Aloo Matar
The quintessential comfort bowl—vibrant, hearty, and effortlessly authentic
Aloo Matar (Potatoes and Peas) is the crown jewel of North Indian home cooking. It’s a soulful, warming dish where tender potatoes and sweet green peas are simmered in a spiced tomato gravy infused with ginger, garlic, and our signature Punjabi spice blend. With the Wholesome Tadka kit, you can ease the complexity of spice balance and get straight to that deep, nostalgic flavor in just 25 minutes.
Wellness
Ingredients
Your Fresh Ingredients (Produce)
- Green Peas Fresh or Frozen 10 Oz
- Potatoes (Large – approx. 0.7 lb total) 2 Piece
- Onion (Medium – approx. 0.4lb) 1 Piece
- Tomatoes (Medium) 2 Piece
- Fresh Ginger Root (approx. 2 inches long) 1 Piece
- Garlic Cloves 2 Piece
- Fresh Cilantro (Optional, for garnish) 0.25 Oz
From Your Pantry (Basic Ingredients)
- Cooking Oil (Sunflower, Olive, Safflower, Canola, or your choice) 2 Tbsp
- Salt 3/4 tbsp
Instructions
Start CookingPreparation
- Peel and finely dice the onion.
- Peel and finely chop (or grate) the fresh ginger root.
- Peel and finely mince (or crush) the garlic cloves.
- Chop potatoes into 1-inch cubes.
- Dice the tomatoes.
Cooking: Building the Layers of Flavor
- Layer 1: The OilHeat 2 Tablespoons of cooking oil in a wok or large sauté pan over medium-high heat.The Sizzle Test: Drop a tiny piece of onion into the oil. If it sizzles immediately, your oil is ready!
- Layer 2: The Blooming PhaseTurn the heat down to medium. Add the entire contents of your Gold Pack to the hot oil. Stir frequently for 10–15 seconds until the whole spices release a beautiful, roasted aroma.
- Layer 3: The Aromatic FoundationAdd your prepped onion, ginger, and garlic to the pan. Continue cooking on medium heat, stirring often. Watch for the onions to become translucent. You will know it is ready when the ginger and garlic lose their raw, pungent smell and take on a sweet, nutty aroma.
- Layer 4: The Spice BaseAdd the entire contents of your Black Pack, ¾ teaspoon of salt, and a pinch of ground red chili (if you like it spicy!). Roast this mixture gently on medium heat for 1 minute, stirring constantly so the spices blend flawlessly with the aromatics.
- Layer 5: The Masala BaseAdd the diced tomatoes and 1 cup of water. Cook on medium heat until the tomatoes start losing their skin and soften into a pulpy, rich sauce.
- Layer 6: The Star VeggiesTumble in your peas and potato cubes. Stir thoroughly so every piece is coated in the masala. Cover the pan with a tight-fitting lid and cook on medium-low heat until the potatoes and peas are tender.
- Layer 7: The GarnishTurn off the heat and scatter freshly chopped cilantro over the top.