Aloo Matar, Aloo Matar Sabzi
by Tarla Dalal
aloo matar | aloo matar sabzi | aloo mutter | aloo matar ki sabji | punjabi aloo matar | with 20 amazing images.
Aloo matar is one of the most popular North Indian Sabzis , loved by Indians across the globe. This Punjabi style aloo matar sabzi is made of aloo, matar and onions cooked in Indian aromatic spices.
At home, we eat this aloo matar sabzi with plain roti. At times my kids love this aloo matar sukhi sabzi just with plain bread which just soaks up the masala of this sabzi.
This dry aloo matar sabzi is mildly spiced and has a nice gravy of tomatoes, onions, ginger, garlic and green chilli paste.
Our recipe ofpunjabi aloo matar as few ingredients to use which are always available in the Indian kitchen. The recipe of aloo mattar ki sabji is easy to make and even a beginner will be able to follow this recipe.
Since the spice levels are low in aloo matar, this recipe is perfect for kids. This aloo matar sabzi can be made without onion and garlic and just skip it in the method if you wish.
Aside from aloo matar sabzi check out our other popular Punjabi sabzi recipes like baingan bharta and methi matar malai.
Aloo Matar, Aloo Matar Sabzi recipe - How to make Aloo Matar, Aloo Matar Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Aloo Matar
1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
salt to taste
For The Garnish
1 tbsp chopped coriander (dhania)
For aloo matar
- For aloo matar
- Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent.
- Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water.
- Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.
- Add 1 cup of water and allow it to come to a boil.
- Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the {span class="bold1"}aloo matar{/span} gravy thickens.
- Garnish the {span class="bold1"}aloo matar{/span} with the coriander and serve hot with rotis or parathas.
Aloo Mutter Video by Tarla Dalal
How to make aloo mutter recipe
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For the aloo mutter recipe, heat the oil and add the cumin seeds.
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When they crackle, add the onions and sauté till they are translucent. This would take around 2 minutes on a medium flame.
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Add the garlic.
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Add the ginger. You can even make use of ginger-garlic paste instead.
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Add the green chilli paste. Learn how to make green chilli paste that stays fresh for upto 2 months.
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Add the tomatoes. Use tomato puree if you prefer slight gravy in the aloo matar recipe.
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Simmer till the tomatoes are cooked. This would take around 3 minutes on a medium flame. Don't forget to stir it occasionally.
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Add 1 tbsp water.
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Mash lightly using a potato masher.
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Add the green peas. Learn how to boil mutter in a microwave.
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Add the potatoes. You can either pressure cook the aloo or boil them in a microwave. Learn how to boil potatoes in a microwave.
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Add salt to taste and chilli powder. Additional dry spices such as coriander powder and cumin seeds powder can also be added to enhance the flavor of the aloo matar subzi.
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Add the garam masala. For the Punjabi aloo matar gravy recipe, make use of the Punjabi garam masala.
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Cook for 3 to 4 minutes. You can even pressure cook aloo mutter sabzi for 3 whistles or till it gets cooked well to make it quickly .
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Add 1 cup of water. Adjust the consistency by adding more or less water as per your preference.
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Cook the aloo mutter subzi for around 2 minutes or till it comes to a boil.
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Mash 2 to 3 pieces of potatoes in the pan to thicken the aloo matar gravy.
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Simmer till the potato peas gravy thickens.
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Garnish aloo mutter with coriander and serve hot with rotis or parathas.
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There are many ways to make the aloo mutter subzi, here are some variations that you might want to try aloo mutter tariwale, aloo mutter korma, darbari aloo mutter sabzi, sukhi aloo mutter ki subzi.
| Energy | 155 cal |
| Protein | 3.7 g |
| Carbohydrates | 17.7 g |
| Fiber | 4.4 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 241.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 22.5 mg |
| Folic Acid | 22.4 mcg |
| Calcium | 41.6 mg |
| Iron | 1.1 mg |
| Magnesium | 30.8 mg |
| Phosphorus | 83.5 mg |
| Sodium | 12.6 mg |
| Potassium | 203.9 mg |
| Zinc | 0.3 mg |
Very simple yet very yummy. Tarlaji I love all ur recipes.
CB - yummy!!!
This recipe I always make and take in my dabba with rotis or parathas...it is truly very swadisht...