Aloo Matar ki sabzi is a classic Indian dish that’s simple to prepare yet loaded with flavor.
This Aloo Matar ki sabzi recipe is perfect for those who prefer a light and healthy meal with fewer spices.
Let’s dive into this quick, easy, and delightful Aloo Matar ki sabzi recipe.
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About This Aloo Matar Ki Sabzi
Aloo Matar Ki Sabzi is a simple yet flavorful Indian curry made with potatoes (aloo) and green peas (matar).
This Aloo Matar ki sabzi dish is a staple in Indian households, loved for its comforting taste and versatility.
It is prepared with basic spices and ingredients, making it an easy and quick recipe to cook
. Whether it’s for lunch, dinner, or even a light breakfast, Aloo Matar fits perfectly into any meal plan.
The Aloo Matar ki sabzi recipe is particularly popular because of its simplicity.
It doesn’t require elaborate preparation or hard-to-find ingredients.
All you need are a few pantry staples like potatoes, peas, onions, tomatoes, and basic Indian spices.
This Aloo Matar ki sabzi dish is often cooked during busy weekdays when you need something quick yet delicious on the table.
Aloo Matar ki sabzi is versatile and can be prepared in many ways.
You can make it with a thick gravy to enjoy with rotis or parathas, or you can prepare it with a thinner curry to pair with steamed rice. The balance of spices and the natural sweetness of peas make this dish appealing to both kids and adults.
What makes Aloo Matar stand out is the minimal use of spices.
The natural flavors of the potatoes and peas take center stage, while the addition of basic spices like turmeric, cumin, and coriander enhances the taste without overpowering it.
This makes it a light and healthy option for those who prefer less spicy food.
This Aloo Matar ki sabzi recipe is also highly customizable.
You can add more vegetables like carrots, beans, or even paneer (Indian cottage cheese) to make it more nutritious.
If you’re feeling indulgent, a dollop of fresh cream or a sprinkle of grated cheese can add a rich twist.
In addition to its taste and simplicity, Aloo Matar is packed with nutritional benefits.
Potatoes are a great source of carbohydrates, which provide energy, while peas are rich in protein and fiber, supporting digestion and muscle health.
The Aloo Matar ki sabzi dish is low in oil and contains no heavy creams, making it a heart-friendly meal option.
Cooking Aloo Matar is also an excellent way for beginners to practice Indian cooking.
The steps are straightforward, and the dish is forgiving, allowing for minor adjustments without compromising the taste.
Aloo Matar ki Sabzi is perfect for family gatherings, festive occasions, or simply as comfort food after a long day.
Its vibrant colors and aromatic spices make it visually appealing, while the wholesome ingredients ensure it’s both delicious and nutritious.
Whether you’re a seasoned cook or just starting your culinary journey, Aloo Matar Ki Sabzi is a dish that’s sure to win hearts and satisfy cravings.
Pair it with soft rotis, crispy parathas, or fragrant basmati rice for a complete meal.
With its simplicity, versatility, and delightful taste, Aloo Matar remains a timeless classic in Indian cuisine.
Ingredients List of Aloo Matar ki Sabzi
For Pressure Cooking:
- 200 grams small potatoes
- 400 grams soaked green peas
- 2 bay leaves
- 2 dry chilies
- 1-star anise
- 2 small cardamoms
- 1 small cinnamon stick
- 2-3 cloves
- 2 cups water
For the Masala:
- 2 tablespoons oil
- 1 onion, chopped
- 1 tomato, roughly chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon Kashmiri red chili powder
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon spicy red chili powder (optional)
- 1/3 teaspoon garam masala powder
- Salt to taste
- 2-3 cups hot water
- Fresh coriander, chopped
Step-by-Step Method (Aloo Matar ki sabzi)
1. Pressure Cook Potatoes and Peas
In a pressure cooker, add soaked green peas, small potatoes, bay leaves, dry chilies, star anise, cardamoms, cinnamon, cloves, and water.
Cook for 2-3 whistles and let the pressure release naturally.
Set aside.
2. Prepare the Masala
Heat oil in a pan.
Add dry chilies, bay leaves, cumin seeds, and fenugreek seeds.
Let them crackle.
Add chopped onion and green chilies, and saute until golden brown.
Stir in Kashmiri red chili powder and turmeric powder, frying for a minute for vibrant color.
3. Cook the Curry
Add ginger-garlic paste and saute until fragrant.
Toss in chopped tomatoes and cook until soft.
Add cumin powder, coriander powder, spicy red chili powder, and garam masala,salt.
Mix well.
4. Combine
Add pressure-cooked potatoes and peas along with 2-3 cups of hot water.
