ALOO MATAR RECIPE | ALOO MUTTER
Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha. This can also be made in a cooker or instant pot.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 15
Steps:
- Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
- Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
- Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
- Add chopped onions, green chili and fry until lightly golden or pink.
- Next put in the ginger garlic paste and saute until the raw smell disappears.
- Add tomato puree and saute for 2 mins.
- Next add chili powder, garam masala, coriander powder, turmeric and salt.
- Saute until oil begins to separate from the masala.
- Add potatoes and peas. Saute for 2 mins.
- Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
- Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
- If making in pressure cooker then, allow to whistle twice on a medium heat.
- Add kasuri methi and mix well. Adjust salt if needed.
- Serve aloo matar with rice or roti.
- Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
- When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
- Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
- Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
- Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
- Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
- Secure the Instant pot lid with the steam release handle set to sealing.
- Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
- Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
- Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
- If you are a beginner check the video on my potato curry post.
Nutrition Facts : Calories 282 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, Sodium 481 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
ALOO MATAR
Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice.
Provided by Vaijayanti Tamhankar
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 81.7 g, Fat 14.5 g, Fiber 9.7 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 897.9 mg, Sugar 9.8 g
MATAR PULAO (RICE WITH PEAS)
This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.
Provided by FKhan
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
- Add the green peas to the pan, cover and cook for about 5 minutes.
- Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g
ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )
Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.
Provided by SusieQusie
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice and soak in 2 cups of water for an hour. Drain well.
- In a heavy pan, heat the butter and add the cumin and the ginger.
- When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
- Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
- Serve hot.
ALOO MATAR
This is a recipe for Aloo Matar that I got off the internet. I went for my first Indian food experience, and happened to order Aloo Matar even though I had no idea what it was. It was fantastic! So I went searching right away for a recipe that I could use at home. Who knew it was so easy and inexpensive!!
Provided by I Cook Therefore I
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat.
- Add cumin seed and bay leaves.
- When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates.
- Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder.
- Stir fry until the oil separates.
- Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through.
- Take out the bay leaves.
- I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish.
- Enjoy!
Nutrition Facts : Calories 184.3, Fat 9.6, SaturatedFat 1.3, Sodium 269.2, Carbohydrate 21.7, Fiber 4.5, Sugar 5.7, Protein 4.7
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Aloo Matar Ka Pulao: An Indian Classic Dish
Aloo Matar Ka Pulao is a classic Indian rice dish that is loved by many. It is made from rice, potatoes, and peas which are cooked together with spices to create a fragrant and flavorful dish. This dish is healthy and easy to make, which makes it a great option for a quick lunch or dinner.
The Origins of Aloo Matar Ka Pulao
Aloo Matar Ka Pulao originated in the northern part of India, particularly in Punjab. The dish is a popular dish in Punjabi cuisine and is often prepared during special occasions and weddings. The dish is also commonly found in Pakistani cuisine and is often served during Eid and other festive occasions.
The Basic Ingredients of Aloo Matar Ka Pulao
The basic ingredients of Aloo Matar Ka Pulao include:
- Rice
- Potatoes
- Peas
- Ginger
- Ghee or oil
- Cumin seeds
- Bay leaves
- Whole spices like cloves, cinnamon sticks, and green cardamom pods
- Coriander seeds
- Turmeric powder
- Salt
- Water or stock
The Preparation of Aloo Matar Ka Pulao
The preparation of Aloo Matar Ka Pulao involves the following steps:
- Wash the rice and soak it for at least 30 minutes before cooking.
- Peel the potatoes and cut them into small cubes. Rinse the peas and set them aside.
- In a pot or Dutch oven, heat the ghee or oil and add the cumin seeds. Once the cumin seeds start to splutter, add the bay leaves and whole spices and fry them for a few seconds.
- Add the finely chopped ginger and fry it for a minute.
- Add the coriander seeds, turmeric powder, and salt, and fry them for about 30 seconds.
- Add the potatoes and cook them for a few minutes until they are slightly browned.
- Add the peas, drained rice, and water or stock. Bring the mixture to a boil and reduce the heat to low. Cover the pot and let it cook for about 20 minutes or until the rice is cooked and the water is absorbed.
- Turn off the heat and let the pot sit for about 5 minutes before fluffing the rice with a fork.
- Garnish the pulao with fresh coriander leaves and serve hot.
The Variations of Aloo Matar Ka Pulao
There are many variations of Aloo Matar Ka Pulao, and some of the popular ones include:
- Aloo Matar Paneer Pulao: This variation of the dish includes paneer or Indian cottage cheese, which is added to the pulao along with the potatoes and peas.
- Aloo Matar Mushroom Pulao: This variation of the dish includes mushrooms, which are added to the pulao along with the potatoes and peas.
- Aloo Matar Keema Pulao: This variation of the dish includes minced meat, which is added to the pulao along with the potatoes and peas.
The Nutritional Value of Aloo Matar Ka Pulao
Aloo Matar Ka Pulao is a healthy and nutritious dish that provides the following nutritional values per serving:
- Calories: 250
- Protein: 4g
- Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 3g
The dish is also rich in vitamins and minerals, including Vitamin C, Vitamin B6, Iron, and Magnesium.
Conclusion
Aloo Matar Ka Pulao is a classic Indian dish that is easy to make and healthy. It is a perfect dish for a quick lunch or dinner that is packed with flavors and nutrients. With its many variations and versatility, Aloo Matar Ka Pulao is a great addition to any mealtime repertoire.