What is Vegan Matar Aloo with Kaju?
Vegan Matar Aloo with Kaju is a delicious Indian dish that combines peas (matar), potatoes (aloo), and cashew nuts (kaju) in a rich, flavorful sauce. This dish is a variation of the traditional Matar Aloo, made vegan by using coconut milk instead of dairy and incorporating cashews for added texture and richness.
The combination of tender potatoes, sweet peas, and crunchy cashews, all cooked in a fragrant mix of spices, makes this dish a hearty and satisfying meal. It’s perfect for those following a vegan diet and for anyone who loves Indian cuisine.
Why I Love Making Vegan Matar Aloo with Kaju
I love making Vegan Matar Aloo with Kaju because it brings together some of my favorite ingredients in a harmonious and flavorful way. The process of cooking this dish is not only therapeutic but also rewarding, as the aroma of the spices fills my kitchen and builds anticipation for the final product.
Each ingredient, from the fresh peas to the creamy cashews, adds a unique element that enhances the overall taste and texture. Moreover, this dish is incredibly versatile and can be served with rice or flatbread, making it a perfect meal for any occasion.
How I Cook My Vegan Matar Aloo with Kaju
I start by heating some olive oil in a large pan over medium heat. Once the oil is hot, I add a variety of whole spices, including bay leaf, kasoori methi, cumin seeds, red mustard seeds, cloves, green cardamoms, and dry chilies and peppercorns. I sauté these spices until they become fragrant, releasing their aromatic oils. Then, I add finely chopped onions and cook them until they turn translucent. Next, I mix in a tablespoon of ginger garlic paste, letting it cook for another minute to blend with the onions.
After that, I add chopped tomatoes and continue sautéing until they soften. I incorporate another tablespoon of kasoori methi along with turmeric powder, paprika, garam masala, coriander powder, and salt. Once the spices are well combined, I add the peas, cubed potatoes, and cashew halves to the pan. I pour in a cup of water and bring the mixture to a boil before reducing the heat to a simmer and covering the pan to cook the vegetables until the potatoes are tender.
When the potatoes are cooked, I use a potato masher to mash some of them directly in the pan, which helps thicken the sauce. Finally, I stir in coconut milk and garnish the dish with freshly chopped coriander. The result is a rich and creamy Vegan Matar Aloo with Kaju that I love to serve hot with rice or flatbread.
Reasons to Love Vegan Matar Aloo with Kaju
– It’s entirely vegan, making it suitable for those following a plant-based diet.
– The combination of spices creates a rich and complex flavor profile.
– The dish is both hearty and nutritious, perfect for a main course.
– Cashews add a delightful crunch and creaminess.
– It’s versatile and pairs well with rice, flatbreads, or even on its own.
Vegan Matar Aloo with Kaju Cooking Tips and Techniques
– Sauté the whole spices until they release their aroma to enhance the flavor of the dish.
– Use fresh or high-quality canned tomatoes for the best taste.
– Adjust the level of spices according to your taste preference.
– Mash some of the potatoes to naturally thicken the sauce without adding extra thickeners.
– Garnish with fresh coriander just before serving to add a burst of freshness.
Vegan Aloo Matar( Potatoes with peas and cashews)
Equipment
- 1 Wide Pan
- 1 One Set of measuring cups
- 1 Cutting Boards and Knives
- 1 Set of Measuring Spoons
Ingredients
Main Ingredients
- 10 oz peas fresh or frozen, defrosted
- 16 oz potatoes peeled and chopped into 1" cubes
- ⅓ cup cashew halves
- 1.25 teaspoons salt adjust to taste
Sauce Ingredients
- 1 cup finely chopped onions
- 1 cup chopped tomatoes canned or fresh, I use canned
- 1 tablespoon ginger garlic paste
Whole Spices
- 3 tablespoons oil I use olive oil
- 1 bay leaf
- 1 tablespoon kasoori methi
- 1 teaspoon cumin seeds
- ½ teaspoon red mustard seeds
- 4 whole cloves
- 2 green cardamoms
- 2 dry chilies optional
- 4 whole peppercorn optional
Ground Spices
- ½ teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
Garnish
- 3 tablespoons coconut milk
- ⅓ cup chopped fresh coriander
Instructions
- In a large pan, heat 3 tablespoons of olive oil over medium heat.
- Add the whole spices: 1 bay leaf, 1 tablespoon kasoori methi, 1 teaspoon cumin seeds, ½ teaspoon red mustard seeds, 4 whole cloves, 2 green cardamoms, 2 dry chilies (optional), and 4 whole peppercorns (optional).
- Sauté until the spices become fragrant.
- Add 1 cup of finely chopped onions to the pan and sauté until they turn translucent.
- Add 1 tablespoon of ginger garlic paste and cook for another minute.
- Add 1 cup of chopped tomatoes to the pan and mix well.
- Sauté for a few minutes until the tomatoes soften.
- Add 1 tablespoon kasoori methi and all the ground spices: ½ teaspoon turmeric powder, 1 teaspoon paprika, 1 teaspoon garam masala, 1 teaspoon coriander powder, and 1.25 teaspoons salt.
- Add 10 oz of peas, 16 oz of potatoes (peeled and cut into cubes),
- Add 1 cup of water to the pan and bring it to a boil.
- Cover the pan and reduce the heat to a simmer.
- Cook for 10 to 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pan. This will help thicken the sauce. Add ⅓ cup of cashew halves.
- Mix well to coat everything with the spice mixture.
- Finish with Coconut Milk and Coriander
- Add 3 tablespoons of coconut milk and mix well.
- Garnish with ⅓ cup of chopped fresh coriander.
- Serve hot with rice or your favorite flatbread.
Video
Notes
Why You Should Try This Vegan Matar Aloo with Kaju Recipe
You should try this Vegan Matar Aloo with Kaju recipe because it offers a delicious and satisfying meal without compromising on taste. The blend of spices creates a rich and aromatic sauce that perfectly complements the tender potatoes, sweet peas, and creamy cashews. As a vegan dish, it uses coconut milk to add a luxurious texture, ensuring it’s both dairy-free and flavorful. Nutritionally, the main ingredients provide essential vitamins and minerals: peas are rich in protein and fiber, potatoes offer energy-boosting carbohydrates, and cashews contribute healthy fats. This recipe is not only a treat for the taste buds but also a wholesome and nutritious option for any meal.
Frequently Asked Questions about Vegan Matar Aloo with Kaju
Frequently Asked Questions about Vegan Matar Aloo with Kaju
Q: How do I store leftover Vegan Matar Aloo with Kaju?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Q: Can we freeze Vegan Matar Aloo with Kaju?
A: Yes, you can freeze it in a suitable container for up to 2 months. Thaw it in the refrigerator before reheating.
Q: Can I make Vegan Matar Aloo with Kaju ahead of time?
A: Yes, you can make it a day in advance and reheat it before serving. The flavors often deepen and improve the next day.
Q: I don’t eat onions and garlic. Can I make this without them?
A: Yes, you can skip the onions and garlic. Use asafoetida (hing) to add a similar depth of flavor.
Q: What can I use instead of cashews?
A: You can use almonds or omit the nuts entirely if you prefer.
Q: Can I use fresh tomatoes instead of canned ones?
A: Yes, fresh tomatoes work well. Just ensure they are finely chopped.
Q: How spicy is this dish?
A: The spice level is moderate, but you can adjust the amount of dry chilies and paprika to suit your taste.
Q: Can I add other vegetables to this dish?
A: Yes, you can add other vegetables like carrots, cauliflower, or bell peppers to make it more colorful and nutritious.
