This super simple and easy-to-make dry aloo matar sabzi gets ready in just 15 minutes (if you have boiled potatoes ready). This sukha aloo matar goes well with roti or paratha.
Jump to:
❤️About This Recipe
- Quick meal: You can make this dry aloo matar in 15 minutes and serve it with phulka roti or any dal-chawal.
- Lunch-box friendly: You can make a day before or early in the morning for your office lunch box.
- Taste: It is medium spicy with a slightly tangy flavor from tomatoes and amchur.
- Texture: It is a semi-dry kind of sabzi if you eat it within 5-10 minutes of making it. As it sits longer, all the moist thick gravy is absorbed by the potatoes and you’ll have (sukha) dry aloo matar sabzi.
🧾Ingredient Notes
- Potatoes: This recipe calls for boiled potatoes. So I always boil potatoes in instant pot. If I am making this dry aloo matar in the morning then I use the delay start button and keep the potatoes in instant pot the night before. So in the morning, I’ll have boiled potato ready to make this sabzi.
- Green peas: I use frozen peas as I don’t get fresh ones easily here in the USA. I boil them in the microwave. If using fresh peas then it takes longer to cook.
- Ginger, Garlic: You can freshly crush them or use the ready paste.
- Tomato: I prefer to use Roma or plum tomatoes for Indian cooking. I stay away from salad tomatoes or wine-ripe tomatoes.
- Spice powders: All of them are basic Indian spices.
👩🍳Step By Step Photo Instructions
Prep:
- Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes.
- To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.
Making Dry Aloo Matar:
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
2) Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
3) Add tomato and a pinch of salt.
4) Mix and cook until tomatoes are soft and almost mushy kind.
5) Add turmeric powder, coriander powder, red chili powder, garam masala and amchur.
6) Mix and cook for a minute or until the oil starts to separate.
7) Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.
8) Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro.
💭Expert Tips
- Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices.
- Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly.
- Storage: This dry aloo matar stays good for 2-3 days in the refrigerator in an airtight container. Reheat the required amount in the microwave until hot.
🍽 Serving Ideas
- For the day-to-day meal, serve sukha aloo matar with phulka roti or paratha. Serve kachumber salad, and dal-rice on the side to make a completely balanced meal.
- To make an indulging meal, serve dry aloo matar with poori.
Check Out Other Dry Sabzi Recipes
Did you try this dry aloo matar recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Dry Aloo Matar (Sukhi Sabzi)
Tried this recipe? Leave a comment and/or give ★ ratings
This super simple and easy-to-make dry aloo matar sabzi gets ready in just 15 minutes (if you have boiled potatoes ready). This sukha aloo matar goes well with roti or paratha.
Calories: 258kcal
Servings 2
US measuring cups are used (1 cup = 240 ml) See details
Ingredients
- 2 small Potatoes boiled and cubed (around 1 cup)
- 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 teaspoon Garlic paste or freshly grated
- 1 medium Tomato ½ cup chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- ½ teaspoon Garam masala
- ½ teaspoon Amchur powder (dried mango powder)
- Salt to taste
- ¼ cup Water
- 2 tablespoons Cilantro or coriander leaves finely chopped
Instructions
- Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes.
- To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
- Add tomato and a pinch of salt. Mix and cook until tomatoes are soft and almost mushy kind.
- Add turmeric powder, coriander powder, red chili powder, garam masala and amchur. Mix and cook for a minute or until the oil starts to separate.
- Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.
- Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro.
Notes
- Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices.
- Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly.
Nutrition
Calories: 258kcal | Carbohydrates: 27.4g | Protein: 6g | Fat: 15g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 589mg | Fiber: 6.3g | Sugar: 6.5g
*Nutrition information is a rough estimate for 1 serving
Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
Mirandamom
This is so delicious! Usually, I make recipes as written the first time I make them, and decide what changes I will make on subsequent uses. Not this one-- I won't change a thing!
Kanan
Wow, good to know that you liked it
Mirandamom
This is the first of your recipes that I tried. I loved it then and I’m still making it five years later. The only change is that now I’ve tried dozens of your recipes and yours has become my favorite ever cooking website. Thank you for the wonderful work you do!
Kanan Patel
Glad to hear it. Very happy that site and recipe are helpful to you.