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Alu Mattar (Peas and Potatoes) - Mrs. Karve


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  • 3 T. ghee
  • 1 ½ t. grated ginger
  • 1 ½ t. grated garlic
  • ½ cup finely chopped onions
  • 1 t. salt
  • 1 t. ground cumin
  • ½ t. tumeric
  • ¼ t. cayenne
  • 3 medium firm, ripe tomatoes, chopped
  • 2 – 10 oz. bags frozen green peas
  • 1 large potato, peeled and cut into ½ inch cubes



Step 1

Fry ginger, garlic, onion and salt in ghee 7-8 minutes. Add cumin, tumeric, cayenne and stir in tomatoes. Cook 5 minutes, stirring until most of liquid has evaporated. Mixture should be thick enough to draw away from sides in a dense mass.

Drop in potatoes and turn them over with a spoon until they are evenly coated with tomato mixture. Stir in ¾ cup water, bring to a boil over high heat, cover, reduce heat. Simmer 10 minutes until potatoes are tender. Add thawed peas and continue cooking until peas are heated through.

Taste for seasoning and serve sprinkled with ½ t. garam masala

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