Aloo Matar (Gujarati Style)

Benefits of Aloo :

  • Packed with Nutrients ( Fat - 0.2 g, Calories - 161, Protein - 4.3 g, Carbs - 36.6 g, Fiber - 3.8 g )
  • May Improve Blood Sugar Control
  • May Improve Digestive Health



Benefits of Matar :

  • one cup of green peas contains 44% of your Vitamin K which helps to anchor calcium inside the bones.
  • The High fiber content in peas
  • 2 milligrams per day of this phytonutrient



Timing :

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45-50 minutes

Ingredients :

Main Ingredient 
  • Potatoes (Aloo) - 200 g
  • Green Peas (Matar) - 1 cup
  • Tomatoes - 1/2 cup
  • Green chillies - 10 g
  • Cumin seeds - 1/2 tsp
  • Tej pattas - 2 pcs
  • Red chillies - 2 pcs
  • Red chillies powder (Kashmiri Lal) - 3/4 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp 
  • Hing - 1 pinch
  • Vegetable oil - 1.5 tsp
  • Kasuri methi - 1/2 tsp
  • Few Coriander leaves
  • Salt to taste

For paste
  • 2-3 cloves Garlic
  • 2-3 tsp cashew nuts
  • Small pieces of ginger
  • 1 medium size Onion chopped
Method :

  1. Wash chopped potatoes and boil it with little salt for 10 minutes or till cooked (do not cook completely), then switch of the flame. Add frozen green peas and keep aside.
  2. Add chopped onion, ginger, garlic, cashew nuts in a blender, and then blend it and make a smooth paste.
  3. Heat oil in a pan on medium heat. Add cumin seeds, whole dry red chili and saute for few seconds.
  4. Now add prepared paste in the pan and saute till mixture becomes golden brown or 3-4 minutes.
  5. Add tej patta, chopped tomatoes, and again saute for few minutes till tomatoes become soft and stir very well.


6. Ared chili powder, turmeric powder, coriander powder, garam masala, salt and mix well.

7. Now strain the boiled potatoes and green peas. Add them into prepared masala mixture.

8. Add 1 to 1 ½ cup water, mix well and bring it to the boil, then add Kasuri methi (crush it between your hand palms), mix it and cook for another 3-4 minutes.

9. Aloo Matar Curry is ready, garnish with chopped coriander.


10. Serve with paratha, roti along with chopped cucumber and lemon wedges.


Note :

• I used small baby potatoes for this curry, so no need to peel them, but you can use regular potatoes for this curry and peel them.

• You can use tomato puree instead of chopped tomatoes.

• Add water quantity as per you need.


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