Restaurant Style Aloo Matar

Ingredients

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garam Masala

  Frontier

  1 tsp or 3g

• Tomatoes

  Whole, canned

  1 cup or 242g

Directions

1. Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Saute until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.
2. Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Saute until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.
3. Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.
4. Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.
5. Recipe by: Eva Agha (source: https://www.thecuriouschickpea.com/restaurant-style-aloo-matar/)

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