aloo matar recipe, how to make sookha aloo matar | dry aloo matar

dry-aloo-matar

dry aloo matar recipe with step by step photos -  aloo and matar, their combo is always good. whether you make a dry curry or gravied aloo matar or even when stuffing them in parathas, samosas or kulchas or kachori.

i make this dry potato peas curry – known as sukha aloo matar often.  this recipe is a much loved and liked recipe of mine. best is to make this with baby potatoes and fresh peas.

by the way for my readers who do not know – in hindi, aloo is potatoes and matar is peas… :-)

aloo matar sabzi

to make this tasty dry aloo matar curry, the spice powders are easily available in the indian kitchen.

this north indian no onion no garlic recipe is mildly spiced, a bit tangy and flavorful. dry aloo matar goes well with bread, phulkas or even pooris. also can be had as a side dish with dal tadka & jeera rice.

dry aloo matar: dry aloo matar recipe

lets begin step by step sookha or dry aloo matar recipe:

1: heat oil in a pan. splutter cumin seeds. now add chopped baby potatoes and peas (matar).

dry aloo matar

2: mix well.

dry aloo matar recipe

3: saute for some 7-8 minutes. add chopped green chilies and ginger.

saute aloo matar

4: stir for a minute.

stir the aloo matar recipe

5: now add red chili powder, coriander powder and cumin powder….. stir for a minute.

add spices to dry aloo matar recipe

6: add about 1/2 cup of water.

adding water to aloo matar

5: cover the pan tightly and let the aloo and matar simmer for about 20-25 minutes. in between do check and if the water dries up, then add some more water. once the veggies are cooked & the mixture is totally dry, then add salt, garam masala powder and dry mango powder/amchur.

let the aloo matar simmer

6: stir and lastly add some chaat masala.

add masala to dry aloo matar

7:  garnish aloo matar recipe with coriander leaves and serve aloo matar hot or warm with phulkas, pooris or even bread. it can also be served as a side dish with dal-rice combo or kadhi-chawal combo. back home, we have aloo matar with rotis and plain curd.

dry aloo matar or sookha aloo matar

if you are looking for more veggie recipes then do check potato peas curryaloo gobi, aloo baingan, aloo moongre ki sabzi. aloo gobi matar, matar mushroom and gajar matar.

dry aloo matar curry recipe below:

dry aloo matar recipe
 
Prep time
Cook time
Total time
 
dry aloo matar - tangy, mildly spiced dry sabzi of baby potatoes with green peas
Author:
Recipe type: side, main
Cuisine: north indian
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 10-12 baby potatoes or 3 regular medium sized potatoes (aloo)
  • 1.5 cup fresh or frozen peas (matar)
  • 1 tsp cumin seeds/jeera
  • ½ or 1 tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • 1 tsp cumin powder/jeera powder
  • 1 tsp dry mango powder/amchur
  • 1 tsp chaat masala powder
  • ½ tsp garam masala powder
  • 1 or 2 green chilies/hari mirch, chopped
  • 1 inch ginger/adrak, chopped
  • 2 to 3 tbsp oil
  • rock salt or black salt or salt as required
Instructions
  1. wash the baby potatoes thoroughly. keep their skin intact. chop them into two. rinse the peas as well.
  2. heat oil in a pan. fry the cumin seeds first. then add the potatoes and peas and stir. saute for 7-8 minutes.
  3. add chopped green chili & ginger and stir for a minute.
  4. now add red chili powder, cumin powder and coriander powder. stir again for a minute. now add ½ to ¾ cup water.
  5. cover tightly and simmer the veggies for 20-25 minutes or till done.
  6. in between do check. the water may dry depending on the size of your pan.
  7. if the water dries up, then add some more water... about ¼ or ½ cup.
  8. once the potatoes and peas are cooked and the mixture is totally dry,
  9. then finally add salt, dry mango powder and garam masala powder.
  10. mix well and the add chaat masala powder.
  11. garnish aloo matar with chopped coriander leaves.
  12. while serving aloo matar serve with lime wedges if you prefer.
  13. aloo matar sabzi will go well with rotis, parathas or as a side dish with dal rice combo or kadhi-rice combo.
Notes
tips for aloo matar recipe:
1. you can also make this aloo matar sabzi in a pressure cooker. after adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
2. the proportion of the spice powders can be adjusted to suit your preferences.
3. if making this aloo matar sabzi for religious fasting or vrat than use rock salt/sendha namak and avoid adding any ingredient which you don't use for fasting days in your family.
Nutrition Information
Serving size: 3-4


Comments

  1. Khushi says

    Delicious recipe thank you very much for sharing. I have tired most of your recipes and they have come out really well. I look forward to trying some more of your delectable recipes. :-))

  2. Ann says

    Thank you so much for your recipes. For someone learning to cook from scratch your website is a gift handed down from heaven!

  3. Smita Verma says

    Hello Dassana,

    This is the best cooking website and the speciality of this website is the step by step process of cooking things, Its much more easier to cook things when you see there pics :)
    I am not a very good cook, but i think after seeing your website i can be one :)

    Thank you so much for creating this website.

    Smita

    • says

      thanks smita for your genuine comments. of course you can be a good cook. cooking is easy and not difficult. do try the recipes as most of them are easy and not difficult.

  4. ayesha says

    any reason behind adding salt at the very end? wudnt it be be better to add it in the very beginning so that the potatoes absorb the salt and dont remail bland from inside?

  5. says

    Aloo Mattar (which in American restaurants is always a north Indian dish with a creamy tomato sauce) is the dish that caused me to fall in love with Indian food. Since then I have made every combination of aloo and mattar possible. I LOVE potatoes and peas with Indian spices. I’m pinning this one!

    • Renuka says

      wonderfully put receipe Dassana and the picture is so gorgeous and tempting…..
      sometimes even i try this receipe but the only flaw remains is matar remains slight uncooked exactly if i explain cheeda is the right word in hindi….i will try it by ur method this time….one question…why u have added salt in end normally we add it in beginning as it is assumed that salt helps in fast cooking of veggies……i add garam masala sometimes in end and sometimes in between…..
      i made matar kulcha this weekend….turned out good…but will wait for ur version………..

      • says

        thanks renuka. there is no particular reason for adding salt in this recipe later. you can even add it in between.

        when i make veggies which are only cooked in oil and no water is added like veggie stir fries etc, then i add salt in the end. it keeps the veggies crisp and they don’t become soft. for veggie dishes where we add water or steam them, i add salt in between or in the end. it does not make much difference.

        even i add garam masala sometimes in between and sometimes in the end. but for most of the punjabi food i make at home, i add garam masala powder at the end.

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