Aloo Matar with a Twist

Ingredients

In this Island-inspired version of Aloo Matar, we incorporate ingredients and flavors from the Islands of the North Atlantic cuisine. This includes the addition of local seafood or seaweed, which adds a unique twist to the traditional Indian dish. The spices used may also be adjusted to complement the flavors of the North Atlantic region, creating a fusion of Indian and IONA cuisines. We alse have the original recipe for Aloo matar, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (5g) cumin seeds 1 teaspoon (5g) cumin seeds
• 1 teaspoon (5g) turmeric powder 1 teaspoon (5g) turmeric powder
• 1 teaspoon (5g) coriander powder 1 teaspoon (5g) coriander powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) garam masala 1 teaspoon (5g) garam masala
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) seafood broth or vegetable broth 1 cup (240ml) seafood broth or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and cook until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cumin seeds, turmeric powder, coriander powder, paprika, and garam masala. Cook for a minute to toast the spices.
5. 5.
   Add the diced potatoes and green peas to the pan, stirring well to coat them with the spices.
6. 6.
   Pour in the coconut milk and seafood broth (or vegetable broth). Bring to a simmer and cover the pan.
7. 7.
   Cook for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Seafood broth — If using seafood broth, make sure it is free from any allergens or additives that may not be suitable for your dietary needs.

Tips & Tricks

• For a burst of freshness, squeeze some lemon juice over the dish before serving.
• Experiment with different types of seafood or seaweed to add a unique twist to the recipe.
• Adjust the spice levels according to your preference by adding more or less paprika and garam masala.
• Serve the Island-inspired Aloo Matar with warm naan bread or steamed rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Island-inspired Aloo Matar hot, garnished with fresh cilantro. Accompany it with a side of warm naan bread or steamed rice for a satisfying meal.

Presentation advice

Present the Island-inspired Aloo Matar in a vibrant serving dish, allowing the colors of the potatoes and peas to shine through. Garnish with a sprinkle of fresh cilantro for an added pop of green.