Dry Aloo Matar (Sukhi Sabzi)

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 for a comforting meal.

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! ⭐⭐⭐⭐⭐ – Mirandamom

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: Ideal for meal prep, you can make it the night before or early in the morning. Its flavor deepens as it sits, making it even tastier for lunch.
• Taste: It is medium spicy with a slightly tangy flavor from tomatoes and amchur. 
• Texture:
  • When freshly made, it has a semi-dry consistency with a light gravy clinging to the potatoes and peas.
  • If left to sit, the potatoes soak up the moisture, resulting in a true sukha (dry aloo matar) texture.

Ingredient Notes

• Potatoes: This recipe uses boiled potatoes, which can be prepped ahead of time. I often boil potatoes in the Instant Pot for convenience. If making this sabzi in the morning, I use the delay start function on the Instant Pot to have freshly boiled potatoes ready by morning. This saves time and simplifies the cooking process.
• Green peas: I typically use frozen peas as fresh ones are harder to find in the USA. To cook frozen peas quickly, I microwave them with a splash of water for a few minutes. If you have fresh peas, note that they will take longer to cook, so plan accordingly.
• Ginger, Garlic: You can freshly crush them or use the ready paste.
• Tomato: Roma or plum tomatoes are my go-to choices because they are firm and flavorful. Avoid salad or wine-ripe tomatoes as they can make the sabzi too watery and alter the taste.
• Spice powders: This recipe calls for basic Indian spices that are staples in most Indian kitchens. These spices are key to achieving the authentic flavor of dry aloo matar.

• 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.

Making Sabzi:

1. Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
2. Add ginger-garlic paste and green chili. Cook for 40-60 seconds or until the raw smell of garlic disappears.
3. Stir in chopped tomatoes with a pinch of salt (to speed up cooking).
4. Cook until the tomatoes become soft and mushy.

1. Add turmeric powder, coriander powder, red chili powder, garam masala, and amchur.
2. Mix well and cook for about a minute until the oil starts to separate from the mixture.
3. Add cubed potatoes, cooked peas, and the remaining salt. Pour in ¼ cup of water to help mix the flavors.
4. Stir everything together and let it cook for 4-5 minutes until the water is absorbed, and the sabzi becomes dry (sukha). Turn off the stove and garnish with freshly chopped cilantro.

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.  

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Dry Aloo Matar Recipe (Sukhi Sabzi)

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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.

Kanan

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Serving Size 2

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your screen from going dark

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 (13%) | Carbohydrates: 27.4g (9%) | Protein: 6g (12%) | Fat: 15g (23%) | Saturated Fat: 1.9g (10%) | Cholesterol: 0mg | Sodium: 619mg (26%) | Potassium: 589mg (17%) | Fiber: 6.3g (25%) | Sugar: 6.5g (7%)

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