If there’s one dish that immediately jogs my memory of easy, satisfying, on a regular basis Indian cooking, it’s aloo matar. Soft potatoes, candy inexperienced peas, a tomato-based masala that comes collectively in minutes, this one’s pure consolation meals!
This aloo matar recipe is the form of sabzi you make if you need one thing fast, hearty, and reassuring with out an excessive amount of effort. It’s additionally a traditional for a motive: minimal components, pantry-friendly, and it pairs superbly with all the pieces from roti and paratha to jeera rice.
This is such a typical Indian recipe that each home has their very own model, and right here’s mine. A easy, fuss-free aloo mutter recipe that’s cooked solely within the stress cooker, but tastes like one thing straight out of your mum’s kitchen. You have to attempt it ASAP ❤️
Jump to part: Aloo Mutter
Aloo Matar Ingredients
Potatoes: Gold and Russet potatoes, reduce into small cubes. If you’re in India, attempt to use new potatoes as they’ve a decrease starch content material that works higher for this recipe.
Peas: I’ve used contemporary peas right here as they’re in season, however frozen work simply as effectively
Tomatoes: finely chopped to type the bottom of this potato peas curry.
Whole spices: cumin seeds, mustard seeds, kalonji (nigella seeds) add a refined nutty heat and aroma.
Powdered spices: turmeric, coriander, cumin, and purple chilli powder for taste and shade.
Aromatics: finely chopped ginger and inexperienced chillies ship taste, aroma, and refined warmth.
Oil: I’ve used groundnut oil, however any neutral-flavored oil akin to vegetable, canola, rice bran, and so on. will work.
Salt: for seasoning
Coriander leaves: to garnish
Frequently Asked Questions
Yes! This model of aloo mutter is of course vegan and gluten free.
Absolutely. Frozen peas work completely and don’t require additional cooking time.
Yep you possibly can. Kalonji or black sesame seeds provides a light earthy taste that we actually take pleasure in, however be happy to skip if it’s not out there or should you don’t benefit from the taste.
Yes, why not! Follow the recipe as is, however merely prepare dinner it lined in a pan with a bit additional water till the potatoes are smooth and cooked by way of.
Richa’s Top Tips
- Dice potatoes to the identical dimension in order that they prepare dinner good and even with out breaking down
- Use ripe, juicy tomatoes for the very best taste and pure sweetness. You may even mix them should you choose a smoother gravy
- Add a contact extra water if you would like a runnier matar aloo; maintain it much less for a thicker sabzi that pairs with rotis.
- Let the stress drop naturally. This additional jiffy helps the potatoes soften completely with out turning mushy.
Storage Tips
- Refrigerator: Store leftovers in an hermetic container for as much as 3 days.
- Freezer: You can freeze aloo matar for as much as 2 months. Let it cool utterly and retailer in portioned containers.
- Reheating: Reheat gently on the stovetop or microwave. Add a tablespoon of water if it seems too thick to freshen it up.
Customisation Ideas
- Make it with no stress cooker: Simply prepare dinner lined in a kadai. It takes a bit longer, however the result’s simply as scrumptious.
- Add onions: I’ve grown up consuming this curry with out onions and garlic, however should you choose an onion-tomato base, sauté finely chopped onions earlier than the tomatoes.
- Make it richer: I like including a splash of cream or a spoonful of cashew paste on the finish once I need one thing a bit extra indulgent.
Serving Ideas
- With rotis: The traditional combo. A easy roti + heat aloo matar is the form of on a regular basis meal that simply hits the spot.
- Pair with jeera rice or plain steamed rice: The gentle gravy from the potato peas curry coats every grain superbly and makes for a comfy, no-fuss lunch.
- As a part of a full Indian thali: Add dal, rice, a fast salad, papad, and a few achar. Aloo mutter matches effortlessly into any thali-style meal.
- With pooris on weekends: This is a nostalgic favorite. Hot puffed pooris and matar aloo is a mix that by no means disappoints.
- Alongside raita: Whether it’s boondi raita, onion raita, or plain curd with some chaat masala, the creamy coolness balances the heat of the sabzi very well.
Aloo matar is a type of dishes that proves how comforting easy meals might be. With only a handful of on a regular basis components, you get a heat, homely curry that works for fast weeknight dinners, lunchbox days, and all the pieces in between.
Prevent your display screen from going darkish
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Heat oil in a stress cooker, add cumin, mustard, nigella seeds and as soon as they splutter, add ginger, inexperienced chillies and saute for just a few seconds until aromatic.
1 tablespoon groundnut oil or any impartial flavoured oil, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon kalonji, 1 tablespoon finely chopped ginger, 2 inexperienced chillies
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Add tomatoes and spice powders – turmeric, coriander, cumin, purple chilli, saute for two minutes. Cook lined with the lid for five minutes until the tomatoes flip mushy.
1 cup chopped tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon purple chilli powder
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Add potato cubes, inexperienced peas, salt, stir effectively, add water and shut the lid of the stress cooker. prepare dinner on excessive until the primary whistle and on low for 3 whistles until the potatoes and peas are cooked effectively. Let the cooker depressurize by itself, add coriander leaves, combine and serve.
2 potatoes / aloo, ½ cup inexperienced peas / matar, ½ – ¾ teaspoon salt, 1 cup water, 2 tablespoons finely chopped coriander leaves
Calories: 152kcal, Carbohydrates: 26g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 471mg, Potassium: 646mg, Fiber: 5g, Sugar: 4g, Vitamin A: 378IU, Vitamin C: 37mg, Calcium: 49mg, Iron: 2mg
This article was researched and written by Urvi Dalal.
