Aloo matar is a rich and flavorful vegetarian dish from the Punjab region of northern India and eastern Pakistan. This dish consists of aloo (potato) and mattar (peas), which are simmered in a fragrant tomato sauce. We’re serving our aloo matar with basmati rice and topping it with fresh cilantro. We love aloo matar because it is flavorful, spicy, and filling; we think slow cooking is a fantastic method for preparing aloo matar because the potatoes have hours to absorb all the delicious flavors from the sauce.
Aloo Matar with Basmati Rice
- 1 small onion, finely chopped
- 1 1-inch piece of ginger, peeled and minced
- 2 garlic cloves, minced
- ½ tsp cumin seed
- ½ tsp ground coriander
- ½ tsp chilli powder
- ½ tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tbsp olive oil
- 12 oz baby potatoes, quartered
- 1 (14.5) oz can fire-roasted tomatoes
- 1 cup basmati rice
- ¾ cup frozen peas
- 2 tbsp chopped fresh cilantro
1) In a Suvie pan stir together the onion, ginger, garlic, cumin seed, coriander, chili powder, garam masala, turmeric, cayenne, olive oil, and 1 tsp salt. Insert into the top of your Suvie and broil for 10 minutes, stirring halfway through.
2) Remove pan from your Suvie and stir in potatoes, tomatoes, peas, and ½ cup water or vegetable broth. Return pan to your Suvie. Place rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Slow Cook Settings
High, 1 hour
Starch: 15 minutes
3) Remove pans from your Suvie. Fluff rice with a fork and season with salt to taste. Divide rice between four bowls. Season aloo matar with salt and pepper to taste. Divide between bowls, garnish with cilantro, and serve.
Nutritional Information per serving (4 servings per recipe): Calories 330, Total Fat 5g, Total Carbohydrates 62g, Total Sodium 760mg, Total Protein 7g