Gujarati aloo matar recipe – This is made without onion garlic. In Gujarati language, it is called vatana batata nu shaak where vatana mean peas and batata means potato.
When you are out of vegetables in the fridge, this recipe will come very handy to you. As potatoes and tomatoes are always present in Indian pantry. I assume you have frozen peas handy.
Spices are used in this curry is very basic.
All the versions have different kind of gravy, but this one does not require grinding and making gravy process. Gravy will come together as you cook potatoes, peas and tomatoes into water with spices.
Thus it is quick to make, throw in all the ingredients in a pan, cover and let them cook. Yes just that simple.
Check out other variations of aloo matar
Punjabi aloo matar gravy // Sukha aloo matar
How to make aloo matar recipe (Step by Step Photos):
1) Let’s start with preparing potato, peas and tomatoes. Do not chop the tomatoes finely, keep them into medium chunks.
2) Then make paste from ginger and green chilies. I have used mortar and pestle. But instead you can grate the ginger and finely chop the chili.
3) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.
4) Then sauté ginger-chili paste for few seconds or till the raw smell of ginger goes away.
5) Add potatoes and peas.
6) Mix well, so oil is coated well.
7) Add all dry spices (turmeric powder, chili powder, cumin powder and coriander powder) with salt.
8) Mix well, so spices are also coated well.
9) Add chopped tomatoes.
10) Stir them in.
11) Add water and cover the pan.
12) Cook them till potatoes are knife tender means a knife can go easily (without any effort) into the piece of potato. Make sure to stir every 4-5 minutes and check the water is enough or not. Add more water if needed. Almost all the tomatoes will be mushy and turned into gravy. This will take about 15-20 minutes
13) Lastly add cilantro and turn off the stove.
14) Mix it and keep the pan covered for 5 minutes and let it rest. Believe me this 5 minutes is totally worth to wait, this will help the gravy to become thick. When you turn off the stove gravy looks watery and separated from potatoes and peas, but within 5 minutes resting (covered) time, magic will happen and gravy will looks that it comes together.
Serving suggestion: Serve this curry with phulka roti or pratha. It can be served with plain steamed rice.
Gujarati aloo matar recipe without onion garlic
Ingredients
- 2 medium or 2 cups Potatoes peeled and cubed
- 1 cup Green peas
- 1 large or ¾ cup Tomato chopped in medium chunks
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- ½ inch Ginger
- 1 Green chili
- Salt to taste
- 2 teaspoons Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 ½ cup Water or more or less, depends on the size, shape and thickness of the pan
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Preparation:
- Wash and scrub the potato well. Peel it and cut into cubes.
- Also chop the tomatoes. make sure to keep into big chunks not finely chopped.
- Then make paste from ginger and green chilies. I have used mortar and pestle. But instead you can grate the ginger and finely chop the chili.
making gujarati aloo matar recipe:
- Heat the oil in a pan on medium heat.
- Once hot add mustard seeds and let them pop.
- Then add cumin seeds and let them sizzle.
- Then sauté ginger-chili paste for few seconds.
- Add potatoes and peas. Mix well, so oil is coated well.
- Add all dry spices with salt. Mix well, so spices are also coated well.
- Add chopped tomatoes. Stir them in.
- Add water and cover the pan.
- Cook them till potatoes are knife tender means a knife can go easily (without any effort) into the piece of potato. Make sure to stir every 4-5 minutes and check the water is enough or not. Add more water if needed. This will take about 15-20 minutes
- Lastly add cilantro and turn off the stove.
- Mix it and keep the pan covered for 5 minutes and then serve
Phil
Wow that’s hot. I removed the green chili and reduced the chili powder and it was still too hot for my partner. Will try again, but make a few changes.
Kanan
You can adjust the chilies as per your desire taste. Hope it comes out as per your liking next time.
shella
This looks really good. I was looking for something different and this is amazing. I will try it
Kanan
Sure, hope you like it
Naaz Khimani
Hi, I was looking for a Gujarati recipe and found yours but you say “aloo” and that is not a Gujrati term.
Is this recipe Gujarati then? Also, how many people does this amount feed.
Thanks.
Naaz
Kanan
Yes this is Gujarati recipe. I have used the common language that everyone can understand. In the description, I have translated the Gujarati name of the dish. As mentioned in the recipe, this makes 2 servings meaning for 2 people as a meal with paratha or roti.