How to make Aloo Matar Curry

 




Aloo Matar is one of the most comforting and beloved Punjabi curries around. I learned how to make this spicy tomato-based potato and pea curry from my Mother-in-Law, and it is now a favorite recipe in our house. Serve aloo mutter with some puri, roti or paratha for a meal that feels like a hug.

About This Aloo Matar Recipe

Aloo (meaning “potatoes”) and matar (also spelled mattar or mutter, meaning “peas”) join forces in this delightfully saucy curry. It is also known as aloo matar ki sabji in Hindi. When I’m in need of comfort food, this is the recipe I turn to.

Homestyle food is not only easier and quicker to make than restaurant-style recipes, but it is also often more familiar as well. One of the things I like about this Aloo Matar curry is how cozy and comforting it feels. When you’re feeling under the weather or have had a rough day (or year), this recipe is an excellent balm for your soul.

My family recipe for this popular Punjabi potato and pea curry is also simple to make and requires very little kitchen expertise. And as far as Indian recipes are concerned, it has a rather short list of ingredients, making it a perfect entry-level recipe for new cooks.

While beautifully spiced and full of flavor, this aloo mutter is equally appealing to both picky children and “foodie” adults. The potatoes and peas become tender and almost creamy while cooking, making them a lovely foil to the tangy spiced tomato sauce.

And don’t forget about the bread! When served with Puri (Indian fried bread), roti, paratha or naan, you’ll have an easy way to sop up all the spicy gravy goodness left at the bottom of the bowl. Honestly, is there anything more soothing than using fresh bread to clean your plate?

So if you are in need of a recipe that is quick and easy to make, free from any esoteric ingredients or fancy equipment, THIS is the dish for you. Make my Aloo Mutter curry today and relish the contentment on your loved one’s faces as they enjoy every last bite.

How to make Aloo Matar

To help ease your cooking troubles, my step-by-step photos are here to guide you. If you follow them, you can make this simple, tasty homestyle aloo matar recipe.

NOTE: I have cooked the gravy in a pan, but if you are short of time you can use a stove-top pressure cooker or Instant Pot instead. I have mentioned the details of cooking in a pressure cooker or Instant pot in the recipe card below.

Blend Aromatics and Tomatoes

1. Take ½ cup chopped onions, 1 cup chopped tomatoes, 1 teaspoon chopped ginger (chopped) and 1 teaspoon chopped garlic in a grinder or blender jar.

2. Without adding any water, grind or blend to a smooth paste.

Cook Masala Paste

3. Heat 2 tablespoons of oil in a thick-bottomed pot or pressure cooker. Add ½ teaspoon cumin seeds and cook until they crackle.

4. Now add the ground onion-tomato paste to the oil in the pan. Keep the heat to a low and also take care as the mixture splutters.

5. Stir well and then add 1 tablespoon malai (the thick layer of cream floating on top of boiled cooled whole milk).


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