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
ALOO MATAR
This is a recipe for Aloo Matar that I got off the internet. I went for my first Indian food experience, and happened to order Aloo Matar even though I had no idea what it was. It was fantastic! So I went searching right away for a recipe that I could use at home. Who knew it was so easy and inexpensive!!
Provided by I Cook Therefore I
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat.
- Add cumin seed and bay leaves.
- When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates.
- Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder.
- Stir fry until the oil separates.
- Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through.
- Take out the bay leaves.
- I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish.
- Enjoy!
Nutrition Facts : Calories 184.3, Fat 9.6, SaturatedFat 1.3, Sodium 269.2, Carbohydrate 21.7, Fiber 4.5, Sugar 5.7, Protein 4.7
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
ALOO MATAR TIKKI
Aloo tikki -- or potato patties -- were a staple at my house growing up and my mother's favorite snack. Stuffed with peas on festive occasions, these patties are best eaten hot, straight from the skillet to the plate. We loved eating these crispy and deliciously savory treats with a piquant cilantro chutney. On the streets in Delhi they are deep fried in oil and served on a plate made of dried leaves. Dredged in breadcrumbs, the patties in this recipe are as crispy as the ones from the streets, and way healthier. Since I can never get enough of the pea filling in the patties, I decided to add peas to the cilantro chutney, which is completely inauthentic but is even better than the real thing!
Provided by Food Network Kitchen
Time 1h15m
Yield 12 patties
Number Of Ingredients 17
Steps:
- For the chaat masala: Combine the cumin, amchoor, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months.
- Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.
- For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside.
- When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn't be any large pieces but it shouldn't to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.
- Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Rub a little bit of oil on cleaned and dried hands (it helps forming the patties) and roll into balls and then make an indentation in the center with your thumb. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. (If a little pea mixture gets mixed with the potato part of the patty do not worry.) Repeat with rest of the balls and filling. If you have filling left, you can add it to the chutney.
- Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat.
- Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Wipe out the skillet with a couple paper towels. Repeat with more oil and the remaining patties. Serve hot with chutney.
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 MATTAR
This Indian dish is semi moist, spicey and eats so well with curries. I love cooking this, it is simple and blends with meat, chicken and even fish curries/. I have to admit that sometimes I eat it all on it's own.
Provided by Brian Holley
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil over medium heat and fry the onion, cinnamon, and ginger for 4 mins stir frequently.
- Turn heat to low, add the turmeric, cumin, chilli powder and black pepper. stir and fry for 1 min.Add the potatoes and green chillies stir and cook for 3 minutes.
- Srir in the tomato puree and salt.
- Add the water, bring to the boil, cover the pan and cook on low heat for 10 minutes.
- Add the peas, cook till potatoes are tender.
- Remove from the heat and stir in half of the fresh coriander leaves. Sprinkle the remaining coriander leaves over the top.
- Enjoy.
Nutrition Facts : Calories 260.1, Fat 14.2, SaturatedFat 2.1, Sodium 628.4, Carbohydrate 30.4, Fiber 5.4, Sugar 5.2, Protein 4.8
ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.
Provided by SusieQusie
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.
Provided by Whats Cooking
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
- Add all remaining spices, including salt. Stir well.
- Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
- Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
- Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
- Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
- Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
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