Aloo Matar Recipe | Punjabi Aloo Mutter
Aloo Matar (also spelled Aloo Mutter) is a North Indian Punjabi curry made with potatoes and green peas simmered in an onion tomato masala. The base is simple and uses fresh onions, tomatoes, herbs and basic Indian spices. It comes together quickly and works well for everyday meals. You can serve it with Roti, Paratha, Poori or a bowl of hot rice. It’s a dish that you can make on busy days.
From My Kitchen: Aloo Matar
Aloo means potatoes and matar means peas, and both come together in this everyday Punjabi curry. Many people also call it aloo matar ki sabji. It’s the dish I make when I want something simple and comforting.
Aloo Matar can be made in numerous ways – curried, dry or semi-dry. There are many regional variations of making this recipe with different ingredients. I share the often made curried or gravy version.
For the gravy, I make a paste of onions, ginger, garlic and tomatoes. This gives the curry a smooth base and the tomatoes mix in well without floating or separating the way they sometimes do when chopped.
If you prefer, you can use finely chopped onions, Ginger Garlic Paste and chopped tomatoes. Both methods work.
Basic spices like cumin, turmeric, red chilli powder and garam masala give enough flavour without making the curry heavy. I sometimes add a spoon of malai for a softer taste, but it is optional and the curry still tastes good without it.
Potatoes cook well in this masala and soak up the flavors nicely. Green peas add a natural sweetness that balances the dish. Together they make a simple curry that is flavorful and tasty.
My Family’s Version
This Aloo Matar recipe comes from my mother-in-law, and her method is simple and reliable. I have followed it for years because it always turns out well.
You can keep the curry slightly thick for roti and paratha, or add more water to make it lighter for steamed rice. Both versions work depending on your meal.
The ingredients are basic pantry staples, so this curry fits well on busy days. You don’t need special equipment or extra steps. A mixer-grinder/blender, regular pan and everyday Indian spices are enough.
A little kasuri methi or coriander at the end adds freshness. You can also mix in small paneer cubes if you want a richer version.
Aloo Matar cooks quickly once the prep is done and fits easily into weekly menus. It’s the kind of recipe you return to when you want something familiar and home style. It stays light, and even kids tend to enjoy it because the flavors are gentle.
More Tasty Green Peas & Potato Recipes To Try
For more everyday cooking ideas, browse my Potato Recipes and Peas Recipes categories.
How to make Aloo Matar
To make the cooking easier, I have added step-by-step photos. Follow them and you’ll be able to cook this simple homestyle aloo matar without any trouble.
Note: I have cooked the Aloo Matar gravy in a pan, but if you are short of time you can use a stove-top pressure cooker or Instant Pot instead. I have mentioned the details of cooking in a pressure cooker or Instant pot in the recipe card below.
Make Onion Tomato Masala Paste
1. Take ½ cup chopped onions, 1 cup chopped tomatoes, 1 teaspoon chopped ginger (chopped) and 1 teaspoon chopped garlic in a grinder or blender jar.
2. Without adding any water, grind or blend to a smooth paste.
Cook Masala Paste
3. Heat 2 tablespoons of oil in a thick-bottomed pot or pressure cooker. Add ½ teaspoon cumin seeds and cook until they crackle.
You can use any neutral flavored oil. For a richer taste you can also use ghee (clarified butter).
4. Now add the ground onion-tomato paste to the oil in the pan. Keep the heat to a low and also take care as the mixture splutters.
5. Stir well and then add 1 tablespoon malai (the thick layer of cream floating on top of boiled cooled whole milk).
Note: If you don’t have malai, you can add 1 tablespoon of almond powder (almond meal) or 1 tablespoon of cashew powder or 1 tablespoon heavy cream. Or you can completely omit the cream.
6. The curry masala mixture splutters, so cover the pot or cooker partly with a lid.
7. Once the mixture stops spluttering, then remove the lid and sauté.
8. Stir often so that the curry masala does not get browned or gets stuck to the base of the pot.
9. Sauté the ground paste until the oil separates from the sides and the masala paste thickens. You will see that the paste becomes glossy and comes together in a kind of lump.
