Aloo Matar Recipe
Aloo Matar Recipe is a classic North Indian curry made with potatoes, green peas, tomatoes, onions, and aromatic spices. This comforting homemade curry pairs perfectly with rice, roti, naan, or paratha.
Ingredients
• 3 medium potatoes, peeled and chopped
• 1 cup green peas
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1½ teaspoons coriander powder
• ½ teaspoon garam masala
• Salt according to taste
• 2 cups water
• 1 tablespoon fresh coriander leaves, chopped
• 1 teaspoon kasuri methi (optional)
• 1 tablespoon fresh cream (optional)
Instructions
1. Wash, peel, and chop potatoes into medium-sized cubes for even cooking texture.
2. Place a pan on medium heat and warm the oil.
3. Let the cumin seeds crackle until they smell warm and aromatic.
4. Add chopped onions and sauté until golden brown while stirring occasionally for color.
5. Mix the ginger-garlic paste and cook until the raw smell disappears completely from the masala.
6. Add tomatoes, green chilies, turmeric, chili powder, coriander powder, and salt together.
7. Cook the masala properly until the tomatoes soften, and the oil separates from the sides.
8. Add potatoes and peas, then mix well with the prepared masala.
9. Pour in water and mix carefully for perfectly balanced curry gravy.
10. Cook covered until the potatoes are soft and the peas become tender.
11. Add garam masala and crushed kasuri methi for a rich Punjabi-style flavor.
12. Garnish with coriander leaves and serve hot with rice, roti, or naan comfortably.
Notes
- Fresh peas add naturally sweet flavor and freshness to the curry.
- Avoid overcooking potatoes, or they may turn mushy while simmering.
- Properly roasted onion-tomato masala gives the curry a deeper flavor and richness.
- Use more or less water for your preferred curry consistency.
- Add fresh cream at the end for a smooth and creamy curry texture.
- Crush kasuri methi between palms before adding for a stronger aroma and richer flavor.
- Add some water while reheating to keep the gravy smooth and rich.