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Aloo Matar By Shams Razzak


4 medium potatoes cut in quarters

200gms peas

1 red onion finely chopped

1tblsp puréed garlic

1 tblsp chopped chilli in marinade (from a jar, see pic)

1tsp ground cumin

1tsp cumin seeds

1/2tsp turmeric

1/4 chilli powder

Handful of chopped fresh coriander

3tblsp oil

1tblsp Salt or to taste

500ml boiled water


In a deep pan, heat up oil on medium heat, add cumin seeds and fry for 20seconds, add onions and continue frying until translucent. Add garlic paste and salt, keep stirring, add a splash of water to prevent catching on the base, once onions have lightly browned, add all the species and cook on gentle heat, adding a little water every now and then, until the spices and oil have separated. At this point, the spices would have realised their lovely aroma. Add potato and peas and turn the heat up to medium and cook for a few minutes, being careful not to let it burn, add 500ml boiling water, give it a good stir, cover and cook on high heat until the potatoes have cooked but still holding its shape. Check for seasoning, add more water if required, bring to boil, garnish with fresh coriander and serve with piping hot parathas or chapattis. Enjoy!


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