Easy at Home Low Sodium Aloo Mattar Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 117kcal

Add Onions, Tomatoes, and Garlic to a food processor and blend until smooth. About 15-30 seconds. Stop halfway to scrape down the sides. Transfer to a bowl and set aside.
Note: I couldn't get my hands on fresh Ginger, but if you're able to I suggest adding the 1/2 inch of peeled Ginger in with the Onions, Tomatoes, and Garlic.
Peel the Potatoes and cut them into small pieces no larger than one inch (1").
Turn the heat to medium and add the Olive Oil. Now add in the Cumin Seeds (preferably whole seeds) and cook for 30-60 seconds or until the seeds begin to brown.
Stir in your Onion/Tomato paste followed by the Almond Powder. Bring to a light simmer and cover lightly to avoid splattering. Once the mixture stops splattering, remove the lid and simmer on low for an additional 3-4 minutes or until the mixture thickens.
Stir in Turmeric, Chili Powder, Ginger Powder, and Hing, followed by the Potatoes (Aloo) and Peas (Matar). Mix well and cook for 3-4 minutes.
Note: I couldn't get my hands on fresh Ginger, so I added Powdered Ginger to this step as an alternative.
Add in the Water and some Salt to taste. Bring to a simmer and cover lightly. Simmer for 15-30 minutes or until desired thickness is reached. 15 Minute Timer
Stir in the Garam Masala.
Enjoy! Let me know how it goes in the comments below.