Aloo Matar
North Indian

Aloo Matar

Punjabi Aloo Matar (or Aloo Mutter) recipe with gravy is a very popular North Indian dish liked by everyone. The gravy is made with onion, tomatoes, ginger and garlic, cooked with basic spices. This is a simple yet delicious Punjabi style aloo matar gravy which we often make at home. This curry takes me right back home, to when I was 12 years old and used to wait for weekend mornings so I could sit and watch my favorite show while eating favorite food. I closed my eyes and let that memory wrap me up.

This is also my husband’s favorite dish and he likes to eat this with hot kachori. Although this is simple enough to make on weekends. I suggest trying this curry on Sunday mornings or for leisurely breakfasts. Master this meal and no guest of yours will be disappointed. So if you must learn only one Indian curry, let it be this one. This curry is best eaten with hot crispy Pooris, kachori or rice.

Aloo Matar can also be made as a dry stir fry, which I will share another time.

Do try other Potato (Aloo) recipes :

Preparation Time: 10mins  ∏  Cooking Time: 25mins  ∏  Servings: 3-4 person

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Aloo Matar:

Step1: Heat the oil in a medium pot over low-medium flame. Add the mustard seeds and red chilis and cook for 15 seconds, or until the mixture sputters.

Step2: Add cumin seeds and a pinch of asafoetida. Cook for 15 seconds, until the colors darken and the mixture smells fragrant.

Step3: Now add finely chopped onion and saute on medium flame for 3-4 mins. Cover the pan with a lid so that the onion releases its water.

Step4: Add crushed ginger-garlic-chili (or paste), and let fry for about 2 minutes or until onion turns translucent.

Step5: Lower the flame and add turmeric, coriander, red chili powder, and salt as per taste, saute for 30 seconds.

Step6: Add the finely chopped tomatoes and saute for 6-7 mins on low-medium flame until the oil separates from the masala.

Step7: Keep stirring in between ensuring it doesn’t stick to the pan. Usually, this process take about 7 minutes.

Step8: Add fresh or frozen green peas and boiled potato. Mix them well until the potatoes are covered in masala and saute for 2 minutes. I would recommend using parboiled potatoes for this recipe this will help the potato to retain its shape.

Step9: Add dry fenugreek leaves and mix it well.

Step10:  Now pour 1.5 cups of water into the potato mixture. Increase the flame to medium and let the curry come to a rolling boil. Then reduce the heat to low-medium and cook until the gravy reaches the desired consistency, approximately 5 minutes.

Step11: If required, you can add some more water. This gravy shouldn’t be runny or watery. It should have the consistency of a pourable batter, thick enough to coat the back of your spoon.

Step12: At last sprinkle ½ tsp garam masala and amchur powder. Stir again. Adjust salt if needed.

Step13: Turn off the flame. Garnish the curry with fresh coriander leaves.

Step14: Serve Punjabi aloo matar gravy hot with pooris or roti or rice or paratha.

Tips:

  • If you don’t have fresh green peas, you can use frozen peas.
  • Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
  • Do not use over boiled potatoes otherwise, the potatoes will become mushy and will break into pieces.
  • You could also use raw potatoes instead of boiled, just the cooking time will increase.

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