Aloo Matar is a popular North Indian dish that combines tender potatoes (aloo) and vibrant green peas (matar) in a rich, aromatic gravy. This flavorful vegetarian dish is infused with spices and herbs, creating a comforting and satisfying meal. The potatoes and peas absorb the delicious flavors of the spices, making it a versatile and beloved dish served with naan, roti, or rice in Indian households and restaurants alike.
Here’s a detailed recipe to prepare this delicious dish at home:
Ingredients:
For the Masala Paste:
- 2 tomatoes, roughly chopped
- 1 onion, roughly chopped
- 3-4 garlic cloves
- 1-inch ginger piece
- 1-2 green chilies (adjust according to spice preference)
- 1/4 cup cashews (optional, for a creamier texture)
For the Aloo Matar:
- 3-4 medium-sized potatoes, peeled and diced
- 1 cup green peas (fresh or frozen)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick (1-inch)
- 2-3 cloves
- 2-3 green cardamom pods
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
1. Prepare the Masala Paste:
- In a blender, combine chopped tomatoes, onion, garlic, ginger, green chilies, and cashews (if using). Blend into a smooth paste. Set aside.
2. Cooking the Aloo Matar:
- Heat oil or ghee in a pan or kadai over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until aromatic.
- Add the prepared masala paste to the pan. Cook this paste on medium-low heat until it thickens and the raw smell disappears. Stir occasionally to prevent sticking.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook the spices for 2-3 minutes until the oil separates from the sides of the masala.
- Add diced potatoes and green peas to the masala. Mix gently until the masala coats the vegetables evenly.
- Pour in around 1 to 1.5 cups of water (adjust according to desired consistency). Cover the pan and simmer on medium-low heat until the potatoes are cooked through. This might take about 15-20 minutes. Stir occasionally to prevent sticking.
- Once the potatoes are tender and the gravy has reached your desired consistency, sprinkle garam masala and mix gently. Cook for another minute.
- Garnish with chopped coriander leaves.
3. Serving:
Serve Aloo Matar hot with naan, roti, or steamed rice. It makes a perfect main course for lunch or dinner.
Feel free to adjust the spice levels and thickness of the gravy according to your taste preferences. Enjoy this comforting and flavorful Aloo Matar!
