Aloo Matar Masala is a simple and easy North Indian cuisine which is prepared from basic ingredients like Potato, Fresh Peas, Onion, Tomato and few spices. It is prepared with Tomato Onion paste and few other spices. It takes very less time to prepare and does not involve any expertise. To give it a restaurant style or give it a rich flavour, you can add fresh cream and Cashewnut paste while cooking the spices. However for normal lunch and dinner prepare this recipe without the cream and Cashewnut paste. You can cook it occasionally on special festival days.
To prepare Aloo Matar Masala, first prepare the Tomato Onion paste in a mixer grinder. Cook the Tomato Onion Paste along with other ingredients and spices till it starts leaving oil. Then add the potatoes and fresh peas. Cook for few minutes and then add required amount of water as per your need. Cook till the potatoes become soft.
Here we have used tomato onion paste, but if you want you can directly fry the tomatoes and onion in oil and prepare the recipe. Also to prepare Aloo Matar Masala, use pressure cooker for making it faster. To make the gravy thick you can mash the potatoes with a large kitchen spoon. Also remember to cut the potatoes a little bigger since the small cubes of potatoes will get easily mashed. You can use either fresh peas or frozen peas to prepare this recipe.
Aloo Matar is one of the most common recipes in our lunch and supper. Prepare this delicious Aloo Matar Masala and serve it with Parantha or Chapatis. If you want to make Aloo Matar in gravy form, then add little more water to the mixture. Potato is the most basic ingredient which Indians use in most of their recipe. Most of the recipes in India involve the use of potatoes. You can try our other potato recipe such as Aloo Methi, Aloo Gobi, Jeera Aloo, Aloo Masala and Aloo Paneer Masala.
Please visit our other Curry Recipes….
So let’s start preparing delicious and authentic Aloo Matar Masala….
Aloo Matar Masala/How to make spicy Aloo Matar
Ingredients:
- 3 medium Chopped Potatoes
- 3/4 cup Peas (Matar)
- 2 large Chopped Onion
- 2 medium Chopped Tomato
- 2 piece Chopped Chilli
- 1/2 teaspoon Cumin Seeds
- 1/4 teaspoon Turmeric Powder
- 3/4 teaspoon Kashmiri Chilli Powder
- 1 tablespoon Ginger Garlic Paste
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- A pinch Asafoetida (Heeng)
- 1/4 teaspoon Kasuri Methi (Fenugreek Leaves)
- 3 tablespoon Chopped Coriander Leaves
- 3 tablespoon Oil
- Salt to Taste
Instructions:
- First we will make Tomato Onion Paste. Take Chopped Tomatoes and Chopped Onion in a mixer grinder jar or blender jar.
- Grind it to make smooth paste. Take it out in a bowl and keep it aside. Do not add water while grinding.
- Now heat 3 tablespoon Oil in a pan or kadai or pressure cooker over medium heat.
- Add Cumin Seeds into the oil and allow it to crackle.
- Next add Chopped Chiili and Ginger Garlic Paste. Saute it for 15-20 seconds or till the paste turns light golden in colour.
- Add Tomato Onion Paste and mix it. Also add Salt to it. Saute and cook it till the Tomato Onion Paste starts leaving oil.
- Now add the spices such as Asafoetida, Turmeric Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala. Cook for another 2-3 minutes.
- Add the Chopped Potatoes and Peas (Matar). Mix it with the cooked spices. Fry for 3-4 minutes till the potatoes and peas are properly mixed with spices.
- Add Chopped Coriander Leaves, mix it and fry for a minute. Add desired amount of water so that the potatoes are slightly covered with water.
- Cook it over medium heat till the potatoes are properly cooked and become soft. Switch off the flame.
- If you are cooking in a pressure cooker, cook over medium flame for two whistles.
- Add Kasuri Methi and mix it. Aloo Matar Masala is ready. Serve it hot with Rice, Roti or Pooris by garnishing it with Coriander leaves.
Notes:
- While blending Tomato Onion Paste, take only the chopped tomatoes and onion in the grinder jar. Do not add water into it.
- I have added Kashmiri Red Chilli Powder only for the colour. If you want you can skip it.
- You can use fresh peas or frozen peas. Frozen Peas are mostly used during summer since it is easily not available.
- You can add water as per your requirement of consistency of the masala curry. If you want to make Aloo Matar Curry, add more water to it. Also add Salt as per taste.
- While cooking the potatoes and peas, if required you can add more water to it.
