Best 3 Aloo Mattar Recipes
In the vibrant realm of Indian cuisine, there lies a delectable dish that encapsulates the essence of simplicity and comfort: Aloo Mattar. This classic vegetarian dish, featuring the harmonious union of potatoes and peas, is a testament to the culinary magic that can be conjured with a few humble ingredients. Whether you're a seasoned home cook or a novice in the kitchen, Aloo Mattar beckons you on a culinary journey that promises to tantalize your taste buds and leave you craving for more.
Our comprehensive guide takes you through a curated selection of Aloo Mattar recipes, each offering a unique twist on this beloved dish. From the traditional North Indian rendition, which relies on aromatic spices and creamy yogurt, to the tangy South Indian version that incorporates tamarind and coconut, these recipes cater to diverse palates and preferences. We've also included a special section dedicated to vegan and gluten-free variations, ensuring that everyone can partake in the Aloo Mattar experience.
So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the heart of Indian home cooking. Let the flavors of Aloo Mattar dance on your tongue as you explore the depths of this timeless dish.
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Why choose between aloo gobi and aloo mattar when you can have both? This is a really tasty dish adapted from the Aloo Gobi recipe at Route79.com - It's a great alternative if you're interested in sneaking some more green vegetables (in this case, peas) into your curry! Traditionally this kind of dish is made in a karahi, but a wok or large nonstick pan with cover works. I highly recommend using ghee for the best flavor. Gluten-free, soy-free and dairy-free. Serve basmati rice and chapati or naan.
Provided by Whats Cooking
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently.
- Add all remaining spices, including salt. Stir well.
- Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently.
- Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes.
- Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point.
- Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes.
- Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
ALOO GOBI MATTAR - CAULIFLOWER, PEA AND POTATO CURRY
Steps:
- 1. 1 Heat oil in a large wok, karahi, or deep nonstick pan over high heat. Add onions and cumin seeds, and cook until onions are translucent. Then add the minced garlic, chunks of ginger and chili pepper. Sauté for 2 minutes, stirring frequently. 2. 2 Add all remaining spices, including salt. Stir well. 3. 3 Immediately add potato to pan. Stir until coated in oil and spices. Turn heat down to medium and sauté potato for 3-5 minutes, stirring frequently. 4. 4 Add chicken or vegetable stock, then put lid on pan, lower heat to medium-low and simmer for around 15 minutes. 5. 5 Add the cauliflower florets, grated ginger and lemon juice. Stir well. Replace lid, turn heat to low, and let simmer for about 10 minutes. If the ingredients are sticking to the pan, you can add a bit more stock or 1/4 cup of water at this point. 6. 6 Add frozen peas to pan, and stir ingredients. Cover and simmer for 10 more minutes. 7. 7 Turn off heat. Add half of the fresh cilantro, and mix thoroughly. Replace the lid, then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice. Garnish with remaining fresh cilantro.
ALOO GOBI MATTAR
Steps:
- Heat oil over high heat in large wok or depp nonstick pan. Add onions and cumin seed and cook until onion is translucent. Add ginger, garlic and chili pepper stirring frequently 2 mins. Add all remaining spices including salt and stir well. Immediately add potatoes and stir until coated in old and spices. Turn heat down to med and saute for 3 to 5 mins stirring frequently. Add stock and put lid on pan lowering heat from med to med-low and simmer for 15 mins. Add cauliflower, grated ginger and lemon juice. Replace lid, set heat to low and let simmer for 10 mins. Add more stock or water if ingredients stick to the bottom of the pan. Add frozen peas and stir. cover and simmer for 10 more mins. Turn heat off and add cilantro mixing thoroughly. Allow to rest 10 mins and sale to taste.
Tips:
- For the best results, use fresh, high-quality ingredients.
- If you don't have a pressure cooker, you can cook the potatoes and peas in a large pot of boiling water until they are tender.
- You can add other vegetables to this dish, such as carrots, green beans, or cauliflower.
- If you want a spicier dish, add more green chilies or chili powder.
- Serve aloo matar with rice, roti, or paratha.
Conclusion:
Aloo matar is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a good source of protein, fiber, and vitamins. This dish can be enjoyed by people of all ages and is a great way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give aloo matar a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
