Green peas and potato curry | Aloo matar curry | aloo matar gravy

10 Dec Green peas and potato curry | Aloo matar curry | aloo matar gravy

Last Updated on May 1, 2021 by blessmyfoodbypayal

Green peas and potato curry | Aloo matar curry | aloo matar gravy with step wise pictorial and video method.

ABOUT GREEN PEAS AND POTATO CURRY (Aloo Matar gravy/curry)

Vegan, gluten-free and one pot recipe, this is delicious and easy to make gravy based curry made by combining potatoes and green peas.

They are named Aloo Matar gravy too because these are the hindi names for potato and green peas.

Aloo are potatoes and matar means green peas.

The grave of the curry is made with tomatoes and is served with plain steamed rice or flatbread. And it is served during lunch or dinner.

ALOO MATAR GRAVY IN PRESSURE COOKER

Pressure cooker is an imperative kitchen appliance in Indian cooking. This recipe is made using pressure cooker.

The use of pressure cooker fastens the making process of aloo matar and it gets ready in 20 minutes.

ALOO MATAR IN PAN

If you don’t have pressure cooker, aloo matar can be made in pan too.

All you need is to cook potatoes and peas with a lid on, till both turns soft enough to eat.

But note, pan takes much time in cooking aloo matar curry than the pressure cooker.

ALOO MATAR IN INSTANT POT

This recipe can be made in Instant pot too by following the similar process.

Once you put all the ingridents in IP, secure the lid, close the pressure valve and cook for 5 minutes at high pressure. Open the valve to quick release any remaining pressure.

HOW TO ADJUST ALOO MATAR GRAVY?

You may have different liking for the consistency of gravy depending on the fact how you are going to serve it.

With rice, obviously gravy needs to be slightly more watery than if serving with flatbread/roti.

If you want the gravy to be more watery, add a bit of boiled water in the cooked aloo matar and adjust the consistency.

On the contrary, if you want thick gravy but it has turned too thin, let curry boil on moderate heat until it reaches desired consistency.

ALSO SEE

• Rajma masala (red kidney beans curry)
• black eyed peas recipe
• Pindi chole recipe (chickpeas curry)

STEP WISE PICTORIAL RECIPE

1. First of all prepare the ingredients. Peel peas and wash them. Puree tomatoes, finely chop onion, peel and cut potatoes into dices. But note that put potatoes dices into water till they need to be used, otherwise they will turn brown.
2. Put oil in a pressure cooker. Instead you can make it in instant pot too.
3. As we have used mustard oil so it needs to be smoked first. You can add any oil you use in your daily cooking.
4. As the (mustard) oil will be extremely hot, so switch off the heat so that oil cools down a bit. Otherwise the ingridents you add will burn immediately.
5. Add cumin seeds, cardamom, cinnamon, ginger garlic paste, green chilli and dry fenugreek leaves. Saute.
6. Now add onion and let onion turn brown. Keep stirring at intervals and heat should remain moderate.
7. Add turmeric powder, red chilli powder, coriander powder and mix.
8. Add tomato puree and let it cook on low heat. Keep stirring at intervals.
9. When tomato puree turns dry and begins to leave the sides of the cooker, add potato dices. Saute for a minute.
10. Now add peas, water and salt. Mix.
11. Let them cook till 4 whistles and thereafter switch off the heat.
12. When all the pressure from cooker releases, open the lid and add garam masala & coriander leaves. Mix.
13. Green peas and potato curry/Aloo matar ki sabji is ready.

Enjoy.

NOTES

1. Instead of fresh peas, can use frozen peas too.
2. If don’t have pressure cooker, then refer to heads in the body of the post.

GREEN PEAS AND POTATO CURRY – RECIPE CARD

Green peas and potato curry | Aloo matar curry | aloo matar gravy

blessmyfoodbypayal

Green peas and potato curry is an easy everyday indian dish of aloo matar made with basic and regular ingridents.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

1 cup = 200ml

• 1.5 tbsp oil
• 1 tsp Cumin seeds
• 1 green cardamom
• 1 inch piece of cinnamon
• 1 tbsp ginger garlic paste
• 1/2 tsp dry fenugreek leaves/kasuri methi optional
• 1 green chilly
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tbsp coriander powder
• 1 onion medium
• 1 cup tomato puree
• 1 tsp Garam masala
• 4 potatoes peeled & cut into dices
• 1 cup green peas
• 2 cup water
• Salt to taste
• 1 tbsp coriander leaves/cilantro for garnish

Instructions

 

• First of all prepare the ingredients. Peel peas and wash them. Puree tomatoes, finely chop onion, peel and cut potatoes into dices. But note that put potatoes dices into water till they need to be used, otherwise they will turn brown.
• Put oil in a pressure cooker. Instead you can make it in instant pot too.
• As we have used mustard oil so it needs to be smoked first. You can add any oil you use in your daily cooking.
• As the (mustard) oil will be extremely hot, so switch off the heat so that oil cools down a bit. Otherwise the ingridents you add will burn immediately.
• Add cumin seeds, cardamom, cinnamon, ginger garlic paste, green chilli and dry fenugreek leaves. Saute.
• Now add onion and let onion turn brown. Keep stirring at intervals and heat should remain moderate.
• Add turmeric powder, red chilli powder, coriander powder and mix.
• Add tomato puree and let it cook on low heat. Keep stirring at intervals.
• When tomato puree turns dry and begins to leave the sides of the cooker, add potato dices. Saute for a minute.
• Now add peas, water and salt. Mix.
• Let them cook till 4 whistles and thereafter switch off the heat.
• When all the pressure from cooker releases, open the lid and add garam masala & coriander leaves. Mix.
• Aloo matar ki sabji is ready.
• Enjoy

Notes

1. Instead of fresh peas, can use frozen peas too.
2. If don't have pressure cooker, then refer to heads in the body of the post.

Keyword aloo matar, aloo matar sabji, potato and peas curry