aloo matar curry recipe, how to make aloo matar | aloo matar gravy

by dassana amit on December 15, 2013 · 0 comments

aloo matar gravy recipe – this is a simple punjabi style aloo matar curry which we often make at home. this is an easy home style potato peas curry and not a restaurant style dish.

when we make simple home style food then normally it is easier and quick to make and can be regularly made at home. what i specially like about these recipes is that they are made with minimal ingredients and yet tasty and does not require much cooking expertise. a few more punjabi recipes of this genre - aloo gobi, aloo capsicum, aloo methi, aloo baingan and gajar matar recipe.

i prefer to use fresh peas than frozen ones in any dish where matar is one of the main ingredient. i have already posted the recipe of dry aloo matar. i make the dry version of aloo matar when i plan to serve it with dal or a simple kadhi (yogurt based curry).

this aloo matar curry recipe can be served with roti or parathas or pooris.

if you are looking for more curry recipes then do check aloo palak, matar paneer, methi matar malai, methi mushroom and aloo gobi matar.

aloo matar

Author: dassana

Recipe type: main

Cuisine: north indian, punjabi

• 2 medium potatoes/aloos, peeled and diced
• ¾ to 1 cup peas/matar, fresh or frozen
• 1 tbsp almond powder * or khoya (evaporated milk) or malai (cream)
• ½ tsp cumin seeds/jeera
• ¼ tsp asafoetida powder/hing
• ½ tsp red chili powder or as required
• ¼ tsp turmeric powder/haldi
• ½ tsp punjabi garam masala or garam masala powder as required
• 2 to 3 tbsp oil
• 1.5 cups water for pressure cooking or 2 cups if making in a pan
• salt as required
• a few coriander leaves for garnish

• 1 medium onion, roughly chopped
• 1 large tomato. roughly chopped
• ½ inch ginger, chopped
• 3-4 garlic, chopped

1. first make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.
2. no need to add any water while making the paste.
3. keep this ground paste aside.
4. heat oil in a pressure cooker
5. first crackle the cumin seeds.
6. then add the ground paste.
7. stir and then add the ground almond powder, khoya or malai (cream).
8. saute the ground paste till oil releases from the sides and the paste thickens.
9. then add the asafoetida powder, red chilli powder and turmeric powder.
10. stir and then add the peas and potatoes.
11. saute for a minute.
12. add water and salt.
13. stir well and pressure cook for 2-3 whistles or more till the potatoes & peas are cooked completely.
14. if cooking in a pan, then cover and cook.
15. add more water if required whilst cooking in a pan.
16. lastly add punjabi garam masala powder and stir.
17. garnish with coriander leaves and serve aloo matar curry hot with pooris, chapatis or rice.

* to make the almond powder, just grind about 8-9 almonds in a dry grinder or coffee grinder.
this aloo matar curry can also me made in a pan. just add 2 cups water if making in a pan.

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