Easy at Home Low Sodium Aloo Mattar Recipe
After getting this dish a half dozen times from a local Indian restaurant in town, I decided it was time I try to make my own low sodium version. I present to you my take on a low sodium Aloo Matar Recipe. Minus a couple ingredients, most can either be found around the house or at your local grocer.
Quick Nutrition
Sodium19 mg
Potassium 442 mg
Phos 89 mg
Protein 5 g
Cals 117 kcal
Carbs 20 g
Recipe Information
Aloo mattar (also spelled aloo mutter or aloo matar) is a vegetarian Punjabi dish made from potatoes (aloo), and peas (mattar). The sauce, usually tomato-based, is cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds, and other spices to create a wonderful dish. For those of us on a low sodium diet, it's quite difficult to order to eat take-out or even eat at a local Indian restaurant for that matter. If you enjoy Indian cuisine, you'll have to give this salt-free, low sodium aloo mutter recipe a try.
Equipment
- Food Processor
- Wooden Spoon or Rubber Spatula
- Measuring Spoons & Cups
- Shallow Sauce Pot
- Small Bowl
- Chef knife
- Cutting Board
- Peeler
Ingredients
Onion / Tomato Paste
- ½ cup Onion (Rough chopped)
- 1 Cup Tomatoes (Rough chopped)
- 1 tbsp Ginger (Chopped. Substitute ¼ tsp of powder)
- 4 Garlic Cloves
Remaining Ingredients
- 2 Olive Oil
- ½ tsp Cumin Seeds
- 2 tbsp Almond Flour (Optional)
- 1 Potatoes (Large, peeled and chopped)
- 1 cup Green Peas (Fresh or frozen)
- ½ tsp Chili Powder
- ¼ tsp Turmeric Powder
- ½ tsp Garam Masala powder
- 1 ½ cups Water
- Pinch Asafoetida (Hing)
Instructions
- 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.
Pretty tasty for what it’s worth! My family loved it. Thanks for the recipe.