Discover the perfect Aloo Matar recipe a classic North Indian dish that brings together the delightful combination of tender potatoes and fresh peas in a rich and flavorful curry.
In this easy to follow recipe we provide detailed instructions on how to make a delicious Aloo Matar curry that’s bursting with aromatic spices like cumin coriander and turmeric. You’ll learn how to sauté onions to a golden perfection blend in tomatoes for a rich base and season with ginger garlic paste and a hint of red chili for that perfect balance of flavors.
Plus we’ll share pro tips on adjusting the spice levels to suit your taste preferences.
Whether you’re a seasoned cook or just starting your culinary journey this Aloo Matar recipe is a crowd pleaser and a great addition to your repertoire.
Try our Aloo Matar recipe today and savor the authentic tastes of India right at home. Your family and friends will be impressed with your culinary skills and your taste buds will thank you!
Here’s a simple recipe for Aloo Matar (Potato and Pea Curry).
Ingredients For Aloo Matar
For the Curry
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- 2 cups potatoes, peeled and cubed
- 1 cup peas (fresh or frozen)
- 1/2 cup water
For Garnish:
- Fresh coriander leaves, chopped
- Lemon wedges
Instructions For Aloo Matar
1/ Heat the oil in a pan or a kadai over medium heat. Add the cumin seeds and let them splutter.
2/ Add the chopped onions and sauté until they turn translucent.
3/ Stir in the ginger-garlic paste and sauté for a minute or until the raw smell disappears.
4/ Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
5/ Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are well incorporated.
6/ Add the cubed potatoes and peas to the mixture. Mix them with the spices.
7/ Pour in the water and bring the curry to a simmer. Cover the pan with a lid and let it cook for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
8/ Once the potatoes are cooked and the peas are tender, check the seasoning. Adjust salt and spices if needed.
Serving Aloo Matar Recipe
Garnish the Aloo Matar with freshly chopped coriander leaves and serve hot with roti, naan, or rice. Squeeze some lemon juice over the curry before serving for extra flavor.
Enjoy your homemade Aloo Matar!
Tips and Tricks to Make Your Aloo Matar Recipe More Delicious
Select the Right Potatoes: Choose starchy potatoes like Russet or Yukon Gold for the best texture. They become creamy when cooked, enhancing the curry’s consistency.
Fresh Ingredients: Whenever possible, use fresh peas for a sweeter taste. If unavailable, frozen peas work well too. Freshly chopped tomatoes and ginger-garlic paste also enhance the flavors.
Prep the Potatoes: Cut the potatoes into evenly-sized cubes to ensure they cook uniformly. You can soak them in water for a few minutes to prevent discoloration.
Tempering with Cumin: When adding cumin seeds to hot oil, let them splutter. This releases their aroma and infuses the oil with flavor.
Balancing Spices: Adjust the amount of red chili powder to your preferred spice level. If you like it milder, reduce the quantity. Taste as you go to get the right balance of spices.
Cover and Simmer: After adding water to the curry, cover the pan with a lid and simmer. This helps the potatoes and peas cook evenly and absorb the flavors of the spices.
Check for Doneness: Pierce a potato cube with a fork to check if it’s cooked through. It should be tender but not mushy. Similarly, peas should be soft yet maintain their vibrant green color.
Garnish with Fresh Herbs: Finish the dish with freshly chopped coriander leaves for a burst of freshness and color. You can also add a squeeze of lemon juice for a tangy kick.
Make It Vegan: To make this recipe vegan, use vegetable oil instead of ghee or butter for sautéing, and ensure all the ingredients, including spices, are vegan-friendly.
Customize Your Side: Aloo Matar pairs well with various Indian bread like naan or roti. You can also serve it with steamed rice for a satisfying meal.
With these tips and tricks, you’ll master the art of making delicious Aloo Matar, ensuring a flavorful and satisfying meal every time you prepare it. Enjoy!
Nutrition Facts
Aloo Matar is a classic North Indian dish made with potatoes (aloo) and green peas (matar) cooked in a spiced tomato-based gravy. Here’s a general estimate of the nutrition content for a typical serving of Aloo Matar:
Serving Size: 1 serving (approximately 150-200 grams)
Calories
- Calories per serving: Approximately 150-200 calories
Macronutrients
- Carbohydrates: Approximately 20-25 grams
- Dietary Fiber: Approximately 3-4 grams
- Sugars: Approximately 2-4 grams
- Protein: Approximately 3-5 grams
- Fat: Approximately 6-8 grams
- Saturated Fat: Approximately 1-2 grams
Vitamins and Minerals
- Sodium: Approximately 300-400 milligrams (varies based on seasoning)
- Potassium: Approximately 300-400 milligrams
- Calcium: Approximately 20-40 milligrams
- Iron: Approximately 1-2 milligrams
Please note that these values are approximate and can vary based on factors such as the specific recipe, the type and amount of oil or ghee used for cooking, and the spices and seasonings included in the Aloo Matar. The dish is known for its flavorful and mildly spiced tomato gravy.
If you have a specific Aloo Matar recipe in mind or are using a particular product, it’s best to refer to the nutrition label if available or consult a registered dietitian for more precise information based on the exact ingredients and portion sizes used.