10. Then add a generous pinch of asafoetida (hing), ½ teaspoon red chili powder and ¼ teaspoon turmeric powder. Stir and mix the spice powders with the rest of the sautéed masala paste.
Note: If you are gluten-free, please check the label of your asafoetida. Many commercially available brands are processed with wheat products. If necessary, omit the asafoetida from the recipe.
Make Aloo Matar
11. Add 1 cup green peas and 2 large potatoes (peeled and diced) to the curry masala paste.
12. Stir and sauté for a minute.
13. If cooking in a pot, add 1.5 cups of water.
When using a stovetop pressure cooker, add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes and peas are cooked completely.
If using an Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.
14. Season with salt as required.
15. Stir well and cover the pot with the lid.
16. Simmer till the potatoes and peas are cooked tender. If necessary, you can add some more water.
If you are cooking in a pot on the stovetop, it will take about 20 to 30 minutes on a low to medium heat. The time will vary with the intensity of the heat and thickness and quality of the pot.
17. Lastly sprinkle in ½ teaspoon garam masala powder. Stir again.
17. Then add 2 tablespoons chopped coriander leaves (cilantro).
18. Stir well and serve Aloo Matar hot or warm.
Serving & Storage
Aloo Matar is versatile and pairs well with many Indian breads like roti, paratha, poori and Naan. It also goes well with Jeera Rice, Ghee Rice or plain steamed rice.
You can refrigerate leftover Aloo Matar for 1 to 2 days. Keep it in an airtight container so the potatoes don’t dry out. The curry may thicken in the fridge, so add a splash of water while reheating.
Heat on the stovetop until warm, not boiling, to keep the potatoes from breaking. This curry may not freeze well as the potatoes may turn grainy after thawing.
Dassana’s Cooking Tips
- Fats: You can cook Aloo Matar in any neutral oil or in ghee. Ghee gives a richer taste, so use it if you prefer that flavour.
- Potatoes: Use regular potatoes, new potatoes or baby potatoes. Regular potatoes are the common all-purpose ones we use in daily cooking. Waxy or medium-starch potatoes hold their shape well in this curry. High-starch potatoes also work, but they soften faster and can thicken the gravy as they cook.
- Tomatoes: Use ripe, sweet tomatoes so the gravy stays balanced. If the curry turns slightly sour, add a pinch of sugar or a little cream to fix it.
- Cooking methods: You can cook this curry in a pan, stovetop pressure cooker or Instant Pot.
- Scaling: The recipe can be halved, doubled or tripled as needed.
- Masala sautéing: For deeper flavour, sauté the onion-tomato paste until you see the oil separating. For a lighter curry, cook it for a shorter time.
- Coriander: Add fresh coriander only at the end to keep its flavor bright.
- More veggies and protein: You can add French beans, carrots, capsicum, cauliflower or sweet corn if you want a more wholesome curry. You can also add small paneer or tofu cubes to make it more filling.
Asked & Answered
Can I use frozen peas?
Yes, frozen peas work well in Aloo Matar. Fresh peas taste the best, but frozen ones save time and cook evenly. If your peas are very tender, add them a little later so they don’t turn mushy.
How can I thicken my aloo matar gravy?
Reduce the water or let the curry simmer uncovered for a few minutes. You can also lightly mash a few cooked potatoes into the gravy to make it thicker.
Is aloo mutter very spicy?
No, it’s a mild curry. You can increase the heat by adding more red chilli powder or grinding a green chilli with the onion tomato paste. Use Kashmiri chilli powder if you want colour without too much heat.
Can I skip the malai?
Yes. The curry tastes good even without malai. If you want a little richness, add a spoon of cream, almond powder or cashew powder.
Step by Step Photo Guide Above
Aloo Matar Recipe | Punjabi Aloo Mutter
Ingredients
For Making Masala Paste
- ½ cup (80 grams or 2 medium-sized) onions – chopped
- 1 cup (150 grams or 2 medium-sized tomatoes – chopped
- 1 teaspoon or 1 inch ginger – chopped
- 1 teaspoon or 3 to 4 small to medium cloves of garlic – chopped
Other Ingredients
- 2 tablespoons oil – any neutral oil
- ½ teaspoon cumin seeds
- 1 to 2 tablespoons fresh malai or 1 tablespoon heavy cream or 1 tablespoon almond or cashew powder, optional
- 250 grams (3 medium or 2 large) potatoes – peeled and diced
- 1 cup green peas – fresh or frozen
- 1 generous pinch of asafoetida (hing), optional
- ½ teaspoon Red Chili Powder or cayenne pepper, add as required
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Garam Masala or add as required
- 1.5 cups water or add as required
- 2 tablespoons coriander leaves – chopped (cilantro)
- salt as required
Instructions
Making Masala Paste
- Take chopped onions, tomatoes, ginger and garlic in a grinder or blender jar.
