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Aloo Matar Curry

  • Yield: 4 servings 1x


The name of most Indian dishes tells you the main ingredients.


  • 1/3 cup oil or ghee
  • 1 palmful cumin seed
  • 1-2 tbs fenugreek seed
  • 1 pinch asafetida
  • 1 medium tomato (diced)
  • 4 oz tomato paste
  • 1/2 tsp turmeric
  • to taste red chili flakes
  • 6 small dried chilies
  • 2 handful cilantro (chopped)
  • 1/2 cup peas
  • 5-6 medium boiled potatoes (peeled)
  • to taste salt
  • water


  1. Boil or steam potatoes with peels on, then when cool enough to handle, remove the peel.
  2. In a large frying pan, heat oil over high to very hot.
  3. Add cumin and cook until golden (about 1-2 minutes).
  4. Add fenugreek seed and cook until turns dark gold.
  5. Turn heat to medium, add the tomato and cook until soft and mash it into the seasonings.
  6. Add the asafetida and tomato paste.Mix well.
  7. On a dry part of the pan, add the turmeric and allow to roast,
  8. Combine with other ingredients.
  9. Add the chilies and pepper flakes.Combine.
  10. Add cilantro and cook until wilted.
  11. Then add the peas.
  12. Break up the potatoes by hand into pieces and add to the mix.
  13. Add salt to taste, add water to cover the mixture.
  14. Place lid on the pan, and cook until peas are hot and the mixture is blended.


Source:  Abha Rangan


  • Calories: 400
  • Fat: 18.68 g
  • Carbohydrates: 55.23 g
  • Protein: 6.43 g
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