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Vegan Aloo Matar( Potatoes with peas and cashews)

Start by heating olive oil in a large pan over medium heat. Once hot, add whole spices such as bay leaf, kasoori methi, cumin seeds, red mustard seeds, cloves, green cardamoms, and optional dry chilies and peppercorns, and sauté until fragrant. Then, add finely chopped onions and cook until translucent. Mix in ginger garlic paste and cook for another minute.
Add chopped tomatoes and sauté until softened. Incorporate kasoori methi, turmeric powder, paprika, garam masala, coriander powder, and salt. Once combined, add peas, cubed potatoes, and cashew halves, and pour in a cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, covering the pan to cook the vegetables until the potatoes are tender.
Mash some of the potatoes to thicken the sauce. Stir in coconut milk and garnish with fresh chopped coriander. The result is a rich and creamy Vegan Matar Aloo with Kaju, perfect for serving hot with rice or flatbread.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 125 kcal

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

1. Adjust the salt to taste as needed.
2. For a creamier texture, increase the amount of coconut milk.
3. Fresh peas can be used instead of frozen; adjust the cooking time accordingly.
4. To make the dish spicier, add more dry chilies or a pinch of red chili powder.
5. Serve with a squeeze of lemon juice for an extra tangy flavor.
*Calories per serving are approximate
Keyword potato recipes