Fat-Free Curried Aloo Mattar (Dry Version)
Aloo Mattar is an Indian dish traditionally made with peas, potato, and fragrant spices that sit in a tomato-based curry sauce. In my recipe I kept what people love about this dish and upped the healing ingredients.
Servings 5 Servings
Equipment
- 1 large pot
- 1 spatula
Ingredients
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 tbsp coconut oil or 1 cup vegetable broth
- 1 green hot pepper, chopped
- 8 medium potatoes, steamed and diced
- 3 cups frozen green peas
- 2 tbsp date syrup (Date Lady and Just Dates have great options)
- 2 tbsp black mustard seeds
- 2 tbsp cumin seeds
- 1 tsp curry powder or turmeric powder
- 1 cup fresh cilantro, chopped
- 5 dried or fresh curry leaves
- ½ lemon, juiced
Instructions
- Lightly sauté garlic and onions in some coconut oil or vegetable broth (for a fat-free option) for about 5 - 6 minutes until the onions become soft and start to turn brown. Keep adding vegetable broth to prevent sticking. If you do not have enough vegetable broth, you can use water instead.
- In a separate pan, add the curry leaves, mustard seeds and cumin seeds. Dry roast them, stirring constantly, on medium heat for about 2 - 3 minutes and be careful that they don't burn.
- To the onion and garlic mixture, add in the steamed potatoes, peas, hot pepper, and turmeric or curry powder.
- Then add the dry roasted spices to the veggies.
- Cook through, stirring frequently until soft and the spices are well mixed evenly through the potatoes. Let the aloo masala simmer on low heat, stirring frequently for about 7-9 minutes.
- Add the date syrup and stir the mixture well. Make sure the date syrup is evenly distributed, then take off heat.
- Once a little cooler, add cilantro and lemon juice as a garnish on top and some more curry leaves for flavor
Notes
Please note, if you don’t have steamed potatoes ready you can actually make this dish with uncooked potatoes. You have to add the uncooked potatoes diced into the saucepan and then add 4 cups of broth (or water) and let the curry come to a rolling boil on high heat. Then reduce the heat to low-medium and allow the potatoes to cook in the curry for about 20-30 minutes. In this case, the more finely diced your potatoes the quicker they will cook. Add more water or broth as needed until the potatoes are done.