📝 About This Recipe
This Aloo Matar is a soul-warming North Indian classic that celebrates the humble potato and the vibrant sweetness of green peas. Simmered in a luscious, spice-infused tomato gravy, this dish offers a perfect balance of earthy textures and aromatic warmth. It is a quintessential plant-based comfort food that brings the authentic flavors of a Punjabi kitchen right to your table.
🥗 Ingredients
The Aromatics
- 2 tablespoons Ghee or Neutral Oil (use oil for a strictly vegan version)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Hing (Asafoetida) (optional, for authentic digestive properties)
- 1 large Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
The Base and Vegetables
- 3 medium Russet or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 1.5 cups Green Peas (fresh or frozen)
- 2 large Roma Tomatoes (pureed or finely chopped)
- 1.5 cups Water (adjust for desired gravy consistency)
The Spice Blend
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Ginger Juliennes (for a fresh bite)
👨🍳 Instructions
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1
Heat the ghee or oil in a heavy-bottomed pot or kadai over medium heat. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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2
Add the hing (asafoetida) and the finely chopped onions. Sauté the onions for 6-8 minutes until they turn a deep golden brown; this is the secret to a rich gravy.
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3
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw aroma of the garlic disappears.
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4
Add the pureed tomatoes and a pinch of salt. Cook the mixture until the tomatoes soften and the oil begins to separate from the sides of the masala.
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5
Lower the heat and add the turmeric, Kashmiri red chili powder, and coriander powder. Stir quickly for 1 minute to toast the spices without burning them.
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6
Add the cubed potatoes to the pot. Stir well to ensure every potato piece is thoroughly coated in the spiced tomato base. Sauté for 2-3 minutes.
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7
Pour in 1.5 cups of water and add salt to taste. Bring the mixture to a gentle boil.
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8
Cover the pot with a tight-fitting lid and reduce the heat to low-medium. Simmer for 10-12 minutes, or until the potatoes are about 80% cooked.
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9
Add the green peas to the pot. If using frozen peas, they will cook quickly; if fresh, they may need a few extra minutes.
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10
Cover and cook for another 5-7 minutes until both the potatoes and peas are fork-tender.
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11
Remove the lid and lightly mash 2-3 pieces of potato against the side of the pot. This releases starch and naturally thickens the gravy.
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12
Sprinkle the garam masala and crushed kasuri methi over the curry. Stir gently to combine.
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13
Turn off the heat, cover the pot, and let it rest for 5 minutes. This 'resting phase' allows the flavors to deepen and the oil to rise to the top.
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14
Garnish generously with fresh cilantro and ginger juliennes before serving hot.
💡 Chef's Tips
For the best flavor, use Yukon Gold potatoes as they hold their shape while providing a creamy interior texture. Don't rush the onion browning process; the deep color of the onions provides the foundational umami for the gravy. If you prefer a creamier version, you can stir in two tablespoons of heavy cream or cashew paste at the very end. Always crush 'Kasuri Methi' between your palms before adding it to release its essential oils and maximize aroma. If using fresh peas, blanch them for 2 minutes in boiling water before adding to the curry to ensure they stay bright green.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or fluffy Basmati rice. Pair with a side of cooling Cucumber Raita to balance the warm spices. Accompany with a fresh kachumber salad (diced onions, tomatoes, and cucumbers with lemon). Enjoy with a tall glass of salty or mango Lassi for a complete Punjabi experience. Goes excellently with crispy Papadums and a spicy mango pickle on the side.