Aloo Matar ~ North Indian style potatoes and green peas curry (no onion no garlic recipe)
Aloo Matar ki Sabzi is one of my most favorite North Indian style recipes that I prepare often during the winter months when fresh green peas are in season. Simple, comforting, warm and delicious with sweet, spicy and tangy flavors!! This no onion no garlic recipe is a rasawala (the consistency of the curry/gravy is thin) that makes for a perfect accompaniment with roti, puri, stuffed parathas or flavored rice like vegetable pulao or jeera rice.
Ripe tomatoes are crucial so do not make this if you do not have them on hand. Ensure you blanch the tomatoes till the skin wilts and the tomatoes are soft. I like to add the stalks of fresh coriander while the curry is simmering and garnish with the leaves at the time of serving. I served Aloo Matar with Gobi parathas which made for a delectable combination.
North Indian style Aloo Matar ki sabzi with Gobi Paratha
Do try this easy vegetarian curry when green peas are in season and you are sure to add it to your recipe repertoire. Vegans, you are going to love this recipe. 🙂
Tomatoes - 3, large, blanched in hot water for 6 to 7 mts, peeled and ground to a paste
Ginger green chili paste (crush 3 green chilies and 1" ginger piece)
Kasuri methi - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 1/2 tsps
Coriander powder - 2 tsps
Roasted cumin powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Coriander leaves - 1/3 cup chopped and packed including stalks
Oil - 2 tbsps
Method for making Aloo Matar ki Sabzi (no onion no garlic recipe)
Pressure cook the potatoes (without cutting them) upto two whistles or till they are three fourth cooked. Turn off flame and allow the pressure to ease. Drain the water and peel the potatoes and cube them. Set them aside.
Blanch the tomatoes in hot water for 7 to 8 mts. Peel the skin and grind to a fine paste. Set aside.
Heat oil in a heavy bottomed vessel, once hot, add cumin seeds and allow to splutter. Add green chili ginger paste and saute for a few seconds. Reduce flame, add red chili powder, turmeric powder, coriander powder, cumin powder and kasuri methi and 2 tbsp of water. Cook for a few seconds.
Add the tomato paste and 1/4 cup of water and cook on low medium flame for 9-10 mts. Add salt to taste. Add green peas and the pressure cooked potatoes along with 3 cups of water and bring to a boil. (Lightly mash a few potato cubes so that they thicken the gravy)
Reduce flame, place lid and cook for another 15-18 mts or till you achieve the required gravy consistency and the potatoes and green peas are completely cooked. Add garam masala powder and mix well. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.
You can add a tbsp of cashew nut paste towards the end of the cooking process for a richer flavor.
By Sailu Published:
Aloo Matar is an easy vegetarian curry popular among North Indian food recipes. Learn how to make recipe of Aloo Matar gravy using potatoes and green peas.
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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