Aloo Matar Recipe | Aloo Mutter Recipe

Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.

This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It’s both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.

Jump to:

• About Aloo Matar
• Aloo Matar Ingredients
• How to make Aloo Matar Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Aloo Matar

Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.

You can enjoy this dish anytime, whether it’s a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you’re serving it with. 

The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It’s also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.

Aloo Matar Ingredients

• Oil, cumin seeds – Added for tempering and aroma.
• Ginger garlic paste – Adds depth and flavor to the curry base.
• Onion, tomatoes – These are ground into a paste to create the flavorful base.
• Red chili powder, turmeric powder, garam masala powder – Adds heat, earthy flavor, and a rich, aromatic spice blend to the curry.
• Tomato sauce – Adds tanginess and deepens the curry’s flavor.
• Potatoes, green peas – These are the key ingredients that absorb the curry flavors.
• Fresh cream – Makes the curry creamy and smooth, adds richness to the dish.
• Coriander leaves – Adds freshness to the dish and as a garnish.

Similar Recipes

• Kadai Paneer
• Mushroom Fry
• Butter Garlic Mushroom
• Chilli Paneer
• Paneer Butter Masala

Why This Recipe Works

• This recipe is quick and easy to make with minimal ingredients.
• The dish is full of flavors, filling and satisfying.
• Can be made with simple pantry ingredients.
• Easily Customizable – you can adjust the spice levels accordingly.
• Best side dish for ghee rice, roti, or phulka.
• Great for lunch or dinner. Ideal for any day.

How to make Aloo Matar Step by Step

1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under ‘to grind’ to a fine paste, Set aside.

2.In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.

3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.

4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.

5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

Serve hot with roti / rice or any pulao of your choice.

Expert Tips

• Spice level – You can adjust the amount of red chili powder and garam masala to reduce spice.
• Consistency – For thicker gravy, you can let it simmer for longer time after pressure cooking.
• Tomato sauce – This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
• Cream – Use fresh cream to make the curry rich and creamy.
• Potatoes – Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
• Onion paste – Blend the onions and tomatoes finely for a smooth gravy.
• Garnish – Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.

Serving and Storage

Serve Aloo Matar hot with roti, rice, or pulao. It’s perfect as a side dish for any Indian meal. 

You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.

FAQS

1.Can I skip the cream?

Yes, you can skip it for a lighter version of the dish. Add 1/4 cup boiled milk for a creamy texture.

2.Can I make this recipe without a pressure cooker?

Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.

3.Can I add other vegetables?

Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.

4.Can I use tomato puree instead of fresh tomatoes?

Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.

5.Can I make Aloo Matar without onions?

While onions add depth to the flavor, you can skip them if needed.

6.What can I serve with Aloo Matar?

You can pair it with roti, nan, plain basmati rice, or pulao. 

If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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