Aloo Matar is most popular mouthwatering Indian curry. Aloo Matar is served in almost all restaurants, dhaba or road side eateries. Aloo Matar is one of the most popular north Indian subji, loved by Indians across the globe. This is very easy to make with every house popular combo of potatoes and green peas, along with gravy of tomatoes, onions, ginger and cooked aromatic spice powders. Potatoes and peas with spicy gravy makes this dish a great main dish. It is goes very well with roti, paratha, any flat bread or any rice dish.

Ingredients:

• 2-3 cup Chopped/Cubed Potatoes

• ½ cup Frozen Green Peas

• 2 Medium sized Tomatoes Chopped

• 2-3 tbsp oil

• 1 tsp Cumin Seeds

• 1-2 Whole Dry Red Chili

• 1-2 Bay Leaves

• ½ tsp Turmeric Powder

• 1-2 tsp Red Chili Powder

• 1 tsp Coriander Powder

• 1 tsp Garam Masala

• 1-2 tsp Kasuri Methi/Dried Fenugreek Leaves

• Salt

• Chopped Coriander Leaves

For Paste

• 1 Medium sized Onion Chopped

• 2-3 Cloves Garlic

• 2-3 tbsp Cashew Nuts

• Small Piece of Ginger

Method:

1. Wash chopped potatoes and boil it with little salt for 10 minutes or till cooked (do not cook completely), then switch of the flame. Add frozen green peas and keep aside.

2. Add chopped onion, ginger, garlic, cashew nuts in a blender, and then blend it and make a smooth paste.

3. Heat oil in a kadhai/pan. Add cumin seeds, whole dry red chili and sauté for few seconds.

4. Now add prepared paste in the kadhai and sauté till mixture becomes golden brown or 3-4 minutes.

5. Add bay leaves, chopped tomatoes, and again sauté for few minutes till tomatoes become soft and mix very well.

6. Add red chili powder, turmeric powder, coriander powder, garam masala, salt and mix well, then stir it till oil separates and make aromatic masala mixture.

7. Now strain the boiled potatoes and green peas. Add them into prepared masala mixture.

8. Add 1 to 1 ½ cup water, mix well and bring it to the boil, then add Kasuri methi (crush it between your hand palms), mix it and cook for another 3-4 minutes.

9. Aloo Matar Curry is ready, garnish with chopped coriander, and serve with paratha, roti along with chopped onion and lemon wedges.

Tips:

• I used small baby potatoes for this curry, so no need to peel them, but you can use regular potatoes for this curry and peel them.

• You can use tomato puree instead of chopped tomatoes.

• Add water quantity as per you need.

5.0 from 2 reviews Aloo Matar Print Aloo Matar is most popular mouthwatering Indian curry. Aloo Matar is served in almost all restaurants, dhaba or road side eateries. Aloo Matar is one of the most popular north Indian subji, loved by Indians across the globe. Author: Binjal Pandya Recipe type: Sabji & Curry Cuisine: Indian Ingredients 2-3 cup Chopped/Cubed Potatoes

½ cup Frozen Green Peas

2 Medium sized Tomatoes Chopped

2-3 tbsp oil

1 tsp Cumin Seeds

1-2 Whole Dry Red Chili

1-2 Bay Leaves

½ tsp Turmeric Powder

1-2 tsp Red Chili Powder

1 tsp Coriander Powder

1 tsp Garam Masala

1-2 tsp Kasuri Methi/Dried Fenugreek Leaves

Salt

Chopped Coriander Leaves For Paste 1 Medium sized Onion Chopped

2-3 Cloves Garlic

2-3 tbsp Cashew Nuts

Small Piece of Ginger Instructions Wash chopped potatoes and boil it with little salt for 10 minutes or till cooked (do not cook completely), then switch of the flame. Add frozen green peas and keep aside. Add chopped onion, ginger, garlic, cashew nuts in a blender, and then blend it and make a smooth paste. Heat oil in a kadhai/pan. Add cumin seeds, whole dry red chili and sauté for few seconds. Now add prepared paste in the kadhai and sauté till mixture becomes golden brown or 3-4 minutes. Add bay leaves, chopped tomatoes, and again sauté for few minutes till tomatoes become soft and mix very well. Add red chili powder, turmeric powder, coriander powder, garam masala, salt and mix well, then stir it till oil separates and make aromatic masala mixture. Now strain the boiled potatoes and green peas. Add them into prepared masala mixture. Add 1 to 1 ½ cup water, mix well and bring it to the boil, then add Kasuri methi (crush it between your hand palms), mix it and cook for another 3-4 minutes. Aloo Matar Curry is ready, garnish with chopped coriander, and serve with paratha, roti along with chopped onion and lemon wedges. Notes • I used small baby potatoes for this curry, so no need to peel them, but you can use regular potatoes for this curry and peel them.

• You can use tomato puree instead of chopped tomatoes.

• Add water quantity as per you need. 3.5.3208

Aloo Matar Recipe was last modified: by