ALOO MATAR RECIPE | ALOO MUTTER
Simple aloo matar recipe made in North Indian style - simple potato
peas gravy that tastes delicious and goes well with rice, roti or plain
paratha. This can also be made in a cooker or instant pot.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time Cook Time Total Time Servings Author
10 minutes 20 minutes 30 minutes 3 to 4 Swasthi
INGREDIENTS (1 CUP = 240ML )
3 potatoes (medium to large cubed to 1 inch)
½ to ¾ cup green peas (fresh or frozen)
2 medium tomatoes chopped or pureed
2 large onions chopped finely
2 tablespoons oil
1 green chili slit or chopped
½ to ¾ teaspoon cumin seeds (Jeera)
1 tablespoon ginger garlic paste
1 teaspoon coriander powder (ground coriander seeds)
¾ teaspoon red chilli powder
½ to ¾ teaspoon garam masala
½ to ¾ teaspoon salt as needed
¼ teaspoon turmeric
½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you do not have)
3 tablespoon coriander leaves chopped finely
HOW TO MAKE THE RECIPE
Preparation
1. Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
2. Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in
water until used.
How to make aloo matar
1. Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
2. Add chopped onions, green chili and fry until lightly golden or pink.
3. Next put in the ginger garlic paste and saute until the raw smell disappears.
4. Add tomato puree and saute for 2 mins.
5. Next add chili powder, garam masala, coriander powder, turmeric and salt.
. Saute until oil begins to separate from the masala.
7. Add potatoes and peas. Saute for 2 mins.
. Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
9. Stir in between a few times, cook until the potatoes turn soft. You can adjust the
consistency by adding more water as needed.
10. If making in pressure cooker then, allow to whistle twice on a medium heat.
11. Add kasuri methi and mix well. Adjust salt if needed.
12. Serve aloo matar with rice or roti.
Instant pot aloo matar
1. Follow all the above instructions in the saute mode. If you are a beginner check the
video on my potato curry post.
2. Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the
bottom of the steel insert with a spatula to deglaze.
3. Secure the Instant pot lid with the steam release handle set to sealing.
4. Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is
done, do a quick release by moving the steam release value from sealing to venting.
5. Stir and serve aloo matar.
NUTRITION (estimation only)
Calories: 282kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Sodium: 481mg | Potassium:
1178mg | Fiber: 9g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 54.5mg | Calcium: 115mg | Iron:
8.5mg
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