Aloo Matar 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 mutter) is a very 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 is the most common dish made quite often in almost all households. A simple and basic recipe, but the making style may vary from house to house.Mostly this dish is made in a pressure cooker; I am sharing the Dhaba-style recipe, which is also quick to make and delicious to eat. This recipe is for anyone new to Indian cooking. It uses basic Indian spices and simple techniques.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: aloo matar, aloo matar curry, aloo matar gravy, aloo matar ki sabji, aloo matar masala recipe, aloo matar recipe, aloo matar recipe in hindi, aloo mutter, how to make aloo matar
Servings: 4Servings
Ingredients
3Potatoes
3 Medium Tomatoes Puree
1cup Boiled Peas
1Onion
2 green chili, ½ inch ginger, 2 tbsp fresh coriander, 2 garlic cloves
¼tsp Turmeric Powder
¾tbsp Coriander Powder
½tbsp Red Chilli Powder
¼tsp Garam Masala
1tbsp Kasuri Methi
Salt as per taste
¼ to ½cupWateror as required
¼tsp Sugar
1tsp Ghee
½cupOil 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.