Aloo Matar Tari
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
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Vegetables
- b.Peel the potatoes, cut them into 1-inch cubes, and place them in a bowl of water to prevent oxidation.
- c.Finely chop the onions and puree the tomatoes. Slit the green chilies lengthwise.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or pot over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the hing (asafoetida), followed immediately by the finely chopped onions.
- d.Sauté the onions for 6-8 minutes, stirring occasionally, until they become soft and turn a light golden brown.
- 3
Step 3
- a.Build the Masala Base
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Pour in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala. This step is key for a deep flavor.
- 4
Step 4
- a.Add Spices and Vegetables
- b.Reduce the heat to low and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring continuously to prevent burning.
- c.Drain the potatoes and add them to the pan along with the green peas.
- d.Stir for 2 minutes to coat the vegetables thoroughly with the spice masala.
- 5
Step 5
- a.Simmer the Curry
- b.Pour in 2.5 cups of water and stir to combine everything. Increase the heat to high and bring the curry to a rolling boil.
- c.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
- 6
Step 6
- a.Finish and Garnish
- b.Once the potatoes are cooked, gently press a few potato cubes against the side of the pan with your spoon to mash them slightly. This will naturally thicken the gravy.
- c.Stir in the garam masala powder and cook for another minute.
- d.Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, add 1 tsp of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala at the end.
- 2Don't skip cooking the tomato puree until oil separates; this step is crucial for developing a deep, rich flavor and preventing a raw tomato taste.
- 3Adjust the amount of water to get your desired gravy consistency. 'Tari' traditionally implies a slightly thinner, soupy gravy, but you can make it thicker if you prefer.
- 4If using fresh peas, you may need to cook them for a few minutes longer than frozen peas.
- 5A small pinch of sugar can be added with the tomatoes to balance their acidity.
Adapt it for your goals.
Creamier Gravy
For a richer, creamier texture, add 2 tablespoons of heavy cream or a paste of 10-12 soaked cashews at the end of cooking.
Add PaneerAdd Paneer
Introduce protein by adding 150g of cubed paneer during the last 5 minutes of simmering.
No Onion/Garlic VersionNo Onion/Garlic Version
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.
Pressure Cooker MethodPressure Cooker Method
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.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Potatoes provide potassium and Vitamin C, while peas offer Vitamin K and manganese. Tomatoes are an excellent source of lycopene, a powerful antioxidant.
Good Source of Plant-Based Fiber
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.
Anti-Inflammatory Spices
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory and immunity-boosting properties, supporting overall wellness.
Frequently asked questions
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.