Dhania Waale Aloo Matar - Potatoes and Peas stir fry with crisp Cilantro. Vegan Glutenfree Recipe
Dhania Waale Aloo Matar. Potatoes and peas spiced with Indian spices and cilantro. Easy spiced dry potato and peas Subzi. Vegan Soy-free Gluten-free Recipe
Servings: 4
Ingredients
- 2 teaspoons oil
- 1/2 cup chopped cilantro packed
- 3 potatoes cubed
- 1 teaspoon coriander powder sukha dhania powder
- 1/4 teaspoon turmeric powder haldi
- 1/2 teaspoon chili powder or to taste
- 1/2 teaspoon garlic powder
- 1/2 tsp garam masala
- 3/4 cup peas
- 3/4 teaspoon salt or to taste
- more cilantro for garnish
Instructions
- In a large pan, add oil and heat on medium heat.
- Add cilantro and mix and cook for 2 minutes until lightly crisp on the edges.
- Add potatoes and cook for 6-7 minutes, uncovered. Stir once in between.
- Add coriander powder, turmeric, chili powder, garlic and 1/2 tsp garam masala if using, and mix well. Cook for a minute.
- Add peas and salt, mix cover and cook on low-medium heat, until potatoes are done. 8-10 minutes. Stir once in between. Add a splash of water if the potatoes stick too much and mix in.
- Taste and adjust salt and spice. Mix well. Serve hot garnished with cilantro.
- Serve as a side with Dal, top a bowl of quinoa (add Mint chutney), or use as stuffing for sandwiches, wraps or samosas.
Notes
Nutritional values based on one serving
Nutrition
Calories: 135kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Sodium: 458mg | Potassium: 736mg | Fiber: 5g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 29.6mg | Calcium: 55mg | Iron: 5.6mg