Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. Today we will learn how to make Aloo mutter gravy following our easy step by step recipe. If the cooking instructions are followed properly, anyone can make Creamy Restaurant Style Aloo Matar at home.
Aloo Matar Gravy-How to prepare Aloo Mutter Gravy
Prep Time : 15 mins
Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian-Punjabi
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: North Indian-Punjabi
Author:Padhu Sankar
Ingredients needed
Finely chopped onions -1 cup
Ginger garlic paste – 1 tsp
Tomato puree – 1 cup
Boiled potatoes -1 1/4 cup
Green peas (fresh or frozen)- 1/2 cup + 2 tbsp
Salt needed
Spice powder
Turmeric powder -1/4 tsp
Chilli powder – 1-1 1/2 tsp
Coriander powder -2 tsp
Garam masala powder- 1 tsp (or kitchen king masala powder)
Cashew nuts – 5-6 or (4 cashew nuts + 2 tsp khus khus)
For the seasoning
Oil -2 tbsp
Cumin seeds/ jeera – 1 tsp
Preparation
Pressure cook potatoes for 3 whistles. Peel the skin and cut it into cubes.
Cook peas in a little water until soft and keep it aside.
Soak cashew nuts and khus khus in 2 tbsp of hot water for 15 minutes. Grind it to a fine paste.
Method
Heat 2 tbsp of oil, add cumin seeds, when it sizzles, add finely chopped onions and saute until onions turn golden brown. Continuous stirring is required for even browning. You can add a little salt to the onions to brown faster.
Add ginger garlic paste and saute until the raw flavor of the paste goes. For most Punjabi sabjis, you should not add tomatoes without frying the onions well.
Once the onion browns, add tomato purees and all the spice powder (turmeric powder, chilli powder, coriander powder, garam masala powder) and salt needed. Cook in medium flame until the tomato oozes out oil. Stir a few times in between.
Can you see the colour difference between the two pictures below. In the first picture below, the tomato puree is raw and in the second picture besides it, it is well cooked. You should cook the tomato gravy as shown below for best results.
Once the tomato puree gets cooked well, add the cashew nut paste.This is added only for thickening and giving the gravy a creamy and rich texture. (You can substitute it with cream (malai)- reduce the flame to low and then add cream)
Cook for a few more minutes after adding the cashew nut paste.
Now add the boiled potato cubes and boiled peas and mix well with the masala.
Now add 1 cup of water (did you notice that I am adding water only now) and mix well. Check for salt. Tips – Never add water without cooking the tomatoes well.
Simmer and cook covered for another 6-7 minutes. Garnish with coriander leaves and serve hot with parathas, phulkas, vegetable pulao, jeera pulao and naan. You can adjust the consistency of the gravy according to your personal preferences.
Restaurant Style Creamy Aloo Mutter Gravy is ready.
Aloo Matar Gravy is a great side dish for all the dishes given below.(my personal opinion)
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View Comments (42)
Inviting aloo mutterr masala...absolutely delicious gravy...looks very colourful.
This is my all time favorite.Love the colour n look of your recipe
gravy looks delicious, love the color, very well explained padhu :)
Gravy looks very delicious.
The Aloo Mattar masala is explained very nicely in this post. Love the detailed explanation and the clicks. You are star!
looks yummy lovely color
This looks delicious and I like the spicy appearance..Haven't cook green peas and potatoes together,want to give a try....
Peas and potato curry is my favourite curry, Love it with rice or chappatis. I like your recipe. Never used khus khus in a sauce either...Looking forward to trying out your recipe.
oh yum must try this soon
Could u tell me the difference between kitchen king masala and garam masala? Which masala tastes good for all sabzi?