Best 5 Aaloo Mattar Indian Style Peas And Potatoes Recipes

ALOO MATAR RECIPE | ALOO MUTTER

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.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

POTATO AND PEA CURRY (ALOO MATAR) RECIPE

Steps:

• In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
• In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
• Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
• Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.

ALOO MUTTER - INDIAN POTATOES WITH PEAS

Steps:

• Spray saucepan over medium-high heat.
• Add onion and stir fry for 1-2 minutes till golden brown.
• Stir in tomatoes, salt, ground pepper and turmeric, stir fry for 1-2 minutes till tomatoes are tender.
• Stir in remaining ingredients, except the Garam Masaala, boil, then reduce to medium-low. Cover and simmer 5 minutes. Uncover and cook for 5 minutes until sauce is thick.
• Add Garam Masaala.

INDIAN-STYLE POTATOES - KHATTA ALOO

Steps:

• In a large skillet heat cumin, caraway, cuminseed, ground coriander in the oil only until fragrant, swirling the pan.
• Add the onion and cook 1 minute.
• Add the garlic, hot chile, and ginger, and cook until the onion is tender.
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper.
• Warm the dish through until hot and garnish with the cilantro and mint leaves.
• Serve hot.