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Aloo Matar, a simple everyday curry made with potatoes(Aloo) and green peas(Matar). This simple curry goes well with chapatis, paranthas and even jeera rice.
This curry is quite popular in North India it has but also relished in almost every state.The dish is quick one to make as no grinding and roasting of masala is needed. Everyone has their own version of this curry. Here I bring you the simplest and quickest way, the way I make it. I make this curry quite often when I run out of ideas on what to make for quick dinner.
It tastes best with fresh seasonal peas now a days people make it with frozen peas.
Aloo or potatoes are most of the time available in pantry. We North Indians have the habit of combining Aloo or potatoes with almost everything.. Jeera Aloo,Aloo Gobhi, Aloo Tamatar, Aloo ke paranthe, Aloo Caspsicum, Aloo Beans and the list goes on.
Potatoes give a lot of texture to Indian curries and vegetables and make it filling. Many people like to stay away from potatoes but contrary to the belief that these are bad for blood sugar, one can use potatoes in moderation. To lower the starch content in potatoes, these can be dipped in water for 3-5 minutes after peeling and cutting into cubes. My grandmothers did and mom do the same. I am not sure whether it lowers the starch content to how much, but you can see the lot of starch when we discard the water.
How to cook Aloo Matar
Aloo Matar is cooked in onion tomato masala, it can be curry based or dry. Also you can adjust the water as per your choice. I like to keep it neither too thick nor too thin. Commonly cooked in pressure cooker to reduce the cooking time. If you have boiled potatoes then you can cook it in open pan/kadhai. Also with Instant Pots /Nutripots in our life, we can cook this curry conveniently in these. This post I am covering the pressure cooker version, will update the Instant Pot version soon.
Let’s see how I make this simple curry Aloo Matar..
- 2-3 Potatoes(Medium)
- 1/2 Cup Peas
- 2-3 Tomatoes
- 1 Onion
- 1/2" Ginger(small piece)
- 1-2 Green Chillies
- 1-2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder/Haldi
- 1 tsp Garam Masala
- 1/2 tsp Red Chilli Powder optional
- 1/4 tsp Asafoetida/Hing skip for gluten-free option
- 1-2 tbsp Oil(Mustard/Olive /Peanut)
- Salt to taste
- Fresh Coriander for garnish
- Wash nicely and peel potatoes. Cut into medium sized cubes.
- Soak frozen Peas in water.
- Puree tomatoes, ginger and green chillies.
- Very finely chop the onions.
- Switch on the gas on medium flame, add oil in pressure cooker. Once the oil is warm enough, add cumin seeds and hing/asafeotida.
- When the seeds crackle, add onions and saute till light pink
- Add tomato puree and cook for 4-5 minutes, till puree is cooked well.
- One one add all the dry spice powders mix and then add potatoes and peas. Cook for a minute, then add water and pressure cook for 3-4 whistles on medium flame. Then switch off the gas.
- Let the pressure release on itself and then, open the lid and mash 2-3 potato cubes lightly. This will add a rich texture to the gravy.
- Garnish with finely chopped fresh coriander/cilantro leaves.
- Serve hot with chapatis/ jeera rice or even pooris or paranthas.
Stepwise pic of making Aloo Matar(Last pic where we add water and the final cooked curry is missing, will update soon)
Serve it to your guests, it’s a great option with rice to be packed in office goers lunch box. My kids love this with rice and I also serve it with Methi Paranthas.
Taking it to my facebook #195Foodie Bloghop group where the theme this week is #ThirdLetterMagic suggested by Amrita Iyer who blogs at Food Samaritan. For the theme all the participating members have to cook a dish starting with the Third Letter of their name. Since, A is the third letter in my name (Swati), I finalized to make Aloo Matar. Lot many dishes came to my mind, but then this is one curry which is regular in my house and till now was not up on my blog. So, I decided to go with Aloo Matar.
Do try this Aloo Matar Curry my way and let me know how you liked it.
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