Aloo matar Recipe
5/5
Aloo Matar is a popular North Indian dish made with potatoes (aloo) and green peas (matar). It is a comforting and flavorful curry that is loved by both kids and adults. The potatoes and peas are cooked in a spiced tomato-onion gravy, resulting in a delicious and hearty dish. Aloo Matar can be enjoyed with roti, paratha, or rice.
INGREDIENTS
- 2 medium-sized potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1 medium-sized onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, slit lengthwise (optional for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
- Cooking oil
INSTRUCTIONS
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
- Add the diced potatoes and green peas to the pan. Mix well to coat the vegetables with the spices.
- Cover the pan and cook on low to medium heat until the potatoes and peas are tender. Stir occasionally to prevent sticking to the bottom of the pan. If needed, you can add a little water to cook the vegetables.
- Once the vegetables are cooked, sprinkle garam masala and give it a final mix.
- Garnish with fresh cilantro leaves.
- Serve hot with roti, paratha, or rice.
TIPS
- You can add a pinch of kasuri methi (dried fenugreek leaves) for extra flavor.
- Adjust the spices according to your taste preferences. You can increase or decrease the amount of red chili powder and green chilies.
- If using fresh peas, blanch them in hot water for a few minutes before adding them to the curry.
- Garnish the Aloo Matar with a squeeze of fresh lemon juice for a tangy twist.
- Leftover Aloo Matar can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.
NUTRITION VALUE
- Calories: Approximately 150-200 calories
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 4-6 grams
- Fat: Approximately 4-6 grams
- Fiber: Approximately 6-8 grams
