This is a satvik version of aloo matar without onion garlic. It is loaded with flavors and super easy and quick to make.
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❤️About This Recipe
There is a wrong belief that dishes made without onion garlic do not have flavors. If you have never tried this aloo matar recipe without onion garlic, I strongly recommend you try it once. I am sure you will fall in love with this recipe.
As being Gujarati, we call it vatana bateta nu shaak. Here vatana means green peas and bateta means potatoes.
- Super easy: Most curry/gravy calls for grinding tomatoes, but here are adding chopped tomatoes, so one less thing to wash.
- One-pot dish: The method cannot get simpler than this. Make the tempering, add ingredients one by one, cover and let it cook.
🧾Ingredient Notes
Here is the pic of the ingredients you’ll need to make this simple yet delicious aloo matar without onion garlic.
- Potatoes: I prefer to use Yukon gold or red skin potatoes. After cooking they hold their shape while Idaho or Russet potatoes disintegrate after cooking.
- Green peas: I have always used frozen peas.
- Tomato: I recommend using Roma or plum tomatoes.
- Ginger & Green chili: Most of the time, I use mortar and pestle to make crushed ginger chili paste. If you’re short on time then go ahead and use ready paste.
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. After that add cumin seeds and let them sizzle a bit.
2) Add ginger, chili paste and saute for a minute or until the raw smell of ginger goes away.
3) Add cubed potatoes and green peas.
4) Also add salt, turmeric powder, red chili powder, cumin powder and coriander powder. Everything mix well so spices is coated to the veggies.
5) Add tomatoes.
6) Add water and stir.
7) Cover it with the lid and cook until potatoes are fork-tender (meaning soft, yet hold their shape). Do stir every 5 minutes and check if there is enough water. If needed you can add some more water and continue cooking. It took me about 15 minutes.
NOTE: At this time, you’ll notice the gravy is watery. Let it rest covered for 5-7 minutes and magic will happen. Gravy will thicken and flavors get time to mingle.
8) Lastly, garnish with freshly chopped cilantro.
💭Expert Tips
- For extra flavor, add ½ teaspoon of garam masala and ½ teaspoon of lemon juice after potatoes have cooked.
- Resting the curry covered for 5 minutes after cooking is highly recommended. It thickens and gravy. Plus, potatoes have some time to firm up slightly and potatoes have some more time to absorb the flavors.
- After storing it into the refrigerator potatoes will absorb most of the gravy and you’ll have semi-thick gravy coated with potatoes and peas.
- It stays good for 2-3 days in the refrigerator in an airtight container.
🍽 Serving Ideas
- This aloo matar without onion garlic goes well with roti or paratha.
- Or it can be served with plain steamed rice.
- To make a complete meal, kachumber salad and chaas is served on the side.
Check Out Other No Onion No Garlic Recipes
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Aloo Matar 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 more or less (depending on the size, shape and thickness of the pan)
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
- Crush the ginger and geen chili using mortar and pestle or using a wet jar of spice grinder.
- Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. After that add cumin seeds and let them sizzle a bit.
- Add ginger, chili paste and saute for a minute or until the raw smell of ginger goes away.
- Add cubed potatoes and green peas along with salt, turmeric powder, red chili powder, cumin powder and coriander powder. Everything mix well so spices is coated to the veggies.
- Add tomatoes and water. Stir well.
- Cover it with the lid and cook until potatoes are fork-tender (meaning soft, yet hold their shape). Do stir every 5 minutes and check if there is enough water. If needed you can add some more water and continue cooking. It took me about 15 minutes.
- NOTE: At this time, you’ll notice the gravy is watery. Let it rest covered for 5-7 minutes and magic will happen. Gravy will thicken and flavors get time to mingle.
- Lastly, garnish with freshly chopped cilantro.
Notes
- For extra flavor, add ½ teaspoon of garam masala and ½ teaspoon of lemon juice after potatoes have cooked.
- Resting the curry covered for 5 minutes after cooking is highly recommended. It thickens and gravy. Plus, potatoes have some time to firm up slightly and potatoes have some more time to absorb the flavors.
- After storing it into the refrigerator potatoes will absorb most of the gravy and you’ll have semi-thick gravy coated with potatoes and peas.
Patricia D
First time making this and, even with a couple of variations, it was easy and delicious. I left out the chili, as my daughter can't handle any heat, and it was still flavorful and perfect. I didn't even have a tomato, so I took a risk and substituted tomato paste... still delectable! Thank you.
Kanan Patel
very glad to know that it came out good.