Restaurant Style Aloo Matar
Ingredients
1 tsp oil
1 large yellow onion, diced
4-6 garlic cloves, minced
1 tbsp minced ginger
1 tsp garam masala
1/2 tsp turmeric powder
1/4 - 1 tsp cayenne pepper, to taste
1 tsp salt, or to taste
1 15oz can tomatoes, whole or diced (or 3 tomatoes chopped)
1 lb yukon gold potatoes (4-5 small potatoes), peeled and cut into 1/2" pieces
1 cup green peas, fresh or frozen
1 cup Pacific Foods Low Sodium Vegetable Broth
2 tbsp coconut cream (optional)
cilantro for garnish
Directions
Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.
Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.
Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.
Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.
Notes
If not using low sodium vegetable broth you will want to start with less salt. You can always add more to taste at the end.
Nutrition
TOTAL FAT: 2g SODIUM: 592mg
CARBOHYDRATES: 30g FIBER: 5g SUGAR: 9g
PROTEIN: 5g