- Without adding any water, grind or blend to a smooth and fine paste.
- Keep this finely ground paste aside.
Making Aloo Matar
- Heat oil in a pot or a 3 litre stovetop pressure cooker. Keep the heat to a low or medium-low. First crackle the cumin seeds.
- Next add the ground onion-tomato paste. Be careful as the paste splutters when you add it to the oil.
- Mix and then add the malai (which is a thick layer of cream that is formed on the top of whole milk when it is boiled and later cooled). Swap it with almond powder or cashew powder or heavy cream. You can choose to skip cream altogether.
- Sauté the ground paste till the oil separates at the sides. The masala paste will also thicken, become glossy and will come together.
- The masala paste splutters initially. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and sauté.
- Once the paste has been sautéed well, add the asafoetida powder, red chilli powder and turmeric powder.
- Mix well and then add the peas and potatoes. Sauté for a minute. Add water and salt according to taste.
- Stir well and cover the pot. Simmer till the potatoes and peas are cooked tender for about 20 to 30 minutes. You can alter the consistency of the curry by adding less or more water.
- If using a stove-top pressure cooker add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely.
- If making in the Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.
- Lastly sprinkle garam masala powder and stir.
- Next add chopped coriander leaves.
- Stir well and serve Aloo Matar hot or warm with poori, chapati, naan, paratha or steamed rice.
Video
Notes
- To make the almond or cashew powder, simply grind about 8 to 10 almonds or cashews in a small dry grinder or coffee grinder.
- Make sure to use tomatoes that are ripe, red with a sweet taste. Don’t use overly tangy tomatoes as this can make the gravy highly sour to taste. If this happens then balance the sour taste by adding a bit of sugar and 1 to 2 tablespoons heavy cream.
- Though I prefer to use fresh peas in the recipe, feel free to use frozen green peas.
- You can also use baby potatoes or new potatoes to make this curry.
- To make it more healthy and hearty you can opt to add vegetables like cauliflower, carrots, french beans, sweet corn and capsicum (bell pepper).
- For an added boost of protein consider adding some pan-fried tofu or paneer (Indian cottage cheese) once the gravy is cooked.
- The recipe can be scaled to make a small batch or a big batch.
Nutrition
Aloo Matar recipe from the blog archives was first published on December 2013.
Can I add paneer in this recipe?
Yes you can.
Not very spicy at all. I added twice as much of everything. I think you should add some kind of hot pepper, make it optional too.
Thanks for the feedback. This version is mildly spiced. I have mentioned in the FAQs that you can increase the red chilli powder or add a green chilli for more heat. Feel free to adjust it to your taste.
I saved link one of your recipes baby potatoes with green peas, dry aalo matar sabzi. It was a very quick and delicious recipe as I tried it a few times. Now the link is opening this aalo matar curry recipe. I searched on your website for the recipe but nothing comes up. Could you please share that recipe, I would really appreciate it.
Hi Parul, thank you for reaching out. That dry aloo matar recipe with baby potatoes and green peas was part of an older version that I’ve since updated. I’d be happy to share the original recipe with you. Could you please confirm your email ID so I can send it across?
Glad to know you enjoyed the recipe.
i love aloo mutter – a regular dish for me – i remember having it once in a little low class shack in belize – the cooks however were top class it was the best i ever had and remembered to this day ten years later – indian cooking is the best and i thank you dassana for teaching me how to cook such delicious stuff
Thanks Dhyanraj for this sweet feedback on Aloo Matar recipe.
This is just so easy to make, I think it’s one my favourite recipes, I’ve made from this web site.
hmm this is one of my all-times favorites, i make it now about once per month. It goes great with basmati rice and with your chana masala becomes like a feast !!
thank you for sharing all these recipes, they are the best, most detailed, delicious recipes.
thank you dassana !!
