Aloo matar -feature

Aloo Matar recipe | How to make Aloo matar curry

Aloo Matar recipe | How to make Aloo matar curry

Aloo Matar is a spicy popular Punjabi side dish prepared with boiled potatoes, green peas and aromatic spices. Learn how to make the aloo Matar recipe with a video.

Aloo mattar is a great combination for main dishes like chapati, roti and Ghee pulav. Moreover, It is relatively a quick recipe compared to other detailed north Indian side dishes.

In addition to that, this is a spicy onion tomato based gravy and suits well for all Indian bread items.  I usually boil green peas and potatoes before hand and use them in the curry. But some do everything at one shot in the pressure cooker. If you are in a hurry you can follow that method.

For making in one shot way, follow the same recipe, add raw cut potatoes, green peas and masalas. Rest of the process is the same as given in this recipe. Pressure cook for three whistles.

If you are concerned about frying the potatoes in oil, you can of course skip this step. Although, green peas are the best choice for this dish, you can also use dried peas if you don’t get fresh peas. In that case, soak them overnight or eight hours before boiling.

Try out these other popular side dish recipes:

Paneer butter masala

Veg kolhapuri

Paneer lababdar

Matar paneer

Veg korma

Potato gravy

Palak paneer

Watch the video here:

Aloo Matar recipe | How to make Aloo matar curry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Aloo Matar is a spicy popular Punjabi side dish prepared with boiled potatoes, green peas and aromatic spices.
Course: Side Dish
Cuisine: Indian
Keyword: Aloo Matar recipe, Dry aloo matar, How to make Aloo matar curry, North indian side dish recipes, Potato peas curry, Punjabi aloo matar recipe
Servings: 4
Calories: 320 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 4 boiled potatoes (cut into pieces)
  • 1 cup green peas (boiled)
  • 2 tbsp. oil
  • 1 tsp cumin
  • 2 cinnamon sticks
  • 1 big onion
  • 1 tsp ginger garlic paste
  • 2 tomatoes (pulp)
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder
  • ½ tsp coriander powder
  • 1 pinch asafoetida
  • 1 tsp salt
  • 1 cup water
  • ½ tsp garam masala
  • 1 tbsp. kasturi methi
Instructions
Preparation:
  1. Boil potatoes for two whistles in a pressure cooker or ten minutes in a pan with enough water. Peel the skin, cut into pieces and keep aside.
  2. Similarly boil fresh green peas until soft. You can cook potatoes and green peas together in a pressure cooker.
  3. Chop onions and prepare ginger garlic paste ( 6 garlic plus 1-inch ginger) if you don't have paste available.
  4. Make pulp/paste out of two ripe tomatoes. No need of blanching & peeling skin of the tomatoes. Just grind into paste and keep aside.
Recipe to make Aloo Matar:
  1. Put a pan on the stove, heat oil, add the boiled and cut potatoes for roasting. This step is optional but gives a nice roast taste to the potatoes.
  2. Fry the potatoes for just 3 to 4 mins in medium heat oil. No need to roast to golden color.
  3. Collect the aloo pieces in a separate cup and keep aside.
  4. To the same pan with left over oil, add cinnamon and cumin seeds.
  5. Add onions and fry until they become light caramelized.
  6. When onions are light brown in color, add ginger garlic paste and saute well for two minutes to remove the raw smell of garlic.
  7. Add the pulp of tomatoes and saute for few minutes until oil separates.
  8. Also, add turmeric powder, chilli powder and coriander powder.
  9. In few minutes, oil separates from the masala.
  10. Pour a cup of water and add required salt or the curry.

  11. Now add the boiled green peas, mix, cover and let the peas absorb for 5 mins.

  12. Add boiled and roasted potatoes and some water to adjust the consistency of the gravy.
  13. Now add garam masala powder and dry kasturi methi leaves.

  14. Mix and cook for two minutes.
  15. Switch off and serve with soft phulkas, chapati and other bread items.
Recipe Notes

Notes: 1) This aloo Matar is a good match for ghee rice or ghee pulav and simple veg pulav. 2) Moreover, do not add too much water because this recipe should be of dry curry consistency. 3) Further, boil potatoes only for two whistles in pressure cooker or ten minutes in a pan. Over boiled aloo dissolves into the gravy and the right consistency won't be achieved. 4) Finally, don't avoid dry kasturi methi leaves as that is the main flavoring agent for this semi dry aloo matar.

Preparation:

  • Boil potatoes for two whistles in a pressure cooker or ten minutes in a pan with enough water. Peel the skin, cut into pieces and keep aside.
  • Similarly boil fresh green peas until soft. You can cook potatoes and green peas together in a pressure cooker.
  • Chop onions and prepare ginger garlic paste ( 6 garlic plus 1-inch ginger) if you don’t have paste available.
  • Make pulp/paste out of two ripe tomatoes. No need of blanching & peeling skin of the tomatoes. Just grind into paste and keep aside.

Recipe to make Aloo Matar:

  • Put a pan on the stove, heat oil, add the boiled and cut potatoes for roasting. This step is optional but gives a nice roast taste to the potatoes.

Aloo matar -boiled potatoes Aloo matar -fry in oil

  • Fry the potatoes for just 3 to 4 mins in medium heat oil. No need to roast to golden color.
  • Collect the aloo pieces in a separate cup and keep aside.

Aloo matar -collect Aloo matar -keep aside

  • To the same pan with left over oil, add cinnamon and cumin seeds.

Aloo matar -cinnamon Aloo matar -cumin

  • Add onions and fry until they become light caramelized.

Aloo matar -onion

  • When onions are light brown in color, add ginger garlic paste and saute well for two minutes to remove the raw smell of garlic.

Aloo matar -gg paste

  • Add the pulp of tomatoes and saute for few minutes until oil separates.

Aloo matar -tomato pulp

  • Also, add turmeric powder, chilli powder and coriander powder. And a pinch of asafoetida.

Aloo matar -turmeric powder Aloo matar -chilli powder

Aloo matar -coriander seeds Aloo matar -asafoetida

  • In few minutes, oil separates from the masala.

Aloo matar -water

  • Pour a cup of water.
  • Put the required salt for the masala.

Aloo matar -salt

  • Now add the boiled green peas, mix, cover and let the peas absorb the spices for few minutes.

Aloo matar -green peas(boiled)

  • Add boiled and roasted potatoes and some water to adjust the consistency of the gravy.

Aloo matar -potato

  • Now add garam masala powder and dry kasturi methi leaves.

Aloo matar -garam masala Aloo matar -kasturi methi

  • Mix and cook for two minutes.

Aloo matar -ready

  • Switch off and serve with soft phulkas, chapati and other bread items.

Notes:

1) This aloo Matar is a good match for ghee rice or ghee pulav and simple veg pulav.

2) Moreover, do not add too much water because this recipe should be of dry curry consistency.

3) Further, boil potatoes only for two whistles in pressure cooker or ten minutes in a pan. Over boiled aloo dissolves into the gravy and the right consistency won’t be achieved.

4) Finally, don’t avoid dry kasturi methi leaves as that is the main flavoring agent for this semi dry aloo matar.

 

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