My family loves curries. Aloo Mater (Curried Potatoes and Peas) can be a main or side dish. There are many variations out there. From my research this is a Punjabi dish. "Aloo" means "potatoes" and "matar or mutter" means "peas". We like ours spicy, sweet and with a thick sauce. This time I cut the potatoes into small cubes, but sometimes I cut large chunks. As with all curry dishes you can alter the ingredients to match your family's tastes.

Above are the ingredients I used this time. I forgot to include the ketchup and water in the photo. Yes you read correctly I add ketchup to this dish. Sometimes I will use tomato puree with a little sugar, but this time I only had ketchup and it worked quite nicely.

I find it easier to make a dish if I gather all my ingredients together first. Peel and cut up your vegetables and add to a warmed and oiled frying pan. Fry on medium heat for about 5 minutes. I sometimes add carrots to this dish, but the "true" version would be potatoes, peas and onions.

Many variations of Aloo Mater or Aloo Mutter use fresh tomatos, ginger, garam masala and other spices. Make it to your tastes using what you have in your pantry. That is the beauty of curry dishes, you can use what you have on hand.

Now add your spices and stir and cook on low for about 1 to 2 minutes. Just until the vegetables are well coated and the spices have cooked a little.

Then add some water and cover. Bring to a boil and then cover and simmer until the potatoes are soft.

When the potatoes are soft and the liquid is almost gone, add the peas, ketchup or tomoto puree and cook until they are heated through. Then add cream or milk to thin the dish to a consistency you like and heat gently.

If I use tomato puree I taste test and if I think it needs some sugar I add it now. I sometimes use mixed frozen vegetables if I don't have peas. I like to use frozen peas as they keep their shape better than canned.

Gluten-Free Aloo Matar Recipe

Ingredients

• 4 cups diced potatoes
• 1 cup diced onion
• 2 Tablespoons oil
• 2-3 Tablespoons butter
• 1 cup frozen peas
• 1 cup frozen mixed vegetables or diced carrots (optional)
• 1 to 3 cloves of minced garlic or 1-2 teaspoons powdered garlic (to taste)
• 1/2 cup tomato puree/sauce and 1 teaspoon of sugar or 3 Tablespoons Ketchup
• 2 Tablespoons gluten-free curry powder
• salt & pepper to taste
• 1/4 teaspoon turmeric
• 1/3 cup of cream or milk or milk alternative
• about 1/2 cup of water

Directions

1. Wash, peel and dice the potatoes.
2. Peel and dice the onion.
3. Put oil and butter in a large frying pan and add the potatos, onion, garlic and if using fresh carrots add those now too then fry about 5 minutes.
4. Add the curry powder and turmeric powder. Mix until all the vegetables are coated and continue cooking on low for 1-2 minutes.
5. Add the 1/2 cup of water and cover. Cook till potatoes and carrots if using are done.
6. If you are using frozen vegetables, add now and cook till heated through.
7. Add the tomato puree/sauce or ketchup and the salt & pepper to taste. Then add the milk or milk alternative and mix well. Simmer on low heat stirring now and then for about 10 minutes.

Feel free to add your favourite spices or vegetables.

Aloo Matar is one of my favourtie Indian side dishes. I have it often with tandoori chicken or a meat curry. It is great as a filling in wraps. I have used it in soft gluten-free buns for lunch and really enjoyed it. We love it's soft luscious curry flavour.

How do you make your Aloo Matar? What are your favourite sides with Indian mains?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.