Vegan Aloo Matar Recipe
I adore this simple vegan pea and potato curry or aloo matar, fresh chilli gives a nice punch of heat that sits alongside earthy turmeric and fenugreek.
Nutrition Facts
Ingredients
Instructions
Peel the potatoes and cut them into a 35-40mm or 1½" dice, then plunge them in cold water whilst you prepare the remaining ingredients.
Top and tail the onion, cut it in half, peel it, then cut it into strips (top to bottom) 5-6mm (¼") thick.
Cut the tomatoes into a 1cm or around ½" dice.
Slit the chilli peppers in half lengthways, but do not cut all the way through, leave around 1cm (½") at the stalk end.
Peel and mash the garlic cloves.
Peel and grate the ginger.
Heat a wok over a medium-high heat and when it is hot add the oil, cassia bark, cardamom pods, mustard seeds, cumin seeds and slit green chillies, then stir for 30 seconds.
Throw in the onions and cook for 10-12 minutes or until they are nicely coloured, stir this mix regularly to prevent the seeds from burning.
Add the garlic and ginger and cook for a further 30 seconds.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Krumpli →
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment