Aloo Matar recipe | How to make Alu Matar
Punjabi style Aloo Matar recipe is a curry from North Indian cuisine. This side dish is a good accompaniment with Indian bread or mild pulao.
During the start of the culinary journey, aloo matar was one of the dishes I made frequently. Now, if I recall the look of the dish, it makes me laugh. Watery gravy separating from the base masala. LoL!
Vegetables are a staple for most Indians. In our home, vegetables are generally cooked in three different ways
I’ve already shared a couple of vegetarian recipes on my blog.
What is Aloo Matar?
Aloo is the Hindi word for Potato and Matar for Green Peas. So, Aloo Matar means a dish made with Potatoes and Green Peas.
Curry with these veggies is made with different consistency –
1. Dry or sookhi: Vegetables are stir-fried and cooked without adding water.
2. Semi dry/gravy: Vegetables are cooked in the masala gravy by adding little water, just enough to cook them. The vegetables are coated with a masaledar sauce. Can also say as latpata gravy.
3. Gravy/Curry: Vegetable curry is made by adding water depending on the consistency (thin or thick) needed.
The curry dish has different names like Alu Matar, Aloo Mutter.
During winters, this duo vegetable dish is a staple in North India. It is a season local market is flooded with Hare Matar and new potatoes too. As these are seasonal vegetables, there are rich in nutrients.
Aloo Matar recipe
Today I’m sharing another recipe of my Mom but with my own twist. So, the aloo matar recipe is an Indian homestyle recipe with a Dhaba touch. You may want to know the difference.
Two major differences are:
1. Consistency of the gravy: Homestyle dish has a thin gravy. Whereas, Dhaba alu matar has a thick gravy.
2. Spices: The ingredients added at home are basic spices. At Dhaba, a few extra spices are added to the dish.
In my Aloo Matar recipe, the taste is enhanced by the use of a few whole garam masala and spice powders which gives an interesting variation to the regular homestyle Aloo Matar gravy preparation.
Aloo and Matar are simmered in a base gravy made with onion, and tomato, infused with basic spices.
It is a misconception that Dhaba food has to be loaded with ghee and oil for best taste. Comparatively, my Aloo Matar recipe has less oil and ghee without any compromise on taste.
In Dhabas, a dish gets ready in 5-10 minutes, because the onion-tomato gravy is kept ready and vegetables are pre-cooked too.
I’ve simplified the cooking process and you need just one pot/pan to make the dish.
Most of the time I make Aloo Matar ki sabzi in a heavy kadai, the same way I have seen my mother do. She always makes dry or sookhi/gravy dishes in a kadai and avoids a pressure cooker. When asked for the reason, she said there are two reasons.
1. Kadhai is healthy cookware. Also, because of slow cooking, the nutrients are retained.
2. The dish tastes better.
I had to agree when I practically tried both ways.
For this Aloo Matar recipe, I’ve used hard-anodized cookware to bhuno the onion-tomato well. However, you can use a non-stick pan or cast iron cookware, or pressure cooker.
The recipe is an aloo mutter gravy. But, the same recipe can be followed to make dry as well.
Reasons to make
Easy and simple dish for beginners or amateurs.
Very less prep work.
Gets ready in less than 30 minutes.
Flavorful and delectable.
Perfect for lunch or dinner on weekdays.
Loved by kids and all age groups.
Green peas are rich in fiber and protein.
Ingredients to make Aloo Matar
Potato: Any variety of potatoes is fine for this recipe.
Green peas: Fresh or frozen peas.
Oil and Ghee: You can use such as Sunflower, Vegetable, Mustard, or Olive oil. I recommend using ghee to add tadka/tempering which adds a distinct flavor.
Chickpea flour/Besan: for thickness
Onions and Tomatoes: For the base of the gravy. Use ripe and red tomatoes or canned tomato puree.
Spice powders: Red chili powder, kashmiri red chili powder, coriander powder, kitchen king masala, garam masala, turmeric powder.
Sugar or Honey: to balance the sourness of tomatoes.
Other ingredients: kasuri methi, salt to taste, coriander leaves to garnish,
How to make Aloo Matar?
1.Heat oil in a deep pan. When hot, add cumin seeds, cloves, cinnamon stick, and bay leaf. Let them crackle.
2. Add chopped onions. On medium flame, saute till they turn light brown but not burnt.
3. Turn the flame to low and add chickpea flour/besan. Saute for 1-2 minutes or till aromatic. Take care not to burn it.
4. Next, add ginger garlic paste. Saute till the raw smell goes away.
5. Add spice powders – turmeric powder, red chili powder, kashmiri red chili powder, coriander powder and kitchen king masala.
6 & 7. Add little water and saute till oil separates.
8. Next, add tomato puree and mix well.
9. Increase the flame to medium and saute till moisture reduces and oil begins to separate and is seen in the sides of the pan.
10 & 11. Add chopped potatoes and fresh green peas. Mix well with the masala.
