matar”]
Based on regional differences, some make the gravy by blending the tomatoes; some add different creams such as yogurt, ground cashews or coconut milk. So here’s my take on Aloo Matar. This dish also won me a special place in my husband’s heart. It was one of the first meals I cooked for him and to date is his second favorite meal of all time. At the time he was a serious meat eater but with this good home cooking, he soon became a vegetarian.
Aloo Matar
16 oz green peas
12 oz potatoes bar boiled & diced (about 3 medium potatoes)
8 oz tomatoes diced
1 large onion diced
2 cloves garlic minced
1 tbsp grated ginger
8 oz coconut milk
½ cup water
3 tbsp olive oil
2 tsp cumin
1 tsp turmeric
2 tsp coriander
½ tsp chili powder
Salt & pepper to taste
Heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the garlic and ginger cook additional 2 minutes. Add spices and cook 1 minute. Add tomato and cook 2 minutes. Add potatoes, coconut milk and water. Cook about 5 minutes or until potatoes are tender. Lastly add green peas. Cook just a few minutes more. You want peas bright green and just tender so be careful not to overcook. The heat from the pot is really enough to cook the peas. Serve with basmati rice or naan or paratha.
*let me add I’m usually a little heavy handed with my spices so I use more. Start with these measurements then adjust to your liking adding more if you desire. Not too much tumeric though.
Enjoy!
As always, it is my prayer that you’ve been Inspired To Live Fully!
Happy to connect and share with friends at Plant-Based Potluck
I’m sure it comes as no surprise that I love Indian food too 🙂 Your aloo matar looks phenomenal and your post was very touching.
Ah Sonali,
So honored to have you visit my blog! I have followed you for over a year and love what you’re doing. Keep up the great work!
Aloo mattar is my favorite dish too. So nicely done with coconut milk!
Thank you Apsara it is a high honor for me that you like the use of the coconut milk. I visited your site and like what you’re doing. Keep it up!
This looks delicious! I love Indian food too!
Jennifer,
I hope you try it. Also I made the cookies 2 days ago. We experienced a blizzard and it was a great treat for the kids when they came in from the snow.
I could eat this everyday! I am so pleased that you shared your healthy and delicious Aloo Matar with us at the Plant-Based Potluck Party! Thank you so much for sharing your gems and for your support! I’m Pinning and sharing All the best, Deborah
Thanks Deborah for sharing. Honored to be included with other home cooks doing great things.
I’ve never tried it. I can see how it’s your fave though. Must try this soon.