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Aalo Matar Masala
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Aloo Matar Masala/How to make spicy Aloo Matar

Aloo Matar Masala is a North Indian cuisine prepared by frying Potatoes and Peas along with other ingredients and spices.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Keyword Aloo Matar Masala
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Total Time 40 minutes
Servings 3 servings
Calories
Author Recipe by Chits

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.
    Aalo Matar Masala

Notes

  1. While blending Tomato Onion Paste, take only the chopped tomatoes and onion in the grinder jar. Do not add water into it.
  2. I have added Kashmiri Red Chilli Powder only for the colour. If you want you can skip it.
  3. You can use fresh peas or frozen peas. Frozen Peas are mostly used during summer since it is easily not available.
  4. 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.
  5. While cooking the potatoes and peas, if required you can add more water to it.