Aloo Matar Recipe

Aloo Matar dry curry/Aloo Mutter Sukhi Sabzi is a dry dish prepared with potatoes and green peas. It is very simple to prepare and goes well with rice and all Indian breads. This sabji is loved by people of all age groups. Today we will learn how to make Potato peas dry curry following this easy recipe.

Aloo Matar dry curry with Dal 

Dry Aloo Matar Sabji-Aloo Mutter Sukhi Sabzi-Aloo Matar Curry

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Side Dish
 Recipe Cuisine: North Indian
 Author:Padhu Sankar

   Ingredients needed

   Potato/Aloo cubed - 2 cups heaped
   Fresh Green peas -1/2 cup
   Onion chopped - 1/2 cup
   Salt as needed

   Spice Powder

   Turmeric powder -1/4 tsp
   Coriander powder -2 tsp
   Chilli powder -3/4-1 tsp
   Garam Masala Powder -3/4 tsp

   For the seasoning

   Oil - 2 tbsp
   Cumin Seeds -1 tsp
   Curry leaves - 2 sprigs

Preparation

Wash, peel the skin and chop potatoes into cubes.

Cook peas with a little salt until tender. You can use frozen peas also.

Method

Heat oil , add cumin seeds, when it splutters, add chopped onions and curry leaves.

Saute onions until transparent. Then add cubed potatoes, turmeric powder and cook covered on medium flame stirring now and then. Sprinkle water in between.

Once the potatoes are half cooked, add salt needed, coriander powder, chilli powder, garam masala powder and cook covered until potatoes become tender.

Add peas and cook for another 5 minutes until everything gets blended well with the spice powder.

Remove from heat, garnish with coriander leaves and serve delicious dry aloo matar curry with hot rice, rotis or parathas. I personally love it with dal and hot rice topped with a tsp of ghee.

Note - If preferred, you can add 1/4 tsp of amchur powder or dry mango powder along with the spice powder.

Do not miss my the most popular Aloo Matar Gravy recipe with step wise pictures. Click the picture below to take you to that page.

Do not miss my lovely collection of more than 50 Side Dish For Chapati.

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