Quick Aloo Matar Ki Sabji Recipe
Aloo Matar or Aloo Mutter is a simple vegetarian north Indian cuisine curry made from potatoes (alu) and peas (matar) in mildly spicy tomato gravy. This dish is mainly prepared with onions, ginger, garlic, tomatoes, green chilies, fresh coriander, and some common Indian spices. This recipe can also be prepared in tomato gravy without onion and garlic.
This Aloo matar recipe (also known as aloo matar curry) is an easy and quick dish with a few ingredients readily available in the pantry. Like other North Indian dishes, no cream or cashew paste is required to make this recipe.
Also called Aloo matar ki sabji in Hindi (आलू मटर की सब्ज़ी) is the most common staple dish made quite often in almost all households. An essential and basic recipe, but the making style may vary from house to house.
This dish is mainly made in a pressure cooker; I am sharing the Dhaba-style Aloo Matar masala recipe, which is quick to make and delicious. This recipe is for anyone new to Indian cooking. It uses basic Indian spices and simple techniques.
In this recipe, the potatoes are shallow fried instead of boiling, which enhances the recipe’s taste and takes it to the next level. I have used frozen peas in this recipe, but winter has started, and fresh peas are readily available in the market. Alternatively, you can use them instead of frozen peas.
This Aloo matar tamatar ki sabji is a vegan recipe and is fantastic in taste and inviting. This aloo matar recipe can be prepared dry or in gravy and enjoyed with hot parathas, roti, or puris.
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Table of Contents
Recipe Video
Recipe Card
Quick Aloo Matar Ki Sabji Recipe(Updated)
Ingredients
- 3 Potatoes
- 3 Medium Tomatoes Puree
- 1 cup Boiled Peas
- 1 Onion
- 2 green chili, ½ inch ginger, 2 tbsp fresh coriander, 2 garlic cloves
- ¼ tsp Turmeric Powder
- ¾ tbsp Coriander Powder
- ½ tbsp Red Chilli Powder
- ¼ tsp Garam Masala
- 1 tbsp Kasuri Methi
- Salt as per taste
- ¼ to ½ cup Water or as required
- ¼ tsp Sugar
- 1 tsp Ghee
- ½ cup Oil for frying
Instructions
- Take three medium size potatoes. Cut them into cubes or desired shapes and keep them in the water.
- Add ½ cup of oil to a pan and let the oil heat up. Once the oil is hot, add the potatoes to the pan.
- Stir occasionally and fry the potatoes until cooked well. Once cooked, remove them and keep them aside.
- Remove the excess oil from the pan and add one chopped onion.
- Stir occasionally and cook till the onions turn golden in color.
- Add a puree of three tomatoes and mix all the ingredients well.
- Stir occasionally and cook for 5 to 7 minutes on a medium flame.
- Take two green chilies, ½ inch ginger, two tbsp fresh coriander leaves, and two garlic cloves. Grind it to a paste in a pestle and mortar or a grinding jar.
- Add ground green masala paste, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of garam masala, ¼ tsp of sugar, and 1 tbsp of crushed Kasuri methi.
- Mix all the ingredients well. Stir and cook on a low to medium flame for 3 to 5 minutes. Cook until the oil is released from the gravy.
- Mix well again. Add the fried potatoes, one cup of boiled peas, salt as per taste, one tsp of ghee (optional), and some fresh coriander leaves.
- Mix all the ingredients well and add enough water to adjust the consistency as required.
- Gently mix all the ingredients well. Cover and simmer for 2 to 3 minutes.
- The aloo matar is ready. Consistency can be adjusted as required.
- Serve hot with parathas or roti.
How to make Aloo Matar at home Step by Step Photos
- Take three medium size potatoes. Cut them into cubes or desired shapes and keep them in the water.
- Add ½ cup of oil to a pan and let the oil heat up. Once the oil is hot, add the potatoes to the pan.
- Stir occasionally and fry the potatoes until cooked well. Once cooked, remove them and keep them aside.
- Remove the excess oil from the pan and add one chopped onion.
- Stir occasionally and cook till the onions turn golden in color.
- Add a puree of three tomatoes and mix all the ingredients well.
- Stir occasionally and cook for 5 to 7 minutes on a medium flame.
- Take two green chilies, ½ inch ginger, two tbsp fresh coriander leaves, and two garlic cloves. Grind it to a paste in a pestle and mortar or a grinding jar.
