Aloo Matar
A comforting North Indian curry made with potatoes (aloo) and green peas (matar) simmered in a spiced tomato-onion gravy. Perfect with roti, rice, or paratha.
Equipment
- Pan or Pot
- Spatula
- Knife & Chopping Board
Ingredients
Main Ingredients
- 3 medium potatoes peeled and cubed (about 250g)
- ½ to ¾ cup green peas fresh or frozen
- 1 large onion finely chopped (about 100g)
- 2 to 3 medium tomatoes chopped or pureed (about 200g)
- 1 tbsp ginger-garlic paste
- 2 tbsp cooking oil
- ½ to ¾ tsp cumin seeds
- ¼ tsp turmeric powder
- ¾ tsp red chili powder adjust to taste
- 1 tsp coriander powder
- ¾ tsp garam masala
- ½ to 1 tsp kasuri methi crushed
- to taste salt
- 3 tbsp fresh coriander leaves chopped, for garnish
- 1 cup hot water for cooking
Instructions
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and sauté for a minute.
- Add chopped or pureed tomatoes and cook until the mixture thickens and oil separates.
- Add turmeric, red chili, coriander powder, and salt. Mix well.
- Add potatoes and mix to coat with the masala. Pour in 1 cup hot water. Cover and cook until potatoes are fork-tender.
- Add green peas, garam masala, and crushed kasuri methi. Simmer for another 5–7 minutes.
- Garnish with fresh coriander leaves and serve hot with roti, rice, or naan.
Notes
For a thicker gravy, mash a few cooked potato pieces into the curry. Adjust chili to taste for a spicier or milder version.