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Aloo Matar recipe is a vegetarian dish, and as the name gives up the main ingredients are aloo (potatoes) and matar (peas). The key ingredients sit in a thick gravy that includes garlic, ginger, onion, tomatoes, coriander leaves, cumin seeds, and other spices.

This dish originates from Punjabi cuisine, explains the sharpness of the spices in it yet as it has been around for ages now as to which, it has different variations throughout the country. This dish is usually made during the winters, which is the season of fresh peas.

Where potatoes are a good source of ‘fiber’ which helps prevent heart disease and is also full of antioxidants, green peas are a good source of vitamin C and E, and other antioxidants that strengthen your immune system. Green peas also help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

The Aloo Matar recipe goes well with Poori, Paratha, Roti, Naan, Plain rice, or Jeera rice. The best part of this recipe is that it makes a fantastic versatile side dish, that pairs with any kind of bread or rice.

FAQ On Aloo Matar Recipe

Is it ok to use frozen green peas or does it have to fresh green peas to make this recipe?

You can use frozen peas if fresh peas are not available or if you are making it in the offseason, make sure to unfroze the peas in normal tap water before using it and add it to the gravy after the potatoes are done. Of course, fresh peas gives the recipe a fresh taste but by following the process with the frozen peas it will taste quite closer to the fresh ones.

Aloo Matar recipe
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Aloo Matar recipe

Recipe by Pinky ShonaCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

348

kcal

Aloo Matar recipe is a vegetarian dish, and as the name gives up the main ingredients are aloo (potatoes) and matar (peas). The key ingredients sit in a thick gravy that includes garlic, ginger, onion, tomatoes, coriander leaves, cumin seeds, and other spices.

Ingredients

  • Boiled potato- 5 médium

  • Green peas- 1 cup

  • Chopped onion- 1 large

  • Ginger garlic paste- 2 tbsp

  • Chopped tomato- 2 medium

  • Bay leaf- 1

  • Cinnamon stick- 1 small

  • Turmeric powder- 1 tsp

  • Kashmiri chilli powder- 1 tbsp

  • Coriander powder- 1 tbsp

  • Garam masala powder- 1 tsp

  • Salt as per taste

  • Oil as need

  • Coriander leaves for garnishing

Directions

  • First, cut the potatoes into two pieces and keep them aside. Aloo Matar Step 1
  • Heat oil in a kadhai on medium flame. When oil becomes hot, add bay leaf, cinnamon.Aloo Matar Step 2
  • Add chopped onion and fry till golden brown.Aloo Matar Step 3
  • Then add chopped tomatoes and fry till mashed.Aloo Matar Step 4
  • Then add ginger garlic paste and fry till the raw smell goes. Now add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala powder into the masala and fry it for some time. Aloo Matar Step 5
  • Then add the cut boiled potato and green peas into the masala and fry it for 3 to 4 minutes. Aloo Matar Step 6
  • Now add some water into them and salt as per taste. Then cover the lid and cook it for 5 to 8 minutes more. After done switch off the flame and sprinkle some coriander leaves on the top for garnishing.Aloo Matar Step 7
  • Now green matar aloo gravy is ready to serve hot. Aloo Matar Step 8

Notes

  • Always taste a piece of the tomatoes before adding, if too sour then feel free to add a little sugar to the recipe. If less sour then adds a little amchoor powder (dry mango powder) or lemon juice.
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