Aloo Matar Curry Recipe Green Peas Potato Curry Whiskaffair

on Nov 27, 2023 Here are some more potato curries that you might like: Bhandare Wale Aloo Ki Sabzi, Restaurant Style Dum Aloo, Kashmiri Dum Aloo, Shahi Aloo Pyaaz, and Dahi Wale Aloo. While growing up, our lunch and dinner meal styles were almost fixed. Lunch was dal, roti, sabji, and rice, and dinner was curry with paratha. This aloo matar curry was the most frequently made curry as the potatoes were always available at home, and so were the frozen green peas. My mom makes the most delicious aloo matar. She blends onion, tomatoes, ginger, garlic, etc., and then fries this paste in oil. Now, although her recipe is top-notch, frying masala paste needs a lot more oil than frying chopped ingredients. So, I modified her recipe a bit and came up with my own aloo matar recipe. This one also tastes pretty decent and needs much less oil than her version. Try it!

About Aloo Matar Curry

Aloo=Potato and Matar=Peas. Aloo Matar Curry translates to potatoes and green peas curry. It is a very popular North Indian (Punjabi) curry in which potatoes and peas are simmered in a spicy onion—and tomato-based gravy. Every household has its way of making this curry. There are variations, such as dhaba-style aloo matar or restaurant-style aloo matar. In this post, I am sharing a simple homestyle aloo matar recipe that is one-pot, easy to cook, and can be made in a traditional stovetop pressure cooker or an instant pot. I make this recipe in my 3-quart instant pot ( or a 3-liter stovetop pressure cooker). If scaling up the recipe, use a bigger instant pot or cooker. The cooking time will remain the same. Serve it with Indian bread like plain tawa paratha, phulka, etc, for a delicious meal.

Variations

Ajwain – Add some ajwain (carom seeds) while making this curry. It gives it a nice flavor and makes it easy to digest. Green Peas – You can use fresh or frozen green peas. I like to freeze peas in winter when they are in season, and very cheap. Check out my post on how to freeze green peas at home and use them all year round. Tomatoes – I use canned tomato puree, which is more concentrated than homemade. You can also use tomato paste (half the amount) or homemade tomato puree. If you like chunky curry, use chopped fresh tomatoes instead of puree. Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, salt, and garam masala powder. Oil – You can use any oil to make this curry. Sunflower oil, canola oil, light olive oil, mustard oil, or ghee work fine. Others – You will also need onions, fresh ginger, garlic, green chilies, cumin seeds, and cilantro. You can also add whole spices such as cloves, bay leaves, black cardamoms, etc., along with cumin seeds while tempering the curry initially. They give a lovely, robust, and earthy flavor. Kasuri Methi is also a great addition. Gather all the remaining ingredients. Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add ½ cup of chopped onions and cook until they are slightly browned (5-6 minutes), stirring frequently. Now add 2 green chilies (slit into half) and ½ cup canned tomato puree and cook for 2-3 minutes, stirring frequently.

2 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon garam masala powder

Add 2-3 tablespoon of water if the masala is dry and the spices burn. Now add the following ingredients and stir well.

½ cup green peas 250 g cubed or wedged potatoes ½ teaspoon salt 1 cup water

Press PRESSURE COOK and set the timer to 4 minutes at high pressure. Instant pot will take some time to build the pressure and start the timer (10-12 minutes). Once the timer goes off, let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure and open the pot lid. Check for salt and add more if necessary. Add 2 tablespoon chopped cilantro and stir gently. Serve hot. Close the lid of the pressure cooker and cook for one whistle on high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid, check for salt, and add more if required. Add 2 tablespoon chopped cilantro and stir gently. Serve hot. Kasuri Methi – Adding some roasted Kasuri Methi once the curry is ready gives it a lovely flavor and aroma. Make Kasuri Methi at home for the best flavor. Yogurt – Replace ½ of the tomato puree with whisked plain yogurt. Coconut Milk – A little coconut milk added at the end of cooking gives this curry a South Indian taste. Cashew Nut or Almond Paste – To make the curry richer, add cashew nut or almond paste. You can also add khoya. Carrot or Cauliflower – Make Aloo Gajar Matar or Aloo Gobi Matar by adding chopped carrots or cauliflower to the potatoes and peas. Besan – If you like thicker and creamier gravy, add in some chickpea flour.