Aloo Matar

Aloo Matar

Servings

3 servings

Prep time

15 minutes

Cooking time

15 minutes

Calories

170 calories

Straight from the fertile lands and the Bhangra beats of Punjab, Aloo Matar instantly reminds us of our mother’s love. One of the most famous curries from Punjab, the Aloo Matar curry, is a spicy curry made with a tomato base with potatoes and peas stealing the show! 

So, what’s the buzz about Aloo Matar?

The name ‘Aloo Matar’ is derived from Hindi, one of the most common languages spoken in India, where ‘Aloo’ means potatoes and ‘matar’ means peas. Aloo Matar curry literally means a flavorful curry made of potatoes and peas.

Aloo Matar definitely latches its place firmly in the menu cards of every restaurant, from local dhabbas to luxurious eateries all over the world. Potatoes are always a warm hug to one’s soul, and the fresh peas in this delightful curry hit the right spots every time. This recipe is so widely popular that there are umpteen ways of making it. And the best part, each type is unique in its way, but giving the same level of comfort!

Aloo Matar is widely made as a flavourful curry, but it can also be made as a dry version with potatoes and peas roasted in a plethora of spices. Needless to say both taste equally delicious! As Aloo Matar curry is the original and classic version, we have brought you one of the easiest and yummiest ways of making this recipe. 

To add more to your happiness, this recipe is not just easy but also requires only a few ingredients that are always available in your kitchen. Ditch those fancy ingredients and equipment for this traditional curry demands none but just your unconditional love and more love.

Total Time Taken:

The time taken would be 15 minutes to prep and 15 minutes to cook, so the total time taken would be 30 minutes. 

Course:

This is a traditional Punjabi dish. 

Diet and serving:

This is a pure vegetarian recipe and serves 3. You can always double the ingredients to serve more.

As mentioned earlier, this Aloo Matar is a fuss-free recipe, and most of the ingredients mentioned would affirmatively lay around in your kitchen. So waste no time, and make this recipe for your next meal! 

Ingredients

  • The following are the ingredients required for making the tomato base:
  • ½ cup of onions or 2 medium-sized onions- chopped

  • 1 cup of tomatoes or 2 large tomatoes- chopped

  • 1-inch ginger- chopped

  • 3 to 4 medium cloves of chopped garlic

  • The other ingredients are as follows:
  • 250 grams of potatoes or 2 large potatoes – peeled and chopped

  • 1 cup of green peas 

  • ½ teaspoon of cumin seeds

  • 2 tablespoons of any neutral-flavoured oil

  • 1 to 2 tablespoons of fresh malai (Malai is the heavy layer of cream that is found floating on top of simmered and cooled milk)

  • 1 pinch of asafoetida 

  • ¼ teaspoon of turmeric powder 

  • ½ teaspoon of red chilli powder 

  • ½ teaspoon of Garam Masala Powder

  • 2 tablespoons of freshly chopped coriander leaves 

  • 2 cups of water

  • Salt as per taste

how to make aloo matar curry

  • To begin making the paste, in a blender jar, put ½ cup of sliced onions, 1 cup sliced tomatoes, 1 teaspoon of chopped ginger, and 1 teaspoon of chopped garlic.
  • Grind the ingredients to a smooth paste without adding any water. The water content from tomatoes and onions would suffice.
  • Once the paste is ready, transfer it to a bowl and keep it aside. 
  • Take a heavy-bottomed pan and heat 2 tablespoons of oil. 
  • Once the oil is hot, add the cumin seeds and cook till they splutter.
  • Once the cumin seeds start crackling, pour the onion-tomato paste into the pan. At this point, turn the heat to the lowest and be careful, as the mixture starts to splutter.
  • Stir the masala mixture well and add the malai.
  • Continue to sauté and ensure to stir it at intervals to avoid the mixture getting burnt or stick to the pan.
  • Stir the mixture until you see the oil getting released from the sides and the masala paste getting thick. 
  • At this point, the masala paste would be shiny and in a thick lump. Now, add a pinch of asafetida, red chilli powder, and turmeric powder. If you find the mixture to be less spicy, you can add it as required.
  • Mix the spices with the sautéed masala mixture until everything is blended perfectly.
  • Now, add the green peas and the peeled, chopped potatoes to the masala mixture. Stir for a minute and add around 1.5 cups of water. The consistency of the gravy can be altered by adding more or less water.
  • Cover and cook until you see that the potatoes and peas are tender, which would take around 20 to 30 minutes. 
  • Sprinkle some salt as per your taste.
  • Also, sprinkle in garam masala and mix everything well. 
  • Add finely chopped fresh coriander leaves and stir well. 
  • The mouth-watering Aloo Matar curry is now ready to be served piping hot! Serve it with bread, poori, chappati, phulka, roti, naan, or paratha. It also goes wonderfully with hot plain rice or jeera rice.

FAQs on Aloo Matar curry:

  • Can frozen peas be used?

Although fresh peas are preferable, frozen ones can also be used in the same quantity to make the Aloo Matar curry.

  • Is this recipe very spicy?

The recipe is not very spicy and can be served to the elderly and children. For more spiciness, you can increase the quantity of dry red chili powder or add one or two green chillis to the tomato-onion mixture when you blend it.

  • How many calories are there in the recipe?

The recipe has around 170 calories.

  • Can we make this recipe with a pressure cooker?

This recipe can be made in a pressure cooker if you are running short of time. Once the tomato-onion mixture is cooked into a thick lump, add 1 cup of water and pressure cook for 8 minutes on medium heat till the potatoes and peas are boiled thoroughly.

Recipe Notes:

  • Ensure that the tomatoes are ripe as tangy tomatoes can turn the gravy sour. However, if the curry turns sour, you can balance it by adding sugar and 2 tablespoons of cream.
  • You can also add other vegetables such as carrots, cauliflower, french beans, baby potatoes, sweet corn, or capsicum.
  • In case you do not have malai, you can substitute with 1 tablespoon of almond powder or 1 tablespoon of cashew powder, or 1 tablespoon heavy cream. 

Conclusion:

A simple yet rich flavourful recipe, this Aloo Matar curry has the perfect nodes of taste to make it your comfort meal at all times. Needless to say, this curry would become a household favourite to both children and adults. Certain that the curry won’t last long!