• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Accompaniments

    Aloo matar gravy recipe | Side dish for Chapati

    Updated on April 7, 2021 by Raks Anand 11 Comments / Jump to Recipe

    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.

    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.
    aloo matar gravy

    Recipe card

    aloo matar gravy
    Print Pin
    4.50 from 2 votes

    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 minutes
    Cook Time 20 minutes minutes
    Servings 3
    Cup measurements

    Ingredients

    • 4 Potato medium sized
    • ½ cup Green peas
    • 4 Tomato
    • 2 Onion
    • 1 teaspoon Ginger garlic paste
    • 2 teaspoon Red chilli powder
    • 1 teaspoon Coriander seeds powder
    • ¾ teaspoon Garam masala powder
    • ¼ teaspoon Turmeric
    • 2 tablespoon Coriander leaves chopped
    • 2 tablespoon Oil
    • 1 teaspoon Cumin seeds
    Prevent your screen from going dark

    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 & ¼ 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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    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.
      1 temper
    2. Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.
      2 add
    3. Meanwhile puree the tomatoes in a blender/ mixie.
      3 puree
    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.
      4 cook
    5. Add a 1 & ¼ 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.
      5 done

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

    Other

    • coin potato fry recipe
      Coin Potato Fry Recipe
    • dangar pachadi recipe
      Daangar pachadi | Urad dal powder raita
    • brinjal moju
      Brinjal Moju Recipe
    • onion raita featured
      Onion raita recipe, how to make onion raita

    Reader Interactions

    Comments

    1. coolsongs

      February 25, 2015 at 11:36 am

      Looks tempting raks... urs way of explaining recipes is simply easy and everyone can try it

      Reply
    2. Sowmya Sundararajan

      February 25, 2015 at 12:09 pm

      Lovely post Raks.This is the most humble and best tasting combo for roti in my opinion. I learnt it from a Rajasthani family friend of mine. She finally adds a dash of roasted cumin and coriander powder before giving a rolling boil. That really adds an additional punch. Try it when you prepare again. TC

      Reply
    3. Unknown

      February 25, 2015 at 1:33 pm

      Hey raks..in the procedure u have mentioned mustard seeds instead of cumin..and I assume the masala powders shd be added with the purée..as it's not mentioned in the procedure..will try it out imm!!

      Reply
    4. Raks anand

      February 25, 2015 at 2:27 pm

      Yeah few mistakes, updated now 🙂 Thanks, sure try and let me know!

      Reply
    5. Padma K

      February 25, 2015 at 2:36 pm

      Superb explanation Raks..

      Reply
    6. Sherlyn

      February 26, 2015 at 6:03 am

      Thx Raks for sharing this receipe in such a simple manner.

      Reply
    7. Subashini

      February 28, 2015 at 1:24 pm

      Thanks for sharing such a simple version of this dish...tried this today and turned out to be yummy...

      Reply
    8. shirley

      April 11, 2015 at 3:29 pm

      Was yummy raks. Thanks so much. You are a life saver.

      Reply
    9. Deepthi D

      June 29, 2015 at 2:03 pm

      I prepared this dish today and it was really tasty .... And all your recipes are good...

      Reply
    10. Deepthi D

      June 29, 2015 at 2:04 pm

      I prepared this today and it was really yummy..... Thanks raks

      Reply
    11. Rasika Thangaraj

      April 25, 2016 at 8:35 am

      ur recipies r really fantastic...

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Top picks

    • mango milkshake recipe
    • nankhatai recipe with wheat flour
    • Honey chilli potato
    • matar paneer recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen