30-Minute Quick Aloo Matar is potato and peas curry. It's a Pakistani and Indian dinner recipe. It comes together in 30 minutes. It's a one pot stovetop recipe really easy and delicious.
WHAT IS ALOO MATAR?
30-Minute Quick Aloo Matar is potato and peas curry. It's made in 30 minutes on a stovetop. It's originated in North India and made its way to Pakistan. This is widely popular in Indian and Pakistani restaurants in US.
This delicious Pakistani main dish recipe uses basic spices that are staples in your kitchen. It's a classic comfort food, especially when paired with chapati. Potatoes are incredibly versatile and work well with a variety of vegetables, as seen in dishes like Aloo Matar Keema and Aloo Gobi Matar.
IS ALOO MATAR SPICY?
This Pakistani recipe of Aloo Matar is mild spiced and also this is a vegetarian recipe.
INGREDIENTS
- Potatoes- I used golden medium-size potatoes in this recipe.
- Peas- I used frozen peas.
- Tomatoes- To make tomato puree I just blended up 2 tomatoes that's it.
- Powdered spices- I used just few powdered spices including dried mango powder (amchur powder- this will give subtle tangy taste.) they will elevate the taste of the recipe.
- Whole spices- I have only 2 whole spices for this recipe just cumin seeds and black cardamom.
- Ginger garlic paste- I use homemade ginger garlic paste but you can use store-bought ginger garlic paste.
HOW TO COOK ALOO MATAR?
Make tomato puree set aside.
In a skillet, add onion, green pepper, and oil.
Add whole spices and ginger garlic paste.
Add powdered spices.
Then add tomato paste.
Next add potatoes and water.
Cover and let it cook.
Add peas and mix well.
Cover and let it cook.
It should look like this.
Garnish with dried fenugreek leave and fresh cilantro.
Enjoy!
WHAT TO SERVE THIS WITH?
Aloo matar is serve best with Naan or chapati. In some parts of India they eat Aloo matar with basmati rice or zeera/jeera rice.
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Let's Make Aloo Matar!!!
30-Minute Quick Aloo Matar
Ingredients
- 2 medium golden potatoes cubed
- 1 cup peas frozen
- 1 green pepper
- 1 diced medium onion
- 1 tbsp ginger garlic paste
- 2 cups water
Whole spices
- 1 tsp cumin seeds
- 1 black cardamom
Powdered spices
- 1½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ¼ tsp garam masala powder
- 1 tsp dried mango powder amchur powder
- 1 tsp kosher salt
Tomato puree
- 2 tomatoes
Garnish
- 2 tbsp fresh cilantro
- 1 tsp dried fenugreek leaves sukhi kasuri methi
Instructions
Make Tomato Puree
- Add 2 tomatoes in a blender and blend the tomatoes for 30 seconds to 1 minute until smooth, set aside.
Let's Make Aloo matar
- In a pot, on medium heat, add oil and let it heat up.
- Next add onion and green pepper, sauté until onion is translucent.
- Add whole spices and ginger garlic paste.
- Sauté everything for 10 seconds.
- Add powdered spices and salt and mix well.
- Now add tomato puree that you just made.
- Add potatoes and mix well for 30 seconds to 1 minute.
- Then add water and mix well.
- Cover and let it cook for 20 minutes.
- Next add frozen peas and mix well for 2 minutes.
- Cover again and turn the heat to low.
- Let it cook for 5 minutes.
- Open the lid.
- Turn off the stove.
- Garnish with fresh cilantro and dried fenugreek leaves.
- Serve it with a hot chapati.
- Enjoy!
Stephanie says
Delicious thanks
Sarah Mirza says
Thank you so much!