The Aloo matar dry recipe, or aloo mutter recipe, is a popular and simple recipe that merges potatoes’ wholesomeness with green peas’s sweetness. This classic Indian dish, a favourite in many households, is filled with flavours and is perfect as a quick lunch recipe or for any special occasion. It’s also an ideal choice for a satisfying meal, whether you’re planning a weeknight dinner or a special lunch.
Jump to:
Aloo Matar Dry(Potato Peas Stir Fry) is a flavorful Indian dish featuring tender potatoes and vibrant green peas, expertly spiced and cooked to perfection. This quick and easy vegetarian recipe is a perfect side dish for rice or rotis. The dish is a staple in Indian households for its ease of preparation, economic use of everyday ingredients, and, of course, its mouthwatering taste.
In this Indian potato dish, the potatoes are cooked to perfection, ensuring they maintain their natural flavour and texture, while the peas contribute a hint of sweetness and vibrancy. This potato pea curry’s aromatic spices and herbs make it irresistible and stand out among Indian potato dishes.
Whether adhering to a vegetarian diet, seeking out vegan recipes, or simply in the mood for some vegetarian Indian comfort food, the dry matar aloo recipe is an excellent choice. It’s an easy recipe made with very basic ingredients that promise a comforting and hearty dish, allowing you to create a flavoursome meal with minimal effort.
So, if you’re eager to indulge your taste buds in a burst of flavours, it’s time to start cooking aloo matar dry sabji, a staple of Indian cuisine. This dry version of potato peas sabzi is perfect for a weeknight dinner and is sure to become a beloved family favourite in no time.
How to make Easy Aloo Matar Dry Recipe
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add slit green chilies and ginger garlic paste and sauté for another minute until the raw smell disappears.
Add finely chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the spice powders for a minute.
Add diced potatoes and green peas.
Mix everything until the potatoes and peas are well coated with the onion tomato masala.
Add water. Cover the pan with a lid and cook on low heat until the potatoes are tender and the peas are well cooked, stirring occasionally to prevent sticking.
If the water has fully evaporated and the potatoes remain uncooked, sprinkle more water, close and cook until the potatoes and peas are done.
Once the potatoes and fresh peas are cooked, sprinkle garam masala powder and mix well. Cook with the pan open so that the potatoes are slightly roasted.
Once done, garnish with fresh coriander leaves. Serve the hot and quick Indian aloo matar as a side dish with any Indian bread like roti, naan, or basmati rice.
Tips for Making the Perfect Aloo Matar Dry
Make sure to dice the potatoes into medium, even-sized pieces to ensure even cooking.
If using frozen peas, thaw them before adding them to the dish.
Pureed tomatoes can be added in place of chopped tomatoes.
Adjust the spice levels of the Punjabi Aloo Matar according to your preference. Add more or less red chili powder and green chillies to suit your taste.
Adding a pinch of sugar enhances the natural sweetness of the peas.
Add some dry mango powder/amchur powder or lemon juice towards the end for a slightly tangy taste. Chaat masala and cumin powder are other basic Indian spices that can be added.
Allow the dry curry to simmer on low heat to let the flavours meld.
If you prefer a gravy-like consistency, add water while cooking the potatoes and peas.
Serving Suggestions for Dry Aloo Matar Recipe
Aloo matar ki sabji pairs wonderfully with various Indian breads such as roti, naan, or plain paratha. It’s equally delicious when served with steamed rice or jeera rice.
To round off the meal, accompany your aloo matar sabji with a side of raita (yogurt dip) and pickles for a complete and satisfying dining experience.
Frequently asked questions about Aloo Matar Dry
Yes, frozen green peas work well. Just ensure they are thawed before cooking.
Indeed, you can prepare this potato and peas curry in advance and refrigerate it for up to 2 days. Just reheat the Indian peas and potatoes before serving to enjoy the best flavours.
Yes. Cauliflower florets or green bell peppers can be delightful additions.
Certainly! Skip the onion and garlic, and you’ll still have a delicious version of this dish. You can enhance the flavour with a pinch of asafoetida (hing) if preferred.
Other recipes you may like
Follow me on
Recipe Card
Aloo Matar Dry Recipe (Potato Peas Curry)
Ingredients
- 4 medium sized Potatoes peeled and diced into medium-sized cubes
- 1 cup Green Peas fresh or frozen
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 large Onion finely chopped
- 2 slit Green chilies
- 1 teaspoon Ginger garlic paste
- 2 medium sized Tomatoes finely chopped
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- ½ cup Water or as needed
- Fresh Coriander Leaves for garnish
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until the colour slightly changes.
- Add slit green chilies and ginger garlic paste and sauté for another minute until the raw smell disappears.
- Add finely chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the spice powders for a minute.
- Add diced potatoes and green peas. Mix everything until the potatoes and peas are well coated with the onion tomato masala.
- Add ½ cup of water. Cover the pan with a lid and cook on low to medium heat until the potatoes are tender and the peas are well cooked, stirring occasionally to prevent sticking.
- If the water has fully evaporated and the potatoes remain uncooked, sprinkle more water, close and cook until the potatoes and peas are done.
- Once the potatoes and fresh peas are cooked, sprinkle garam masala powder and mix well.
- Cook for another 5 minutes with the pan open, so the potatoes are slightly roasted.
- Garnish with fresh coriander leaves. Serve the hot and quick Indian aloo matar as a side dish with any Indian bread like roti, naan, or basmati rice.