Aloo matar. A classic dish highlighting potatoes and green peas in rich masala based sauce. With minimal prep required, it’s ideal for busy weeknights. It tastes delicious alongside naan, paratha or even steamed rice.
When it comes to preparing quick and easy meals, potatoes are a go-to ingredient. From simple potato mash to soups and stews, they are always an excellent way to create quick and easy meals.
Aloo matar literally translates to potatoes and green peas. The vegetables are cooked in super flavorful masala sauce to create a delicious curry. Honestly, this restaurant style dish is a must try at home.
How To Make Aloo Matar
The base of this curry is a tomato based sauce. To make this sauce smooth and rich, I like to purée tomatoes in a blender. I have also added some tomato paste to make it vibrant and more tomatoey.
To make the sauce, start with frying some cumin seeds followed by sautéing onions until they are brown. Ginger, garlic and green chilies are also sautéed for extra deliciousness. I highly recommend using fresh ingredients in this recipe as the final taste of aloo matar depends on them.
Next up, add the ground spices like turmeric, coriander, garam masala and red chili powder. Well, these are the basic spices of classic Indian dishes. You can add the puréed tomatoes at this stage. Let it simmer for a while before adding in the potatoes. I have used frozen green peas in this recipe. So they go in the curry at a later stage. But, if you want to use dried green peas, cook them separately.
Once the potatoes are cooked, you can add in green peas. Alongside green peas, you can also add in dried fenugreek leaves and coriander leaves. And finally, simmer!
Easy and delicious aloo matar to pair with naans or rotis! Yum!
More Restaurant Style Indian Vegetarian Recipes:
- Indian Butter Chickpeas
- Chickpea Masala | Easy Chana Masala
- Malai Kofta
- Matar Paneer- Restaurant Style
- Palak Paneer | Spinach Paneer Curry
- Aloo Gobi | Indian Potatoes and Cauliflower
- Restaurant Style Gobi (Cauliflower) 65
- Vegetable Spring Rolls
Yield: 4
Aloo Matar - Restaurant Style | Spiced Potatoes and Green Peas | Video
Potatoes and green peas cooked in delicious tomato masala sauce
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 large tomato, chopped
- 1 tablespoon tomato paste
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 cup finely chopped onions
- 2 garlic cloves, peeled and chopped
- 1 - inch fresh ginger, peeled and chopped
- 1 green chili, chopped
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1 teaspoon ground coriander (coriander powder)
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 3 large potatoes, peeled and cut into cubes
- 1/2 cup green peas (I used frozen green peas)
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons chopped coriander (cilantro) leaves
- 2 tablespoons coconut milk
- Water
- Salt to taste
- Coriander (cilantro) leaves, to garnish
- Naans or paratha, to serve
Instructions
- Place chopped tomatoes and tomato paste in a food processor. Process to a smooth paste. Set aside.
- Heat oil in a large frying pan or skillet over medium-high heat. Add cumin seeds. Stir fry for 30 seconds.
- Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring, for one minute or until fragrant.
- Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for 1 minute or until aromatic.
- Add tomato-tomato paste mixture. Cook, stirring occasionally, for 2 minutes.
- When oil separates (see oil on top of the sauce), add potatoes. Stir to combine. Season with salt. Cook, stirring occasionally, for 3-4 minutes or until potatoes are tender. Add a little water if needed.
- Add green peas and water to cover the green peas and potatoes. Cook, stirring occasionally, for 2-3 minutes or until the peas are cooked and sauce is thick.
- Add dried fenugreek leaves (kasuri methi), coriander (cilantro) leaves and coconut milk. Stir to combine. Simmer for 2 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with naan, roti, paratha or steamed rice.
Notes
- You can make dry version of this aloo matar by adding very little water to cook the vegetables. Furthermore, dry aloo matar makes for a delicious filling for your sandwiches. Toss it with rice and you will get aloo matar pulao.
- Kasuri methi is dried fenugreek leaves. Skip it if not easily available.
- You can also add paneer (Indian cottage cheese) to this curry if you like
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 450Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 384mgCarbohydrates 82gFiber 11gSugar 10gProtein 12g
The nutritional data is for information purposes only
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