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

Name: Aloo Matar Tacos: Indian Potato and Peas Tacos [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 6-8 servings
Cuisine: NO info

SS By: Steven Seighman

Author Bio

I’m Steven, a ten-year vegan, and lifelong food allergy sufferer. I work as a food... Read More

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

200

6-8

Dairy Free

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.... Read More

Ingredients You Need for Aloo Matar Tacos: Indian Potato and Peas Tacos [Vegan, Gluten-Free]

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

Heat pan of water and potatoes to boiling; reduce to simmer and cover. Cook about 6 minutes or until potatoes are soft.
Drain potatoes and return to pan; stir in peas and spices. Cook over low heat 4 minutes.
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.
Add remaining ingredients and cook 5 minutes.
Put potato mixture in tortilla and top with tomato mixture, toasted cumin seeds, and cilantro.