Aloomatar Recipes

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ALOO MATAR RECIPE | ALOO MUTTER



Aloo Matar Recipe | Aloo Mutter image

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

250 grams potatoes ((3 medium potatoes, cubed to 1 inch))
½ to ¾ cup green peas ((fresh or frozen))
100 grams onions ((¾ cup, chopped finely, 1 large))
200 grams tomatoes ((1 cup chopped or pureed, 3 medium))
2 tablespoons oil
1 green chili ( slit or chopped)
½ to ¾ teaspoon cumin seeds ((Jeera))
1 tablespoon ginger garlic paste ((or ¾ tbsp fine chopped each))
1 teaspoon coriander powder ((ground coriander seeds))
¾ teaspoon red chilli powder ((adjust to taste))
½ to ¾ teaspoon garam masala
½ to ¾ teaspoon salt ( or as needed)
¼ teaspoon turmeric
½ to 1 teaspoon kasuri methi ((dried fenugreek leaves) (skip if you do not have))
3 tablespoon coriander leaves (chopped finely)

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



Aloo Matar image

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

2 small potatoes, cubed and boiled
2 cups frozen peas
1 -2 green chili, seeded and minced
1 medium white onion, diced
2 teaspoons garlic paste
2 teaspoons ginger paste
1 -2 cup tomato sauce
1/4 cup olive oil
2 teaspoons cumin seeds
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground red pepper (powder)
1 tablespoon coriander powder

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



Aloo Matar image

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

¼ cup vegetable oil
2 medium onions, finely chopped
1 tablespoon ginger garlic paste
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
½ cup tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

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)



Aloo Matar (Indian Potatoes and Peas) image

Aloo Matar uses a few simple spices for a flavorful and tangy Indian potato dish. It's ideal for a hearty vegan meal.

Provided by Jolinda Hackett

Categories     Dinner     Side Dish

Time 35m

Yield 6

Number Of Ingredients 13

3 tablespoons vegetable oil
2 onions, diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
4 large potatoes, peeled and chopped
1 1/2 cups peas, fresh or frozen, not thawed
1 bay leaf
2 tablespoons water
1 1/2 teaspoons garam masala
1 teaspoon paprika
2 tablespoons fresh cilantro, chopped
Salt, to taste
Pepper, to taste

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

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