Aloo Matar is an Indian dish (Punjabi to be specific), that’s made of potatoes (aloo) and peas (matar) sautéed in spices. Every household has its own method of cooking this dish…some add coconut, some prefer it really tangy so add a lot of tomatoes, some want it totally dry, some want with gravy and so on.
At my place, like I’ve mentioned before, we don’t like too much tomatoes and also we need a little bit of gravy to dip our bread or soak our rice in. Totally dry…naaah!… just doesn’t work here. So though I make a thick gravy-based aloo matar, you can make it dry by adding less water and letting the vegetables cook in it.
And oh yea…thanks to the Lent season and ofcourse blogging, I just realized I do know many vegetarian dishes and therefore, will not starve my family and myself, if there was ever a ban or non availabilty of meat. 🙂 Yes, you guessed it right….everytime I’m asked to cook dinner (which is daily :-P) and everytime we have guests over for dinner… I’m always thinking what non-vegetarian dish to make. Not anymore. I’m going to make everyone eat a little bit of vegetable too!
- Potatoes – 2, cubed
- Peas – 1 cup
- Onion – 3, chopped
- Ginger-garlic paste – 1 tablespoon
- Tomato – 1, chopped
- Green chillies – 3
- Chilli powder – 2 teaspoons
- Coriander powder – 2 teaspoons
- Turmeric – 1/4 teaspoon
- Garam masala – 1/2 teaspoon
- Coconut milk – 1 cup
- Oil – 2 tablespoons (or as needed to saute onions)
- Mustard seeds – 1/2 teaspoon
- Curry leaves – 1 sprig
- Coriander leaves – 1 small bunch, chopped
- Water, as needed
- Salt, to taste
Heat oil in a deep bottomed pan, and splutter mustard seeds. Once it crackles, add the chopped onions. Saute till they turn golden brown.
To this add ginger-garlic paste, green chillies and chopped tomato. Stir again for another 2-3 minutes till the tomato gets soft.
Now add the masala powders – chilli, coriander, turmeric and garam masala powders. Saute. Add the curry leaves and most of the coriander leaves too.
Once the onions and spices are well mixed, add the cubed potatoes with the required water and let it come to a boil. Cover and cook for another couple of minutes or till the potatoes are half-done.
Then, add the peas and some more water if needed, and let both the potatoes and peas cook till done.
Later, add the coconut milk and let it all mix and cook for another 2 minutes on low flame.
Garnish with coriander leaves and serve hot!
- You can pressure cook the potatoes and peas with water and little turmeric seperately and then add it to the onion-spice mixture. But if you’re using canned peas, please don’t pressure cook it.
- The cooking time of the potatoes will totally depend on how big cubes you cut it into and also some potatoes take a little more time to cook. So adjust your cooking time accordingly.
- If you want it dry, don’t add water, but make 1 cup of thin coconut milk and let the potatoes and peas cook in it.