dry aloo matar recipe with step by step photos – aloo and matar, their combo is always good. whether you make a dry curry or gravied aloo matar or even when stuffing them in parathas, samosas or kulchas or kachori.
i make this dry potato peas curry – known as sukha aloo matar often. this recipe is a much loved and liked recipe of mine. best is to make this with baby potatoes and fresh peas.
by the way for my readers who do not know – in hindi, aloo is potatoes and matar is peas… 
dry aloo matar curry recipe below:
dry aloo matar recipe
prep time
cook time
total time
dry aloo matar - tangy, mildly spiced dry sabzi of baby potatoes with green peas
author: dassana
recipe type: side, main
cuisine: north indian
ingredients (measuring cup used, 1 cup = 250 ml)
- 10-12 baby potatoes or 3 regular medium sized potatoes (aloo)
- 1.5 cup fresh or frozen peas (matar)
- 1 tsp cumin seeds/jeera
- ½ or 1 tsp red chili powder/lal mirch powder
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- 1 tsp dry mango powder/amchur
- 1 tsp chaat masala powder
- ½ tsp garam masala powder
- 1 or 2 green chilies/hari mirch, chopped
- 1 inch ginger/adrak, chopped
- 2 to 3 tbsp oil
- rock salt or black salt or salt as required
how to make the recipe:
- wash the baby potatoes thoroughly. keep their skin intact. chop them into two. rinse the peas as well.
- heat oil in a pan. fry the cumin seeds first. then add the potatoes and peas and stir. saute for 7-8 minutes.
- add chopped green chili & ginger and stir for a minute.
- now add red chili powder, cumin powder and coriander powder. stir again for a minute. now add ½ to ¾ cup water.
- cover tightly and simmer the veggies for 20-25 minutes or till done.
- in between do check. the water may dry depending on the size of your pan.
- if the water dries up, then add some more water... about ¼ or ½ cup.
- once the potatoes and peas are cooked and the mixture is totally dry,
- then finally add salt, dry mango powder and garam masala powder.
- mix well and the add chaat masala powder.
- garnish aloo matar with chopped coriander leaves.
- while serving aloo matar serve with lime wedges if you prefer.
- aloo matar sabzi will go well with rotis, parathas or as a side dish with dal rice combo or kadhi-rice combo.
notes
tips for aloo matar recipe:
1. you can also make this aloo matar sabzi in a pressure cooker. after adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
2. the proportion of the spice powders can be adjusted to suit your preferences.
3. if making this aloo matar sabzi for religious fasting or vrat than use rock salt/sendha namak and avoid adding any ingredient which you don't use for fasting days in your family.
1. you can also make this aloo matar sabzi in a pressure cooker. after adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
2. the proportion of the spice powders can be adjusted to suit your preferences.
3. if making this aloo matar sabzi for religious fasting or vrat than use rock salt/sendha namak and avoid adding any ingredient which you don't use for fasting days in your family.
nutrition Information
serving size: 3-4
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