- Servings: 2
- Preparation time: 5 minutes.
- Frying time: 12 minutes.
- Cooking time: 3-4 minutes.
- Total time: 21 minutes.
Ages ago memory updated…
In the winter, there was nothing more comforting than enjoying a warm plate of “Aloo Matar ki Sabji” with my siblings. We love to have this flavourful sabji for breakfast, paired with Chapati or Paratha generously smeared with ghee. The rich, spiced potatoes and peas combined with the buttery softness of the bread create a perfect start to a chilly morning, making it a cherished family tradition.
Aloo Matar is a classic North Indian dish that combines the comforting flavours of potatoes (aloo) and green peas (matar) in a spiced tomato gravy. The small pieces of potato ensure that they cook evenly and absorb the flavours of the spices, making each bite delicious. This dish is often enjoyed with Roti, Naan, or Rice and is a staple in many Indian households for its simplicity and satisfying taste.
Ingredients:
- Potato: 2 nos.( Medium size).
- Fresh peas/frozen peas: 100 gm
- Onion: 1 no. (Medium)
- Tomato: 1no. . (Medium)
- Green chilli: 2 no.
- Ginger: 1 teaspoon (paste)
- Mustard oil /cooking oil: 2 tablespoon
- Chilli powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander leaves: 2 tablespoon (chopped)
- Garam masala powder: half teaspoon
- Cumin : half teaspoon
- Salt: half teaspoon
Preparation:
- Peel off and cut potato into small cubes.
- Chop tomato and cut into small pieces.
- Chop onion. Keep aside.
- Chop green chilli into very small pieces.
Method:
- Heat oil in a frypan; when it starts to smoke add cumin, sputter for few seconds.
- Add onion, green chilli and ginger, Stir fry on medium flame for a minute (keep it stirring otherwise it may burn).
- Add potato, continue to fry on lower the flame with cover on (About 3-4 minutes, stir occasionally)
- Now put the chilli powder, coriander powder, turmeric powder and salt, stir fry for couple of minutes.
- Add peas, fry until vegetables are 80% done.
- Add tomato. Stir fry for another couple of minutes. (Keep it stirring otherwise it may burn).
- Add one forth cup of water and cover for 2-3 minutes till consistency comes.
- Add Garam Masala Powder and stir it. Put off the flame.
Aaloo mutter ki sabji is ready to be served.
Aaloo (potato) mutter (peas) ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.