Aloo Matar Recipe Vegan: Easy, Delicious, and Healthy

If you’re searching for a comforting, flavorful, and wholesome vegan dish, look no further than the classic aloo matar recipe. This beloved North Indian curry combines tender potatoes (aloo) and sweet green peas (matar) simmered in a fragrant tomato-based gravy infused with aromatic spices.

Ideal for a cozy weeknight meal or a festive gathering, aloo matar is not only delicious but also incredibly easy to prepare. What makes this vegan version even better is its simplicity and the fact that it uses everyday pantry staples to deliver a rich, satisfying taste without any animal products.

Whether you’re a seasoned vegan or simply someone looking to add more plant-based meals to your rotation, this recipe will quickly become a favorite. The balance of spices, the creamy texture from the slow-cooked potatoes, and the pop of sweetness from fresh peas make it a versatile dish that pairs beautifully with rice, flatbreads, or even on its own.

Ready to dive into this vibrant and hearty curry? Let’s get cooking!

Why You’ll Love This Recipe

Aloo matar is a fantastic vegan recipe because it’s:

• Simple to make: With just a handful of ingredients, you can whip up a wholesome meal in under 40 minutes.
• Nutritious and filling: Potatoes and peas provide a great source of fiber, vitamins, and plant-based protein.
• Flavor-packed: The perfect blend of spices creates a comforting warmth and depth that’s truly satisfying.
• Highly adaptable: You can easily adjust the spice level or swap ingredients depending on what you have on hand.
• Great for meal prep: It tastes even better the next day, making it ideal for leftovers.

Ingredients

• 3 medium potatoes, peeled and diced into 1-inch cubes
• 1 ½ cups fresh or frozen green peas
• 2 tablespoons vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh cilantro, chopped for garnish

Equipment

• Large deep skillet or saucepan with a lid
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Blender or food processor (optional for tomato puree)

Instructions

1. Prep the vegetables: Peel and dice the potatoes into bite-sized cubes. If using fresh peas, shell them; if frozen, keep them ready to use.
2. Heat oil and toast cumin: In your skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Sauté onions: Add the finely chopped onions. Cook for 5-7 minutes, stirring frequently, until they turn golden brown. This caramelization adds depth to the curry.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
5. Incorporate spices: Add turmeric, coriander, red chili powder, and salt. Stir well to coat the onions and cook the spices for a minute.
6. Add tomatoes: Mix in the tomato puree or chopped tomatoes. Cook this mixture until the oil begins to separate from the masala, about 5-6 minutes. This step ensures the tomatoes are well-cooked and flavorful.
7. Add potatoes and peas: Toss in the diced potatoes and green peas. Stir everything together so the potatoes are well coated with the spice mixture.
8. Pour water and simmer: Add 2 cups of water and bring the curry to a boil. Reduce the heat to low, cover with a lid, and let it simmer for 20-25 minutes until the potatoes are tender and the sauce has thickened.
9. Finish with garam masala: Sprinkle the garam masala over the curry and stir gently. Simmer for another 2 minutes to blend the flavors.
10. Garnish and serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with basmati rice, roti, or your favorite flatbread.

Tips & Variations

“For an extra layer of flavor, try adding a pinch of amchur (dried mango powder) or a squeeze of fresh lemon juice just before serving.”

• Use frozen peas: They work perfectly and save time, especially when fresh peas are not in season.
• Add other vegetables: Feel free to toss in some carrots, bell peppers, or cauliflower for variety.
• Adjust spice levels: If you prefer a milder curry, reduce the red chili powder or omit it altogether.
• Make it creamy: Stir in some coconut milk or cashew cream at the end for a richer texture and flavor.
• Batch cook: This dish freezes well and can be reheated for quick meals on busy days.

Nutrition Facts

Serving Suggestions

Aloo matar pairs wonderfully with several side options. Here are some delicious ideas to complete your meal:

• Steamed basmati rice or jeera (cumin) rice for a traditional pairing.
• Warm whole wheat roti, naan, or paratha to scoop up the flavorful gravy.
• A simple cucumber raita made with vegan yogurt to cool the palate.
• Fresh salad with tomatoes, onions, and lemon for a refreshing contrast.
• For a heartier meal, serve alongside Bread And Gravy Recipe or try the Bread Machine Yeast Free Recipes for a delightful bread option.

Conclusion

This aloo matar vegan recipe is a true testament to the power of simple ingredients and traditional spices coming together to create something extraordinary. Its comforting warmth and vibrant flavors make it a staple in Indian households and a delightful introduction for anyone new to vegan cooking.

Whether you’re cooking for yourself, your family, or friends, this dish offers a satisfying, nutritious, and delicious experience that’s bound to please everyone at the table.

By mastering this recipe, you also open the door to exploring other plant-based Indian dishes that are equally rich in taste and culture. If you enjoyed this, you might want to check out our Blackstone Lo Mein Recipes for a vegan Asian twist or dive into the sweet side with our 50 Cupcake Recipes.

Happy cooking and enjoy every bite!

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