Adjust gravy consistency as desired.
Cover the pan ana let it cook for 5-7 minutes high heat
.
5. Garnish and Serve
Sprinkle fresh coriander leaves generously.
Serve hot with roti, rice, or paratha.
Health Benefits
- Potatoes: Rich in potassium, aiding in blood pressure regulation.
- Green Peas: High in protein and fiber, supporting digestion.
- Minimal Oil and Spices: Keeps the dish light and heart-friendly.
Pro Tips:
Choose Fresh Ingredients: Use fresh peas and baby potatoes for the best taste and texture.
If using frozen peas, rinse them in warm water before cooking.
Pre-soak Dried Peas: If using dried peas instead of fresh ones, soak them overnight for faster cooking.
Spice Control: Adjust the spice level according to your preference.
Add or reduce red chili powder for the desired heat.
Gravy Consistency: Use hot water to adjust the consistency of the gravy to your liking—thicker for rotis and thinner for rice.
Enhance Flavor: A pinch of sugar balances the flavors beautifully and highlights the natural sweetness of peas.
Don’t Overcook Peas: Overcooking can make the peas mushy.
Pressure cook only until tender.
Add Ghee: Finish the dish with a teaspoon of ghee for an enhanced aroma and taste.
Use Kashmiri Chili Powder: For a vibrant red color without making the dish overly spicy.
Experiment with Herbs: Fresh coriander adds freshness, but you can also try a sprinkle of kasuri methi (dried fenugreek leaves) for a smoky flavor.
Time the Salt: Add salt while frying the spices to enhance the overall flavor of the masala.
FAQs
Can I use frozen peas?
Yes, frozen peas work perfectly. Skip the soaking step.
What can I pair with Aloo Matar?
Serve it with roti, paratha, rice, or even bread for a quick meal.
Can I make this recipe oil-free?
Yes, saute the spices in water or use minimal oil for a healthier version.
How long does Aloo Matar ki sabzi stay fresh?
Store in the refrigerator for up to 2 days. Reheat before serving.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas work perfectly in this recipe. Thaw them before cooking for even results.
What type of potatoes should I use?
Baby potatoes are ideal for their flavor and texture, but regular potatoes can also be used.
How can I make the Aloo Matar ki Sabzi dish healthier?
Use less oil, and add more vegetables like carrots, beans, or spinach to increase the nutritional value.
Is this Aloo Matar ki Sabzi recipe vegan?
Yes, this recipe is naturally vegan unless you add dairy-based garnishes like ghee or cream.
Can I make this Aloo Matar ki Sabzi dish without onions and garlic?
Absolutely! You can skip onions and garlic and instead use a pinch of asafoetida (hing) for flavor.
How do I make the Aloo Matar ki Sabzi gravy thicker?
Mash a few cooked potato pieces into the gravy to naturally thicken it.
What is the best oil to use?
Mustard oil gives an authentic flavor, but you can use any neutral cooking oil.
How long can I store Aloo Matar ki sabzi?
You can store it in an airtight container in the refrigerator for up to 2 days.
Can I prepare Aloo Matar ki Sabzi this in advance?
Yes, you can cook it a day ahead and reheat it with a splash of water to adjust the consistency.
What can I serve with Aloo Matar ki sabzi?
Serve it with rotis, parathas, puris, steamed rice, or jeera rice.
Can I add cream or yogurt to this Aloo Matar ki Sabzi dish?
Yes, a dollop of fresh cream or a tablespoon of yogurt can be added for a richer flavor.
How spicy is this Aloo Matar ki Sabzi recipe?
The recipe is mildly spiced.
Adjust the chili powder or add green chilies for more heat.
Is it gluten-free?
Yes, Aloo Matar Ki Sabzi is naturally gluten-free.
What can I use instead of tomatoes?
If tomatoes are unavailable, use a tablespoon of yogurt or tomato paste as a substitute.
Can I cook this in a pressure cooker?
Yes, you can prepare the entire dish in a pressure cooker to save time.
How do I prevent peas from becoming mushy?
Avoid overcooking the peas by adding them toward the end of the cooking process.
What is the best way to reheat this dish?
Reheat on low to medium heat, adding a little water if the gravy has thickened.
Can I add garam masala?
Yes, a pinch of garam masala at the end enhances the aroma and flavor.
What if I don’t have Kashmiri red chili powder?
Use regular red chili powder and add a pinch of paprika for the color.
Can I make this recipe oil-free?
Yes, you can saute the spices in a splash of water or vegetable broth for an oil-free version.
How can I reduce the cooking time?
