Aloo Matar is a simple and easy North Indian cuisine curry or sabzi recipe prepared with basic ingredients like potatoes and green peas. It is so quick and easy to make. Aloo Matar veg gravy is a staple at every home especially during winters when green peas are available in abundance. Serve hot with poori, chapati, naan, paratha, or steamed rice.
2 tablespoons oil
½ teaspoon cumin seeds
1 green chili (slit)
¾ cup onions chopped
1 cup tomato puree
250 grams potatoes or 3 medium or 2 large potatoes – peeled and diced
1 cup green peas – fresh or frozen
1 tsp ginger-garlic paste
1 pinch asafoetida (hing) – optional
½ teaspoon red chili powder, add as required
½ teaspoon coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1.5 cups water or add as required
2 tablespoon chopped coriander leaves (cilantro)
salt as required
Heat oil in a pan or pressure cooker. Add cumin seeds saute them till they begin to crackle.
Add chopped onions, green chili, and fry until lightly golden.
Next add ginger-garlic paste and saute until the raw smell disappears. Add tomato puree and saute for 2 minutes.
Now add hing, turmeric powder, red chili powder, and coriander powder. Saute on low flame until oil begins to separate from the masala.
Add potatoes and peas. Saute for a minute. Add water and salt as required.
Stir well and cover the pan. Simmer till the potatoes and peas are cooked tender for about 15 to 20 minutes. You can alter the consistency of the curry by adding less or more water.
Lastly, add garam masala powder and stir well. Then add chopped coriander leaves.
Stir well and serve aloo matar hot with poori, chapati, naan, paratha, or steamed rice.
- Finaly, aloo matar recipe taste great when prepared slightly watery.
- Use fresh peas or frozen peas else soak the raw peas overnight before pressure cooking.