Indian Peas & Potatoes (Matar Aloo)

with a side of sliced cucumbers and naan bread — Potatoes and Peas AKA Aloo Matar Indian Dish

Matar Aloo (Peas and Potatoes) is a classic North Indian vegetarian dish that's both comforting and flavorful. The dish is a harmonious blend of tender potatoes (aloo) and sweet green peas (matar), cooked in a fragrant spiced tomato-based gravy. The recipe begins by sautéing cumin seeds in hot oil, which releases a warm, earthy aroma. Turmeric is added for its golden hue and health benefits. Tomatoes break down into a rich sauce. And potatoes and peas absorb the flavors of the spices and tomatoes. This dish is typically enjoyed with Indian breads like roti or naan, or with steamed basmati rice. Matar Aloo is a versatile, everyday dish that showcases the simplicity and depth of Indian cooking.

Ideally, the ratio we are looking for is 50/50 it this recipe: 50 percent potatoes, 50 percent peas. But, if you are one who loves potatoes, go ahead and splurge. Myself, I prefer to push toward the "pea side" - it has a wonderful taste, doesn't it? The most time-consuming is peeling and boiling the potatoes. This is a great "salvage" recipe. That means, when you have some potatoes that are beginning to sprout and you do not want to trash them, make this dish. Now, there are still some rules to abide by, so keep scrolling down for more information. It so happens that I had a couple of older tomatoes and a wrinkled jalapeno, so I decided to make a one-pot recipe. I also always have some frozen peas in the freezer, so I took advantage of the moment. This turned into a delicious escapade into the flavors of India. One of my favorite parts of an Indian recipe is the turmeric.

Did you know? The active ingredient in turmeric is a natural compound called curcumin, which has both antioxidant and anti-inflammatory properties. Research studies have found that it benefits: Inflammation, Degenerative Eye Conditions, Metabolism, Cholesterol, Anxiety, Muscle Soreness, Arthritis, Kidney Health, even possibly Digestion, Heart Disease, and Cancer. https://www.hopkinsmedicine.org/health/wellness-and-prevention/turmeric-benefits

Your Sound of Manna this month of January - "Holy Forever" by CeCe Winans (lyrics at end of the post).

Isaiah 6[3] And one cried unto another, and said, Holy, holy, holy, is the LORD of hosts: the whole earth is full of his glory.

Lyrics "Holy Forever" by CeCe Winans

A thousand generations falling down in worship

To sing the song of ages to the Lamb

And all who've gone before us and all who will believe

Will sing the song of ages to the Lamb

Your name is the highest

Your name is the greatest

Your name stands above them all

All thrones and dominions

All powers and positions

Your name stands above them all

And the angels cry, "Holy"

All creation cries, "Holy"

You are lifted high, holy

Holy forever

If you've been forgiven and if you've been redeemed

Sing the song forever to the Lamb

And if you walk in freedom and if you bear His name

Sing the song forever to the Lamb

We'll sing the song forever and amen

And the angels cry, "Holy"

All creation cries, "Holy"

You are lifted high, holy

Holy forever

Hear your people sing, "Holy"

To the King of kings, holy

You will always be, holy

Holy forever

Your name is the highest

Your name is the greatest

Your name stands above them all

All thrones and dominions

All powers and positions

Your name stands above them all

Jesus, Your name is the highest

Your name is the greatest

Your name stands above them all

Above all thrones and dominions

All powers and positions

Your name stands above them all

And the angels cry, "Holy"

All creation cries, "Holy"

You are lifted high, holy

Holy forever

Hear your people sing, "Holy" (Holy)

To the King of kings, holy

You will always be, holy

Holy forever

You will always be, holy

Holy forever

Exercise for the month: Walk or walk in place every day, 5 days per week, for a minimum 20 minutes while listening to it, if you are able.

Matar Aloo (Peas and Potatoes)

Servings: 4

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

Equipment Needed: Measuring Utensils, Knife, Peeler, Pot

Ingredients:

1 Tablespoon Ginger, minced OR Ginger Paste

1 Jalapeno, minced OR 2 Green Chilis, minced

1/2 teaspoon Turmeric

1/2 teaspoon Cumin Powder

1/2 teaspoon Cumin Seed (optional)

1 teaspoon Garam Masala

1/2 teaspoon Fennel Seeds (optional)

1 Cup Tomatoes, pureed OR diced

1/2 Large Onion, diced

1 Cup Potatoes, skinned, diced, and boiled in saltwater (1 Lrg)

1 1/2 Cups Peas, frozen

Fistful Cilantro, minced (optional)

1/2 -1 Cup Hot Water (add as needed)

1-2 Tablespoon Vegetable Oil

Directions:

Peel the potatoes to the depth of the "eyes" until they are invisible (those spots are the roots to create new, more potatoes).

