Aloo Matar Recipe

Aloo Matar 

Aloo matar is a vegan, creamy, delicious and delectable Indian cuisine. Here in this creamy Aloo Matar Recipe I have added cashews to make it more flavorful and rich in texture. 

Well you can prepare Aloo Matar in a different way too, just skip the cashews and cream. Instead of 3-4 tomatoes add 2 tomatoes chopped after you add ginger garlic paste, rest follow the same procedure mentioned below. That is the other way and tasty too. But my family prefers rich, thick and something different gravy other than these regular ones. So I have to make something that suits my family’s taste buds.

I usually do not add whole spices (garam masala) in my vegetable dishes other than cumin seeds but if you want you can add them. Well for flavor I have added Whole spices mix powder.

Here is my recipe of Creamy Aloo Matar.

YOU MAY EVEN LIKE :

• Methi Matar Malai
• Chicken Curry 
• Butter Chicken

INGREDIENTS: 

• 1 cup green peas ( matar) 
• 2 onions finely chopped 
• 2 potatoes
• 3-4 tomatoes 
• 50 gms cashews 
• 1 tbsp ginger garlic paste
• 1-2 tbsp coriander powder 
• 1- 2 tsp kashmiri red chilly powder
• 1’/2 tsp cumin seeds
• 1/4 tsp turmeric powder 
• 1/2 tsp garam masala powder 
• 1 or 1 and 1/2 cup water
• 1-2 tbsp fresh cream ( optional )
• Salt   
• Oil 

How to make Aloo Matar : 

1. Peel and chop potatoes into thick cubes and keep in bowl full of water.
2. Peel green peas, wash and keep aside.
3. In a kadhai, add oil and cumin seeds. let it splutter.
4. Add finely chopped onions and fry till it starts changing the color.
5. Till the time onion is being fried, side by side in a food processor grind to paste tomatoes and cashews together and keep aside.
6. Now once the onions changes its color, add ginger garlic paste. Fry til the raw smell disappears.
7. Add tomatoes and cashew paste, mix well and saute for about a minute or till oil separates.
8. Add 1/2 cup water in the food processor and pour it. Roast the masala again on slow flame till the oil separates.
9. Add salt , turmeric powder, coriander powder, red chilly powder. Mix well and roast again till the oil separates.
10. Now add green peas and potatoes chopped, mix well and saute for a minute or two.
11. Add water, mix well. Cover and cook on low flame till the green peas and potatoes are done.
12. Sprinkle some garam masala powder and simmer on low flame till the gravy is thick.
13. Add fresh cream if you want or serve hot with phulkas or roti.

COOKING TIPS: 

• Increase or decrease the amount of red chilly powder as per your preference.
• You can skip fresh cream if you do not want to add.
• You can either add frozen green peas or fresh green peas.
• If you are adding fresh green peas then peel  it, wash it and add to the gravy.
• If you are adding frozen green peas, then You need to thaw it first before preparing Aloo matar gravy.
• You can add whole spices ( garam masala ) to aloo matar gravy such as pepper corns, cinnamon stick, green cardamom and black cardamom too.

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Aloo Matar recipe

Aloo matar is a vegan, creamy, delicious and delectable Indian cuisine. Here in this creamy Aloo Matar Recipe I have added cashews to make it more flavorful and rich in texture. 

Course Main Course

Cuisine Indian

Keyword Aloo Matar

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 3

Author Zulekha Arafat

Ingredients

• 1 cup green peas
• 2 onions finely chopped
• 2 Potatoes
• 3-4 Tomatoes
• 50 Cashews
• 1 tbsp ginger garlic paste
• 1-2 tbsp coriander powder
• 1-2 tsp kashmiri red chilly powder
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powde
• 1/2 tsp garam masala powder
• 1 cup water
• 1-2 tbsp fresh cream optional
• Salt
• Cooking oil

Instructions

1. Peel and chop potatoes into thick cubes and keep in bowl full of water.
   

2. Peel green peas, wash and keep aside.

3. In a kadhai, add oil and cumin seeds. let it splutter.

4. Add finely chopped onions and fry till it starts changing the color.

5. Till the time onion is being fried, side by side in a food processor grind to paste tomatoes and cashews together and keep aside.

6. Now once the onions changes its color, add ginger garlic paste. Fry til the raw smell disappears

7. Add tomatoes and cashew paste, mix well and saute for about a minute or till oil separates.

8. Add 1/2 cup water in the food processor and pour it. Roast the masala again on slow flame till the oil separates.

9. Add salt , turmeric powder, coriander powder, red chilly powder. Mix well and roast again till the oil separates.

10. Now add green peas and potatoes chopped, mix well and saute for a minute or two.

11. Add water, mix well. Cover and cook on low flame till the green peas and potatoes are done

12. Sprinkle some garam masala powder and simmer on low flame till the gravy is thick.

13. Add fresh cream if you want or serve hot with phulkas or roti.

Recipe Notes

• Increase or decrease the amount of red chilly powder as per your preference.
• You can skip fresh cream if you do not want to add.
• You can either add frozen green peas or fresh green peas.
• If you are adding fresh green peas then peel  it, wash it and add to the gravy.
• If you are adding frozen green peas, then You need to thaw it first before preparing Aloo matar gravy.
• You can add whole spices ( garam masala ) to aloo matar gravy such as pepper corns, cinnamon stick, green cardamom and black cardamom too.

PREPARATION TIME: 10 – 15 Minutes.

COOKING TIME : 30 Minutes.

TOTAL TIME: 40- 45 Minutes.

SERVES: 3 Persons.