aloo matar ki sabji is one of the easiest of curries of Indian cuisine. There are two types of curries in Indian households. Ras wali and sukhi sabzi. While the former is a spicy gravy, perfect with jeera rice. Latter is a dry curry. The below Indian dish is the dry aloo matar recipe which is basically a stir fry. It goes well with any flatbread like roti or poori. You can also pair it with some rice and dal. Usually these dry curries are perfect with plain paratha and achaar if you are travelling somewhere. You may use fresh green peas or
Left over sabzi can also be stuffed to make aloo matar ke parathe. You can also eat this with plain dosa / ragi roti. Leftover sabzi filling can also be used to make stuffed bread rolls, samosas, sandwiches and bread pakora.
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Ingredients for aloo sabzi
- boiled potato cubes
- frozen peas / fresh peas
- cumin seeds
- mustard seeds
- chopped ginger-garlic
- vegetable oil / mustard oil/ ghee for a vegetarian option
- turmeric powder / curry powder
- red chili powder
- cumin powder
- coriander powder
- salt as per taste.
Refer to recipe card for quantity.
How to make aloo mutter recipe?
- Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, chopped ginger-garlic to it. Once seed splutter, add dry spice powders to it. Mix well until they are toasted.
2. Add some boiled potatoes & salt. Mix well.
3. Add peas to the kadai and mix well.
4. Add ½ cup water and mix well.
5. Mix well until the masala is evenly coated on all potatoes.
6. Serve hot with basmati rice or any Indian flatbread.
Related Indian curries
dry aloo matar sabzi | potato peas stir fry recipe
Equipment
- frying pan
Ingredients
- 2 medium boiled potatoes peeled and cubed
- 1 cup frozen peas / fresh peas
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tbsp. chopped ginger-garlic /ginger-garlic paste
- 2-3 tbsp. vegetable oil / mustard oil / ghee for a vegetarian option
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder or as per taste
- 1 teaspoon cumin powder
- ½ tbsp. coriander powder
- 1 teaspoon garam masala or as per taste
- fresh coriander to garnish
- salt as per taste
Instructions
- Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, chopped ginger-garlic to it. Once seed splutter, add dry spice powders to it. Mix well until they are toasted.
- Add some boiled potatoes & salt. Mix well.
- Now, add peas to the kadai and mix well.
- Add ½ cup water and mix well.
- Mix well until the masala is evenly coated on all potatoes. Garnish it with teaspoon kasuri methi or chopped fresh coriander leaves optionally
- Serve hot with basmati rice or any Indian flatbread.
Notes
Storage
You can also freeze this curry and reheat it later. Consume any curry within 2-3 days for best taste.
Conclusion: quick indian aloo matar is a delicious vegan recipe which cooks under 30 minutes in a pan. It is a perfect side dish for weekday quick lunch recipe. Happy cooking !
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