Happy to hear! So glad that you are liking the recipes. Thanks so much for this super feedback and also for the rating.
Love Indian Food
This aloo matar was new for me and guess what i loved it.
Thank you and glad to know that you loved the recipe. Do try some more recipes and I am sure you will like them. Thanks for the rating on the recipe as well.
Hello Dassana,
I have tried this recipe couple of times and it is definitely hit in my house.
Thanks
TG
Hi Geetha, thanks for the feedback and review. Glad to know. Welcome!
Hello Dassana,
I prepared this recipe today. I didnt expect it to be that great because its just potatoes and peas, but it tastes yumm.. I follow your recipes very often and am very thankful to you. Most of your recipes turn out very well in my kitchen.
Thanks and keep up the good work 😉 😀
Thank you Reshma for sharing your positive review and feedback on the recipe. Glad to know. It does look simple but the taste is good. Most welcome and happy cooking.
Hi Ma’am,
I am a single man currently residing USA, vegetarian and I love cooking. I follow your blog since past 4 years, in India I cooked occasionally to satisfy my taste buds.
I have tried many of you recipes and all of them turned out so well. My friends calls me a great cook, but the credit goes to you!
I follow only your blog for recipes and I could find every recipe I wished to prepare.
Thank you very much for all your efforts and easing the life of people like me! Respect!!
hi Dr Satish, thank you very much for this lovely comment. felt good to read and am humbled as well. thanks again and welcome. wish you all the best.
I cooked following this recipe and it came out awesome. Thanks.
Your site has been a guiding star for a beginner like me. Thank you!
thank you dr priyanka and welcome. so glad to read your lovely comment. happy cooking.
Hi dassana,
This in one delicious yet simple sabzi to make. I followed the recipe exactly, just substituted Aloo with gajar and made gajar-matar. It’s so good that I have made it twice for dinner within 3 days span.
Thanks a lot!
Welcome Ruchi. Glad to know the variation you did to aloo matar curry. Thanks for sharing your positive feedback.
Have tried this many times and it tastes awesome..
Thanks Tejasvi for your positive feedback.
Hi thank you so much for the recipe. You a one of my inspiration to cook. In this recipe I got confused with the measurements of green peas it’s mentioned different in two different place. In ingredients section it’s mentioned as 1 cup and step by step including pictures it’s mentioned 2/3 to 3/4. I just added as per my taste and it still tasted amazing
thanks for the feedback nirupama on both the recipe as well as letting me know about the peas proportion. its 1 cup of green peas. i will change it. thanks again.
My pleasure indeed ☺
All your recipes are truly awesome. Easy to follow and amazingly delicious. Any dish I want to make i refer to your website first. Thanks a lot
Welcome Raji. Glad to know this. Thanks for your positive feedback on recipes.
My first cooking attempt turned out well.. Thank u so much for step by step cooking instruction
Need to know apart from cashew and peanut paste and coconut or fresh cream
What else can we use to make gravy
thanks. you can use tomato puree, onion puree or brown onion paste (fried onion paste) as a base for gravy. even curd can be used. but with curd some precision is needed, so that the gravy does not become too sour and also that the curd should not split while cooking. from the nuts category, almond paste also can be used.
Thank you very much Dassana. Because of you I became a chef. I tried many of your recipes, and every time I was the best. God bless you in all aspects and especially with more and more recipes. Once again thanks alot
Welcome Bindu. Thanks a lot for your appreciation and best wishes. Glad to know that the recipes helped you in your cooking journey.
So easy and so tasty…
I have made this more than 3 times now within 15 days and each time it was perfect .. thank you so much Dassana ji
Welcome Amandeep. Glad to know that you liked the aloo matar curry recipe.
awesome recipe! quick one! loved the taste
thanks purvaja 🙂
Dear dassana,
I tried this recipe…it was good…but the tanginess of the tomato stood out…is there any way to reduce this? Also it took nearly 30mins for the oil to release from the tomato-onion mixture….I luv ur not and have tried a few of ur recipes….gr8 job!
anie, in tomato based gravies, its always best to use tomatoes which are not too tangy. the only way to balance is by adding some cream. a bit of sugar will also balance the tanginess. 30 minutes is too much time. not sure why it took so long. even if you see oil specks on top of the masala, it means the masala is done. if you saute more, then more oil will be released. but if in a hurry, some oil specks on the masala paste is also fine.
