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Aloo-Matar Masala / Potato-Peas Gravy Curry

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins  CookTime:20 mins  Cuisine:Indian

In Indian Cuisine, there are unlimited curries  using Aloo/Potato either as a main ingredient (or) as a part of the curry. Amma (Mom) never used onion & garlic in her recipes, hence even my recipes in my blog are mostly without them. Irrespective of their absence, the curries / any dish that Amma made was for sure, a classic. She always taught me that the taste of a recipe should not be dependant on any one particular ingredient. Whatever you add or eliminate the taste would retain if right amount of Salt & Spice are added. 🙂 

This, Aloo matar / potato peas gravy curry, recipe is the one I learnt from my Mom. Ofcourse she never used garam masala, which I added additionally. So, just try this very simple recipe of my Mom, I bet you’ll adore it! 

Its a Vegan, Gluten free, No Onion, No Garlic curry which can be served as a side with roti, chapathi, plain rice, any pulao, any bread.

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Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Curry recipes collection here⇒  Curry / Koora / Stir Fry

Breakfast recipes collection⇒  Breakfast / Tiffin

Rice recipes collection⇒ Main Course

Related Posts⇒  

  1. Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
  2. Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora
  3. Chana-Aloo Chat / Chickpeas-Potato Salad

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Ingredients:

  • Potatoes – 5 (large size)
  • Tomatoes – 4 (medium size)
  • Ginger – 1 inch piece
  • Salt – as per taste
  • Coriander – 10 twigs
  • Curry Leaves – 10 leaves
  • Green Chillies – 7
  • Cooking Oil – 3 tablespoons
  • Coriander – 5 to 6 twigs
  • Frozen Green Peas – 1 cup
  • Sugar / Jaggery – 1 tablespoon
  • Red Chilli Powder – 3 teaspoons
  • Garam Masala Powder – 1 (or) 2 teaspoons
  • Jeera/Cumin Powder – 1 tablespoon
  • Water – as required

Ingredients for Tempering:

  • Turmeric – ¼ teaspoon
  • Sesame Seeds – ¼ teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Mustard Seeds –  ¾ teaspoon

Special Ingredients:

  • Garam Masala Powder
  • Jeera/Cumin Powder

Procedure for Aloo matar / potato peas gravy curry:

  • Firstly, wash the vegetables and herbs.
  • Peel the potatoes, cut into cube size pieces and put them in a bowl of water (to prevent them from changing colour).
  • Cut the tomatoes into small pieces.
  • Slit the green chillies length wise, finely chop the ginger and coriander.
  • Put a frying pan on stovetop under medium flame, add the oil and let it heat.
  • Add all the ‘Ingredients for Tempering’ and let them splutter.

    40559322664_e157b97bf0_o
    Green chillies being added to the ‘Ingredients for Tempering’
  • Add the chopped ginger, slit green chillies and curry leaves.
  • Transfer all the potato, tomato pieces and required salt.

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    Potato and Tomato pieces, along with salt added to the pan
  • Add 1½ of water and close the pan, let it cook for 10 mins.
  • Now add the green peas, leave the pan with lid for 5 more mins.

    40559171664_3223935a79_o
    Frozen green peas being added to the softened tomatoes and potatoes
  • Take the lid off the pan, add the sugar, red chilli powder, garam masala powder and jeera/cumin powder.
  • Mix everything thoroughly and leave it open for 2-3 mins.

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    After adding the masala / spice powders to the cooked veggies
  • Once the curry reaches your desired consistency, add half of the chopped coriander.
  • Give a gentle mix and switch the flame off.

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    Curry before switching the flame off
  • Transfer the curry/sabzi into a serving dish and garnish it with rest of the coriander. Done!!
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    Aloo Masala / Potato-Masala [Gravy Curry] garnished with chopped coriander

Tips:

  • If you prefer Onions & garlic, you can add them (chopped) along with the ginger and pan fry them.
  • Adjust the salt and spice as per your taste.
  • Keep the flame on, until you get the desired consistency of curry. 
  • You can add 1 tablespoon of chickpea flour / besan at the end to thicken. That’s optional. I didn’t.
  • This curry can be stored in the refrigerator up to 1 week and re-heat before serving.

Result:

  • The taste of this, Aloo matar / potato peas gravy curry, is so delectable that we will surely go for another serving.
  • Though this curry doesn’t have onions & garlic, because of the fresh masala/spice powders, the aroma & taste easily enhanced.
  • We had this curry as a side dish with Poori/Puffed Indian Bread.
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    Aloo Masala / Potato-Masala [Gravy Curry] served as a side for Poori

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You can find my other recipes by clicking the Recipe Category

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