Aloo matar is one of the most popular every day Indian curry recipes that goes best with almost everything like chapati, paratha, naan, plain rice and even with pulao. This curry is pretty simple and as it is made with fresh green peas and potatoes.
There are basically two ways to make this curry – the first one is using an Instant pot and the second one is using a regular indian pressure cooker. I am sharing a version today made in a pressure cooker and I will share a separate post on making this alu matar curry in your very own instant post soon.
Coming to the recipe facts, Aloo Matar a popular North Indian curry recipe having onion and tomato as the main base. Though the fresh cream is not added in this curry, The texture of the gravy is really silky smooth because of the pressure cooking method.
This aloo matar subji is made with fresh green peas however you can use frozen matar too. Check out this guide to store matar for a long time. Use of fresh matar is subject to availability here.
Reasons to love this alu mutter recipe,
- super easy to prepare(any beginner can make this recipe in minutes)
- prepared with minimal ingredients.
- can be prepared in 15 mins.
- perfect everyday meal.
- easy to digest
- silky smooth gravy with tastes great with rice
- Ingredients are easily available (in any Indian stores)
- perfect tiffin box recipe
How to make this super easy aloo matar?
Add garlic, onion and tomatoes into the mixer jar and crush them to a smooth paste. keep aside.
making curry
first, heat oil in a pressure cooker and add cumin. when they crackle, add crushed tomato paste.
Add turmeric powder and cook for 2 min. Add red chili powder, coriander powder, salt to taste, dry mango powder and kasoori methi. mix well and cook gravy until thickens( approx 10 mins on medium flame).
Add fresh green peas and diced potatoes.Also add water and pressure cook it for 4 whistles on medium flame.
garnish with coriander and serve hot.
More north Indian recipes on the blog you may like to check,
- Aloo jeera recipe
- Chole palak recipe
- Sarson ka saag recipe
- Methi matar malai recipe
- Rajma masala recipe
- Chana masala recipe
Homestyle Aloo matar recipe
Equipment
- Pressure cooker
Ingredients
for the tomato puree
- 2 medium tomatoes, 1 + ½ cup approx
- 1 medium onion, 1 cup approx
- 6 garlic cloves
other
- ½ cup green peas
- 1 cup potatoes, diced
- 1 cup water, to cook gravy
- 3 tbsp oil
- ¼ tsp cumin
- 1 tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder, optional
- ¼ tsp dry mango powder
- 1 tbsp kasoori methi(dry fenugreek leaves), optional
- salt to taste
- fresh coriander, for garnishing
Instructions
Making tomato puree
- Add garlic, onion and tomatoes into the mixer jar and crush them to a smooth paste. keep aside.
making curry
- first, heat oil in a pressure cooker and add cumin. when they crackle, add crushed tomato paste.
- Add turmeric powder and cook for 2 min.
- Add red chili powder, coriander powder, salt to taste, dry mango powder and kasoori methi.
- mix well and cook gravy until thickens( approx 10 mins on medium flame).
- Add fresh green peas and diced potatoes.Also add water and pressure cook it for 4 whistles on medium flame.
- garnish with coriander and serve hot.
Video
Notes
- you can completely avoid kasoori methi and coriander powder.
- you can squeeze lemon on the top according to your taste.
- after 4 whistles, Don’t forget to check your potaotes are cooked enough. If they are not cooked then Add 1/2 cup water and pressure cook them again for 2 to 3 whistles.
have a great day!
A simple and beautiful dish, I love it!
Thank you dear 🙂
Priya, this is one of my favorite dishes! So happy that you have shared your recipe. It looks delicious!
Thank you kelly.