Whenever I have to cook something new, yours is the first site that I check out. Simple to understand recipes with good results. Have tried many dishes from here, a big thank you from a newly married woman ?
welcome always pooja, thanks for kind words and positive feedback. congrats on your marriage and god bless you.
awesome…..And easy to understand or cook…yummy
thanks arun
let me thank you a ton for this app. due to this app and your recipes i am able to survivr in USA. as i am vegetarian i was left with no options but to cook on my own. whatever comes in my mind to cook, recipe was there. because of different region timings i was also not able to call my mother every time but you rescue me. thanks a ton once again for delicious recipes. one more thing i would like to mention as a rookie and male i always think cant cook food but because of only you i succeeded. Thanks once again.
very pleased to know this thankyou so much hukmesh 🙂 god bless you.
Dear Sir/Mam, my experience of cooking using the recipes in your blog are successful n tasty. Am learning cooking and am happy tat I can make food for my husband… Thank you so much. 🙂 delicious indeed 🙂
welcome always and thankyou so much kasturi 🙂
thankx for the good work.
thanks and welcome.
Thank you very much for this easy recipe. I’m away from my family and living here in Canada. Your recipes are a life saver for me 🙂 going to try this today for lunch. Tried other recipes as well and they turned out good. Whenever I feel like cooking something, this is the place I always turn to.
thanks a lot vikramjit and happy cooking.
Aloo matar best
thankyou anagha 🙂
I always try out recipes from your blog and what to say…. They just turn out….. awesome. Today I made also matar.. d same way n that also is simply super.
thankyou krupali for your honest feedback and pleased to know you liked the recipes from our blog 🙂
Hi Dassana, i follow ur recipes whenever i try something new and ofcourse they do turn out well :). thank you for making cooking easier….
thankyou supritha 🙂 pleased to know this and you are welcome.
Thank you so much for your recipes. I refer whenever I have to make something special.
welcome smita and thankyou for your positive words 🙂
Thanks for the recipe my husband is very foody he loved it
welcome shagufta
Awesome. My husband loved it . Thank you.
welcome neha
Hi ,
Tried this recipe today, turned out to be delicious..
thanks nikita
Gr8 recipie tried today and now on I will follow your blog
thanks harita for sharing positive feedback.
Great recipe… tried it today… came very nicely.. Now I am a constant follower of your blog… Thanks a lot..
welcome sumam. thanks for sharing positive feedback.
Simply Outstanding….. thnx…
welcome khushi
Hi..I am a beginner in kitchen classes… yesterday, for the first time I made aalu mattar… n i couldn’t believe it sooooo yummmmyyy…. Thanks for all delicious recipes. I will try other recipes also…
welcome khushi. thanks for sharing positive feedback. glad to know this.
Delicious Fan Hogaya yaar
I tried this recipe yesterday and it came out very well. Very easy and very delicious. Thanx for all ur wonderful recipes Dassana 🙂
welcome deepika. glad to know this.
absolutely delicious. Hubby takes at least three servings when I cook this recipe 🙂 thanks for making me filling his tummy so easy for me!
welcome simmy. thanks for sharing your positive feedback.
Hi Dasanna
I have tried this dish last night without Almond powder and fresh Ginger but still it worked out very well.
I felt like after long time I had a delicious curry
I wanted to try Kaju khoya but can not find khoya but I may try Double cream instead of khoya. What do you think ?
Thanks lot for your website and I will be trying more and more
Chandra
hi chandra, thanks for the feedback. almond just adds to the thickness of the gravy, but without them its also fine. for kaju khoya you can try with double cream. a slight difference in taste but i think will be delicious. but just add the cream towards the end and not before.
You now have two avid vegan followers in Alaska! My partner and I really, really enjoy your recipes/website. After years of scouring books and other Western websites for good Indian cooking (and being sorely disappointed), we found your blog. As my partner actually spent a year traveling in India, she has a pretty good idea of what is authentic flavor, and when a recipe is missing something, allowing for variations aside.
