Aloo Matar Dry Recipe (Potato And Peas Curry)
This quick and simple aloo matar dry recipe combines spices with boiled potatoes and green peas to create a spicy yet tangy stir fry.
Servings: 4
Calories: 274kcal
Equipment
Ingredients
- 4 cup potatoes cooked, cubed (1 pound potatoes)
- 1 cup green peas frozen or fresh
- ½ cup tomato puree
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon chaat masala
- ½ teaspoon garam masala powder
- salt to taste
- 2 tablespoon olive oil
- 1 teaspoon kasuri methi
- 2 teaspoon cilantro chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon ginger grated
- 2 garlic cloves minced
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
Instructions
- Heat one tablespoon of oil in a pan over medium heat. Add spices, and sauté until fragrant.2 tbsp olive oil, ½ tsp mustard seeds, ½ tsp cumin seeds
- Add the minced ginger and garlic and continue to cook for a minute over medium flame or until the raw smell disappears.1 tsp ginger, 2 garlic cloves
- Add green peas, along with the red chili powder, turmeric powder, cumin powder, coriander powder, chaat masala, garam masala, and salt to taste.1 cup green peas, ½ tsp red chili powder, ¼ tsp turmeric powder, ¼ tsp chaat masala, ½ tsp garam masala powder, salt to taste, ½ tsp coriander powder, ¼ tsp cumin powder
- Add tomato puree or chopped tomatoes if desired.½ cup tomato puree
- Cook for a few minutes until the peas are tender and well-coated with the spices.
- Add the boiled and diced potato cubes to the pan and mix well. Cook for an additional 5-7 minutes over low flame, stirring occasionally.4 cup potatoes
- Finally, add some kasuri methi for a fragrant and flavorful touch. Garnish with chopped coriander leaves.1 tsp kasuri methi, 2 tsp cilantro
- Serve hot as a side dish or a main course with naan or rice.
Notes
- For an extra kick of heat, you can also add chopped green chilies to the dish.
- Fresh peas are preferred, but frozen peas can also be used in this recipe. Just make sure to thaw them before adding them to the dish.
- To cook the potatoes, follow my instant pot potato recipe. Or, you can boil the potatoes in water for about 15-20 minutes until they are fork-tender.
- To get the tangy flavor, add dry mango powder or lemon juice. Since my tomato puree was very tangy already, I skipped adding mango powder.
- If aloo matar sabzi is too dry, add ¼ cup of water to moisten it.
Nutrition
Calories: 274kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 29mg | Potassium: 1145mg | Fiber: 8g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg