Aloo Matar Recipe

Aloo Matar Recipe | Aloo Matar ki Sabji Recipe

What is Aloo Matar ki Sabji?

Potatoes and peas cooked in mildly spiced gravy which has the hint of whole spices, sweetness of onions and heavy cream (malai), which compliments the flavour of peas is aloo matar ki sabji. Aloo matar is very common main course preparation in North India. With the onset of winters, as the markets start getting flooded with fresh peas, aloo matar ki sabji is prepared in every household and each has its own recipe for it. I make aloo matar in many ways, but when I make it for the first time in the season I use this recipe as it is my favourite.

Let’s talk about the ingredients for aloo matar sabji recipe

The gravy of this aloo matar recipe is not a spicy one; it is on a sweeter side, something that goes very well with peas. Onion tomato gravy is very common gravy for most of the North Indian dishes. However the ratio differs from recipe to recipe. This recipe uses good quantity of onions. Malai is added which gives creamy texture to aloo matar ki sabji. Another thing critical about this recipe is the proportion of aloo and matar. I use 3 medium sized potatoes and ¾ cup fresh peas. At the back of my mind I have this calculation, ¼ cup peas for 1 potato!! In all, everything falls into place and this remains my favourite aloo matar sabji recipe.

Other winter special main course recipe is methi malai matar. The three main ingredients are perfectly combined in the recipe given here. Another one is mix veg which is a must try with all the beautiful vegetables available during winters. Find the recipe here.

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How to make Aloo Matar ki Sabji

1. Heat 3 tbsp oil and add whole spices i.e. 6 black pepper corns (sabut kali mirch) and 3 cloves (laung). Cook till aromatic. (In the image you can find more whole spices than mentioned. This is because I tried the recipe with those extra spices but did not get any better results. So ignore those spices).

Aloo Matar Recipe

2. Add 3 chopped onions. Add in salt to taste. Cook till translucent. Do not overcook the onions. They should be pink and not brown.

Aloo Matar Recipe

3. Time for dry spices. Add 1 tsp red chilli powder, 1 tsp coriander powder and ¼ tsp turmeric powder. Cook for 1 minute.

Aloo Matar Recipe

4. Add 1 cup tomato puree. I like to use homemade tomato puree instead of pureeing the fresh tomatoes. It gives better results in less time. You can find the recipe for homemade tomato puree here.

Aloo Matar Recipe

5. Cook till oil oozes.

Aloo Matar Recipe

6. Next is malai or heavy cream. Malai will certainly give a better texture but in case you don’t have malai, add heavy cream.

Aloo Matar Recipe

7. Cook till malai is well incorporated in the gravy.

Aloo Matar Recipe

8. Add 3 peeled and cut potatoes and ¾ cup peas.

Aloo Matar Recipe

9. Cook for 5-7 minutes.

Aloo Matar Recipe

10. Add 1 cup water.

Aloo Matar Recipe

11. Pressure cook on high till 1 whistle. Thereafter cook on low flame for 2-3 minutes. Let the pressure release.

Aloo Matar Recipe

12. Check seasoning and consistency. Garnish with chopped coriander.

Aloo Matar Recipe

13. Bon appétit!

Aloo Matar Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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