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Picture of Potato and Pea Curry (Aloo Matar) Recipe
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1224 kcal 61 %
  • Fat 56 g 87 %
  • Saturated 11 g 53 %
  • Carbs 155 g 52 %
  • Fiber 33 g 134 %
  • Protein 35 g 69 %
  • Cholesterol 34 mg 11 %
  • Sodium 1655 mg 69 %
  • Calcium 299 mg 30 %
  • Magnesium 256 mg 61 %
  • Potassium 3061 mg 65 %
  • Iron 16 mg 87 %
  • Zinc 6 mg 51 %
  • Phosphorus 692 mg 99 %
  • Vitamin A 611 µg 68 %
  • Vitamin C 180 mg 200 %
  • Thiamin (B1) 2 mg 126 %
  • Riboflavin (B2) 1 mg 53 %
  • Niacin (B3) 13 mg 78 %
  • Vitamin B6 2 mg 155 %
  • Folate equivalent (total) 309 µg 77 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 9 mg 60 %
  • Vitamin K 192 µg 160 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Potato and Pea Curry (Aloo Matar) Recipe

Ingredients

  • 1 large tomato, or about 3 canned plum tomatoes, chopped
  • 6 garlic cloves, peeled
  • 1/2-inch fresh ginger, peeled
  • 1-inch piece cinnamon
  • 2 cloves
  • 2 green cardamom pods
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1/2 medium onion, ends trimmed, cut into thin half moons
  • 2 medium potatoes, peeled and chopped into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 2 teaspoons turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons garam masala
  • 3 cups frozen peas
  • 2 tablespoons cream
  • fresh cilantro, for garnish

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