Use a pressure cooker to cook potatoes and peas faster.
What’s the ideal gravy consistency?
The consistency can be thick for rotis and parathas or slightly thinner for rice dishes.
How do I balance the flavors if it’s too spicy?
Add a splash of cream, a teaspoon of sugar, or more potatoes to balance the spice.
Is it suitable for weight loss?
Yes, if prepared with minimal oil and paired with a healthy grain like quinoa or brown rice.
What gives the dish its vibrant color?
Kashmiri red chili powder or a small pinch of turmeric enhances the color without adding too much heat.
Can I skip the pressure cooking step?
You can boil the potatoes and peas separately, but pressure cooking saves time and energy.
Why does my gravy taste bland?
Ensure the spices are well roasted and use fresh ingredients for a richer flavor.
Can I add coconut milk to this dish?
Yes, adding coconut milk can give it a creamy, South Indian twist.
How do I make this dish more flavorful?
Use freshly ground spices, add a pinch of sugar,
In Short, Aloo Matar ki sabzi is a quick, easy, and nutritious recipe perfect for any meal of the day.
Its rich flavors and vibrant colors make it a family favorite.
Try this wholesome Aloo Matar ki sabzi dish today and enjoy a healthy, delicious treat!
Recipe card:
Quick and Easy Aloo Matar ki Sabzi |Aalu Matar ki Sabji
Ingredients
Ingredients
For Pressure Cooking:
- 200 grams small potatoes
- 400 grams soaked green peas
- 2 bay leaves
- 2 dry chilies
- 1- star anise
- 2 small cardamoms
- 1 small cinnamon stick
- 2-3 cloves
- 2 cups water
For the Masala:
- 2 tablespoons oil
- 1 onion chopped
- 1 tomato roughly chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon Kashmiri red chili powder
- 1/3 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon spicy red chili powder optional
- 1/3 teaspoon garam masala powder
- Salt to taste
- 2-3 cups hot water
- Fresh coriander chopped
Instructions
Step-by-Step Method
Pressure Cook Potatoes and Peas
- In a pressure cooker, add soaked green peas, small potatoes, bay leaves, dry chilies, star anise, cardamoms, cinnamon, cloves, and water.
- Cook for 2-3 whistles and let the pressure release naturally. Set aside.
Prepare the Masala
- Heat oil in a pan. Add dry chilies, bay leaves, cumin seeds, and fenugreek seeds. Let them crackle.
- Add chopped onion and green chilies, and sauté until golden brown.
- Stir in Kashmiri red chili powder and turmeric powder, frying for a minute for vibrant color.
Cook the Curry
- Add ginger-garlic paste and sauté until fragrant.
- Toss in chopped tomatoes and cook until soft.
- Add cumin powder, coriander powder, spicy red chili powder, and garam masala. Mix well.
Combine and Simmer
- Add pressure-cooked potatoes and peas along with 2-3 cups of hot water. Adjust gravy consistency as desired.
- Cook on high heat for 5-7 minutes.
Garnish and Serve
- Sprinkle fresh coriander leaves generously.
- Serve hot with roti, rice, or paratha.
Video
Notes
- Potato Variety: Use baby potatoes for a more flavorful dish, or regular potatoes if that’s what you have on hand. Adjust the cooking time accordingly.
- Peas: Fresh peas work best for this recipe, but frozen peas can be used as a substitute. Thaw them before use for even cooking.
- Consistency: Adjust the amount of water based on whether you prefer a thicker or thinner gravy.
- Spices: The recipe uses minimal spices to let the natural flavors of potatoes and peas shine. Feel free to tweak the spice levels as per your taste.
- Oil: You can use any cooking oil of your choice. For an authentic taste, mustard oil works well.
- Vegan Option: The recipe is naturally vegan if no dairy-based garnishes like ghee or cream are added.
- Serving Suggestions: Serve hot with rotis, parathas, or steamed rice. It can also be enjoyed with bread for a quick and hearty meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat with a splash of water to adjust the consistency before serving.
- Customizations: Add other vegetables like carrots, beans, or even paneer to make the dish more nutritious and colorful.
- Flavor Enhancer: A pinch of sugar balances the spices and enhances the overall flavor.
Nutrition Chart Per Serving of Aloo Matar Ki Sabzi
| Nutrient | Amount (Approx) |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 4 g |
| Vitamin A | 300 IU |
| Vitamin C | 20 mg |
| Calcium | 30 mg |
| Iron | 1.5 mg |
| Potassium | 400 mg |
| Sodium | 300 mg |
Note: The values may vary slightly depending on portion size and the exact ingredients used.