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A comforting Punjabi-style potato and pea curry with a light, flavorful tomato-based gravy. Perfect for a simple weeknight dinner, this dish comes together quickly and pairs beautifully with fresh rotis or steamed rice.
For 4 servings
Prepare Vegetables
Sauté Aromatics
Build the Masala Base
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A comforting Punjabi-style potato and pea curry with a light, flavorful tomato-based gravy. Perfect for a simple weeknight dinner, this dish comes together quickly and pairs beautifully with fresh rotis or steamed rice.
This punjabi recipe takes 40 minutes to prepare and yields 4 servings. At 259.55 calories per serving with 6.23g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spices and Vegetables
Simmer the Curry
Finish and Garnish
For a richer, creamier texture, add 2 tablespoons of heavy cream or a paste of 10-12 soaked cashews at the end of cooking.
Introduce protein by adding 150g of cubed paneer during the last 5 minutes of simmering.
For a Sattvic version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch more hing for flavor.
Follow steps 1-4 in a pressure cooker. After adding water, close the lid and cook on high heat for 2-3 whistles. Let the pressure release naturally before finishing with garam masala and coriander.
Potatoes provide potassium and Vitamin C, while peas offer Vitamin K and manganese. Tomatoes are an excellent source of lycopene, a powerful antioxidant.
Green peas and potatoes contribute a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and immunity-boosting properties, supporting overall wellness.
One serving of Aloo Matar Tari (approximately 1 cup or 425g) contains around 250-280 calories. This can vary based on the amount of oil used and the size of the vegetables.
Yes, it is a wholesome and relatively healthy dish. It's packed with vegetables like potatoes (a source of potassium), peas (protein and fiber), and tomatoes (rich in antioxidants). The spices used also have various health benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make a 'no onion, no garlic' version, simply skip those ingredients. You can increase the amount of tomato puree slightly and add a bit more hing (asafoetida) to the hot oil to build flavor.
The easiest way is to mash a few of the cooked potato cubes directly in the pot and stir. This releases starch and naturally thickens the gravy. You can also simmer the curry uncovered for a few more minutes to allow some water to evaporate.
Yes, you can use about 1.5 cups of canned crushed or pureed tomatoes. Canned tomatoes can sometimes be more acidic, so you might want to add a small pinch of sugar to balance the flavor.
Aloo Matar Tari stores well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in the microwave before serving.