Banarasi Aloo Matar Sabji


Banarasi Aloo Matar Sabji ~ Simple Sabji Recipes

banarasi aloo matar
Banarasi Aloo Matar Sabji

Even though I have already posted aloo matar recipe earlier, I’m going ahead and sharing a homestyle Banarasi style aloo matar that is not only the simplest recipe with minimalistic ingredients but also the tastiest. I have lost count of the number of times I have prepared Banarasi aloo matar ever since I had bookmarked this recipe.

Less is more holds true for this incredible vegan potato curry where the star player is tomato. Blanched and ground tomatoes add oodles of flavor and the only three spices that go into the dish are cumin seeds, turmeric powder and red chili powder. The original recipe calls for a very watery gravy dish which is highly recommended. The first few times I prepared aloo matar like a runny gravy. For a change, I reduced the quantity of water so you will find that the dish appears like a thick gravy. I served it with Masala parantha and I cannot explain in words how flavorful and comforting our meal was.

aloo matar sabji
Aloo Matar Sabji with Masala Paratha

Banarasi Aloo Matar Sabji

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  potatoes
  •   green peas

 Ingredients

  •   Potatoes - 3, large, washed and scrubbed of all the dirt (do not peel)
  •   Tomatoes - 1/2 kg, washed and make a + slit on top of each
  •   Green peas - 1/2 cup
  •   Cumin seeds - 1 tsp
  •   Turmeric powder - 1/2 tsp
  •   Red chili powder - 1 tbsp (adjust)
  •   Oil - 2 tbsps
  •   Salt to taste

Method for making Banarasi Aloo Matar Sabji

Cube the washed and scrubbed potatoes. You can even quarter them. I cut them into cubes.
Heat 4 cups water in a stainless steel vessel and bring to a boil. Reduce flame and place the tomatoes in the hot water and allow to cook for 7-9 mts or till they soften. Remove them from the water with a slotten spoon and allow to cool. Set aside the water (do not discard)
In a pressure cooker, add 2 cups water, cubed potatoes and green peas and pressure cook upto two whistles. Turn off flame, allow the pressure to ease and remove the lid.
Once the tomatoes cool, peel the skin and grind to a fine paste.
Heat oil in a heavy bottomed vessel. Once the oil is hot, add the cumin seeds and allow them to splutter. Add the turmeric powder and red chili powder and immediately add few tbsps of water.
Add the potatoes and green peas along with any left over water and the water used to cook the tomatoes. Increase flame to medium high and cook for 8-10 mts.
Add the ground tomatoes, salt to taste and mix well. Simmer for at least 9-10 mts and turn off flame. If you want more gravy, add more water.
Serve warm with phulka, chapati or rice.

Tips

  •   Usually Banarasi style aloo matar has a lot of gravy. I added less water.

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Published:

Banarasi Aloo Matar Sabji, an everyday home style sabji that goes well with roti and rice. A gem among simple sabji recipes with potatoes, peas & tomatoes.

11 thoughts on “Banarasi Aloo Matar Sabji

    1. You do not grind potatoes at all. You scrub the potatoes really well and wash them. You cube the potatoes along with skin and pressure cook them along with peas. You eat the potatoes with the skin.

      Peel the blanched tomatoes and grind to a paste.

  1. Hi thank you so much, I have just prepared this fantastic recipe which was really enjoyed, I had to add tomato puree as the tomato I used weren’t very flavoursome, I think next time I’ll make the potatoe chunks larger too. Have you any recommendations as to the best type of potato to use? I’ll be recommending your page to my friends. Once again thank you

  2. This was really good, liked the tomato gravy… I used canned tomato paste fried with the oil, spices and a little water instead of fresh tomato (not the best but it turned out excellent). Used dried chilis soaked and chopped.

  3. decent basic recipe, but the directions could be written better. canned tomato puree would be much more effective and efficient than boiling and softening the tomatoes. you should also clarify that when you add the tomato puree to the masala, it should be cooked until the masala separates from the oil. if not, you won’t get the right flavor or consistency. for those who don’t want to pressure cook the potatoes, boil them halfway, then add them to the cooked out tomato masala mixture. to complete, let the potatoes simmer in the sauce to doneness.

    1. Thanks for your inputs. I use fresh tomatoes and encourage readers of my blog to use them too. Canned tomato puree is personal choice based on the preference of the cook. In this particular dish, the tomato puree need not be cooked till the masala separates from the oil.

  4. Have made this recipe thrice so far…Love it for it’s simplicity and unique flavor. Teams very well with rotis and jeera rice too. Thank you.

  5. Hi Sailu, thank you for your lovely recipe. I do not have a pressure cooker and am new to Indian cooking. Can you please advise how I can create your dish without a pressure cooker? Thank you kindly!

    1. Yes, you can make this dish without a pressure cooker. You can cook the quartered or cubed potatoes in the drained water in which tomatoes have been cooked. Cook over stove top on medium flame with lid till the potates are almost cooked. There will be some left over water once the potatoes have cooked. Add the water and the cooked potatoes at Step 6. Follow rest of the recipe.

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