Aloo Matar Recipe | Punjabi Aloo Mutter
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
166 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Matar Recipe | Punjabi Aloo Mutter
Description
The Aloo Matar Recipe combines diced potatoes and green peas in a richly spiced tomato-onion gravy ground to a smooth paste with ginger and garlic. Cooking the ground masala slowly until the oil separates intensifies the flavors and creates a thick, glossy sauce. The optional malai or nut powder contributes a subtle creaminess that balances the spices. The addition of asafoetida adds a hint of savory depth. Fresh coriander finishes the dish with herbaceous freshness. This curry is rustic yet well-rounded, with tender potatoes and peas infused in the flavorful base.
The dish is typically served hot alongside roti, naan, or steamed basmati rice, making it suitable for a family meal or weekday dinner. Its hearty texture and warming spices make it a practical choice for cooler days or comfort food cravings.
Using ripe tomatoes that are sweet rather than overly tangy ensures a balanced gravy. Almond or cashew powder can substitute for heavy cream to keep the gravy rich without dairy. Frozen peas work well if fresh are unavailable. The recipe is adaptable to include other vegetables or paneer for variation. Careful sautéing of the masala until oil separates is key to developing depth in the curry.
Ingredients
For grinding or blending
- ½ cup onion or 80 grams or 2 medium-sized onion, chopped
- 1 cup tomato or 150 grams or 2 medium to large tomatoes, chopped
- 1 teaspoon ginger or 1 inch ginger, chopped
- 1 teaspoon garlic or 3 to 4 small to medium garlic, chopped
Other ingredients
- 2 tablespoons neutral cooking oil any neutral oil, generic cooking oil
- ½ teaspoon cumin seeds
- 1 to 2 tablespoons malai or 1 tablespoon heavy cream or 1 tablespoon almond or cashew powder (optional, fresh
- 250 grams potato 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 Coriander leaves cilantro, chopped
- 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
- Use ripe, sweet tomatoes to avoid excessive sourness in the gravy; balance with sugar and cream if needed.
- Frozen peas can be used as a substitute for fresh peas without impacting flavor significantly.
- Almond or cashew powder can replace cream or malai for a nutty richness.
- Adding vegetables like cauliflower, carrots, or bell peppers can increase the dish's heartiness and nutrition.
- Paneer or tofu can be added after cooking to introduce extra protein.
- The recipe can be scaled up or down depending on serving needs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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