Indian Potatoes with Peas in Tomatoes Recipe
A homemade Indian-style dish where potatoes and green peas simmer in a light tomato sauce with spices. In this version the sauce is mildly spiced, slightly tangy from the tomatoes, and thick enough to nicely coat the vegetables, making it perfect with rice or bread.
This dish is inspired by North Indian home-style curries where potatoes and peas (aloo matar) are simmered in a tomato-based gravy., The recipe is adapted to be milder and slightly less oily than many restaurant versions, making it suitable for everyday cooking in a European kitchen., Using canned tomatoes and frozen peas makes the dish accessible year-round, even where fresh produce is seasonal.
It delivers the comforting flavours of Indian cuisine with simple, widely available ingredients., The dish is naturally vegan and gluten-free, yet filling enough to serve as a main course., It works equally well as a quick weekday dinner or as a side dish in a larger Indian-inspired spread.
Dlaczego ta wersja działa
- The balance of spices is mild but aromatic, making the dish approachable even for those not used to very spicy food.
- Simmering the potatoes directly in the tomato sauce allows the starch to naturally thicken the gravy so it coats the vegetables well.
- A small amount of sugar rounds out the acidity of the tomatoes, giving the sauce a fuller, more balanced flavour.
Chef's tips
If your tomatoes are very acidic, add the sugar in two small additions, tasting in between so the sauce doesn’t become overly sweet., For a deeper flavour, you can briefly toast the cumin and coriander seeds whole, then grind them just before cooking., If the sauce gets too thick before the potatoes are tender, add a splash of water and continue simmering gently.
How to serve
Serve with basmati rice and a dollop of plain plant-based yogurt to cool the spices., Pair with naan, chapati, or other flatbreads so you can scoop up the thick sauce., Add a simple cucumber and tomato salad with lemon juice for freshness and contrast.
Na co uważać
- Do not brown the garlic and ginger too much, as they can quickly turn bitter.
- If the heat is too high when adding the ground spices, they may burn; keep the heat moderate and stir constantly.
- Make sure the potatoes are cut into evenly sized cubes so they cook at the same rate and don’t fall apart before the peas are done.
Zamienniki
- You can replace green peas with mixed frozen vegetables if that’s what you have on hand.
- Use ghee instead of vegetable oil for a richer, more traditional flavour if you are not keeping the dish vegan.
- If you don’t have fresh ginger, use a smaller amount of ground ginger, adding it with the other dry spices.
Ingredients
- potatoes - 500 g
- green peas - 150 g
- canned chopped tomatoes - 400 g
- onion - 1 piece
- garlic - 3 cloves
- fresh ginger - 1 tablespoon
- vegetable oil - 3 tablespoons
- ground cumin - 0.75 teaspoons
- ground coriander - 1 teaspoon
- turmeric - 0.5 teaspoons
- sweet paprika, ground - 1 teaspoon
- hot paprika, ground - 0.25 teaspoons
- water - 200 ml
- salt - 1 teaspoon
- sugar - 0.5 teaspoons
- fresh coriander - 2 tablespoons
Preparation
- Heat the oil in a large frying pan or wide pot over medium heat until it shimmers slightly.
- Add the chopped onion and fry for 5–7 minutes over medium heat until it softens and turns lightly golden at the edges.
- Add the garlic and ginger and fry for about 1 minute, stirring so they don’t burn, until they become very fragrant.
- Sprinkle in the cumin, coriander, turmeric, sweet paprika and hot paprika, and stir for about 30 seconds until the spices combine with the oil and form a thick paste.
- Add the canned tomatoes, salt and sugar, stir and cook for 5–7 minutes over medium heat until the sauce thickens slightly and starts to gently splatter.
- Add the diced potatoes, stir to coat them in the sauce, pour in the water, cover and cook for 15 minutes over low heat until the potatoes are almost tender (a fork goes in with slight resistance).
- Add the peas, stir and cook for another 5–7 minutes covered, until the potatoes are completely tender and the sauce is thick and clings to the vegetables.
- Taste and adjust the seasoning with more salt or a pinch of sugar if needed, sprinkle with fresh coriander and serve hot.
Storage
Once chilled, the sauce will thicken further, so when reheating add 2–3 tablespoons of water and stir until it becomes slightly fluid again.
This recipe is designed as an easy introduction to Indian-style cooking: one pan, familiar vegetables, and a gentle spice profile that can be adjusted to taste., It’s a reliable option when you need a comforting, budget-friendly meal that still feels a bit special.
