Fat-Free Curried Plant-based Aloo Mattar (With Wet Curry)
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
Equipment
- 1 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, thawed
- 1 cup tomatoes, diced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 cups vegetable brother (or water)
- 2 tbsp date syrup (I reccomend Date Lady or Just Dates brand)
- 2 tbsp black mustard seeds
- 2 tbsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1/2-1 tsp cayenne powder (or use Kashmiri Mirch for a milder spice)
- 1/2 tsp garam masala
- 1 tsp dried fenugreek leaves
- 1 cup fresh cilantro, chopped
- 5 dried or fresh curry leaves
- 1/2-1 lemon, juiced
Instructions
- If you are using oil, heat your oil first. If not, then add the chopped onions, and green chili and sauté in 2 tbsp of vegetable broth. When water sautéing the onions, let them get slightly brown before you go to the next step. This can take a few minutes.
- Add in the ginger and garlic paste and sauté until well cooked and fragrant. Then add the diced tomatoes.
- Next add the spices: the cumin seeds, turmeric powder, garam masala, coriander powder, and cayenne powder, and continue to sauté.
- Add the vegetable broth to the curry and cook until the curry is well mixed and blended together. Cook down the curry for about 3 - 5 minutes.
- Then add the steamed potatoes and the peas and let them simmer on low heat for about 10 minutes.
- Add the dried fenugreek leaves and the curry leaves and mix well. Your curry should smell very fragrant.
- Please note that 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.
- If you have added raw potatoes, 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.
- Remove from heat.
- Once cooler, serve with cilantro and lemon juice as a garnish on top. You can also add some more curry leaves for flavor!