Here is a slightly-related video, an HOW TO from one of our friends: Danna Gesellchen on growing Sweet Potatoes in a bucket.

aloo matar — Peeling Russet Potato BEFORE

Can you eat sprouted potatoes? The short answer: It depends. When potatoes begin to sprout, the growths (those roots, eyes, and bumps) have a high concentration of compounds called glycoalkaloids that can cause a sharp, unpleasant, bitter taste...If your otherwise good-looking potatoes have a few small sprouts, you can carefully remove them with a paring knife or the little loop on the end of your potato peeler (yes, that’s what it’s for). Make sure to really get in there and cut around the sprouted parts, excising any roots, bumps, and eyes...But, if those spuds look like they’ve grown arms and legs and are ready to put up a fight—we’re talking super-long roots, potato eyes that look like they’re staring back at you, extensive growths that are reaching for the sun, it’s probably best to toss them. https://www.bonappetit.com/story/can-you-eat-sprouted-potatoes

aloo matar recipe — Removing the eyes of a Russet Potato AFTER

2. Now you boil the potatoes, covered in Salted Water (about 1 Tablespoon - optional), until tender (approximately 20-30 minutes).

boiled potatoes — Boil the Potatoes until tender

colander required — Once the potatoes are tender, drain off the starch and rinse until water runs clear

Did you know? When boiling food stuff, always salt the water before adding anything to the pot. It not only flavors the food, but it also increases the temperature of the water so it cooks faster. Scientifically speaking, 1 ounce of salt (2 Tablespoons) per quart (4 Cups) of water raises a sparse 1 degree Fahrenheit. A negligible amount, but once you cook the food in saltwater, you do not require to salt the food because the salt has been absorbed into it. Bonus: when it comes to potatoes and pastas, it removes the starchiness - that's the white residue that you rinse off in clean water after cooking.

jalapeno, ginger — Ginger root does not have to be peeled - it actually tastes better if it is NOT peeled, the flavor is deeper, stronger

2. Add the Vegetable Oil to the Pot on Medium Heat, add the Cumin Seeds, alapeno and Ginger. Saute until everything fragrant - about 1 Minute.

Saute' all the ingredients in high smoke point oil

3. Add the remaining Seasonings and Stir.

Did you know? Use a neutral oil, like Olive Oil or a high smoke point oil like Corn, Vegetable, Safflower Oil. What is Smoke Point? It is when oil stops shimmering and starts smoking. If Oils are heated past its smoke point, it starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. You'll want to make sure you're using fats with smoke points at or above 400°F when you're cooking at high temperatures. https://www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter

Type of Fat	Smoke Point	Neutral?*
Safflower Oil	510°F/265°C	Yes
Rice Bran Oil	490°F/260°C	Yes
Light/Refined Olive Oil	465°F/240°C	Yes
Soybean Oil	450°F/230°C	Yes
Peanut Oil	450°F/230°C	Yes
Corn Oil	450°F/230°C	Yes
Sunflower Oil	440°F/225°C	Yes
Vegetable Oil	400-450°F/205-230°C	Yes
Canola Oil	400°F/205°C	Yes
Grapeseed Oil	390°F/195°C	Yes
Avocado Oil (Virgin)	375-400°F/190-205°C	No

4. Add the Onion. I had a Red Onion on hand, so I used it - you can use any onion upon which you can put your hands upon. Cook until Onion is translucent (shiny and limp).

matar aloo — Diced tomatoes and Red Onions

5. Add the Tomatoes and Stir in.

peas are softened — Softened potatoes and peas in pot

6. Add the Peas (I used Frozen Peas, but remember that the temperature of frozen ingredients are at a lower temp and everything in the pot will have to rise to even out). If you are concerned about overcooking the Peas, I suggest thawing out the Peas to room temperature, first.

7. All the ingredients work together to form a healthy one-pot Indian meal! Serve & Enjoy!

In the Crockpot Version, I used more of everything to make sure the flavors were full-bodied. Mix everything together, then turn it on High for 5-6 hours, or until the Potatoes are tender.

1 Can Fire Roasted Tomatoes

3 teaspoons Garlic, Minced

1 Large Potato

2 Cups Peas, frozen

1 inch Ginger, minced

1 Onion, chopped

1 Tablespoon Garam Masala

1 Tablespoon Smoked Paprika

1 teaspoon Coriander

1 teaspoon Cayenne

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds