Aloo Mattar Recipe

Aloo MattarOr “Aloo Mattarrrrr” as pronounced by Indian aunties.

On the topic of Indian aunties, let me tell you that us Indians have thousands – owing to the fact that any person who is older than you by a couple of decades has to be addressed as “Uncle” or “Aunty”. A very endearing concept no doubt but quite embarrassing when you realise, as I have done just now, that you don’t know your friends’ parents’ names at all!

All Indian aunties love making Aloo Mattarrrr – in fact they love making ALL Indian food and feel very slighted when you don’t give it the attention it deserves. This was brought home to me last week when the husband and I went to a family friend’s house on a condolence visit. We entered the living room and meekly took our seats next to other visitors, all the while being eyeballed by a formidable posse of twenty seated aunties. One of them turned to me and offered us a cup of tea – I declined respectfully. Five minutes later, a cup of tea was offered and declined by me again. Ten minutes later after yet another refusal – she asked me very loudly “HAVE YOU HAD LUNCH?”

I nodded with dread, knowing exactly what the next question was going to be. “WHAT DID YOU EAT?”

The room was silent whilst I waited for the earth to swallow me up, knowing that if I said “Tofu curry at Wagamama” she was bound to bellow “WAGAMAMA? YOU THINK IT IS BETTER THAN ALOO MATTARRRR?”

So I mumbled vaguely “We ate at Brent Cross” and focussed on an object in the distance. Luckily for me she and her friends were distracted by the arrival of another visitor and I escaped scot-free.

So here’s my very own recipe for Aloo Mattarrrrr. Hope you enjoy it.. and yes, what DID you have for lunch today??

Aloo Mattar Recipe

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
A nutritious dish of potatoes and peas to be eaten with chappatis, rice or naan.

Ingredients

  • 1 onion (chopped)
  • 3 cloves garlic
  • 1 small piece of ginger
  • 1 tin of tomatoes
  • 100g shelled garden peas
  • 2 small potatoes (cut into small cubes)
  • 1 tbs. garam masala
  • 1 tsp. chilli powder
  • 1 tsp. turmeric
  • 1 tbs. sunflower oil
  • 1 cup hot water
  • salt to taste

Note

Occasionally, I do add 1 tablespoon of yoghurt to the tomato paste to make the gravy thicker... and tastier.

Directions

Step 1
Heat up the oil in a saucepan and when it is hot, add in the ginger and the garlic.
Step 2
When the garlic becomes brown add in the onions and stir till they are soft and brown.
Step 3
Add in the tomatoes, the garam masala, turmeric, chilli powder and salt. Stir until the mixture becomes thick.
Step 4
Now add in the potatoes and stir until they become slightly soft.
Step 5
Put in the peas, stir until they become part of the mixture and add the hot water.
Step 6
Cook on simmer until the peas and the potatoes are cooked.
Step 7
Serve hot with rice, naan or chappatis and salad.