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Aloo Peas Sabji,Aloo Matar Sabji,Dhaba style,Batata matar recipe,Potato Peas Curry#आलू मटर की सब्ज़ी


Aloo matar recipe with step by step photos and video – a simple yet delicious punjabi style aloo matar gravy which we often make at home. The recipe is an easy home style potato peas curry and not a restaurant style dish.

Simple home style food is usually easier and quick to make. What i specially like about these recipes is that they are made with minimal ingredients and yet taste good. They also do not require much cooking expertise.

I prefer to use fresh peas than frozen ones in any dish where matar is one of the main ingredient. If you do not have fresh green peas, then you can use frozen ones too. Here i used fresh peas which were freezed. I generally buy 2 kilos of fresh peas and then pod them. After all the green peas are collected, i store them in the freezer in an air tight box. Afterwards you can use these freezed peas to make variety of matar recipes.

In case you are interested, there is also a recipe of dry aloo matar already posted. 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 gravy recipe can be served with roti or parathas or pooris.





ALOO MATAR
this aloo matar is a simple and home style recipe of peas and potatoes curry.potatoes curry.

PREP TIME:15 MINS
COOK TIME:15 MINS
 TOTAL TIME:30
MINS COURSE:MAIN COURSE CUISINE:NORTH INDIAN SERVINGS
(CHANGE THE NUMBER TO SCALE):3 TO 4

(1 CUP = 250 ML)

INGREDIENTS

 for grind to paste
  1. 1 medium onion OR 80 grams OR ½ cup chopped onions
  2. 2 medium to large tomatoes OR 150 grams OR 1 cup chopped tomatoes
  3. ½ inch ginger - chopped
  4. 3 to 4 garlic - chopped

other ingredients
  1. 2 tablespoons oil
  2. ½ teaspoon cumin seeds
  3. 1 to 2 tablespoon fresh malai or low fat cream or almond or cashew powder (optional)
  4. 250 grams potaotes OR 3 medium or 2 large potatoes - peeled and diced
  5. 1 cup green peas - fresh or frozen
  6. a generous pinch of asafoetida (hing)
  7. ½ teaspoon red chili powder or as required
  8. ¼ teaspoon turmeric powder
  9. ½ teaspoon garam masala powder or as required
  10. 1.5 cups water
  11. 2 tablespoon chopped coriander leaves (cilantro leaves)
  12. salt as required



INSTRUCTIONS

PREPARATION

  1. Take ½ cup chopped onion, 1 cup chopped tomatoes, ½ inch ginger (chopped) and 3 to 4 garlic (chopped) in a grinder or blender jar.
  2. Without adding any water, grind or blend to a smooth paste.
  3. Keep this ground paste aside.




MAKING ALOO MATAR


  1. Heat oil in a pot or pressure cooker. First crackle the cumin seeds. Then add the ground onion-tomato paste.
  2. Stir and then add the ground almond/cashew powder or malai (cream).
  3. Saute the ground paste till the oil releases from the sides. The masala paste will also thicken. The mixture splutters. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.
  4. Then add the asafoetida powder, red chilli powder and turmeric powder.
  5. Stir and then add the peas and potatoes. Saute for a minute. Add water and salt.
  6. Stir well and cover the pot. Simmer till the potatoes and peas are cooked well. If pressure cooking then add 1 cup water and pressure cook for 2 to 3 whistles till the potatoes & peas are cooked completely.
  7. Lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
  8. Then add 2 tbsp chopped coriander leaves (cilantro leaves).
  9. Stir well and serve aloo matar hot with pooris, chapatis or rice.



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