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.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
- Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
- Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
- Add chopped onions, green chili and fry until lightly golden or pink.
- Next put in the ginger garlic paste and saute until the raw smell disappears.
- Add tomato puree and saute for 2 mins.
- Next add chili powder, garam masala, coriander powder, turmeric and salt.
- Saute until oil begins to separate from the masala.
- Add potatoes and peas. Saute for 2 mins.
- Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
- Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
- If making in pressure cooker then, allow to whistle twice on a medium heat.
- Add kasuri methi and mix well. Adjust salt if needed.
- Serve aloo matar with rice or roti.
- Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
- When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
- Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
- Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
- Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
- 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. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
- Secure the Instant pot lid with the steam release handle set to sealing.
- 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 valve from sealing to venting.
- Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
- Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
- If you are a beginner check the video on my potato curry post.
Nutrition Facts : Calories 282 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, Sodium 481 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
POTATO AND PEA CURRY (ALOO MATAR) RECIPE
Steps:
- In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
- In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
- Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
- Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.
Nutrition Facts : Calories 271 kcal, Carbohydrate 44 g, Cholesterol 8 mg, Fiber 9 g, Protein 10 g, SaturatedFat 2 g, Sodium 370 mg, Sugar 10 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g
ALOO MATAR (INDIAN POTATOES AND PEAS)
Steps:
- Gather the ingredients.
- In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
- Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
- Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
- Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 300 kcal, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 6 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)
This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes
Provided by Sana7149
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan.
- Add the ginger,garlic, onions, chillies and tomatoes.
- Saute till the tomatoes and onions are softened.
- Add the turmeric powder, coriander powder, cumin powder and garam masala.
- Add salt to taste.
- Add the boiled peas and potatoes.
- Add the chopped cilantro.
- Add the water and bring to a simmer.
- Serve with Indian Bread or Rice.
- Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY
Here's what you need: mustard oil, asafoetida, medium onions, red chili powder, turmeric powder, potatoes, tomatoes, green pea, water, large green chillies, garam masala, fresh cilantro
Provided by Deeksha Gupta
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
- Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
- Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
- Turn off heat and remove lid to remove all pressure.
- Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
- Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.
Nutrition Facts : Calories 230 calories, Carbohydrate 52 grams, Fat 0 grams, Fiber 7 grams, Protein 6 grams, Sugar 13 grams
LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
- Chop whole onion, and saute in hot oil in a nonstick skillet.
- Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
- Stir in tomato puree, tomato paste and wine, and simmer.
- When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 98 grams, Fat 6 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 22 grams
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