Aloo Matar Recipe | Punjabi Aloo Matar is a classic and flavorful Punjabi curry made with potatoes and green peas in a spiced onion-tomato gravy. This simple yet comforting dish is enjoyed across Indian households and pairs perfectly with Indian bread like naan, chapati, or paratha and steamed basmati rice. Here’s a step-by-step guide to making this delicious dish at home.
Ingredients
For the Onion-Tomato Paste
- 2.9 oz chopped onions (80 grams or 2 medium-sized onions)
- 5.3 oz chopped tomatoes (150 grams or 2 medium to large tomatoes)
- 1 teaspoon chopped ginger (1-inch piece)
- 1 teaspoon chopped garlic (3 to 4 cloves)
Other Ingredients Of Aloo Matar Recipe | Punjabi Aloo Matar
- 2 tablespoons oil (any neutral oil)
- 0.5 teaspoon cumin seeds
- 1 to 2 tablespoons malai (fresh cream) or 1 tablespoon heavy cream (optional; you can also use almond or cashew powder)
- 250 grams potatoes (3 medium or 2 large, peeled and diced)
- 1 cup green peas (fresh or frozen)
- 1 pinch asafoetida (hing, optional)
- 0.5 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon garam masala powder
- 1.5 cups water (or as required)
- Salt to taste
- 2 tablespoons chopped coriander leaves (for garnish)
Instructions
Preparation Of Aloo Matar Recipe | Punjabi Aloo Matar
- In a grinder or blender, add the chopped onions, tomatoes, ginger, and garlic.
- Grind or blend the mixture to a smooth paste without adding any water. Set this paste aside.
Making Aloo Matar Recipe | Punjabi Aloo Matar
- Heat oil in a pot or pressure cooker over low heat.
- Add cumin seeds and allow them to crackle.
- Carefully add the onion-tomato paste to the oil (it may splutter).
- Stir and add the malai (cream) or an alternative like almond powder, cashew powder, or heavy cream. This step is optional but enhances the richness of the gravy.
- Sauté the paste until oil starts separating from the sides. The mixture will thicken, become glossy, and form a cohesive paste.
- Partially cover the pot with a lid to avoid spluttering, then remove the lid and continue to sauté until well-cooked.
- Add asafoetida, red chili powder, and turmeric powder, and stir well.
- Add the potatoes and peas. Sauté for another minute.
- Pour in the water and add salt to taste. Stir everything well.
- Cover the pot and simmer until the potatoes and peas are tender, approximately 20-30 minutes. Adjust the consistency by adding more or less water as desired.
- If using a stove-top pressure cooker, add 1 cup of water and cook on medium heat for 7-8 minutes.
- For Instant Pot, sauté the spices and paste, then pressure cook for 5 minutes on high after adding potatoes, peas, salt, and water.
- Once the curry is cooked, sprinkle garam masala and mix well.
- Garnish with chopped coriander leaves.
Serve hot with chapati, naan, paratha, or steamed rice.
Additional Tips
- Tomatoes: Use ripe, red tomatoes that are slightly sweet. Avoid overly tangy tomatoes, as they can make the gravy too sour. If the gravy turns too sour, balance it with a pinch of sugar or 1-2 tablespoons of heavy cream.
- Green Peas: Fresh peas are preferable, but frozen peas work just as well.
- Potatoes: Feel free to use baby potatoes or new potatoes for a slightly different texture.
- Extra Vegetables: For added nutrition, you can include vegetables like cauliflower, carrots, french beans, sweet corn, and capsicum.
- Protein Options: To make the curry more substantial, consider adding pan-fried tofu or paneer (Indian cottage cheese) toward the end.
Nutritional Information
- Calories: 166 kcal
- Carbohydrates: 13g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 7mg
- Sodium: 408mg
- Potassium: 275mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 974 IU
- Vitamin C: 28 mg
- Calcium: 27 mg
- Iron: 1 mg
Frequently Asked Questions
1. Can I make this Aloo Matar recipe without onion and garlic? Yes, simply skip the onion and garlic in the recipe for a no-onion, no-garlic version. The taste will vary but will still be delicious.
2. How to make a dry version of Aloo Matar? To make Aloo Matar Dry or a sukhi sabzi version, reduce the water and allow the curry to thicken until it clings to the potatoes and peas.
3. What can I serve with Aloo Matar? This curry pairs well with Indian breads like chapati, naan, paratha, or poori. It’s also great with steamed rice or jeera rice for a complete meal.
4. How can I make Aloo Matar more flavorful? Adding a dash of kasuri methi (dried fenugreek leaves) toward the end enhances the aroma and taste of the curry. You can also add a little extra garam masala for a spicier kick.
5. Can I use baby potatoes in this recipe? Yes, baby potatoes work well in Aloo Matar and offer a different texture. Simply keep them whole or cut them in halves.
Conclusion
Aloo Matar is a humble yet delicious curry that embodies the warmth of Punjabi cuisine. With potatoes and peas in a spicy tomato-onion gravy, this dish brings comfort to any meal. Whether served with rice or Indian bread, Aloo Matar is a wholesome choice that’s both nutritious and satisfying.
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