Aloo matar is a vegetarian dish that is found in the cuisine of many regions in the Indian subcontinent. The name “aloo matar” literally means “potatoes and peas”.
Aloo matar (or Aloo Mutter) is a traditional dish in India, Pakistan and Sri Lanka. Some variations of this dish are made with chickpeas instead of peas or with a combination of potatoes and chickpeas.
It is usually served as an evening meal or as part of lunch or dinner. This dish can be served hot, warm, at room temperature or cold as an appetizer or snack food. Best served as a side dish with roti, pulao, naan or parathas.
Aloo Matar Recipe
Ingredients for Aloo Matar
- 250 g Potatoes
- 1/2 cup Green Peas shelled, boiled
- 3 to 4 Onions ground to a coarse paste
- 125 g Tomatoes finely chopped
- 3 tsp Ginger Garlic Paste
- 2 tsp Coriander Powder
- 1 tsp Cumin Seeds
- a pinch Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1 to 1 1/2 tsp Red Chilli Powder adjust as required
- few Coriander Leaves chopped
- as per taste Salt
- 4 to 5 tsp Oil
How to make Aloo Matar
- Boil, peel and dice the potatoes into small pieces.
- Heat oil in a pan over medium flame.
- Add the cumin seeds and fry for 20 seconds.
- Add ginger garlic paste and stir-fry for 30 to 45 seconds.
- Add the ground onion past and saute until golden.
- Add the tomatoes and cook for a minute.
- Add the coriander powder, turmeric powder, garam masala powder, red chilli powder and salt.
- Cook until the oil starts to separate.
- Add the cooked peas and potatoes.
- Pour enough water and cook until the gravy becomes thick.
- Switch off the flame and garnish with coriander leaves.
- Serve hot.