Aloo Matar Gravy: A Delicious Potato and Pea Curry Recipe

The Aloo Matar Gravy Recipe (Potato and Peas Curry)

This Aloo Matar recipe, also known as Aloo Mutter, will be divided into several sections. First, we will roast the dry spices to release their aroma. Next, we will prepare the onion paste. Finally, we will combine the dry spices with the onion paste and cook them with the potatoes and green peas. Let’s explore each section in detail.

1. Roast the Dry Spices

1. Heat a tablespoon of vegetable oil in a pan.
2. Add dry red chilies, bay leaves, green cardamom, coriander seeds, and cinnamon bark. These are essential spices for Indian cooking.
3. Roast the spices in the oil over low heat for about one minute or until they become aromatic.

You can use any vegetable oil for this step, but coconut oil will add an authentic flavor. A non-stick pan is recommended, and minimal oil should be used. The goal is to heat the spices to release their essential oils, enhancing the aroma and flavor of the curry. Low heat is crucial to prevent burning.

2. Prepare the Onion Paste with Spices

1. Roughly chop one onion into large wedges.
2. Once the spices are aromatic, add the onions and sauté for another minute.
3. Increase the heat to medium and continue to sauté the onions until they are slightly browned, which should take about four minutes.
4. Remove the onions and spices from the pan to cool, then transfer them to an electric blender to blend into a paste. Add a little water if needed to facilitate blending.

3. Fry the Potatoes

1. Heat three tablespoons of oil in a pan.
2. Peel the potatoes and cut them into half-inch cubes. Soak them in water if you won’t be cooking them immediately to prevent discoloration.
3. Add the potato cubes to the hot oil. Fry for about three minutes, then remove the potatoes, leaving the oil in the pan. Frying the potatoes is optional but enhances the flavor through browning.

4. Prepare the Curry

1. Add a teaspoon of cumin seeds to the oil. If there isn’t enough oil, feel free to add more.
2. Once aromatic, add ginger-garlic paste and sauté until the raw smell dissipates. Freshly minced garlic and ginger can be used as a substitute.
3. Add half a teaspoon of turmeric powder and Kashmiri chili powder. Kashmiri chili powder is bright red and milder than regular red chili powder, making it ideal for enhancing the color of Indian dishes without artificial coloring.
4. Return the onion paste prepared earlier and mix well.
5. Chop a large tomato and puree it in a food processor. Add the pureed tomatoes to the onion paste and mix thoroughly. Fresh tomatoes are recommended for the puree, as store-bought versions may contain additives that affect the curry’s flavor. Cook the mixture over low heat, stirring occasionally, and add water if it becomes too dry.
6. Season with garam masala powder and salt.
7. Return the fried potatoes and green peas to the onion-tomato masala. Cook until the potatoes are soft, which may take up to 20 minutes. Add a cup of water and continue cooking until you reach your desired consistency. Fresh green peas are preferable, but frozen peas can be used if fresh ones are unavailable.
8. You can adjust the thickness of the Aloo Matar gravy to your liking. If you prefer a thinner gravy, reduce the cooking time. Always taste after adding water to ensure it meets your preference.
9. Sprinkle chopped coriander leaves and mix well.
10. Finally, crush a teaspoon of kasuri methi (dried fenugreek leaves) with your hands and add it to the curry.
11. Cook for another minute, then remove from heat and serve.

What Are the Different Styles of Aloo Matar?

This basic Indian curry can be adapted with various ingredients beyond potatoes and peas. For example, adding cauliflower florets transforms it into Aloo Matar Gobi. I once added leftover chicken breast, which enhanced the flavor significantly.

There are numerous ways to prepare Aloo Matar. This recipe closely resembles the Punjabi version, which is tomato-based. Other popular styles include Gujarati Aloo Matar, which incorporates jaggery, and Bengali Aloo Matar, which uses panch phoran instead of garam masala.

Frequently Asked Questions

1. Is Aloo Matar the Same as Potato and Pea Curry?

Yes, Aloo Matar and Potato and Pea Curry refer to the same dish. “Aloo” means potato, while “Matar” means peas.

2. Do I Need Coconut Milk to Make Aloo Matar?

No, coconut milk is not necessary for Aloo Matar. However, you can enrich the flavor by adding cream or yogurt if desired.

3. What Is the Difference Between Aloo Matar Gravy and the Dry Recipe?

The primary difference lies in the amount of water added. The dry version is convenient for use as a sandwich filling, while the gravy version pairs better with bread and rice.

4. Can I Omit Kasuri Methi in the Aloo Matar Recipe?

Kasuri methi enhances the aroma and flavor of curries. If unavailable, you can skip it and use additional coriander leaves instead.

Related Indian Recipes to the Aloo Matar Gravy Recipe

If you enjoy this potato curry with green peas, you might also appreciate other Indian dishes featured on this blog. Here are some recommendations: