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A comforting North Indian curry with tender potatoes and sweet green peas simmered in a savory tomato and onion gravy. This classic homestyle dish is a perfect side dish to accompany hot rotis or rice and comes together quickly for a weeknight meal.
For 4 servings
Sauté Aromatics
Build the Masala Base
Add Vegetables and Pressure Cook
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A comforting North Indian curry with tender potatoes and sweet green peas simmered in a savory tomato and onion gravy. This classic homestyle dish is a perfect side dish to accompany hot rotis or rice and comes together quickly for a weeknight meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 219.8 calories per serving with 5.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Add 150g of cubed paneer in the last 5 minutes of cooking for a protein-rich version.
Omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds.
Add 1/2 cup of chopped fresh fenugreek leaves (methi) along with the potatoes for a slightly bitter and aromatic twist.
Use a base of boiled and pureed onion, tomato, and cashews for a smoother, richer gravy.
Green peas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Green peas contribute a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both powerful antioxidants that help protect the body against cellular damage.
Yes, Aloo Matar Sabzi can be a healthy dish. It's made with wholesome vegetables like potatoes, peas, and tomatoes. Potatoes provide energy and potassium, while peas offer protein and fiber. To make it healthier, use minimal oil and serve it with whole wheat rotis.
One serving (approximately 1 cup) of this Aloo Matar Sabzi contains around 200-220 calories, depending on the amount of oil used and the size of the vegetables.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products. Just ensure you don't add any cream or ghee for variations.
Leftover Aloo Matar Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly on the stovetop or in the microwave before serving.
Yes, you can freeze it. However, the texture of the potatoes might change slightly upon thawing, becoming a bit softer. Freeze in a freezer-safe container for up to 1 month.
To thicken the gravy, you can simmer the curry uncovered for a few more minutes to allow some water to evaporate. Alternatively, you can mash a few pieces of cooked potato in the gravy, which will act as a natural thickener.