- Add ground green masala paste, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of garam masala, ¼ tsp of sugar, and 1 tbsp of crushed Kasuri methi.
- Mix all the ingredients well. Stir and cook on a low to medium flame for 3 to 5 minutes. Cook until the oil is released from the gravy.
- Mix well again. Add the fried potatoes, one cup of boiled peas, salt as per taste, one tsp of ghee (optional), and some fresh coriander leaves.
- Mix all the ingredients well and add enough water to adjust the consistency as required.
- Gently mix all the ingredients well. Cover and simmer for 2 to 3 minutes.
- The aloo matar is ready. Consistency can be adjusted as required.
- Serve hot with parathas or roti.
How to prepare aloo matar ki dry sabji?
– Take three medium size potatoes. Cut them into cubes or desired shapes and keep them in the water.
– Add ½ cup of oil to a pan and let the oil heat up. Once the oil is hot, fry the potatoes until cooked well.
– Remove the excess oil from the pan. Add one chopped onion and cook till golden in color.
– Add a puree of three tomatoes and mix all the ingredients well.
– Stir occasionally and cook for 5 to 7 minutes on a medium flame.
– Take two green chilies, ½ inch ginger, two tbsp fresh coriander leaves, and two garlic cloves. Grind it to a paste in a pestle and mortar or a grinding jar.
– Add ground green masala paste, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, ¼ tsp of garam masala, ¼ tsp of sugar, and 1 tbsp of crushed Kasuri methi.
– Mix all the ingredients well. Stir and cook on a low to medium flame for 3 to 5 minutes. Cook until the oil is released from the gravy.
– Mix well again. Add the fried potatoes, one cup of boiled peas, salt as per taste, one tsp of ghee (optional), and some fresh coriander leaves.
– Gently mix all the ingredients well and add enough water to adjust the consistency as required.
– Gently mix all the ingredients well. Cover and simmer for 2 to 3 minutes.
– The aloo matar is ready. Consistency can be adjusted as required. Serve hot with paratha or roti.
How to make aloo matar at home without onion and garlic?
– Take three medium size potatoes. Cut them into cubes or desired shapes and keep them in the water.
– Take two green chilies, ½ inch ginger, and two tbsp fresh coriander leaves, Grind it to a paste in a pestle and mortar or a grinding jar and keep aside.
– Add ½ cup of oil to a pan and let the oil heat up. Once the oil is hot, fry the potatoes until cooked well.
– Remove the potatoes from the oil and keep aside.
– Remove the excess oil from the pan.
– Now add ground green masala paste, ¼ tsp of turmeric powder, ¾ tbsp of coriander powder, ½ tbsp of red chili powder, and mix it well. Add little water and cook for a few seconds, oil will be released.
– Add a puree of three tomatoes and mix all the ingredients well.
– Stir occasionally and cook for 5 to 10 minutes on a medium flame.
– Mix well again. Add the fried potatoes, one cup of boiled peas, salt as per taste, one tsp of ghee (optional), ¼ tsp of garam masala, ¼ tsp of sugar, 1 tbsp of crushed Kasuri methi and some fresh coriander leaves.
– Gently mix all the ingredients well and add enough water to adjust the consistency as required.
– Gently mix all the ingredients well. Cover and simmer for 3 to 5 minutes.
– The aloo matar is ready. Consistency can be adjusted as required. Serve hot with paratha or roti.
What is aloo matar or aloo mutter?
Aloo Matar or Aloo Mutter is a simple vegetarian north Indian cuisine curry made from potatoes (alu) and peas (matar) in mildly spicy tomato gravy. This dish is mainly prepared with onions, ginger, garlic, tomatoes, green chilies, fresh coriander, and some common Indian spices. This recipe can also be prepared in tomato gravy without onion and garlic.
Conclusion
In this Aloo matar ki sabji recipe, we have shared how to make Dhaba style quick aloo matar recipe at home effortlessly. This aloo matar masala recipe is perfect for kids’ tiffin, office, or at-home lunch or dinner—an excellent option for sudden guests serving restaurant-style food. You only need potatoes, onions, garlic, tomatoes, and some common Indian spices to make this delicious, flavorful, and mouth-watering. You can always skip onions and garlic in this recipe without compromising the taste. Please do try and let us know your views in the comment section below. Your feedback gives us a lot of positive energy to improve and share easy and quick recipes with you.