Best Aloo Matar Gravy Sabji Recipe

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Authentic Aloo Matar Recipe – Potato and Pea Curry recipe

Best Aloo Matar recipe is a delightful, single-pot Punjabi vegetarian dish that features aloo, matar and all essential kitchen ingredients like garam masala, turmeric, cumin, coriander, and red chili. Straightforward and easy to whip up in 35 minutes. Paired with any type of rice, roti, naan and raita.

What is Aloo Mater

Potato and green peas are the actual words for Aloo Matar—this is a North Indian curry and also very famous in Pakistan as well as worldwide. A perfect combination of diced-potato and fresh green peas, cooked in a delicious tomato-based gravy. Season with classic Indian spices: salt, red chili, turmeric, garam masala, cumin and coriander powder. Which gives a magical, unique and tasty touch to this alu mattar recipe.

Magic of alu matter works great together to form an irresistible dish. Green peas help to add a sweet taste, whereas potatoes absorb all the flavors of seasonings. Aloo Mutter recipe Punjabi style can easily be prepared in three styles: Aloo Matar Dry, semi-dry, or gravy version.

Restaurant style aloo matar curry is always the first choice of every mom or household. Pakistani Aloo matar recipe often prepared during the winter season when FRESH peas are available. However, Frozen peas also used to craft authentic homemade aloo matar recipe without any fuss. If you are vegetarian you can also follow these Mixed Vegetable, Aloo Gobi and Achari Aloo Recipes.

Aloo Martar recipe dhaba style by mrecipezone

Serving suggestions

  • Bread: Serve aloo mattar with any Flatbread like roti, chapati, and naan. Even you can also enjoy bhakhri, and Lacha paratha.
  • Rice: This delicious aloo mutter is easily paired with any type of white, brown, or fried rice. You can also serve it with quinoa or even couscous.
  • Side Dishes: Rita, tomato salad, chutney make it make more delicious.
  • Lemon and Pickle: If you like tangy flavor, go ahead and squeeze fresh lime juice on top of it. And enjoy it with mixed pickles.

My Experience of Aloo Matar

Aloo Matar is one of the dishes that I made perfectly on my first attempt. And my mom acknowledged it. I was used to making gravy (shorba) because my family always enjoyed this Punjabi-style aloo matar recipe with rice. So, there was no space for a dry aloo matar.

But when I started to make it for hotel menu. My head chef always insisted on making it dry to serve in a buffet. In that hotel, I did so many experiments with this recipe. I tried making it with pure Arabic spices, sometimes adding eggs, and even made it without tomatoes by using only yogurt. I also added heavy cream, cashew paste and tried various other ingredients to make it more delicious.

After trying numerous ingredients, I realized that the simplest and traditional recipe is the best recipe. You can also enjoy these experiments like me 😊.

Aloo Matar curry in a bowl

Aloo Mater ingredients:

  • Potatoes – There are many types of fresh potatoes available. You should only choose red salted potatoes. You can also use baby potatoes in certain situations, in the absence of red potatoes. PREP: Peel and chop them in medium cube after washing them properly. Keep them in cold water to avoid brown color, after peeling.
  • Green Peas – Fresh green peas work perfectly in the aloo matar curry. In some cases, frozen peas also work well. Fresh peas are recommended.
  • Other Veggies – Aloo Matar only needs essential herbs and veggies available in the home pantry. These include ripe tomatoes, ginger, garlic, onions, and green chilis. PREP: Wash the tomato and green chilies and peel the onion, ginger and garlic. Chop them separately and set aside for later use.
  • Spices – No special spices are required: Garam Masala, salt, turmeric, chili powder, coriander powder, and cumin powder.
  • Whole Spices : We will add bay leaf, cumin seeds and cinnamon stick.
  • Herbs (garnish) – Kasuri methi and fresh cilantro leaves are two basic items that add something extra for an appealing look and taste.

Aloo Matar Ingredients list

How to make Aloo Matar

Complete recipe, with step-by-step guide is already mention on recipe card. Do follow there for complete and detailed dhaba-style aloo matar recipe.

  • Heat oil – In a large pan, heat oil on medium flame. Also, add cumin seeds, cinnamon stick and bay leaf on low heat. Stir them for 30 seconds.
Add oil whole spice to pan for aloo matar recipe
  • Add Onion – Maintain medium flame and combine chopped onions to pan and stir it until translucent. (3 to 4 minutes)
Add onion to pan for aloo matar recipe
  • Ginger with Garlic – As onion get translucent incorporate the minced ginger and garlic saute it until cooks well.
Add Ginger and Garlic to Pan for Indian aloo matar
  • Tomato Green Chiles & Spices– It’s time to add chopped tomatoes, spices plus green chilies and saute them for 2 to 3 minutes. I have used chopped tomatoes here. You can also use the puree. Now, stir this mixture without any stop and add some water if required – to avoid sticking to the pan. As oil comes on the surface add peas.
Add tomato spices and green chilies for dhaba style aloo matar recipe
  • Add Green Pea – Next, add green peas and saute it for 2 to 3 minutes in the mixture on medium low flame.
Add green peas to pan for alu matar
  • Add Potato – After mixing peas now add potatoes and stir them with for 2 to three minutes. Stir it regularly.
Add Potato to mixture
  • Add water – After that add 1 & ½ cup of water and let it cook over medium heat. (Water quantity depends on your preferences. If you want dry, add one cup and if you want liquid gravy add more water.)
add water Easy Pakistan aloo matar
  • Cook it on steam – Cover the pan with a lid and cook for more 10 to 15 minutes on low heat. During this period, stir it occasionally.
cover the pan
  • Add garam Masala – After 15 minutes Check the tenderness of potatoes and peas. If required cook it for more 2 to 3 minutes. Lastly, add Garam Masala and garnish with cilantro.
add garam masala aloo matar

