Aloo Matar

Ingre­di­ents for a lar­ge por­ti­on of Aloo Matar: 

• 4 medi­um potatoes
• 170g fro­zen, uns­al­ted peas
• 400 g cher­ry toma­toes, halved
• 1 oni­on, diced
• 2 cloves of gar­lic, fine­ly chopped
• 2 Tea spoons Gin­ger pow­der or fresh­ly grated
• 2 Tea spoons raw honey
• 1 lemon or lime, juiced
• 1 pinch yel­low cur­ry powder
• 1 pinch Garam masa­la
• 1⁄2 tsp sea-salt
• 1⁄2 cup cori­an­der leaves
• 1 teas­poon Coco­nut oil

Pre­pa­ra­ti­on of Aloo Matar:

Steam the pota­toes in a pot with a steam­er until they are soft. Let cool and then dice. 

Heat 1 teas­poon of coco­nut oil in a cera­mic pan. Add oni­on and gar­lic. Cook over medi­um heat, stir­ring, until trans­lu­cent, adding water as nee­ded to pre­vent bur­ning. Then add gin­ger, cur­ry pow­der and garam masa­la and mix well. After 1–2 minu­tes, add the cher­ry toma­toes and fry with the lid on for about five to 10 minu­tes, if neces­sa­ry adding a litt­le more water. 

When the toma­toes are soft, add the honey and sea salt. Mix well. Final­ly, the fro­zen peas and pota­toes are added. Con­ti­nue fry­ing brief­ly, then sprink­le with chop­ped cori­an­der if desi­red and round off with a litt­le lemon juice. Enjoy immediately. 

Bon appe­tit!

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