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.
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:
- 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.
- 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.
- To the same pan with left over oil, add cinnamon and cumin seeds.
- Add onions and fry until they become light caramelized.
- When onions are light brown in color, add ginger garlic paste and saute well for two minutes to remove the raw smell of garlic.
- Add the pulp of tomatoes and saute for few minutes until oil separates.
- Also, add turmeric powder, chilli powder and coriander powder.
- In few minutes, oil separates from the masala.
- Pour a cup of water and add required salt or the curry.
- Now add the boiled green peas, mix, cover and let the peas absorb for 5 mins.
- Add boiled and roasted potatoes and some water to adjust the consistency of the gravy.
- Now add garam masala powder and dry kasturi methi leaves.
- Mix and cook for two minutes.
- Switch off and serve with soft phulkas, chapati and other bread items.
Video
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.
Nutrition
Calories: 320kcal
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