Matar Aloo is a classic North Indian dish made with green peas and potato simmered in tangy tomato and is made like a gravy or dry form. Easy to prepare, simple yet irresistible and subtle in flavour. Serve it as a side dish with hot steamed rice or can be relished with rotis, naan, phulkas or parathas. The dry version can be enjoyed as a stuffing for sandwiches too.
Delicious and healthy matar aloo simmered in tangy tomato sauteed with a blend of spices to make a subtle yet irresistible dish.
Prep time : 10 mins, Cooking time : 20 mins, Serves : 4 Author : Gloria
1 cup fresh green peas (matar)
2 big potatoes (aloo) (cleaned and cut in cubes)
1 medium sized onion chopped
1 tbsp ginger-garlic paste
2 tomatoes chopped
1 cup water
salt to taste
Masala powders :
½ tsp turmeric powder
1 tsp coriander powder
2 ½ tsp chilly powder
1 tsp garam-masala powder
1 bay leaf
1” cinnamon stick
Clean the vegetables well. Cut the potatoes into cubes. Keep them aside.
Take a pan, tip in oil, when oil heats up, add whole spices and saute for few seconds.
Into this, add chopped onion. Saute for some time. Once the onion turns translucent, add ginger-garlic paste and continue to saute till onion changes colour to light golden brown.
Now, add the masala powders – turmeric powder coriander powder, chilly powder, and garam-masala powder. Sprinkle little water to avoid sticking to the pan. Saute nicely till the raw smell leaves and you get a nice aroma, without burning the spices, on low heat.
Add water and allow it to boil. Simmer; add potatoes, salt and cook for 10 minutes. Now, add green peas; combine everything together; cook with lid covered for further 10 minutes or till done.
Once done, uncover lid and let the water reduce/evaporate.
Garnish with herbs of your choice and enjoy with rotis or as a stuffing for sandwiches.
- can add more water if you want it as a gravy version
- can add 1 carrot, little cauliflower/broccoli florets too