Aloo Matar Recipe | Punjabi Aloo Mutter
User Reviews
4.9
216 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
166 kcal
-
Course
Main Course
-
Cuisine
Indian
Aloo Matar Recipe | Punjabi Aloo Mutter
Report
This Aloo Matar (also spelled Aloo Mutter) is a simple, delicious, comforting curry recipe of potato and green peas in an onion, tomato, spice laden gravy base. It makes for a healthy and comforting meal when paired with Indian breads or steamed rice.
Share:
Ingredients
For grinding or blending
- ½ cup chopped onions or 80 grams or 2 medium-sized onion
- 1 cup chopped tomatoes or 150 grams or 2 medium to large tomatoes
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped garlic or 3 to 4 small to medium garlic
Other ingredients
- 2 tablespoons oil - any neutral oil
- ½ teaspoon cumin seeds
- 1 to 2 tablespoons fresh malai or 1 tablespoon heavy cream or 1 tablespoon almond or cashew powder (optional)
- 250 grams potatoes or 3 medium or 2 large potatoes - peeled and diced
- 1 cup green peas - fresh or frozen
- 1 generous pinch asafoetida (hing) - optional
- ½ teaspoon red chili powder or cayenne pepper, add as required
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon garam masala or as required
- 1.5 cups water or add as required
- 2 tablespoon chopped coriander leaves (cilantro)
- salt as required
Instructions
Preparation
- Take chopped onions, tomatoes, ginger and garlic in a grinder or blender jar.
- Without adding any water, grind or blend to a smooth paste.
- Keep this ground paste aside.
Making aloo matar
- Heat oil in a pot or pressure cooker. Keep the heat to a low. First crackle the cumin seeds.
- Then add the ground onion-tomato paste. Be careful as the paste splutters when you add it to the oil.
- Stir and then add the malai (which is a thick layer of cream that is formed on the top of whole milk when it is boiled and later cooled). Swap it with almond powder or cashew powder or heavy cream. You can choose to skip cream altogether.
- Saute the ground paste till the oil releases from the sides. The masala paste will also thicken, become glossy and will come together.
- The mixture splutters initially. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.
- Once the paste has been sauteed well then add the asafoetida powder, red chilli powder and turmeric powder.
- Stir and then add the peas and potatoes. Saute for a minute. Add water and salt as required.
- Stir well and cover the pot. Simmer till the potatoes and peas are cooked tender for about 20 to 30 minutes. You can alter the consistency of the curry by adding less or more water.
- If using a stove-top pressure cooker add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely.
- If making in the Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.
- Lastly sprinkle garam masala powder and stir.
- Then add chopped coriander leaves.
- Stir well and serve aloo matar hot with poori, chapati, naan, paratha or steamed rice.
Notes
- To make the almond or cashew powder, simply grind about 8 to 10 almonds or cashews in a small dry grinder or coffee grinder.
- Make sure to use tomatoes that are ripe, red with a sweet taste. Don't use overly tangy tomatoes as this can make the gravy highly sour to taste. If this happens then balance the sour taste by adding a bit of sugar and 1 to 2 tablespoons heavy cream.
- Though I prefer to use fresh peas in the recipe, feel free to use frozen green peas.
- You can also use baby potatoes or new potatoes to make this curry.
- To make it more healthy and hearty you can opt to add vegetables like cauliflower, carrots, french beans, sweet corn and capsicum (bell pepper).
- For an added boost of protein consider adding some pan-fried tofu or paneer (Indian cottage cheese) once the gravy is cooked.
- The recipe can be scaled to make a small batch or a big batch.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
408mg
(17%)
Potassium
275mg
(8%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
974IU
(19%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
28mg
(31%)
Vitamin E
4mg
Vitamin K
18µg
Calcium
27mg
(3%)
Vitamin B9 (Folate)
44µg
Iron
1mg
(6%)
Magnesium
24mg
Phosphorus
72mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 408mg | 17% |
| Potassium | 275mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 974IU | 19% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 28mg | 31% |
| Vitamin E | 4mg | |
| Vitamin K | 18µg | |
| Calcium | 27mg | 3% |
| Vitamin B9 (Folate) | 44µg | |
| Iron | 1mg | 6% |
| Magnesium | 24mg | 6% |
| Phosphorus | 72mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
216 reviews
Excellent
Other Recipes
You'll Also Love
