Dinner for 4

Aloo Matar

Name: Aloo Matar
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tsp vegetable oil; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1 large onion; 4 clove garlic; 2 tsp grated fresh ginger; 1 tsp salt; 1 tsp garam masala; 1/2 tsp ground turmeric; 1/2 tsp cayenne pepper; 1/4 tsp ground black pepper; 3 potato; 1 1/2 cup canned diced tomatoes; 1 cup boiling water; 1/2 vegetable bouillon cube; 1 cup frozen green peas; 1/2 cup coconut cream; 2 vegan naan

Potatoes and peas simmer with tomatoes, toasted spices, coconut cream, and aromatics for a warming Indian skillet meal.

$1.38per serving $

55 minstart to table

4servings

Indian Vegetarian Vegan Dairy-free Budget Family Dinners

Ingredients

2 tsp vegetable oil
1 tsp coriander seeds
1/2 tsp cumin seeds
1 large onion
4 clove garlic
2 tsp grated fresh ginger
1 tsp salt
1 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
3 potato
1 1/2 cup canned diced tomatoes
1 cup boiling water
1/2 vegetable bouillon cube
1 cup frozen green peas
1/2 cup coconut cream
2 vegan naan

Steps

Heat the vegetable oil in a 4-quart pot over medium heat, then toast the coriander and cumin seeds for 1 minute.
Add chopped onion, garlic, and ginger, and cook for 8 minutes until softened.
Stir in salt, garam masala, turmeric, cayenne, and black pepper, and cook for 1 minute.
Add cubed potatoes, diced tomatoes, boiling water, and bouillon, then simmer uncovered for 25 minutes.
Stir in the peas and coconut cream, and simmer for 8 minutes until the potatoes are tender.
Warm the naan in a dry skillet for 1 to 2 minutes per side.