Aloo Matar is a delicious, creamy side dish for roti / rice & pulao made by cooking the potatoes & matar in a spiced tomato sauce. Aloo Matar is a family savour gravy and an ideal choice for festives occasions. How to make Aloo Matar is explained in this recipe with step by step pictures for your reference. 
Aloo Matar is a simple Punjabi style gravy that serves as a great sidedish for roti and pulao. I clicked this gravy a while back and totally forgot about it and I realised it only when one my reader asked about it as I had put it on the coming up next section then I changed my mind and posted some other recipe.I have made this gravy quite a few times now after that and we love the gravy with soft piping hot phulkas.The recipe is a modified version of my aloo gobi that I posted a while back. Quick lunch ready with Phulka,Aloo Mutter Masala, Masala Chaas and Jamuns for dessert 🙂
So now without any delays let us get on to learn how to make aloo matar gravy….Shall we?!
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📖 Recipe Card
Aloo matar | Aloo mutter curry
Ingredients
- 2 potatoes medium sized
- 1/3 cup green peas tightly packed
- 3 tablespoon big onion finely chopped
- 1 tablespoon ginger garlic paste finely chopped
- 1 teaspoon red chilli powder
- 2 pinches turmeric powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon tomato sauce
- 1 tablespoon fresh cream optional
- coriander leaves for garnish
- salt to taste
To temper:
- 2 teaspoon oil
- 3/4 teaspoon jeera
To grind:
- 1 big onion roughly chopped
- 2 tomatoes roughly chopped
Instructions
- Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set aside.
- Grind the ingredients listed under ‘to grind’ to a fine paste,Set aside.
- In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle,then add ginger garlic paste give a quick saute.
- Then add tomato puree nad saute for few mins till raw smell leaves.
- Add required salt.
- Then add tumeric powder,garam masala powder and red chilli powders, give a quick mix, let it cook for 2-3mins until it becomes thick.
- Then add potato and peas.
- Mix well till the masala coats well with the veggies.
- Saute for 2-3mins.
- Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.
- Once pressure releases open and let it boil.
- Adjust salt and spice level at this stage.
- Then add tomato sauce, fresh cream and bring to a boil.
- Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
- Serve hot with roti / rice or any pulao of your choice.
Notes
- Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.
- You can do this in pan too.
- I added cream just for making the gravy creamy, you can even skip it.
- Adding tomato sauce gives a nice tanginess to the gravy.
- I used fresh green peas…you can use frozen or even try with dried variety. But soak dry peas overnight , then add it.
How to make aloo matar curry
- Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set aside.Grind the ingredients listed under ‘to grind’ to a fine paste,Set aside.
- In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle,then add ginger garlic paste give a quick saute.Then add tomato puree nad saute for few mins till raw smell leaves.Add required salt.
- Then add tumeric powder,garam masala powder and red chilli powders, give a quick mix, let it cook for 2-3mins until it becomes thick.Then add potato and peas.
- Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and spice level at this stage.
- Then add tomato sauce, fresh cream and bring to a boil.Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
Serve hot with roti / rice or any pulao of your choice.
Aloo Matar Dry Recipe
Aloo Matar is a simple North Indian style dry curry that goes well with both rice and roti.I have already posted a aloo matar gravy version so this one is with no tomatoes a dry sabzi.
I tried this recipe with my favorite blending ingredient curd excluding tomatoes, I added amchur powder and kitchen king masala which is new in my cooking as suggested by my North Indian friend. I served this with Lachha Paratha for mittu and we had it with phulkas. Mittu who is not very fond of dry subzis loved this to the core, yes amchur powder did the magic.
Aloo Matar Dry – Ingredients
- Potato – 2 medium sized
- Green peas – 1/4 cup packed
- Big Onion – 2 tablespoon finely chopped
- Amchur powder – 1/2 heaped teaspoon
- Coriander leaves – just for garnish
- Salt – to taste
For the marinade:
- Curd – 1/4 cup
- Red Chilli powder – 1 teaspoon
- Kitchen King Masala powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – to taste
To temper:
- Oil – 1 teaspoon + 2 teaspoon
- Jeera – 3/4 teaspoon
- Garlic – 2 teaspoon finely chopped
- Rinse potatoes, pressure cook for 3 whistles peel off the skin and chop them into bite sized cubes,Set aside.In a mixing bowl add the ingredients listed under ‘for the marinade’ along with potato and peas.Mix well and leave it to marinade for atleast 30mins.
- In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle,then add garlic and fry till its golden.Then add onion, saute till transparent.Then add the veggies along with the masala.
- Saute well till the raw smell of masalas go, then drizzle water and cook covered until potatoes and peas are soft.Drizzle oil if it sticks to the bottom.
- Finally add amchur powder and give a quick stir.Cook in simmer for atleast 5-7mins, finally garnish with coriander leaves and switch off.
Serve hot with roti / rice or any pulao of your choice.
Expert Tips
- Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too.
- I added cream just for making the gravy creamy, you can even skip it.
- Adding tomato sauce gives a nice tanginess to the gravy.
- I used fresh green peas…you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.
- Potato takes time to cook so I half cooked it then added it to cook along with peas so that both the veggies are cooked perfectly.
- If you don’t have kitchen king masala then skip it.
- I used fresh green peas…you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.
Meenal Ramanathan
Thanx for the recipe.
mohammed dawood
i will try it tomarro
Hamaree Rasoi
I too agree that it is a simple punjabi recipe. Thanks for posting . would try it out very soon.
Deepa
saranyas
Hi,
Is this gravy slightly watery than the usual gravies? Wonder whether all Punjabi gravies are a bit on the watery side..
SHARMILEE J
The gravy is thick not watery but its not creamy like PB masala
saranyas
Thanks for the clarification 🙂
Coral crue
i love aloo matar, it's so nice to have with simple rotis 🙂
Magees kitchen
Simple and Delicious…
mohammed dawood
when we need to add ginger garlic paste
SHARMILEE J
after tempering…
traditionallymodernfood
Aloo peas one of fav gravy:-) looks yummy
Keerthana Kancherla
Can we pressure cook aloo and peas then add it to gravy is that good?
SHARMILEE J
Yes you can do that too….but cooking it along with gravy gives a better taste I guess
Priya KS
Thank you for the recipe!
Aishwarya Vasudevan
Tried it and came out absolutely yummy, thanks for posting!!