Aloo matar gravy recipe | Side dish for Chapati

Aloo matar gravy recipe with simple ingredients and method. Tangy and spicy version perfect for your roti and phulkas. Step wise pictures detailed post.

I buy fresh green peas in Mustafa these days as its available, so making use of it in every way. After using it in mushroom matar, here I am with another gravy side dish with matar and everyone’s favorite aloo/ potato. I got recipe request from a reader and its timely too as I had both ingredients and after all this is a simple recipe to make. I made this for dinner to go along with phulkas and both Vj and Aj loved it. So add this to your side dish for chapati list😀.

I thought of making in pressure cooker like the way I followed in aloo sabji. There is another version of rich gravy too I want to try later. As of now, this is my to go recipe for aloo matar.

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Aloo matar gravy recipe

Aloo matar gravy recipe with simple ingredients and method. Tangy and spicy version perfect for your roti and phulkas. Step wise pictures detailed post.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

Cup measurements

Ingredients

• 4 Potato medium sized
• 1/2 cup Green peas
• 4 Tomato
• 2 Onion
• 1 tsp Ginger garlic paste
• 2 tsp Red chilli powder
• 1 tsp Coriander seeds powder
• 3/4 tsp Garam masala powder
• 1/4 tsp Turmeric
• 2 tbsp Coriander leaves chopped
• 2 tbsp Oil
• 1 tsp Cumin seeds

Instructions

• Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat. Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute.
• Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.
• Meanwhile puree the tomatoes in a blender/ mixie.
• Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, if you want you can cover, for 4 minutes or until the tomato puree becomes shiny.
• Add a 1 & 1/4 cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil.

Notes

• Potato, tomato and onion I used were small sized. So if its big, reduce the numbers.
• Adding milk or cream at the end gives a rich gravy. but I loved it simply without any of these.
• The gravy consistency depends on water you add, so adjust accordingly.
• The potatoes should be fried well before we add tomato puree. This ensures soft cooked potatoes in the gravy.

Aloo matar gravy method:

1. Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat. Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute.
   
2. Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.
   
3. Meanwhile puree the tomatoes in a blender/ mixie.
   
4. Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, if you want you can cover, for 4 minutes or until the tomato puree becomes shiny.
   
5. Add a 1 & 1/4 cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil.
   

Garnish with lots of chopped coriander leaves and it goes well with phulkas!