Aloo Matar with Basmati Rice

Name: Aloo Matar with Basmati Rice
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 small onion, finely chopped; 1 (1-inch) piece of ginger, peeled and minced; 2 garlic cloves, minced; ½ tsp cumin seeds; ½ tsp ground coriander; ½ tsp chili powder; ½ tsp garam masala; ½ tsp ground turmeric; ¼ tsp cayenne pepper; 1 tbsp olive oil; 12 oz baby potatoes, quartered; 1 (14.5) oz can fire-roasted tomatoes; 1 cup basmati rice; ¾ cup frozen peas; 2 tbsp chopped fresh cilantro

Aloo Matar is a fragrant Punjabi vegetarian curry where potatoes and peas are simmered in a spiced tomato sauce, best served alongside fluffy basmati rice. The dish balances warm spices like garam masala and turmeric with fresh cilantro for a deeply aromatic, comforting meal.

🌍Indian 🥗Vegetarian 🏷️Dinner 🏷️Healthy 🏷️Slow cook 🏷️Suvie

Total

1h 50m

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 small onion, finely chopped
1 (1-inch) piece of ginger, peeled and minced
2 garlic cloves, minced
½ tsp cumin seeds
½ tsp ground coriander
½ tsp chili powder
½ tsp garam masala
½ tsp ground turmeric
¼ tsp cayenne pepper
1 tbsp olive oil
12 oz baby potatoes, quartered
1 (14.5) oz can fire-roasted tomatoes
1 cup basmati rice
¾ cup frozen peas
2 tbsp chopped fresh cilantro

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Instructions

1
In a Suvie pan stir together onion, ginger, garlic, cumin seed, coriander, chili powder, garam masala, turmeric, cayenne, olive oil, and 1 tsp salt. Insert into the bottom zone of Suvie and broil for 10-12 minutes, stirring halfway through, until fragrant.
2
Remove pan from your Suvie and stir in potatoes, tomatoes, peas, and ½ cup water or vegetable broth.
3
Return pan to Suvie. Input settings: Bottom Zone: Slow Cook High, 1 hour, 30 minutes
4
Place 1 cup rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings: Rice, Long Grain, 1 Cup
5
Remove pan from Suvie. Fluff rice with a fork and season with salt to taste. Divide rice between four bowls. Season aloo matar with salt and pepper to taste. Divide between bowls, garnish with cilantro, and serve.

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Tips & Notes

Pro tips

Toast cumin seeds in oil before adding aromatics to deepen their flavor and release essential oils.
Cut potatoes into uniform 1-inch cubes so they cook evenly and maintain their shape throughout simmering.
Add peas only in the final 5–7 minutes to preserve their color and texture; overcooking dulls both.
Simmer uncovered to allow excess liquid to reduce and sauce to cling to the vegetables, creating a rich coating.