Learn How To Make Aloo Matar Like A Pro At Home

Ingredients

For the Curry Base:

• 3 medium-sized potatoes (peeled and chopped into cubes)
• 1 cup green peas (fresh or frozen)
• 2 medium onions (finely chopped)
• 2 medium tomatoes (pureed or finely chopped)
• 1 green chili (slit or finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 cloves
• 1 black cardamom (optional)

For the Spice Mix:

• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon salt (adjust as per taste)

For the Gravy:

• 1 tablespoon curd/yogurt (optional, for extra richness)
• 1 cup water (adjust as needed)

For Garnishing:

• 1 tablespoon fresh coriander leaves (chopped)
• ½ teaspoon lemon juice (optional)

Step-by-Step Instructions

Step 1: Preparing the Potatoes and Peas

• Peel and cut the potatoes into bite-sized cubes. Soak them in water to prevent discoloration.
• If using fresh peas, rinse them well. If using frozen peas, thaw them before cooking.

Step 2: Cooking the Masala Base

• Heat 2 tablespoons of oil or ghee in a pan or pressure cooker over medium heat.
• Add cumin seeds, bay leaf, cinnamon stick, cloves, and black cardamom. Sauté for a few seconds until aromatic.
• Add finely chopped onions and cook until they turn golden brown. Stir occasionally to prevent burning.
• Add the ginger-garlic paste and green chili. Sauté for 1-2 minutes until the raw smell disappears.
• Add tomato puree or finely chopped tomatoes. Cook until the oil starts to separate from the masala (around 5-7 minutes).

Step 3: Adding Spices and Cooking Potatoes

• Lower the heat and add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.
• Drain the potatoes from the water and add them to the pan. Mix well with the masala, ensuring they are coated evenly.
• Cook for 3-4 minutes so that the potatoes absorb the flavors. Stir occasionally.

Step 4: Cooking the Curry

• Add green peas to the mixture and stir.
• Pour 1 cup of water, cover with a lid, and let it simmer for 10-15 minutes until the potatoes are fully cooked.
  • If using a pressure cooker, cook for 2 whistles on medium heat, then let the pressure release naturally.
• Once the potatoes are soft and the curry has thickened, add garam masala and kasuri methi. Stir well.

Step 5: Finishing Touches

• If using yogurt, whisk it well and add at this stage. Stir continuously to prevent curdling.
• Check for seasoning and adjust salt if needed.
• Turn off the heat and garnish with fresh coriander leaves and lemon juice.

Serving Suggestions

• Serve Aloo Matar hot with roti, paratha, naan, or puri.
• It also pairs well with steamed rice or jeera rice.
• You can serve it with pickle, salad, and papad for a complete meal.

Tips & Variations

• For a richer taste: Add 2 tablespoons of fresh cream at the end.
• For a South Indian twist: Add curry leaves and mustard seeds while tempering.
• To make a dry version: Reduce the water and cook until the potatoes are well-coated with masala.
• For a vegan version: Use oil instead of ghee and skip the yogurt.
• For extra protein: Add paneer or tofu cubes along with potatoes.

Now, enjoy your homemade Aloo Matar, full of warmth and delicious flavors.