Aloo Matar
This is one of my favorite meals from the Medical Medium. It’s simple to make, fat-free, and surprisingly satisfying! I love the warm flavors from the garam masala and curry powder, and the cooked tomatoes bring a burst of brightness that pulls everything together. If you’re following a SOS-free lifestyle (no salt, oil, or sugar), feel free to omit the salt. Nutritious, anti-viral, and comforting, this version of Aloo Matar is sure to become a staple in your weekly meal rotation.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Gold Potatoes | 1 lb / 4 cups diced |
| Frozen Peas | 8-10 oz / 2 cups |
| Cherry Tomatoes | 20 oz / 3 cups |
| Onion | 1 |
| Garlic | 2 cloves |
| Ginger | 2 teaspoons grated |
| Lime | 1 |
| Cilantro | 1/2 cup |
| DRY GOODS | |
|---|---|
| Honey | 2 teaspoons |
| SPICES | |
|---|---|
| Garam Masala | 1/2 teaspoon |
| Curry Powder | 1/2 teaspoon |
| Sea Salt | 1/2 teaspoon |
Step by Step Instructions
Steam the potatoes for 10 minutes, then add the frozen peas and continue steaming for another 10 minutes, or until the potatoes are fork-tender.
In a separate pan, heat over medium and add the onion, garlic, ginger, and a splash of water. Sauté for 3–5 minutes until the onions are translucent and fragrant, adding more water as needed to prevent sticking.
Add the garam masala, curry powder, and cherry tomatoes. Cook uncovered for 5–10 minutes, stirring occasionally, until the tomatoes soften. Add more water as needed to prevent sticking.
Stir in the honey and sea salt until well combined.
Add the steamed potatoes and peas, stirring gently to combine.
Serve warm, topped with fresh cilantro and a squeeze of lime.
Cooking Tips
Feel free to adjust ingredient amounts to suit what you have on hand. This recipe is very forgiving—use more potatoes if you’re finishing off a bag, or skip extra tomatoes if you only have a pint. It’ll still turn out great even if the ratios aren’t exact.
Final Thoughts
One thing I love about this recipe is you don’t need to prep everything ahead of time. While the potatoes steam, you’ll have enough time to chop the tomatoes, onion, garlic, ginger, and measure the spices. It’s a simple, low-effort meal.
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Aloo Matar
Ingredients
- 1 lb gold potatoes, peeled and chopped about 4 cups
- 8-10 oz frozen peas about 2 cups
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 20 oz cherry tomatoes, sliced in half about 3 cups
- 2 teaspoons honey
- 1/2 teaspoon sea salt
- 1 lime, quartered for serving
- 1/2 cup cilantro, chopped adjust to taste
Instructions
Steam the Potatoes & Peas
- Steam the cut potatoes for 10 minutes. Add the peas and steam for another 10 minutes, or until the potatoes are fork-tender.1 lb gold potatoes, peeled and chopped, 8-10 oz frozen peas
Prep While Steaming
- While the potatoes steam, chop the onion, mince the garlic, grate the ginger, and halve the cherry tomatoes. Measure out the spices and remaining ingredients.1 onion, chopped, 2 cloves garlic, minced, 2 teaspoons fresh ginger, grated, 1/2 teaspoon garam masala, 1/2 teaspoon curry powder, 20 oz cherry tomatoes, sliced in half, 2 teaspoons honey, 1/2 teaspoon sea salt
Sauté the Aromatics
- Heat a pan over medium heat. Add the onion, garlic, ginger, and a splash of water. Sauté for 3–5 minutes until the onions are translucent, adding more water as needed to prevent sticking.
Add Tomatoes & Spices
- Add the garam masala, curry powder, and cherry tomatoes to the pan. Cook uncovered for 5–10 minutes, stirring occasionally, until the tomatoes are soft. Add water as needed to prevent sticking.
Stir in Honey & Salt
- Mix in the honey and sea salt until well combined.
Combine & Serve
- Add the steamed potatoes and peas to the pan and stir until fully combined. Serve with a squeeze of lime and top with fresh cilantro.1 lime, quartered, 1/2 cup cilantro, chopped
