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DHABA STYLE ALOO MATAR RECIPE
Aloo Matar is popular Indian Vegan Curry made with Potato and Peas. They are made with simple ingredients & basic Indian spices and still taste really delicious. { Vegan, Gluten Free }
This quick and easy curry dish does not require much of expertise. Serve this popular Indian side dish with Roti, Naan bread, Poori or Rice. and Cucumber Raita.
Here’s how to make this delicious dhaba style side dish with step by step method.
ALOO MATAR RECIPE – ALOO MUTTER
Aloo Mutter is an easy Indian curry that comes together really quickly. You can make Instant Pot Aloo Matar too with all the basic ingredients and Indian spices. Instant Pot method is really simple and can be made in One Pot.
It is a misconception that Indian food is complicated and is always loaded with ghee and oil. Rather I call our Indian food simple and comforting.
You can make the same recipe as homestyle aloo matar or restaurant style aloo matar. Both the versions will have slight variation the ingredients and cooking method.
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THE VEGAN BOMBAY POTATO PEAS CURRY
To simplify, Aloo Matar translates as Potato & Peas
Aloo is Potatoes
Matar is Peas
Aloo Matar is a Potato Peas Curry simmered and cooked in a spiced Onion Tomato Gravy. We enjoy pairing Aloo Matar with Phulka’s the most, next with Pulao Rice and last with plain rice.
Potatoes are a firm favourite in our house. Whenever I am in a fix and not sure what to cook, it sure is Potato recipe. Potatoes are really versatile and they pair really well with other vegetables like CAULIFLOWER in Aloo Gobi.
Green Pepper and Potato makes Aloo Shimla Mirch Curry
Methi and Potato together makes Aloo Methi ki Sabzi
INGREDIENTS for POTATO & PEAS CURRY
What you will need to make Aloo Matar
Onions
Tomato Puree
Ginger Garlic
Potatoes
Fresh Green Peas or Frozen Green Peas
Kasuri Methi
Cumin Seeds
Asafoetida – For Gluten Free Aloo Matar, leave out Asafoetida out from the recipe
Spice Powders – Turmeric Powder, Coriander Powder & Garam Masala
Oil
Salt & Sugar
Squeeze of Lemon Juice
Coriander leaves for garnishing
HOW TO MAKE ALOO MATAR STEP BY STEP
This Dhaba Style Aloo Matar is prepared in 2 stages.
FIRST AND FOREMOST STAGE IS Preparing the Onion Tomato Base Gravy
- Heat Oil in a Deep pan on medium head and add Cumin Seeds. Once it begins to sizzle, add chopped onions. Add a pinch of salt to speed up the cooking.
- Saute until they turn brown but nor burnt. Add this stage, add ginger garlic paste and saute for another one min until there is no raw smell left.
- Add Tomato, red chilli powder and 1/2 a tsp of salt. Saute until the oil begins to separate and mixture begin to leave the side of the pan.
- Set this Onion Tomato Base Gravy aside.
SECOND STAGE IS Preparing the ALOO MATAR GRAVY Curry
- In another pan, heat oil and add cumin seeds. Once it begins to sizzle, add asafoetida.
- Add cubed potatoes, turmeric , chilli powder, salt and fry to coat them well. Add 1 Cup of water to the Potatoes and allow it boil. Cover the pan with lid on in low heat and check if the potatoes are cooked using a fork. This process approximately took me about 10 minutes.
- Add Frozen Peas, Kasuri Methi and Coriander powder to the cooked Potato Mixture.
- Tip in the prepared Onion Tomato Base Gravy and stir in well. Check for consistency and accordingly add more water as desired.
- Sprinkle Garam Masala and sugar on the top, cover and cook the Aloo Mutter curry for 5 minutes.
- Squeeze in some lemon juice . It completely Optional.
- Garnish with coriander leaves and serve Dhaba Style Aloo Matar hot with Phulka’s, Roti’s or even Rice.
HOW TO MAKE INSTANT POT ALOO MATAR DHABA STYLE
BLEND – Add Onion, Tomato, ginger, garlic and green chilli to a blender jar and process to a puree.
