Aloo Matar

Ingredients

• 2 medium tomatoes
• 6 garlic cloves
• 1 inch piece ginger
• 1 inch piece cinnamon
• 2 cloves
• 2 green cardamom pods
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 medium red onion
• 3–4 whole green chillies
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 3/4 tsp salt
• 1.5 cups water
• 2 medium potatoes
• 2–3 cup green peas
• 1.5 tsp garam masala
• 1 tsp crushed fenugreek leaves
• cilantro

Method

Aloo matar relies on building flavour in layers: first the whole spices release their oils, then the aromatics bloom in fat, then the tomato base develops body as it reduces. This is the backbone of indian-cuisine vegetable curries — don't rush any stage.

Toast the cinnamon, cloves, and cardamom in a heavy-bottomed pot over medium heat for 2–3 minutes, moving them constantly. You'll smell them shift from woody to almost floral — that's your signal they've released their essential oils without burning. Tip in the oil, let it heat through, then scatter the cumin seeds across the surface. They'll crackle and darken within 30 seconds. Add the sliced onion and whole green chillies immediately; the cold vegetables stop the spices cooking further and begin releasing their own moisture. Stir often for 2–3 minutes until the onion turns translucent at the edges and softens.

Cut the potatoes into roughly 2cm cubes and add them now. Stir constantly for 3 minutes — this isn't cooking them through, it's coating them in the spiced oil and allowing the starch on their surface to lightly caramelize, building flavour. Simultaneously, blitz the tomatoes, garlic, and ginger into a smooth purée. Sprinkle the coriander powder, turmeric, and chilli powder over the potatoes, add 60ml water, and stir until the spices form a paste. Pour in the tomato purée, stir through, then cover and lower the heat to a gentle simmer. Leave it for 12 minutes without stirring. The acid in the tomatoes denatures-protein and the mixture will begin to separate — you'll see a thin film of oil breaking away from the sauce. This signals the spices have fully infused.

Pour in the remaining 1.2 litres water and add the peas. Maintain the simmer for 10 minutes until the potatoes are completely tender — test with a knife; there should be no resistance. The liquid should reduce slightly and take on a silky quality from the starch released by the potatoes. Fold through the fenugreek leaves and garam-masala, stir for a minute to distribute them evenly, then taste and adjust salt if needed. Finish with fresh cilantro scattered over the surface, and serve.