Instant Pot Aloo Matar

Tender potatoes and green peas shine in the silky soft tomato gravy. A cooking newbie can craft this recipe by following the step-by-step guide aloo matar recipe Pakistani.

  • Turn on the saute mode. Pour 3 tbsp. oil and introduce cumin seed, cinnamon stick and bay leaves into the heated oil. Roast it for 30 seconds. Combine onions with oil and cook for 3-4 minutes until onions are soft and lightly browned.
  • You can add now minced or paste of ginger garlic along with chopped green chilies. Cook the ingredients until the raw smell of the herbs dissipates.
  • Now, we will add chopped tomatoes or puree. Cook it for 2 to 4 minutes or it starts to get thick. Also add powder spices (salt, chili powder, garam masala, coriander with cumin powder). Stir them with tomato sauce.
  • Add peas and potatoes, stir it, and then add water. Cover it with a lid and put the valve to the sealing position. Set for 2 minutes from the cooking on manual “high pressure.” Let it release pressure naturally for 5 minutes, then quickly release any remaining pressure.
  • Open the lid as the pin drops down. Ensure the potatoes are cooked and fork-tender. Add garam masala and kasoori methi. and serve it hot with garnish.

How to Store and Reheat Indian potatoes and peas

  • Airtight Container: Cool the curry at room temperature and then store the aloo matar curry in an airtight container in the refrigerator.
  • Refrigeration Time: It can be stored for up to 3 to 4 days in the refrigerator.
  • Freeze it – If you want to eat this dish after one month, keep in freezer.
  • Reheating: Reheat the curry on the stovetop or in microwave oven until hot. Sprinkle few drops of water before to reheat it.

Variations for Aloo Matar Curry

  • Creamy Aloo Matar: For a creamier texture add heavy cream or coconut milk. As a result, you will get more creamy and milder creamy potatoes and green peas curry.
  • Matar Paneer: Replace the matar with paneer to make matar paneer instant curry. Rest the procedure is almost the same.
  • Aloo Matar Paneer: Add paneer in the same aloo mutter curry for further variation.
  • Mushroom Matar: Instead of potatoes, add 2 cups thickly sliced mushroom. Again, the same cooking time will work.

Chef Pro Tips:

  • Potato Chopping: I recommend you don’t over-chop the potatoes after peeling them. Always make medium size cubes or wedges. These are easy to tender.
  • Advance Prep: Always cut the potatoes prior to start cooking. After chopping, transfer them to a bowl of water. The water prevents them from turning black.
  • Curry Consistency: Adjust the consistency of the curry by adding more or less water to your liking.
  • Use Instant Pot: If, you are running for a short time. Use an instant pot; if you don’t have it, Boil the potatoes and peas in a separate bowl to save time.
  • Fresh Peas:  For best taste, try to use fresh green peas as they release more taste and aroma.
  • Time Saver: Try to make tomato puree prior to starting or use canned tomato puree. It saves time and works perfectly with any curry.
  • Kasoori Methi: Always crush the kasoori methi before to sparkle on gravy.
  • Garnish: Add some roasted cashew, cream, or vegan cream on top. It gives it a different flavor and look.

Troubleshooting Tips and Tricks

Basically, in this easy aloo matar recipe restaurant style curry, potatoes and fresh green peas introduce a delicious combo along with traditional spices and herbs. But some people also face problems. To fix these problems here are some solutions.

IssueSolution
Too waterySimmer uncovered on low heat to reduce.
Too thickAdd broth or water to thin it.
BlandAdjust seasoning with salt, spices, or lemon juice.
Too spicyMix in yogurt or cream to balance heat.
Potatoes not cookedExtend cooking time or cut potatoes into smaller pieces.
Peas too mushyAdd peas later in the cooking process or use frozen peas for shorter cooking time.

Frequently Asked Question

How to cook aloo matar?

In a preheated pan, saute the whole spices, onion, herbs, and tomatoes to form a masala/sauce, then cook the peas and potatoes along with water in masala, cook until tender. Serve hot.

What is aloo matar?

Aloo Matar is a traditional Indian curry made with potato and green peas; It is a vegan and gluten-free recipe. Easy to make and delicious to eat. 

How many calories are there in aloo matar Sabji?

Aloo matar sabji contains around 170-190 calories per serving, depending on serving sizes. The calorie content primarily comes from combining potatoes, green peas, and any added fats or oils.