SAUTE – Press the Saute button on your Instant Pot. Once it displays HOT, add oil . Now add the cumin seeds and allow them sizzle for few seconds.
Add the prepared onion tomato puree, turmeric, chilli powder and 1/2 the salt to the Instant Pot and saute. Cook for 4 -5 minutes.
Add the cubed potatoes, frozen peas, coriander powder, cumin powder and 1 cup of water. Stir the mixture.
PRESSURE COOK – Secure the lid. Turn the valve from Venting to Sealing Position. Press PRESSURE COOK and cook on HIGH PRESSURE for 2 minutes.
Quick Release the pressure.
Open the Pressure Cooker Instant Pot lid carefully, add kasuri methi, garam masala, squeeze of lemon juice and stir.
SERVE – Taste for seasoning and adjust as required. Garnish with coriander leaves and serve hot instant pot aloo matar.
MORE VEGETARIAN RECIPES
Palak Paneer
Paneer Butter Masala
Saag Aloo
Vegan Chickpeas Tikka Masala
Dhaba style Dal Fry
HAVE YOU MADE THIS ALOO MATAR DHABA STYLE RECIPE
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DHABA STYLE ALOO MATAR
4.50 from 2 votes
Print Pin Rate
Cook Time: 40 minutes minutes
Total Time: 40 minutes minutes
Servings: 3
Author: Sandhya Hariharan
Dhaba Style Aloo Matar served with Roti's often found at the road side dhaba's. { V-E-G-A-N }
Ingredients
For Preparing the Onion Tomato Base Gravy
- 1 Tsp Sunflower Oil
- 1 Tsp Cumin Seeds
- 1 Large Onion, finely chopped
- 2 Fresh Tomatoes pureed or 1/2 Can of Tomatoes from the Can
- 1 Tbsp Ginger
- 1 Tsp Garlic
- 1 Tsp Red Chilli Powder
- Salt to Taste
For Preparing the Curry
- 1 Tbsp Sunflower Oil
- 1 Tsp Cumin Seeds
- A pinch of Asofoetida
- 1 Tsp Chilli Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Garam Masala
- A pinch of Sugar
- Salt to Taste
- 2 Tbsp Kasturi Methi
- 3 Medium Sized Potatoes
- ¾ Cup of Frozen / Fresh Peas
- 1 ½ Cups of Water + 1/2 Cup if needed
- Lemon Juice Optional
Garnishing
- 2 Tbsp Coriander Leaves
Instructions
This Dhaba Style Aloo Matar is prepared in 2 stages.
For Preparing the Onion Tomato Base Gravy
Heat Oil in a Deep pan and add Cumin Seeds. Once it begins to sizzle, add finely chopped onions. Add a pinch of salt to speed up the cooking. Saute until they turn brown but nor burnt.
Add this stage, add ginger garlic paste and saute for another one min until there is no raw smell left.
Add Tomato, chilli powder and 1/2 a tsp of salt. Saute until the oil begins to separate and mixture begin to leave the side of the pan.Set this Onion Tomato Base Gravy aside.
For Preparing the ALOO MATAR GRAVY Curry
In another pan, heat oil and add cumin seeds. Once it begins to sizzle, add asafoetida.
Add cubed potatoes, turmeric , chilli powder, salt and fry to coat them well. Add 1 Cup of water to the Potatoes and allow it boil. Cover the pan with lid on in low heat and check if the potatoes are cooked using a fork. This process approximately took me about 10 minutes.
Add Frozen Peas, Kasuri Methi and Coriander powder to the cooked Potato Mixture.
Tip in the prepared Onion Tomato Base Gravy and stir in well. Check for consistency and accordingly add more water as desired.
Sprinkle Garam Masala and sugar on the top, cover and cook the Aloo Mutter curry for 5 minutes.
Squeeze in some lemon juice . It completely Optional.
Notes
Adding store bought chopped tomatoes render a rich reddish color to the gravy a little lesser than fresh tomatoes. If you are using fresh shelled peas, add them along with potatoes. This will give peas enough time to cook. Crush the Kasthuri Methi between your palms before adding it.
Course: Main Course
Cuisine: North Indian
Keyword: Aloo Matar, Matar Aloo, Potato Peas Curry
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