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.

NOTE: Aloo matar can be made either in a gravy base or made dry like roasted veggies. If you are a fan of the dry version of peas and potatoes, then do check my savory and spiced Dry Aloo Matar Sabzi which tastes equally good.

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.

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.

You can use any neutral flavored oil. For a richer taste you can also use ghee (clarified butter).

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).

6. TIP: The masala mixture splutters, so cover the pot or cooker partly with a lid.

7. Once the mixture stops spluttering, then remove the lid and sauté.

8. Stir often so that the masala does not get browned and stuck to the base of the pot

9. Sauté the ground paste till the oil releases from the sides and the masala paste thickens. You will see that the paste becomes glossy and comes together in a kind of lump.

10. Then add a generous pinch of asafoetida (hing), ½ teaspoon red chili powder and ¼ teaspoon turmeric powder. Stir and mix the spice powders with the rest of the sautéed masala paste.


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