Aloo matar sabji

Here’s a simple and comforting Aloo Matar Sabji (Potato and Peas Curry) recipe — made in North Indian style with basic spices. It's delicious, quick to make, and goes well with roti, puri, or rice.


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🍛 Aloo Matar Sabji (Dry or Semi-Gravy)

Serves: 2–3 | Time: ~30 mins


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🥔🌱 Ingredients

2–3 medium potatoes – peeled and chopped

1 cup green peas – fresh or frozen

1 medium onion – finely chopped (optional)

2 medium tomatoes – finely chopped or pureed

1–2 green chilies – chopped

1 tsp ginger (grated or paste)

2 tbsp oil

Salt – to taste

Water – as needed


Spices:

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

1/2 tsp amchur (dry mango powder) or lemon juice (optional)

Pinch of asafoetida (hing, optional)



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🍳 Instructions

1. Prep & Boil:

Boil or steam potatoes until soft but not mushy. Peel and cut into cubes.

If using fresh peas, boil them briefly until tender. Frozen peas can be used directly.


2. Tempering:

Heat oil in a pan. Add cumin seeds (and hing if using), let them crackle.

Add green chilies and ginger. Sauté for 30 seconds.

(Optional) Add onions and cook until golden.


3. Masala Base:

Add tomatoes and cook till soft and oil starts to separate.

Add turmeric, chili powder, coriander powder, and salt.

Cook the masala for 2–3 minutes, stirring well.


4. Add Aloo & Matar:

Add boiled potatoes and peas. Mix well to coat with masala.

Add a splash of water if making semi-gravy; for dry version, no water needed.

Cover and simmer for 5–8 minutes on low heat.


5. Finish:

Sprinkle garam masala and amchur or lemon juice.

Mix gently and garnish with chopped coriander.



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🫓 Serve With:

Roti, puri, paratha, or jeera rice.



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🔄 Variations:

Add kasuri methi for extra aroma.

For a Punjabi-style version, add a little cream or butter at the end.


Want the gravy-style version, pressure cooker method, or no-onion garlic version?


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