Dry aloo matar recipe

Dry aloo matar recipe This is also known as sukha aloo matar. Potatoes and peas combination is the most popular combo in North India and loved by all.

Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

There are many versions of making aloo matar e.g. Punjabi aloo matar gravy, Gujarati aloo matar, aloo matar with coconut gravy and many more. This combination is also used as stuffing with paratha, samosa, kachori.

It is best to use fresh green peas. As I do not get fresh peas here, I have used frozen. I have never been liking frozen peas until I found that Costco has organic frozen peas. They have best quality peas I have ever tried when it comes to frozen.

Addition of tomatoes and amchur powder give nice tangy taste to the sabzi.

For making this delicious sabzi very basic spice powders are required. These are available in every Indian household pantry.

This is no onion no garlic aloo matar recipe.

Check out other sabzi recipes
Aloo bhindi  //  Aloo tamatar ki sabzi  //  Aloo tindora  //  Aloo sem ki phali


How to make dry aloo matar recipe (Step by Step Photos):


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1) First boil the potatoes and peas. I have pressure cooked the potatoes for 2 whistles. And I have used frozen peas, so I cooked them in microwave with a tablespoon of water for 4-5 minutes. If using fresh peas then you can boil along with potatoes in cooker.

2) Let the potato cool to touch, peel and cut into cubes. Also prep rest of the ingredients.

3) Heat the oil in a pan on medium heat. Once hot add cumin seeds and the let them sizzle.

4) Then add chopped green chili and grated ginger. Saute for a minute.
Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

5) Mix in tomatoes and sprinkle some salt.

6) Cook for 2-3 minutes or till the tomatoes become soft.
Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

7) Add remaining salt and spice powders (cumin powder, coriander powder, red chili powder, garam masala, amchur powder).

8) Mix well and cook for 1 minute and oil will start to ooze out.
Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

9) Add boiled, cubed potatoes and peas along with ¼ cup of water.

10) Mix well so masala is coated to potatoes and cook till all the water dries out. It may take 3-4 minutes.
Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

11) Lastly add chopped coriander leaves .

12) Stir well and serve.
Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)

Serving suggestion: serve this sabzi with phulka roti or paratha. On side serve dal, rice and kachumber to make a complete healthy, balanced meal. To make it indulging, serve with poori.

Dry Aloo Matar Recipe | Spicy Aloo matar subzi recipe

Aloo matar dry recipe (How to make dry aloo matar sabzi recipe)
5 from 2 votes
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dry aloo matar recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 2 small or 1 cup Potatoes boiled and cubed
  • 1 cup Green peas boiled
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 small Green chili chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 medium or ½ cup Tomato chopped
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • 1 teaspoon Amchur powder (dried mango powder)
  • Salt to taste
  • ¼ cup Water
  • 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Preparation:

  1. First boil the potatoes and peas.
  2. I have pressure cooked the potatoes for 2 whistles.
  3. And I have used frozen peas, so I cooked them in microwave with a tablespoon of water for 4-5 minutes.
  4. If using fresh peas then you can boil along with potatoes in cooker.
  5. Let the potato cool to touch, peel and cut into cubes.
  6. Also prep rest of the ingredients.

Making dry aloo matar recipe:

  1. Heat the oil in a pan on medium heat.
  2. Once hot add cumin seeds and the let them sizzle.
  3. Then add chopped green chili and grated ginger. Saute for a minute.
  4. Mix in tomatoes and sprinkle some salt.
  5. Cook for 2-3 minutes or till the tomatoes become soft.
  6. Add remaining salt and spice powders. Mix well and cook for 1 minute and oil will start to ooze out.
  7. Add boiled, cubed potatoes and peas along with ¼ cup of water.
  8. Mix well so masala is coated to potatoes and cook till all the water dries out. It may take 3-4 minutes.
  9. Lastly add chopped coriander leaves .
  10. Stir well and turn off the stove

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  1. Mirandamom
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