Aloo Matar Recipe | Aloo Mutter

Method13 steps · about 30 min

1. 1

   Step 1: Rinse and chop onions (100 g) and tomatoes (200 g). Puree tomatoes if you do not like them chopped.

   Uses 100 g onion · 200 g tomatoes · water for rinsing vegetables

2. 2

   Step 2: Also wash and peel potatoes (250 g). Cube them to 1 inch pieces. Keep them immersed in water until used.

   Uses 250 g potatoes · water for rinsing vegetables · water for keeping cubed potatoes immersed until used

3. 3

   Step 3: Heat oil (2 tbsp) in a cooker, pan or pot. Add cumin seeds (½–¾ tsp) and let them splutter.

   Uses 2 tbsp oil · ½–¾ tsp cumin seeds

   
4. 4

   Step 4: Add chopped onions, green chili (1) and fry until lightly golden or pink.

   Uses 1 green chili · 100 g onion rinsed and finely chopped · cumin seeds spluttered in two tablespoons oil

   
5. 5

   Step 5: Next stir in the ginger garlic paste (1 tbsp) and saute until the raw smell disappears, for about a minute.

   Uses 1 tbsp ginger-garlic paste · onion and green chili fried in cumin oil

   
6. 6

   Step 6: Add tomato puree and saute for 2 mins. (If using tomatoes, let them cook until they break down to a mushy texture)

   Uses 200 g fresh tomatoes chopped or pureed · ginger-garlic paste cooked into onion base

   
7. 7

   Step 7: Next add chili powder, garam masala (½–¾ tsp), coriander powder (1 tsp), turmeric (0.25 tsp) and salt (½–¾ tsp).

   Uses 1 tsp coriander powder · 0.75 tsp red chili powder · ½–¾ tsp garam masala · ½–¾ tsp salt · 0.25 tsp turmeric · fresh tomato puree sautéed about two minutes or chopped tomatoes cooked until mushy

   
8. 8

   Step 8: Sauté the seasoned masala until the oil already in it begins to separate.

   Uses tomato-onion base with chili powder, garam masala, coriander, turmeric and salt

   
9. 9

   Step 9: Add potatoes and peas. Saute for 2 mins.

   Uses ½–¾ cup green peas · 250 g peeled potatoes drained from holding water · masala sautéed until its existing oil separates

   
10. 10

    Step 10: Add about 1 cup hot water, just enough to cover the potatoes. Bring to a boil. Choose ONE route: simmer in an ordinary covered pan as in step 11, OR use the pressure-cooker alternative in step 12.

    Uses 1 cup hot water · vegetables sautéed in masala about two minutes

    
11. 11

    Step 11: For the covered-pan route, lower the heat and simmer, stirring occasionally, until the potatoes are soft. Add a little extra water only if needed for consistency. Then go directly to step 13.

    Uses extra water only as needed for curry consistency · ONLY for ordinary covered-pan route, curry with water

12. 12

    Step 12: For the alternate stovetop pressure-cooker route, instead of step 11, secure the lid and cook over medium heat for two whistles, as the source specifies. Release pressure according to the cooker manufacturer before opening; check the potatoes are soft. Whistles depend on the cooker and are not an exact minute timer.

    Uses ONLY for alternate pressure-cooker route, curry with water before potatoes finish

13. 13

    Step 13: Mix optional dried fenugreek leaves (½–1 tsp) into the cooked curry. Taste and add extra salt only (to taste) if needed. Garnish with the 3 tbsp chopped coriander leaves. Serve aloo matar with rice or roti.

    Uses ½–1 tsp dried fenugreek leaves · 3 tbsp coriander leaves · extra salt only to taste at finish · use ONLY if pan route chosen, potatoes cooked until soft · use ONLY if pressure route chosen, pressure released before opening