Simple, practical, and full of everyday flavour, aloo matar recipe | aloo mutter recipe | alu matar recipe is a vegetarian Indian curry made with oil, cinnamon / dalchini, and pods cardamom / elachi in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: Indian
Ingredients
- 4 tsp oil
- ½ inch cinnamon / dalchini
- 2 pods cardamom / elachi
- 1 tsp kasuri methi / dry fenugreek leaves
- ½ tsp cumin / jeera
- ½ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder
- ½ tsp coriander powder
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 2 to mato (finely chopped)
- 2 potato / aloo (peeled & cubed)
- 1 tsp salt
- ½ cup peas / matar
- 1 cup water
- 1 green chilli (slit)
- ½ tsp garam masala
- 2 tbsp coriander leaves (finely chopped)
Method
- firstly, in a pressure cooker heat 4 tsp oil and saute ½ inch cinnamon, 2 pods cardamom, 1 tsp kasuri methi, ½ tsp cumin till it turns aromatic.
- now add in ½ tsp turmeric, 1 tsp kashmiri red chilli powder and ½ tsp coriander powder. saute on low flame for 30 seconds.
- further add 1 onion and saute well.
- additionally add 1 tsp ginger garlic paste and saute well.
- now add 2 tomato and saute till the tomatoes turn soft and mushy.
- furthermore, add 2 potato cubed and 1 tsp salt.
- saute for a minute or more.
- further add ½ cup peas, 1 cup water and 1 green chilli.
- mix well and pressure cook for 3 whistles or till potato gets cooked well.
- once the pressure gets settled down, mash slightly adjusting consistency.
- add in ½ tsp garam masala and 2 tbsp coriander leaves. mix well.
- finally, serve aloo matar recipe with roti, kulcha or naan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
