Aalu Matar

Aalu Matar might be one of the most common gravy dishes made in North Indian homes. This humble dish combines potatoes (an ingredient that is almost always available in every home) and green peas. Today, the recipe for Aalu Matar I am sharing is a simple, everyday recipe you can make in very little time. It doesn’t have rich ingredients, and the use of oil is also kept to a minimum. Despite being a simple dish, it is delicious. It tastes best with plain parantha or poori.

Let’s check out the recipe.

Equipment Needed:

• Pressure Cooker
• Pan
• Knives and Cutting Board
• Peeler
• Spatula

Ingredients needed for Aalu Matar:

• 6-8 Medium-Sized Potatoes; Boiled and roughly cut
• 1 tbsp Finely Chopped Garlic
• 1 tbsp Finely Chopped Ginger
• 1 tbsp Finely Chopped Green Chillies
• 1 tsp Cumin Seeds
• ⅓ tsp Asafoetida
• 1 Medium-Sized Onion; Finely Chopped
• 2 tbsp Finely Chopped Fresh Coriander Leaves
• 2 Medium-Sized Tomatoes; Finely Chopped
• Salt; to taste
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• ⅓ Cup Green Peas
• 1-1½ Cup Water
• ½ tsp Garam Masala
• 1 tsp Kasuri Methi (Dry Fenugreek Leaves)
• 2 Pinches Sugar
• ½ tbsp Lemon Juice
• Coriander Leaves; for garnishing

About Ingredient Sourcing in Germany:

Potatoes, onions, tomatoes, frozen peas, lemons, etc and basic ingredients such as salt, sugar, etc, are easily available in supermarkets.

Read my articles about ingredient sourcing in Germany here.

The Indian ingredients can be bought from an Indian store near you. You can also check the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to make Aalu Matar

• Heat oil in a pan. Add ginger, garlic and green chillies. Fry them on medium heat for about 15 seconds.
  
  
  
• Add cumin seeds and asafoetida. Fry for another 10 seconds on medium heat.
  
  
  
• Add onion and coriander leaves. Fry till the onion turns golden brown.
  
  
  
  
• Add tomatoes, followed by salt, turmeric powder, red chilli powder and coriander powder.
  
  
  
• Reduce the heat. Cover and cook till the tomatoes become mushy and the oil separates. Add peas.
  
  
  
• Add boiled potatoes.
  
  
  
• Add water. Mix and cook on high heat.
  
  
  
• When the gravy comes to a boil, add garam masala and kasuri methi.
  
  
  
• In the end, add sugar and lemon juice and turn off the heat. Taste and adjust the salt.
  
  
  
• Garnish with fresh coriander leaves and serve.
  
  

Alternative Method:

I have used boiled potatoes in my recipe since I have had them in my fridge. I fried all the ingredients in a pan and, towards the end, added potatoes and peas. You can make this dish in a pressure cooker if you don’t have boiled potatoes. Fry all the ingredients, such as onions, tomatoes, etc, in the pressure cooker. Then, add raw potatoes (peeled and diced) and peas. Add water and pressure cook it. Once cooked, mash the potatoes a bit to thicken the gravy.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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