Aloo Matar Masala / Potato Green Peas Gravy Curry

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

In Indian cuisine there are unlimited number of curries using Potato / Aloo as the main ingredient (or) as part of the curry.

My Mother never used onion – garlic in her recipes, hence most of my recipes which I learnt from her are without them. Irrespective of their presence, whatever dish Amma (Mom) made, was a classic for sure. 🙂 

She always taught me that the taste of any recipe should not be dependant on any one particular ingredient. But she proved that, whatever you add (or) eliminate, the taste would retain if right amount of salt and spice were added. 🙂 

This, No Onion No Garlic Aloo Matar Masala / Potato Green Peas Gravy Curry, recipe is the one that I learnt from my Mom.

Well, she never added garam masala, which I added additionally. So, just try this very simple recipe from my Mom, and I bet you’ll adore it.

Table of Contents:

Click to Expand / Collapse

1. Possible alterations for the recipe, ‘Aloo Matar Masala Sabzi / Potato Green Peas Gravy Curry’:
2. How to serve, ‘Aloo Matar Masala Satvik Sabzi / Potato Green Peas Vegan Gravy Curry’: 
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Aloo Matar Masala Sabji / Potato Green Peas Gravy Curry’:
   1. Prep Work:
   2. Cooking:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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Possible alterations for the recipe, ‘Aloo Matar Masala Sabzi / Potato Green Peas Gravy Curry’:

To use Onion and Garlic: Add 1 cup of chopped onion, and a tablespoon of finely chopped garlic after the tempering is done. Fry them until the onions soften, and then proceed with the rest of the recipe.

Using Ginger-Garlic paste: After the tempering ingredients are sautéed, add the ginger garlic paste fry for 30 sec, and then proceed with the recipe as it is.

To avoid tempering ingredients: Try to add at least mustard seeds and turmeric powder.

Adding other vegetables: This curry is made with basic veggies and basic Indian spices. So, adding any other veggies would actually ruin its original taste. But for the sake of it, other vegetables that can be added are sweet corn, eggplant.

To get more gravy: Using a potato masher, just mash few of the potato pieces and switch the flame off before the curry is thickened. Or else add ¼ cup more water, than mentioned.

Instant Pot method recipe: Just click this link>> Potato Curry (Electric Pressure Cooker)

How to serve, ‘Aloo Matar Masala Satvik Sabzi / Potato Green Peas Vegan Gravy Curry’: 

As shown in the pic, We had it as a side, along with plain chapati (Indian style tortilla) and healthy salad.

It goes great as an accompaniment with any Indian bread like, roti, paratha, naan, phulka, poori.

Try it with my Avocado roti>> Avocado Roti / Tortilla (Whole Wheat), which tastes just good. And moreover makes a wholesome meal.

You can even serve as a side dish with steamed plain rice, or even with any pulao rice / pilaf. For say, like>> 

• Methi Pulao / Rice with Fenugreek Leaves
• Spinach &  Chickpeas Pulao Rice (South Indian style)
• Jeera Pulao / Cumin Rice
• Spring Onion Pulao / Salad Onion Rice.

And one more best option is to use as a sandwich filling just like this recipe>> Indian Masala Sandwich

Other recipes from my blog:

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

Breakfast recipes collection⇒  Breakfast / Tiffin

Curry Recipes Without Onion and Garlic⇒  30+ No Onion No Garlic Indian Curry Recipes

Rice recipes collection⇒ Main Course

Related Posts with ‘POTATO’:

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Ingredients:

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

Ingredients for Tempering:

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

Special Ingredients:

• Garam Masala Powder
• Jeera/Cumin Powder

Step wise pics Procedure for ‘Aloo Matar Masala Sabji / Potato Green Peas Gravy Curry’:

Prep Work:

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.

Cooking:

Put a frying pan on stove top under medium flame, add the oil and let it heat.

Add all the ‘Ingredients for Tempering’, SAUTE until they splutter.

Add the chopped ginger, slit green chillies and curry leaves.

Transfer all the pieces of potato and tomato. Add required salt and 1½ cups of water.

Close the pan with lid and let it cook for 10-12 mins on high flame.

Now add green peas and leave the pan with lid for 5 more mins.

Take the lid off the pan, add all these >>> sugar, red chilli powder / paprika, garam masala powder, jeera powder and additional salt (if required).

Mix everything thoroughly and leave the pan open for 3-4 mins.

When the curry reaches a desired consistency, add half of the chopped coriander leaves.

Give a gentle mix and switch the flame off.

Transfer the curry into a serving dish and garnish with remaining chopped coriander leaves. Done.

Tips & Storage:

• 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.
• Storage: This curry can be stored in the refrigerator up to 1 week and re-heat before serving.

Result:

• The taste of this, Aloo Matar Masala Sabzi / Potato Green 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.

Recipe Card & Print:

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