Indian Aloo Matar Recipe Without Onion Garlic

Welcome to my Indian aloo matar recipe without onion and garlic! Aloo matar is a popular vegetarian dish that is creamy, spicy and easy to make. It’s a potato and green pea curry that goes well with rice, roti or naan.

In this beginner’s guide, I will walk you through the entire process of making this tasty curry from scratch without onions and garlic. We will cover choosing ingredients, prep work, cooking method, storage as well as serve aloo matar. Let’s get started!

Choose the Main Ingredients

The two key ingredients that give this dish its name are potatoes and green peas. When selecting potatoes, opt for waxy potatoes that hold their shape well after cooking instead of starchy or floury ones.

For the green peas, you can use either fresh or frozen peas. While fresh peas will taste sweeter, frozen ones are more readily available year-round. Choose peas that are vibrantly green in color.

Now let’s look at the supporting ingredients that add lots of flavor.

Gather the Supporting Ingredients

To recreate the rich onion-garlic flavor profile without using the vegetables themselves, we will use curry leaves, ginger, tomato and an array of spices instead.

Curry leaves add an authentic and aromatic touch to Indian dishes. Choose fresh leaves that are bright green without any black or brown spots. If you can’t find fresh ones, use dried curry leaves instead.

Next up is ginger. Pick mature ginger that has smooth skin without wrinkles. The best ones will also feel heavy for their size. Young ginger is generally more tender but has less flavor.

Chopped tomatoes provide body and an underlying depth of flavor. Canned whole tomatoes that you crush yourself works well. If using fresh ones, select ripe tomatoes.

For the ground spices, you will need coriander powder, cumin powder, turmeric powder, red chili powder and amchur powder. Check the expiry dates and opt for whole spices that you freshly grind where possible for more robust aromas.

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Do the Necessary Prep Work

With the main and supporting ingredients ready, now let’s get prepping.

Start by peeling the potatoes. Under running water, scrub off any dirt then peel off the skin using a vegetable peeler or paring knife. Cut the potatoes into 1⁄2 inch cubes.

Rinse the green peas to remove any grit and set aside to drain off excess moisture.

Grate the ginger finely. You want to end up with around 1 tablespoon of grated ginger paste.

Wash and pat dry the curry leaves. Remove the leaves from the harder stems and discard just the stems.

For canned whole tomatoes, pour into a bowl and crush them with your fingers so they break down into smaller pieces but aren’t totally smooth or mushy.

Now measure out all the ground spices and keep them handy while cooking later.

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Cook Aloo Matar in Easy Steps

Here comes the fun part – actually cooking this delicious Indian curry! Follow these steps and in under 30 minutes you can enjoy homemade aloo matar sans onions and garlic.

Prep your ingredients and spices as directed earlier before starting to cook. This recipe makes 4 servings.

Indian aloo matar recipe without onion garlic

What you need:

  • 2 medium sized potatoes, cubed (about 1.5 cups)
  • 1 cup green peas (thawed if frozen)
  • 1 cup crushed tomatoes
  • 1 inch ginger, grated (about 1 tablespoon)
  • 15 curry leaves
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1⁄2 teaspoon turmeric powder
  • 1⁄2 teaspoon red chili powder
  • 1⁄4 teaspoon amchur powder
  • 1 teaspoon salt (or to taste)
  • 1⁄2 cup water
  • Fresh cilantro for garnish

Instructions:

  1. Heat oil in a skillet over medium heat. Add the cumin seeds and let them sizzle for 10 seconds.
  2. Next, add the grated ginger and curry leaves. Sauté for 1 minute until fragrant.
  3. Add the cumin powder, coriander powder, turmeric powder, red chili powder and amchur powder. Mix well for 30 seconds so the spices are well incorporated with the oil. This releases their essential oils and brings out more flavor.
  4. Add the crushed tomatoes and cook for 2-3 minutes, allowing the tomato pieces to soften. The moisture from the tomatoes will create a thick sauce as it evaporates.
  5. Now add the potatoes and green peas. Season with salt. Stir to coat the vegetables well with the lovely spices and sauce.
  6. Pour in 1⁄2 cup water. This will help the vegetables cook faster. Bring the curry to a boil.
  7. Reduce heat to low, cover and simmer for 12-15 minutes until potatoes are fork tender but still hold their shape. Take off heat.
  8. Finally, garnish with freshly chopped cilantro. Check salt and spice levels, adjusting to taste if needed. Enjoy hot!

And that’s really all there is to it! This onion garlic free aloo matar recipe comes together quickly and easily with minimal prep needed. You’ll be amazed by the incredible flavors from just using whole spices, curry leaves, ginger and tomato.

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Tips for Storing Leftover Aloo Matar

Like many curries, aloo matar tastes even better the next day after the spices have had time to develop fully. Properly stored leftovers can last up to 4 days in the refrigerator. Reheat gently before serving again.

Here are some storage tips:

  • Let the curry cool completely before transferring to airtight containers. Pour into smaller containers for quick individual portions later.
  • Ensure the curry is kept cold at 40°F or below in the refrigerator. This prevents bacterial growth.
  • When reheating, add a splash of water to loosen the curry as it can thicken after sitting. Warm up slowly on the stovetop or microwave just until heated through.

Indian aloo matar recipe without onion garlic

Fun Serving Suggestions

Aloo matar is very versatile and pairs well with a variety of healthy sides to create a balanced Indian style meal.

Here are some recommendations:

  • Serve with plain basmati rice or jeera rice. The curry’s rich sauce oozes deliciously over the grains of rice.
  • Mop up the curry with hot garlic naan. Tear off pieces and dip into the thick gravy.
  • Scoop it all up with batura fried bread. The contrast of crisp batura with the soft vegetables is delightful.
  • For a salad meal, spoon aloo matar over a bed of lightly dressed baby spinach leaves.
  • For extra protein, add some cooked chickpeas or cubes of paneer cheese.
  • To make it a one pot meal, throw in chopped potatoes while cooking basmati rice and mix everything together.

So don’t be afraid to get creative with how you serve this yummy potato peas curry! Adjust the spice levels to suit your taste and add mix-ins to make an easy yet special dish to enjoy with friends and family.

Final Thoughts

With this easy 8 step recipe for Indian aloo matar made without onions and garlic, anyone can put together an incredibly flavorful curry at home.

The key is to let whole spices like cumin and coriander gently simmer to release their natural oils and fragrance. Curry leaves and tomato reinforce the taste while ginger provides subtle heat. Cubed potatoes and peas come together in a richly satisfying sauce in just 30 minutes for a tasty, meatless meal that suits a variety of diets.

For variations, try using sweet potatoes instead of white potatoes or substitute cauliflower for a low carb option. Adjust the spices to make it mild for kids or spicier by adding chili flakes.

So head to the kitchen, gather the ingredients and whip up this all-time favorite Indian potato curry tonight.

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