Imagine a classic jacket potato, its crispy skin beckoning for a delicious filling. Now, let’s take that familiar comfort and give it a vibrant, Indian twist! Chef Saransh Goila’s Aloo Matar Jacket Potato is a delightful fusion of flavours that merges the essence of a traditional British favourite with the heartwarming taste of Indian cuisine. This dish transforms simple ingredients into an extraordinary meal, perfect for a quick lunch or an impressive snack.
Aloo Matar Jacket Potato, A Desi Delight
What makes this recipe truly special is the combination of a hearty aloo (potato) filling inspired by the rich flavours of matar nimona, a classic dish from Uttar Pradesh. By blending peas, spices, and a hint of fresh herbs, you get a lush, thick filling that pairs beautifully with the fluffy, air-fried potato. And let’s not forget the bonus touch of cheese and sour cream—making each bite irresistibly creamy and indulgent!
Also Read: Rich In Desi Flavours, Creamy Tawa Murgh Chaap By Chef Mohsin Qureshi Is A Must-Try; Recipe Inside
Potato Lovers, Try This Amazing Dish At Home
Ingredients:
For The Jacket Potatoes:
- 4 medium-sized potatoes (aloo)
- Butter (for serving)
- Cheese (for topping)
- Optional: Sour cream
For The Matar Filling:
- A handful of green garlic
- A handful of fresh coriander
- 1-inch piece of ginger
- 1/2 cup green peas
- 1/4 cup water
- 2 green chillies
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- 1 tomato, chopped
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- Additional 1/2 cup green peas
- 1/2 cup water for cooking
Method:
- Start by pricking the potatoes with a fork to allow steam to escape.
- Microwave them for 6 minutes until they’re tender but still firm.
- In a blender, combine the handful of green garlic, fresh coriander, ginger, green peas, and green chillies. Add 1/4 cup of water and blend until you have a smooth paste.
- In a pan, heat 1 tablespoon of mustard oil. Add 1 teaspoon of cumin seeds and let them splutter.
- Add 1/4 teaspoon of hing and the blended pea paste. Stir it well and cook for a couple of minutes.
- Mix in the chopped tomato and cook until the mixture thickens.
- Season with 1/2 teaspoon of garam masala, 1/2 teaspoon of red chilli powder, and salt to taste.
- Stir in the additional 1/2 cup of green peas and 1/2 cup of water. Cover and cook until the peas are soft.
- Once the potatoes are done, slice them open and scoop out some of the insides, creating space for the filling.
- Mix the scooped potato with salt and a little oil for extra flavour.
- Fill the hollowed potatoes with the matar mixture, topping them generously with cheese.
- Air fry at 180 degrees Celsius for 12 to 15 minutes until the potatoes are golden and the cheese is melted.
- Once done, take them out and add a pat of butter on top for that extra richness.
- For an indulgent finish, drizzle with sour cream or serve it on the side.
- Serve and savour!
Your Aloo Matar Jacket Potato is ready to be devoured!
Cover Image Courtesy: Chef Saransh Goila/Instagram
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