Gujarati aloo matar recipe

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):

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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.

3.5 from 2 votes

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Gujarati aloo matar recipe without onion garlic

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

Course Main Course

Cuisine Gujarati, Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 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:

1. Wash and scrub the potato well. Peel it and cut into cubes.
2. Also chop the tomatoes. make sure to keep into big chunks not finely chopped.
3. 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:

1. Heat the oil in a pan on medium heat.
2. Once hot add mustard seeds and let them pop.
3. Then add cumin seeds and let them sizzle.
4. Then sauté ginger-chili paste for few seconds.
5. Add potatoes and peas. Mix well, so oil is coated well.
6. Add all dry spices with salt. Mix well, so spices are also coated well.
7. Add chopped tomatoes. Stir them in.
8. Add water and cover the pan.
9. 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
10. Lastly add cilantro and turn off the stove.
11. Mix it and keep the pan covered for 5 minutes and then serve