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A comforting and hearty North Indian curry with tender potatoes and sweet green peas simmered in a flavorful onion-tomato gravy. Perfect for a weeknight dinner with hot rotis or rice.
For 4 servings
Prepare the Potatoes
Sauté the Aromatics (5-7 minutes)
Cook the Masala (6-8 minutes)
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A comforting and hearty North Indian curry with tender potatoes and sweet green peas simmered in a flavorful onion-tomato gravy. Perfect for a weeknight dinner with hot rotis or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 223.58 calories per serving with 6.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry (10-15 minutes)
Finish and Garnish (2 minutes)
Add 200g of cubed paneer or tofu along with the potatoes and peas for a more substantial meal.
Incorporate other vegetables like carrots, cauliflower florets, or French beans. Add them along with the potatoes, adjusting cooking time as needed.
For a 'satvik' version, omit the onions and ginger-garlic paste. Use a pinch of asafoetida (hing) in the hot oil and increase the amount of tomato puree slightly.
Increase the number of green chilies and add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
Green peas are packed with protein and dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The use of spices like turmeric (containing curcumin) and ginger gives this curry natural anti-inflammatory benefits that support overall health.
The combination of fiber from vegetables and digestive spices like cumin and coriander can help promote a healthy gut microbiome and improve digestion.
One serving of this Aloo Matar Curry (approximately 1 cup or 320g) contains around 200-250 calories, depending on the amount of oil used and the size of the vegetables.
Yes, Aloo Matar is a relatively healthy, balanced dish. It provides complex carbohydrates from potatoes, plant-based protein and fiber from peas, and beneficial compounds from spices like turmeric and ginger. It is naturally vegan and can be made with minimal oil to keep it low in fat.
Absolutely. Follow the steps for sautéing the aromatics and masala in the cooker. Then add raw potatoes, peas, water, and salt. Pressure cook on high for 2-3 whistles (or 4-5 minutes in an Instant Pot). Let the pressure release naturally. Finish with garam masala and coriander.
To thicken the gravy, you can simmer it uncovered for a few extra minutes. Alternatively, mash a few pieces of cooked potato directly in the curry and stir; the starch will naturally thicken the gravy. Adding cashew paste also results in a thicker, creamier texture.
If the tomatoes are too tart, you can balance the flavor by adding a pinch of sugar or 1/4 teaspoon of jaggery. A tablespoon of cream or cashew paste can also help mellow out the acidity.
Leftover Aloo Matar can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat thoroughly before serving.