Aloo Muttar or potato and peas is a dish I grew up consuming in India and it’s straightforward to whip up and completely scrumptious.
When you’re on social media you might be probably no stranger to the vitamin wars and admittedly, misinformation that’s making so many people really feel overwhelmed and confused about what to eat for well being.
I contemplate it my job to chop via the noise and share science-based recommendation that may assist us reside more healthy illness free lives. The rampant demonization of actual complete plant meals — oats, potatoes, lentils! leaves me shaking my head.
These meals have been a part of wholesome ancestral diets, they’re nutrient wealthy and inexpensive, nice for our intestine microbes and improbable canvases so as to add in anti-oxidant wealthy herbs, spices and greens.
Let’s take potatoes. Sure they are often calorie dense and unhealthy when deep fried or loaded with cream and butter and consumed in extra in these kinds. However on their very own or on this dish with blood sugar balancing fenugreek, digestion boosting cumin, anti-inflammatory turmeric and mustard seeds, quercetin loaded onions and fiber and protein packed peas, they could be a improbable addition to a balanced food plan. Plus they’re scrumptious!
So in abstract, whenever you hear somebody demonizing actual complete plant meals which were loved by cultures for hundreds of years, I encourage us all to make use of widespread sense. Ignore the worry Mongering, focus in your general dietary sample (not single meals) and revel in all of the scrumptious items from nature. When confused, It’s useful to return to that well-known quote from Michael Pollan — Eat actual meals. Not an excessive amount of. Largely crops. And with that as your information, you actually can’t go mistaken.
RECIPE
Yield
serves 4
Elements
- 8 crimson or Yukon gold potatoes
- 3 tablespoons avocado or different impartial flavored oil
- a small pinch hing (asafoetida)
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 12 curry leaves (contemporary or dried)
- 1 crimson onion, thinly sliced
- 1/2 teaspoon turmeric
- 1-2 inexperienced chilies sliced lengthwise (optionally available)
- salt
- pepper
- 1 cup frozen peas
- 1 tablespoon chopped contemporary cilantro
Technique
Peel the potatoes and lower into quarters. Place the potatoes into a big pot, cowl with water and convey to a boil. Season generously with salt and boil for 10 minutes till fork tender. Drain the potatoes and put aside.
Warmth the oil on medium excessive warmth till it shimmers. Add the hing and mustard seeds and allow them to start to sputter then add within the cumin and fenugreek seeds and sauté for 30 seconds till toasted however not burnt! Add the curry leaves, onion, turmeric and chili’s if utilizing and sauté for 3 minutes.
Add the cooked potatoes, salt and pepper and sauté to mix effectively. Add the peas and permit them to prepare dinner for five minutes sautéing typically. Modify the salt to style.
Garnish with cilantro and revel in with lentils and a flatbread for the proper joyous balanced meal.
