Aloo Matar, a simple yet flavorful dish made with tender potatoes (aloo) and green peas (matar), is a comforting and popular Punjabi recipe. This mildly spiced curry is perfect for everyday meals and can be enjoyed with chapati, rice, or paratha. It’s a versatile dish, often made in both dry and gravy forms, making it a staple in many Indian households.
Ingredients:
- Potatoes (Aloo): 3 medium-sized, peeled and diced
- Green Peas (Matar): 1 cup (fresh or frozen)
- Onions: 1 medium, finely chopped
- Tomatoes: 2 medium, chopped
- Ginger-Garlic Paste: 1 teaspoon
- Green Chilies: 1, slit lengthwise (optional)
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1/2 teaspoon (adjust to taste)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Oil: 2 tablespoons
- Water: 1/2 to 3/4 cup (for gravy version)
- Salt: To taste
- Fresh Coriander: For garnish
Instructions:
- Prepare the Base:
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them crackle.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, and cook for 1-2 minutes until the raw aroma disappears.
- Add Tomatoes and Spices:
- Add chopped tomatoes, turmeric, red chili powder, and coriander powder. Cook until the tomatoes soften and oil starts to separate from the masala, about 4-5 minutes.
- Cook the Potatoes:
- Add diced potatoes to the masala and mix well. Cook for 5-6 minutes, stirring occasionally to coat the potatoes with the spices.
- Add Peas and Simmer:
- Add the green peas and salt. If you’re making the gravy version, add 1/2 to 3/4 cup of water. Cover the pan and let the curry simmer on low heat for about 15-20 minutes, or until the potatoes are tender and fully cooked.
- For the dry version, skip the water and cook covered, stirring occasionally to ensure even cooking.
- Finish with Garam Masala:
- Once the potatoes are cooked and the gravy has thickened (if making the gravy version), sprinkle garam masala and stir well.
- Garnish and Serve:
- Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or steamed rice.
Health Benefits: Potatoes are a great source of carbs, while peas add a punch of protein, fiber, and essential vitamins. Together, they create a balanced meal.
- Dry Aloo Matar: For a dry stir-fry version, reduce the amount of water and cook until the moisture evaporates. It makes a great side dish with dal and chapati.
- Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for a variety of diets.
- Rich Variation: For a richer version, add a few tablespoons of fresh cream or cashew paste toward the end of cooking. You can also include whole spices like bay leaves, cinnamon, and cloves for more depth of flavor.