So, thanks for an amazing resource. Really, really love it.
thanks taylor for these words. also convey my thanks to your partner. your partner has indeed a good idea of indian cooking. from a few indian books i have read by western authors, there are a lot of changes and adaptions done to suit the ingredients available abroad and the western palette. even i find some recipes presented which are not actually made it like the way we make it here. do try some recipes. indian recipes can be easily veganized.
Hi .I want to make this recipe but since I don’t use garlic and onion his can I substitute it.I know about the cashew paste but is their a lower fat option than that.tia
ashwini, it will change the recipe. i suggest to skip onion garlic. or you can use magaz/melon seeds. but the taste will change completely.
Hi dassana,
i tried the abv recipe and it was excellent… thanks
marina
thanks again marina for the feedback.
I hav tried this recipe of urs n its fantastic.actually online posting of recipes is a great help to those people who doesnt kno cooking like me. when I made this recipe my parents applauded me.thank you for this wonderful recipe.
welcome vrinda. thats nice to know. thanks for sharing your experience.
I tried ur recipe for aalo matar curry it is too tasty I cooked aalo matar many times but nw I experienced a different and fantastic taste. Everyday I am trying ur different recipes it is a great experience and a very good taste. Thanx a lot
welcome ritu. glad to know this. thanks for sharing positive feedback on aloo matar curry.
Amazing,easy n super tasty…loved it!!!thank u so much Dassana…! 😀
welcome twinkle
I tried this today and it came out exactly as displayed in the picture and tasted delicious. I didn’t have almonds or cream so I skipped it. My mum has this thing that either onions or hing can be added to a dish not both so I skipped the hing. The dish was fabulous with neer dosas. 🙂
thanks sneha for your feedback. i add hing to most of my dishes as its good for digestion… irrespective whether onions are there in the dish or not. but everybody has different style of cooking.
I will try it today for my dinner 🙂
I just got married a month back and have never ever cooked anything before! Thanks to your recipes, be it rajma or aloo matar, i actually enjoy cooking and my husband really loves everything I make! Haven’t told him the secret though
welcome avani. glad to know this. you don’t need to reveal the secret. reveal it on the day, he wants cook something for you 🙂
Easy and lovely recipe
thanks kalai
Its really good I made a sabji first time and its really something thank you for sharing
welcome ankit
It’s really easy recipe.. I’m happy
All your recipes are really very good. I keep trying one by one and they really turn out to be very tasty. The only website where i keep looking for trying out the veg recipes.
Thank you Dassana
welcome zita. glad to read this sweet feedback. keep visiting and trying more recipes.
This came out really well. The only thing I am not sure is mine came out more brown even though I added Haldi and it does take time for the Tom/Onion gray to thicken up !!. Was yummy and my dad said it was soo like a Restaurant style dish 🙂
thanks aparna. the color depends on the color of chili powder or garam masala and sometimes even tomatoes. it does take time to saute the onion tomato gravy.
I tried this recipe today to give it to my father for lunch and it really looked great and also it was tasty…. Now, i’ll try your Rajma recipe…
thanks..
welcome sunita. do try the rajma recipe as well.
Hi Dassana
Your simple but tasty recipes have inspired me to cook more often. I really like your detailed website.
Thankyou!
welcome nikki
Hi I had this at a baby shower recently and it was a bit too spicy for me but it was extremely good. I was just wondering is it the cumin that made it spicy or the coriander? I’d like to make it here at home but I still want to have it taste authentic. Thanks so much for the recipe I can’t wait to try it out.
its neither the cumin nor coriander that must have made the aloo matar curry spicy. it can be either red chilies or green chilies or garam masala.
Hi,
All your recipes are super.. I’ve tried many and all turned out good. This is the only website I refer when trying out veg dishes.
Keep up the good work 🙂
thanks a lot sangeeta.
I tried this curry for chappathi today. My husband loved its taste. Thank you dassana
welcome hima
Delicious subzi….made it for dinner with chappatis
thanks once again dhanya. the sabzi tastes equally good with pooris too.
Lovley recipe …..tried many of ur veg recipes …all r
yummy ummmm…
Thx a ton …
welcome saniya. glad to know this.