12. Add salt and saute for 2-3 minutes.
13 & 14. Add hot water and give a good mix.
15. Add a pinch of sugar to balance the sourness of tomatoes. Taste for seasoning (salt and spice level) and adjust as required.
16. Cover the pan and simmer on low flame for 10 minutes or till the vegetables are cooked.
17. Crush kasuri methi between your palms and add to the gravy along with garam masala. Mix well. Let it continue to simmer. The next step is to add tadka/tempering.
18. Heat ghee in a tadka pan. When hot add dry red chili.
19. Add a pinch of hing.
20. Immediately pour it on the gravy. Quickly give a good mix, cover the pan.
Aloo Matar is ready. Garnish with coriander leaves and serve hot with your choice of rice or Indian flatbread variety.
Saute the onions till light brown on medium flame. Else there will be raw onion pieces in the curry.
Grind the tomatoes to a fine puree to get a silky smooth curry texture.
Kitchen king masala is a secret spice in restaurants and dhabas. If you dont have it, add garam masala + jeera powder.
Kasuri methi, do not skip this ingredient. You can either dry roast on low flame till crisp or crush between your palms before adding to the gravy. It add lovely earthy flavor.
While making any curry, always add hot water.
How to serve Alu Matar?
This is a versatile dish and can be eaten at any time of the day. You can serve for breakfast, lunch, or dinner as a side dish with Indian bread like phulka, roti, puri, plain parathas along with Indian salad (cut veggies like onion, tomato, cucumber and toss with lemon juice, chaat masala, and coriander leaves.)
You can also relish with rice varieties like jeera rice, plain basmati rice, or vegetables pulao.
How to store Alu Matar?
You can refrigerate the leftover curry in an air-tight container for 2-3 days. Always cool the curry completely before refrigerating.
To store for a longer time, transfer the curry in a freezer-safe container and freeze for up to a month.
To reheat the curry, thaw to room temperature and heat on stove-top or microwave. The gravy will thicken, so add little water while reheating.
More similar recipes
If you have tried this authentic Dhaba style Aloo Matar recipe and liked it, do rate by clicking on the stars, and comment below. Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
You can also follow me on Instagram to see what’s latest in my kitchen!
Aloo Matar recipe
- 3 medium size Potatoes (cut in to medium size pieces.)
- 1/4-1/2 cup Green peas (fresh or frozen)
- 3 tbsp Oil
- 2 Bay leaf
- 2 Cardamom (elaichi)
- 2 Cloves (laung)
- 1 inch Cinnamon stick (dalchini )
- 1 tsp Cumin seeds (jeera)
- 1 large Onion (finely chopped)
- 2 tsp Besan (chickpea flour)
- 1 tbsp Ginger-garlic paste
- 2 medium size Tomatoes puree (1/2 can of tomatoes puree)
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder (for vibrant red color)
- 2 tsp Red chili powder (adjust as per your taste)
- 2 tsp Coriander powder
- 1 tsp Kitchen King masala (Everest or MDH brand)
- 1/4 tsp Garam masala
- 1 tsp Kasuri methi
- a pinch Sugar
- Salt to taste
- Coriander leaves for garnishing
- Hot water
- 1 tbsp Ghee
- 1-2 Dry red chili
- a pinch Asafoetida (hing)
- Heat oil in a deep pan. When hot, add cumin seeds, cloves, cinnamon stick, and bay leaf. Let them crackle.
- Add chopped onions. On medium flame, saute till they turn light brown but not burnt.
- Turn the flame to low and add chickpea flour/besan. Saute for 1-2 minutes or till aromatic. Take care not to burn it.
- Next, add ginger garlic paste. Saute till the raw smell goes away.
- Add turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, and kitchen king masala.
- Add little water and saute till oil separates.
- Next, add tomato puree and mix well.
- Increase the flame to medium and saute till moisture reduces and oil begins to separate and is seen in the sides of the pan.
- Add chopped potatoes and fresh green peas. Mix well with the masala. Add salt and saute for 2-3 minutes.
- Add hot water and give a good mix.
- Add a pinch of sugar to balance the sourness of tomatoes. Taste for seasoning (salt and spice level) and adjust as required.
- Cover the pan and simmer on low flame for 10 minutes or till the vegetables are cooked.
- Crush kasuri methi between your palms and add to the gravy along with garam masala. Mix well. Let it continue to simmer. The next step is to add tadka/tempering.
- Heat ghee in a tadka pan. When hot add dry red chili. Add a pinch of hing.
- Immediately pour it on the gravy. Quickly give a good mix, cover the pan.
- Aloo Matar is ready. Garnish with coriander leaves and serve hot with your choice of rice or Indian flatbread variety.
Cook With San is all about making “Everyday Yummylicious” with easy, quick, and restaurant-style recipes.
6 thoughts on “Aloo Matar recipe | How to make Alu Matar”