Aloo Matar or Aloo Mutter is a simple, delicious Indian curry that comes together in minutes with the basic tomato onion sauce. This vegan, gluten-free, soy-free and nut-free recipe is ideal for a cozy weeknight dinner! SO EASY and QUICK!!
An easy curry of potatoes and peas cooked together with basic ingredients or spices that are available in your pantry.
WHAT IS ALOO MATAR?
Aloo mutter is a Punjabi dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce. It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes, cilantro, cumin seeds and other spices.[Wiki]
HOW TO MAKE ALOO MATAR?
You can make this Aloo Matar in a pan or a pressure cooker,
Heat a tbsp of oil in pan, add cubed potatoes and fry on high for 3 minutes with 1/2 tsp of turmeric powder. Keep aside.
In the same pan, add the remaining oil and add cumin seeds,curry leaves and green chillies. Once it crackled, add onions, ginger-garlic paste and saute until it turns soft and transperent.
Then, add pureed tomatoes and simmer for 2-3 minutes.
Add in turmeric powder, chilli powder, coriander powder and salt and mix, cook for 2 minutes. Then, add roasted potatoes and peas and give a toss on high flame for a minute.
Then add water and cook for around 10 minutes until both are cooked well and tendered.
Finally, add garam masala powder, dry fenugreek leaves and coriander leaves, mix and cook for another minute.
Aloo matar is ready to enjoy with roti or parathas.
WHAT TO SERVE WITH ALOO MATAR?
You can serve this Aloo Matar Curry along with Phulka, Paratha or hot puffed Puris.This cury goes well with simple white rice, jeera rice or flavored rice.
HOW TO STORE THIS CURRY?
This curry stays good in the refrigerator for about 2 to 3 days in an airtight container
ALOO MATAR RECIPE:
INGREDIENTS:
2 cup potatoes, peeled and cubed
1 cup green peas, fresh or frozen
1 medium-sized onion, finely chopped
3 tomatoes, pureed
2-3 green chilies,slit into half
3 + 1 tbsp vegetable oil
1 tbsp ginger garlic paste
1 tsp cumin seeds
few curry leaves
1 tbsp kashmiri red chilli powder
1/2 + 1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
2 tbsp coriander leaves, chopped
1 tbsp dry fenugreek leaves, crsuhed
DIRECTIONS:
- Heat a tbsp of oil in pan, add cubed potatoes and fry on high for 3 minutes with 1/2 tsp of turmeric powder. Keep aside.
- In the same pan, add the remaining oil and add cumin seeds,curry leaves and green chillies. Once it crackled, add onions, ginger-garlic paste and saute until it turns soft and transparent.
- Then, add pureed tomatoes and simmer for 2-3 minutes.
- Add in turmeric powder, chilli powder, coriander powder and salt and mix, cook for 2 minutes. Then, add roasted potatoes and peas and give a toss on high flame for a minute.
- Then add water and cook for around 10 minutes until both are cooked well and tendered.
- Finally, add garam masala powder, dry fenugreek leaves and coriander leaves, mix and cook for another minute.
- Aloo matar is ready to enjoy with roti or parathas.
RECIPE NOTES:
- You can use both fresh or frozen peas for this recipe.
- You can use canned tomatoes as well
- You can adjust the spice level as per your taste.
- You can make this recipe in a pressure cooker as well.
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