Aloo matar recipe | Aloo mutter

Aloo matar recipe – Aloo translates to potato and matar to peas. This aloo matar is a simple curry made of potatoes & fresh peas in a spicy onion tomato gravy. In Indian cuisine a lot of curries are made with potatoes. This is one very simple and beginner recipe that no one can go wrong.

There are a few dishes which are usually made when fresh peas are in season, during the winters. Matar paneer, matar pulao, matar mushroom and aloo matar are a few of them which are mostly prepared in Indian households.

However these days frozen peas are available all round the year so these can be made any time.

My aloo matar recipe does not need a lot of ingredients so you are good to go if you have the basic ingredients in your pantry.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kids’ friendly too.

You can also add some cauliflower florets to the same recipe to make aloo gobi matar.

This aloo mutter goes well with poori, plain rice, paratha, roti, naan or even with Jeera rice, South Indian coconut rice or ghee rice. I have made this in a kadai, you can make it in a pressure cooker too to save some time.

You can also make this to a dry aloo matar sabzi, just skip using water in the recipe. Add boiled potatoes, mix and just simmer for a while.

You may like to check this collection of Potato recipes.
Dum aloo
Aloo gobi
Jeera aloo
Aloo methi
Potato stir fry

Preparation

1. Wash and peel 3 medium to large potatoes. Chop them to 1 inch cubes and keep them in water until used. Chop or puree 2 medium tomatoes and chop 2 large onions finely.

Optional – If you like smooth gravy, alternatively you can also blanch the onions in hot boiling water for 2 to 3 minutes. Remove and puree them together with tomatoes. In this case you will have to saute ginger garlic paste first then add onion tomato paste while cooking.

How to make aloo matar

2. Heat 2 tablespoons oil in a kadai or cooker. Add ¾ teaspoon cumin seeds and allow to crackle.

3. Add chopped onions, 1 green chilies and saute until golden. I have not used chilies as my kids still cannot eat hot foods.

4. Next add 1 tablespoon ginger garlic paste and fry until the raw smell disappears.

5. Add chopped tomatoes or tomato puree. Mix and cook for 2 to 3 mins.

6. Sprinkle ½ teaspoon salt, ¾ teaspoon red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder and ¾ teaspoon garam masala.

7. Stir and Saute until the masala is cooked well and oil begins to separate from the masala. This step is very important otherwise the gravy will not taste good.

making aloo matar gravy

8. Drain the potatoes and add them to the pan.

9. Add peas/ matar.

10. Saute for 2 to 3 mins.

11. Pour 1 cup water just enough to cover the potatoes. If you prefer to make a dry aloo matar, then add lesser water.

12. Mix and cover the pan. Cook on a low to medium heat until the aloo is soft cooked but not mushy. Keep stirring in between and add more water if needed.

13. Check if the potato is soft cooked. You can add more water if needed at this stage to adjust the consistency.

14. Crush ½ teaspoon kasuri methi in your palms and add it to the gravy. Stir and mix. Check salt and spice. Add more salt if needed. If you like to make it more hot, you can cut a green chili and add it at this stage.

15. Sprinkle some coriander leaves. If your gravy is runny, then you can cook further with out covering until the water evaporates. If you like to make dry aloo matar, cook on a slightly higher flame until all the water evaporates.

Serve aloo matar with roti, rice or jeera rice. Change in the color of the gravy is due to the lighting.

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