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punjabi style aloo matar gravy recipe - a simple and home style recipe of punjabi peas and potatoes curry.

4.72 from 39 votes
total time:
30minutes

aloo matar recipe with step by step photos and video – a simple yet delicious punjabi style aloo matar gravy which we often make at home. the recipe is an easy home style potato peas curry and not a restaurant style dish.

aloo matar recipe

simple home style food is usually easier and quick to make. what i specially like about these recipes is that they are made with minimal ingredients and yet taste good. they also do not require much cooking expertise. a few more punjabi recipes in this genre:

i prefer to use fresh peas than frozen ones in any dish where matar is one of the main ingredient. if you do not have fresh green peas, then you can use frozen ones too. here i used fresh peas which were freezed. i generally buy 2 kilos of fresh peas and then pod them. after all the green peas are collected, i store them in the freezer in an air tight box. afterwards you can use these freezed peas to make variety of matar recipes.

in case you are interested, there is also a recipe of dry aloo matar already posted. i make the dry version of aloo matar when i plan to serve it with dal or a simple kadhi (yogurt based curry).

this aloo matar gravy recipe can be served with roti or parathas or pooris.

few more similar recipes you may like are:

aloo matar recipe

4.72 from 39 votes
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
punjabi style aloo matar gravy recipe - a simple and home style recipe of punjabi peas and potatoes curry.
Course:main course
Cuisine:north indian,punjabi
Servings:3 to 4
Calories:212kcal

INGREDIENTS FOR aloo matar recipe

(1 CUP = 250 ML)

for grind to paste

  • 1 medium onion OR 80 grams onions OR ½ cup chopped onions
  • 2 medium to large tomatoes OR 150 grams tomatoes OR 1 cup chopped tomatoes
  • ½ inch ginger - chopped (adrak)
  • 3 to 4 garlic - chopped (lahsun)

other ingredients for aloo matar

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 to 2 tablespoon fresh malai or low fat cream or almond or cashew powder (optional)
  • 250 grams potaotes OR 3 medium or 2 large potatoes - peeled and diced
  • 1 cup green peas - fresh or frozen (matar)
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon red chili powder or as required
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon garam masala powder or as required
  • 1.5 cups water
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

HOW TO MAKE aloo matar recipe

preparation for aloo matar recipe

  • take ½ cup chopped onion, 1 cup chopped tomatoes, ½ inch ginger (chopped) and 3 to 4 garlic (chopped) in a grinder or blender jar.
  • without adding any water, grind or blend to a smooth paste. 
  • keep this ground paste aside.

making aloo matar

  • heat oil in a pot or pressure cooker. first crackle the cumin seeds. then add the ground onion-tomato paste.
  • stir and then add the ground almond/cashew powder or malai (cream).
  • saute the ground paste till the oil releases from the sides. the masala paste will also thicken. the mixture splutters. so do cover partly with a lid. once the mixture stops spluttering, then remove the lid and saute.
  • then add the asafoetida powder, red chilli powder and turmeric powder.
  • stir and then add the peas and potatoes. saute for a minute. add water and salt.
  • stir well and cover the pot. simmer till the potatoes and peas are cooked well. if pressure cooking then add 1 cup water and pressure cook for 2 to 3 whistles till the potatoes & peas are cooked completely.
  • lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
  • then add 2 tbsp chopped coriander leaves.
  • stir well and serve aloo matar hot with pooris, chapatis or rice.

RECIPE VIDEO

RECIPE TIPS

* to make the almond or cashew powder, just grind about 8-9 almonds or cashews in a small dry grinder or coffee grinder.
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preparation to make aloo matar

1. take ½ cup chopped onion, 1 cup chopped tomatoes, ½ inch ginger (chopped) and 3 to 4 garlic (chopped) in a grinder or blender jar.

onions for aloo matar recipe

2. without adding any water, grind or blend to a smooth paste.

paste for aloo matar recipe

making aloo matar

3. heat 2 tbsp oil in a thick bottomed pot or pressure cooker. add ½ tsp cumin seeds and crackle them.

cumin for aloo matar recipe

4. then add the ground onion-tomato paste.

paste for aloo matar recipe

5. stir well and and then add 1 tbsp malai (cream) or almond/cashew powder.

malai for aloo matar recipe

6. the masala mixture splutters, so cover the pot or cooker partly with a lid.

making aloo matar recipe

7. once the mixture stops spluttering, then remove the lid and saute.

making aloo matar recipe

8. do stir often so that the masala does not get browned from the base.

preparing aloo matar recipe

9. saute the ground paste till the oil releases from the sides. the masala paste will also thicken.

making aloo matar recipe

10. then add a generous pinch of asafoetida, ½ tsp red chilli powder and ¼ tsp turmeric powder. stir and mix the spice powders with the rest of the sauteed masala paste.

masala for aloo matar recipe

making aloo matar gravy

11. now add 1 cup green peas and 2 large potatoes (peeled & diced).

aloo matar for aloo matar recipe

12. stir and saute for a minute.

stir aloo matar for aloo matar recipe

13. pour 1.5 cups water if cooking in a pot. if pressure cooker then add 1 cup water and pressure cook for 2-3 whistles till the potatoes & peas are cooked completely.

water for aloo matar recipe

14. season with salt.

salt for aloo matar recipe

15. stir well and cover the pot.

making aloo matar recipe

16. simmer till the potatoes and peas are cooked well. if required, you can add some more water. in a pot, it will take about 25 to 30 minutes when being simmered on a low to medium flame.

aloo matar recipe

17. lastly sprinkle ½ tsp garam masala powder. stir again.

garam masala for aloo matar recipe

17. then add 2 tbsp chopped coriander leaves.

coriander for aloo matar recipe

18. stir well and serve punjabi aloo matar gravy hot with pooris or chapatis or rice or paratha.

aloo matar recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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128 comments/reviews

  1. 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!

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