Aloo Matar sabzi is a simple and comforting potato and peas curry that pairs very well with hot ghee smeared roti.
Aloo Matar Sabzi
Aloo matar gravy is a very simple potato and peas gravy curry that is very popular in Punjabi cuisine. Every household have their own recipe of making this dish.
This recipe is how we make it at home, the gravy is supposed to be slightly thin rather than the thick creamy restaurant style aloo matar gravy.
Aloo matar is so easy to make and pairs very well with paratha, chapati or rice. It tastes best when made with seasonal fresh green peas.
Basic Ingredients for Aloo Matar:
- Firstly, Potato-Few baby potatoes or big sized 3-4 potatoes are enough.
- Green peas-Fresh or frozen
- Tomatoes
- Onion, Garlic, and Ginger
- Spices-Turmeric, coriander, red chilli, and garam masala.
How to make aloo matar?
This is very simple one pot meal gets ready in few minutes in pressure cooker. The first step is to saute onions, garlic and ginger in oil for few minutes. Add in potato cubes and cook withonions.
Now add the tomatoes, green chillies, and spices. Let it cook on low to medium heat until tomatoes are soft and you see oil coming out of the sides of the pressure cooker.
Once oil is separated add water and pressure cook for a whistle or two. Finally add chopped coriander leaves and serve the sabzi warm with roti.
Serving Suggestions:
Serv aloo matar with roti, paratha, rice and or raita as well.
Looking for more such curry recipes to get some ideas for your lunch or dinner? Do not miss my Dahi Wale Aloo and Aloo Palak and the best one’s Aloo Matar Soya Chunks.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Aloo Matar Sabzi
Equipment
- Pressure Cooker
Ingredients
- 4 potatoes cubed
- 2 cup green peas
- 2 onion, chopped
- 2 teaspoon garlic, grated
- 1 teaspoon ginger, grated
- 3-4 tomatoes, chopped
- 2 teaspoon green chilli, chopped
- 1/4 cup coriander leaves, chopped
Spices
- 1 pinch asafetida
- 1 teaspoon cumin seeds
- 2 teaspoon kasoori methi/dried fenugreek leaves
- 1 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon red chilly powder
- salt to taste
- 1 teaspoon garam masala powder
- 4 tablespoon oil
Instructions
- Heat oil in a cooker and add asafetida, cumin seeds, and Kasuri methi. As they start crackling, add onions and sauté till golden brown color appears.
- Now add, ginger, garlic, stir and add potato cubes. Stir again by adding all spices and salt except garam masala.
- To this add tomato and green chilli and stir then add peas and cook till oil comes out.
- Add two cups of water and cover lid, cook for two whistles.
- Open the lid and cook for the next 10 minutes. Garnish with chopped coriander and garam masala powder.
- Serve with rice and roti.
Notes
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Aloo Matar and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Your aloo mutter curry came out awesome. Thanks for authentic and tasty north indian recipes. My family loves them all