Can I add boiled potatoes to aloo matar curry?

Yes, you can use boiled potatoes to make aloo matar, as the pre-cooked potatoes will require less time or you can cook it instant pot.

Can we use frozen peas in Indian potatoes and pea?

Yes, you can use frozen peas in aloo matar, and they will cook perfectly alongside the other ingredients, but fresh gives more taste.

How to Thicken Aloo Matar Recipe Easily?

To easily thicken the aloo matar recipe, you can mash a few potatoes separately and add them to the curry, along with you can also add cashews paste or Bashan (gram flour).

Conclusion:

Cut the story short, I’ve outlined a straightforward and user-friendly recipe for making Indian aloo matar curry at home using either the stovetop or instant pot. Here, you will find detailed instructions as well as valuable tips and tricks to address potential challenges that might arise during preparation. If any question arises regarding any subject, feel free to reach out – I am more than happy to offer assistance and guidance.

Recipe Card

Authentic Aloo Matar Recipe – Potato and Pea Curry
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5 from 1 vote

Aloo Matar Recipe – Potato and Pea Curry

Aloo Matar is a delightful, single pot Punjabi vegetarian dish that features aloo, matar and all essential kitchen ingredients like garam masala, turmeric, cumin, coriander, and red chili. Straightforward and easy to whip up in 35 minutes. Paired with any type of rice, Roti, naan, and raita.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: aloo matar, aloo matar instant pot, Aloo matar recipe, alu mattar recipe, easy and simple aloo matar recipe, indian potatoes and peas, pakistani aloo matar curry, recipe for aloo mattar, recipe of aloo matar
Yield: 5 people

Equipment

  • 1 Deep Pan

Materials

  • 3-4 tbsp Oil or Ghee
  • 1 tsp Cumin Seeds
  • 2 pcs Bay Leaf
  • 1 Pc Cinnamon Stick
  • 2 Medium Onion Chopped
  • 2 Tbsp Ginger & Garlic Pate or Grated
  • 2 pcs Tomato Chopped
  • 4 pcs Green Chilies Chopped
  • 1 tsp Salt or According to your taste
  • 1 tsp Red Chili Powder or According to your Taste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin powder
  • 1 tbsp Garam Masala
  • 250 Grams Green Pea
  • 500 Grams Potato Chopped
  • 1 & 1/2 Cup Water or according to you desired consistency
  • 1 handful Fresh Coriander leaf chopped
  • 1 tbsp Kasuri Methi

Instructions

  • Heat oil – In a large pan, heat oil on medium flame. Also, add cumin seeds, cinnamon stick and bay leaf on low heat. Stir them for 30 seconds.
  • Add Onion – Maintain medium flame and combine chopped onions to pan and stir it until translucent. (3 to 4 minutes)
  • Ginger with Garlic – As onion get translucent incorporate the minced ginger and garlic saute it until cooks well.
  • Tomato Green Chiles & Spices– It’s time to add chopped tomatoes, spices plus green chilies and saute them for 2 to 3 minutes. I have used chopped tomatoes here. You can also use the puree. Now, stir this mixture without any stop and add some water if required – to avoid sticking to the pan. As oil comes on the surface add peas.
  • Add Green Pea – Next, add green peas and saute it for 2 to 3 minutes in the mixture on medium low flame.
  • Add Potato – After mixing peas now add potatoes and stir them with for 2 to three minutes. Stir it regularly.
  • Add water – After that add 1 & ½ cup of water and let it cook over medium heat. (Water quantity depends on your preferences. If you want dry, add one cup and if you want liquid gravy add more water.)
  • Cook it on steam – Cover the pan with a lid and cook for more 10 to 15 minutes on low heat. During this period, stir it occasionally.
  • Add garam Masala – After 15 minutes Check the tenderness of potatoes and peas. If required cook it for more 2 to 3 minutes. Lastly, add Garam Masala and garnish with cilantro.

Video

Notes

  1. Potato Chopping: I recommend you don’t over-chop the potatoes after peeling them. Always make medium size cubes or wedges. These are easy to tender.
  2. Advance Prep: Always cut the potatoes prior to start cooking. After chopping, transfer them to a bowl of water. The water prevents them from turning black.
  3. Curry Consistency: Adjust the consistency of the curry by adding more or less water to your liking.
  4. Use Instant Pot: If, you are running for a short time. Use an instant pot; if you don’t have it, Boil the potatoes and peas in a separate bowl to save time. 
  5. Fresh Peas:  For best taste, try to use fresh green peas as they release more taste and aroma.
  6. Time Saver: Try to make tomato puree prior to starting or use canned tomato puree. It saves time and works perfectly with any curry.
  7. Kasoori Methi: Always crush the kasoori methi before to sparkle on gravy.
  8. Garnish: Add some roasted cashew, cream, or vegan cream on top. It gives it a different flavor and look.
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2 Responses

  1. 5 stars
    I tried your recipe and it was so easy to make. My recipe was a little bit spicy. I don’t know why this happened. Thanks

    1. Dear Haseeb Thanks for you comment. Next time add half teaspoon less red chili powder. I hope this will work for you. Thanks for sharing your reviews.

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