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
Aloo in Jain recipes? Jains donot eat potatoes.
you are right. Accidentally I added into Jain list. It is removed from the list. Thanks for pointing out
I have recently taken an interest in cooking and blogs like yours make it all the more fun to try different recipes. I really like the presentation of your blog and I will be trying this recipe tonight for my folks. Hope i don't screw it up 🙂
Thanks you VA. I am sure it will come out good. Do let us know your feedback.
I tried this recipe.. it was simply...awesome!!! 🙂
Happy to hear that it was good.
this is my favorite dish, i also like to add everything and just make it , looks very tempting, perfect with hot rotlis.
That's True, perfect with rotli
Thanks Kanan for another simple, flavorful recipe. I wanted to add a comment for your banana raita recipe, but for some reason the comments section was not opening for that recipe.
I tried it and it was fantastic, had no clue that bananas could be used for raita. So this is definetely a keeper!!
glad to know that you enjoyed banana raita. Thank you.