Aloo Matar- A simple and quick potato and green pea stir fry
Aloo Matar is a simple dry curry / sookhi sabji made with basic spices, boiled potatoes and green peas. This stir fry goes very well with paratha, poori, any Indian flatbread or dal chawal.
This gluten-free sabji (skip asafoetida) is vegan and a comforting no onion, no garlic curry. You can easily make this simple sabji every day for lunch, breakfast or to pack in tiffin boxes.
You can use any variety of potatoes, but I find Russet potatoes work best for this recipe if they are easily available. Aloo Matar is a classic combination in Indian cuisine, and every region and family has its own way of making it. The most popular versions include dry Aloo Matar, gravy wali Aloo Matar Sabji and a semi-thick version with very little tomato gravy, which we call the latpata type. I will share that recipe soon.
You can make this stir fry with either boiled potatoes or use raw potatoes. I always keep a few boiled potatoes in my refrigerator, so I can make this stir fry in just a few minutes whenever I want. You don’t need many side dishes with this sabji; some curd or dal on the side is enough to complete the meal.
You can mash the leftover Aloo Matar Sabji and use it to make stuffed parathas, cutlets, sandwiches, rolls or frankies.
INGREDIENTS NEEDED-
- Potatoes – I have used boiled potatoes for this sabji, which you can boil ahead of time and keep refrigerated for 2-3 days. But you can also make this with raw cubed potatoes and cook them after adding them to the tempering.
- Green peas – I prefer to use frozen peas to make this sabji after blanching them for a few minutes. But you can also use fresh boiled peas to make this sabji.
- Spices – The basic Indian spices are used to make this, such as cumin, chili powder, coriander powder, mango powder, salt, turmeric, etc.
- Fresh herbs – Green chili and fresh coriander can be added but are optional.
- Cooking oil – I prefer using mustard oil to make stir-fries, but you can use any oil you prefer.
How To Make Aloo Matar Sabji Dry
- Boil and peel the potatoes and chop them into medium-sized cubes OR roughly crush them.
- Boil fresh peas or blanch frozen peas for a few minutes in hot water and drain.
- Heat mustard oil in a pan and add cumin seeds. Then add asafoetida and the chopped or slit green chilies.
- Add the green peas, cover the pan with a lid and let them cook for 1-2 minutes on low heat.
- Now remove the lid and add turmeric to the tempering. Mix well, then add all the remaining spices and stir-fry on low heat for a few seconds.
- Now add the chopped potatoes and mix well. Sprinkle 2 teaspoons of water or oil if it feels dry.
- Sauté for a minute and then cover the pan with a lid and simmer for 2 minutes.
- Switch off the heat and add fresh coriander and some lemon juice. Mix well.
- Enjoy with poori, paratha, dal-chawal, khichdi or any Indian bread of your choice.
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Aloo Matar ki Sokhhi Sabji
Aloo Matar- A simple and quick potato and green pea stir fry
Ingredients
- 5 medium Potatoes / Aloo
- 3/4 cup Green Peas / Hari Matar
- 2 Green Chillies / Hari Mirch
- handful Fresh Coriander / Cilantro / Hara Dhaniya
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder
- to taste Salt / Namak
- 1/2 tsp Lemon Juice / Nimbu Ka Ras
- 5 tbsp Mustard Oil / Sarson ka tel
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 1/2 Tomatoes / Tamatar optional
Instructions
- Peel the boiled potatoes and chop into cubes or roughly crush them in chunks.
- Boil the fresh peas or blanch the frozen peas in hot water for few minutes and then drain.
- Heat oil in the pan and add the cumin seeds , when they start spluttering then add the asafoetida and the chopped or slit green chilies.
- Now add the green peas and cover the pan with the lid and cook the peas on low heat for 2 minutes.
- Now add turmeric and mix , now add all the dry spices and mix and immediately add the boiled cubed potatoes and mix well.
- Add few tsp of water or oil if it feels dry.
- Add the chopped tomato pieces, stir to mix and then cover with the lid and simmer for 2 minutes.
- Switch off the heat and add chopped fresh coriander and lemon juice and mix.
- Enjoy with any Indian style bread or daal chawal .
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