Best 2 Aloo Matar Restaurant Style Recipes

**Aloo Matar: A Classic North Indian Dish Made With Potatoes and Green Peas**

Aloo Matar is a classic North Indian dish made with potatoes and green peas in a flavorful onion-tomato gravy. It is a simple yet delicious dish that is a staple in many Indian homes and restaurants. The dish is typically served with rice, roti, or paratha, and can also be enjoyed as a side dish or appetizer. This article provides three different recipes for Aloo Matar: a basic recipe, a restaurant-style recipe, and a Dhaba-style recipe. The basic recipe is a simple and straightforward way to make Aloo Matar, while the restaurant-style recipe includes additional ingredients and spices to create a more flavorful and aromatic dish. The Dhaba-style recipe is a unique take on Aloo Matar that uses a combination of spices and herbs to create a distinct flavor. With step-by-step instructions and helpful tips, these recipes will guide you through the process of making this classic Indian dish at home.

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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

Ingredients

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

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

Ingredients

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

Tips:

For best results, use fresh aloo (potatoes) and matar (peas).
Peel and chop the aloo into small cubes, so they cook evenly.
Using a pressure cooker can save time, but you can also cook the aloo and matar in a regular pot on the stovetop.
Adding ginger-garlic paste and green chilies adds flavor and a bit of heat to the dish.
Use a variety of spices, such as turmeric, red chili powder, and garam masala, to create a rich and flavorful curry.
Be sure to adjust the amount of water or vegetable stock you add, depending on how thick or thin you want the curry to be.
Garnish the aloo matar with cilantro and serve it with rice, roti, or naan.

Conclusion:

Aloo matar is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. The next time you're looking for a quick and easy curry recipe, give aloo matar a try. You won't be disappointed.