Low Sodium Aloo Mattar Recipe

Introduction: Low Sodium Aloo Mattar Recipe

About: I have a great passion for cooking, crafting, fixing, or building stuff!

When I saw the Copycat contest I knew it was time to try and make a dish from my new favorite spot in town called Taste of India. The dish I enjoy most is a vegetarian one called Aloo Mattar, which is a Punjabi dish from the Indian subcontinent made from potatoes (Aloo) and peas (Matter). I only had powdered Ginger and previously crushed Cumin on hand, but it's highly recommended to use fresh Ginger and whole Cumin seeds. Let's begin!

Onion Tomato Paste

  • 1/2 cup Onion - chopped
  • 1 cup Tomatoes - chopped
  • ½ inch Ginger - chopped (or ¼ tsp of powder)
  • 4 Garlic Cloves - whole
    Other Ingredients
  • 2 tbsp Olive Oil
  • ½ tsp Cumin Seeds
  • 2 tbsp Almond Powder (optional)
  • 2 large Potatoes - peeled and chopped
  • 1 cup Green Peas - fresh or frozen
  • ½ tsp Chili Powder or as required
  • ¼ tsp Turmeric Powder
  • ½ tsp Garam Masala powder
  • 1½ cups Water
  • Pinch of Asafoetida (Hing)

Supplies

  • Food Processor
  • Wooden Spoon or Rubber Spatula
  • Measuring Spoons & Cups
  • Shallow Sauce Pot
  • Small Bowl
  • Chef Knife
  • Cutting Board
  • Peeler

Step 1: Making Onion/Tomato Paste

Add Onions, Tomatoes, and Garlic to a food processor and blend until smooth. About 15-30 seconds. Stop halfway to scrape down the sides. Transfer to a bowl and set aside.

Note: I couldn't get my hands on fresh Ginger, but if you're able to I suggest adding the 1/2 inch of peeled Ginger in with the Onions, Tomatoes, and Garlic.

Step 2: Peeling & Cutting Potatoes

Peel the Potatoes and cut them into small pieces no larger than one inch (1").

Step 3: Bloomin’ the Cumin

Turn the heat to medium and add the Olive Oil. Now add in the Cumin Seeds (preferably whole seeds) and cook for 30-60 seconds or until the seeds begin to brown.

Step 4: Add Onion/Tomato Paste & Almond

Stir in your Onion/Tomato paste followed by the Almond Powder. Bring to a light simmer and cover lightly to avoid splattering. Once the mixture stops splattering, remove the lid and simmer on low for an additional 3-4 minutes or until the mixture thickens.

Step 5: Spices, Potatoes (Aloo) & Peas (Matar)

Stir in Turmeric, Chili Powder, Ginger Powder and Hing, followed by the Potatoes (Aloo) and Peas (Matar). Mix well and cook for 3-4 minutes.

Note: I couldn't get my hands on fresh Ginger, so I added Powdered Ginger to this step as an alternative.

Step 6: Add Water & Salt

Add in the Water and some Salt to taste. Bring to a simmer and cover lightly. Simmer for 15-30 minutes or until desired thickness is reached.

Step 7: Garam Masala

Stir in the Garam Masala.

Step 8: Enjoy!

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    2 Comments

    0
    jessyratfink
    jessyratfink

    1 year ago

    Yum! This is one of my favorites :)

    0
    cukebook
    cukebook

    Reply 1 year ago

    It's so good! I'm going to be ordering a bunch of whole spices now to begin more Indian cuisine. Excited!