A portable take on the traditional Punjabi dish aloo matar — potatoes and peas in a spiced tomato sauce, these yummy tacos take just 20 minutes to make. They have all the same flavors you’d get if you went to an Indian restaurant and ordered a bowl of Aloo Matar. It’s just that now you can walk by that restaurant while chowing down.

Aloo Matar Tacos: Indian Potato and Peas Tacos [Vegan, Gluten-Free]

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Calories

200

Serves

6-8

Cooking Time

20

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Ingredients

For the Potatoes and Peas:

  • 2 quarts salted water
  • 4 large Russet potatoes, cubed
  • 1 cup peas
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt

For the Tomato Sauce:

  • 2 teaspoons oil
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic
  • 1 onion, chopped
  • 1 green chilis, chopped
  • 2 tomatoes, diced
  • 1/2 cup water
  • 3 ounces tomato paste
  • 1/2 teaspoon salt

For Serving:

  • Small flour or gluten-free tortillas
  • Toasted cumin seeds
  • Cilantro
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Preparation

  1. Heat pan of water and potatoes to boiling; reduce to simmer and cover. Cook about 6 minutes or until potatoes are soft.
  2. Drain potatoes and return to pan; stir in peas and spices. Cook over low heat 4 minutes.
  3. Meanwhile, heat oil in skillet over medium heat; add ginger and garlic and cook until fragrant, about 1 minute. Add onions and cook 3 minutes.
  4. Add remaining ingredients and cook 5 minutes.
  5. Put potato mixture in tortilla and top with tomato mixture, toasted cumin seeds, and cilantro.
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