Aloo Matar Curry Recipe
Aloo Matar Curry Recipe is one of the famous North Indian recipes made with potatoes and green peas curried with tomato paste. Learn how to make aloo matar curry with our step by step images, pro tips and a video.
In many North Indian restaurants, there are three categories of recipes that are mostly served by vegetarians; they are aloo, paneer and mushrooms. North Indians have roti, chapatti and naan recipes as their staple foods and these combinations perfectly suit.
Among all vegetarian recipes, when you choose easy to make recipes, aloo matar recipe can be made within 15 minutes. To give a rich flavour of gravy, we add tomato puree, apart from this when we add besan flour, this gives a thick texture.
When adding Green peas or matar (Hindi) to this recipe, they should be fresh. When you do not have fresh we can even use frozen peas. This recipe is made in different ways, few people add fewer ingredients and manage flavour by adding branded garam masala powder.
If you are health conscious we can add vegetable broth to give a creamy texture and skip adding besan flour. This can be extended even by adding cashew paste or fresh cream. In most cases, this recipe is limited to fewer ingredients.
Tips to make perfect Aloo Matar Curry Recipe:
- Although we can cook potatoes in one pot, I have used a pressure cooker and cooked for 2 whistle blows and on high flame to save time.
- To give reddish textures make use of ripe tomatoes.
- Fresh peas or frozen green peas taste good, if you do not have both of them, soak dried green peas overnight and pressure cook to make them soft.
- People who like to make loose gravy add more tomatoes or else cook for a while with the lid open.
- When you add fresh cream or cashew paste flavour of this recipe may get elevated but the reddish texture might turn mild.
You may also like to check other recipes:
Tandoori Aloo and
Aloo Matar Curry Recipe
Aloo Matar Curry Recipe is one of the famous North Indian recipes made with potatoes and green peas curried with tomato paste.
Ingredients
- Potatoes – 250 gms.
- Water – 2 glasses
- Salt – ½ tbsp.
- Oil – 3 tbsp.
- Cumin seeds – 1 tbsp.
- Onions – 1 cup
- Green chillies – 2 No.
- Ginger garlic paste – 1 tbsp.
- Tomato puree – 1 cup
- Turmeric powder – ½ tbsp.
- Red chilli powder – 1 ½ tbsp.
- Salt – 1 tbsp.
- Coriander powder – 1 tbsp.
- Hing/ asafetida – a pinch
- Aam chur – ¼ tbsp.
- Chickpea flour/ Besan flour – 1 tbsp.
- Matar/ green peas – 1 cup
- Garam masala powder – ½ tbsp.
Instructions
- Pressure cook potatoes for 2 whistle blow by adding a little salt and a glass of water.
- Peel and cut them into medium to large pieces and keep them aside.
- In a pan heat oil and fry cumin seeds and onions till they turn brown.
- Add green chillies and ginger-garlic paste. Sauté for a while till its raw flavour is cooked.
- Put tomato puree made with ripe tomatoes and sprinkle turmeric powder, salt, coriander powder, red chilli powder, aam chur (mango powder), asafetida and chickpea flour (besan flour).
- Mix all ingredients and put green peas and cook for 2-5 minutes with lid covered.
- Add a glass full of water and add boiled potatoes. Cook for another 2-5 minutes with lid covered.
- Sprinkle garam masla powder, once gravy thickens garnish with coriander leaves.
- Serve aloo matar curry recipe hot with roti or chapatti recipes.
Recipe Video
How to aloo matar curry recipe:
1. slice potatoes into two halves and put them in a pressure cooker. Add 1 glass of water and little salt. Pressure cook for 2 whistle blows at high temperature.
2. Heat oil in a Kadai, add cumin seeds and finely sliced onions. Fry till they turn soft.
3. Add green chillies, ginger-garlic paste and add tomato puree. Cook for a while.
4. Sprinkle turmeric powder, red chilli powder, salt and coriander powder.
5. Add a pinch of asafetida, aam chur and besan flour. Mix well.
6. Put green peas and mix well. Close the lid and cook for 2-5 minutes.
7. Open the lid and add a glass full of water. Mix and add boiled potatoes, cook for 2-5 minutes with lid covered.
8. At the end sprinkle garam masala powder and garnish aloo matar curry recipe with coriander leaves.
