ALOO MATAR RECIPE | ALOO MUTTER
Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha. This can also be made in a cooker or instant pot.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
- Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
- Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
- Add chopped onions, green chili and fry until lightly golden or pink.
- Next put in the ginger garlic paste and saute until the raw smell disappears.
- Add tomato puree and saute for 2 mins.
- Next add chili powder, garam masala, coriander powder, turmeric and salt.
- Saute until oil begins to separate from the masala.
- Add potatoes and peas. Saute for 2 mins.
- Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
- Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
- If making in pressure cooker then, allow to whistle twice on a medium heat.
- Add kasuri methi and mix well. Adjust salt if needed.
- Serve aloo matar with rice or roti.
- Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
- When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
- Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
- Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
- Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
- Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
- Secure the Instant pot lid with the steam release handle set to sealing.
- Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
- Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
- Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
- If you are a beginner check the video on my potato curry post.
Nutrition Facts : Calories 282 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, Sodium 481 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
INDIAN-SPICED POTATOES AND PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 1/4 cup plain yogurt, the zest of 1/2 lime and a pinch of salt; set aside. Cook 1/2 chopped red onion in 3 tablespoons vegetable oil in a large nonstick skillet over medium heat, stirring, until tender, about 5 minutes. Stir in 1 teaspoon curry powder, 30 seconds. Add half a 28-ounce bag frozen hash-brown dices and cook, stirring occasionally, until golden, about 12 minutes. Stir in 1 cup thawed frozen peas. Cook until warm, 1 to 2 minutes. Toss with 1/2 cup chopped cilantro. Drizzle with the yogurt.
AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)
This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes
Provided by Sana7149
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan.
- Add the ginger,garlic, onions, chillies and tomatoes.
- Saute till the tomatoes and onions are softened.
- Add the turmeric powder, coriander powder, cumin powder and garam masala.
- Add salt to taste.
- Add the boiled peas and potatoes.
- Add the chopped cilantro.
- Add the water and bring to a simmer.
- Serve with Indian Bread or Rice.
- Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
ALOO MATAR
Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.
Provided by Vaijayanti Tamhankar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 81.7 g, Fat 14.5 g, Fiber 9.7 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 897.9 mg, Sugar 9.8 g
ALOO MATAR (INDIAN POTATOES AND PEAS)
Steps:
- Gather the ingredients.
- In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
- Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
- Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
- Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
- Serve and enjoy!
Nutrition Facts : Calories 300 kcal, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 6 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
INDIAN CUMIN POTATOES ( JEERA ALOO )
A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor. A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's "Introduction to Indian Cooking".
Provided by Inge 1505
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and cut potatoes in 3/4 dice or wedges, or leave skin on if you prefer.
- Bring potatoes to a boil in water and 1/2 t salt. Cover and let boil for 5-8 minutes until just cooked.
- Drain and let steam off moisture until they have a sort of dry outer skin, 10-15 minutes, or let cool completely and keep in the fridge up to 2 days. Make sure they are dry before frying.
- Heat oil in a large non-stick pan over medium high heat. Add cumin seeds and fry 30-60 seconds until they turn a shade darker and give off smell.
- Add potatoes and sprinkle with turmeric. Shake pan and fry potatoes about 10 minutes, stirring occasionally, until evenly golden and crisp. The trick is not to stir too frequently, so that a crust can develop.
- Sprinkle with coriander or parsley and taste with salt. Shake pan to mix and serve. You can drain potatoes on paper towels first, before adding the fresh herbs if you like.
- NOTE: The recipe can be done with other starchy vegetables like sweet potatoes or plantains, but I never tried those.
Nutrition Facts : Calories 164.2, Fat 3.7, SaturatedFat 0.5, Sodium 341.5, Carbohydrate 30.2, Fiber 3.9, Sugar 1.4, Protein 3.6
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