Hi Dassana
Have tried lots of your recipes and they came out really very good.
thanks priyanka for sharing positive feedback on recipes.
Just stumbled upon your blog while searching for a recipe. I am not really fond of cooking but with cook on leave no choice. I had made bharta as per your recipe & it was lip smacking. Hubby and son devoured the food n motivating me to cook more often.
Keep up the good work!
thanks manisha. glad to know that you liked the recipe.
Hi Dassana,
I made this for dinner yesterday and it came out very well. My husband loved it too. :-).We often make aloo matar curry at our home in India, but whenever I attempted to make this here it wasn’t a success. Yesterday I stumbled upon this recipe on your site, made it and to my surprise it was a success. The proportion, the ingredients, the taste everything was perfect. Thanks to you. 🙂
I follow many of your recipes and will continue to do so. Please continue your good work, you have a great fan following .
thanks ritu for your motivating feedback. glad to know that you liked the aloo matar curry.
I just made this today… it was delicious and not so hard to make!! I ended up adding more of the spices (probably double the amount recommended and 1tbs of chili powder, also used tofu instead of potatoes as we are trying to eat less carbs).
I will definitely make it again, my husband and I loved it!! Thank you for sharing such a delicious recipe!
P.S. I give it 5 stars (but for some reason is only allowing me to check three)
thanks nora for your feedback. glad to know the variation of spices and tofu worked. i will check about the rating. i think in mobile and tablets, there is an issue with the rating.
Hi Dassana
I made methi thepla as per your recipe and it came out superb. My kids loved it. Thank you for providing simple yet delicious recipes.
welcome jaya.
your recipe is very good and this is almost north Indians recipe and this is my favourate recipe and I have tasted in nashik, triambakeshwar ,and shiridhi
my mother will try in my home
I am prashanthivinoth
11 years old girl.
thankyou
and have a nice day.
thanks dear prashu 🙂
Hey Dassana I tried or recipe its worked out quite good thank u so much 🙂
welcome farrukh
Hi Dassana,
I have been trying to make spicy curries since long, but they never come out spicy and hot.. For example the kind of hotness you get while eating a good misal. Can you please tell me the proportion of garlic, ginger, and red chilli powder along with other garam masala to get that spicyness? i tried an egg curry which was smelling too good and spicy when i prepared but when i tasted it it was very much bland. please help.
hi tanvi, to get the hotness and spiciness in any curry, it depends on the type of chilies or chili powder you are using. if you buy a hot variety of red chili powder, then the gravies or curries will be spicy hot. even 1/2 tsp is enough to make the dish hot for a serving of 2-3 people. garam masala does give heat but too much of it spoils the taste and unbalances the dish. apart from red chili powder, dry red chilies and garlic made into a paste can also be added to the dish. though the taste will be different, but if the dry red chilies used are a hot variety, the dish will become spicy and hot. you can even use crushed green chilies to add heat in a dish. the proportion of the garlic, ginger, red chili powder etc depends on the type of dish that is being made. so there is no standard proportion that once can use to get a hot curry.
Hi Dassana
I tried this for lunch today.Again one of the simple recipe from you.Its really nice
and the preparation time is very less.I like it.Surely my daughter will like and can guess its from urs.
Thank u friend
thanks priya. in fact when i was posting the recipe, i did think about you and knew you will make the aloo matar. i hope your daughter liked it.
Hi Dassana, the recipe looks delicious! I don’t have a pressure cooker. Could you tell me how to adapt the recipe and cook without one? Thank you!
hi kathleen, just add about 1/2 or 3/4 cup water more than mentioned in the recipe and make the whole recipe in a pan. cover and cook the potato and peas. if the sauce/curry seems to be thin than you can cook for some more time to reduce it. however, this recipe has a medium consistency gravy/sauce/curry.
This is indeed a very simple and great recipe. I kept trying making the perfect aloo matar recipe, but it would never turn out well. So, I happened to search online for a recipe and stumbled on this one. Have tried it couple of times, and each time, it comes out perfectt!!! Thanks
thanks a lot maitreyi for your excellent feedback 🙂
i tried this dish….super fablous..really i enjoyed
thanks sunil