Recipe Description
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
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
Course: MainCuisine: IndianDifficulty: Medium4
servings15
minutes20
minutes348
kcalAloo 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.
- Heat oil in a kadhai on medium flame. When oil becomes hot, add bay leaf, cinnamon.
- Add chopped onion and fry till golden brown.
- Then add chopped tomatoes and fry till mashed.
- 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.
- Then add the cut boiled potato and green peas into the masala and fry it for 3 to 4 minutes.
- 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.
- Now green matar aloo gravy is ready to serve hot.
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.