This is normally paired well with roti or paratha or any rice variety, make a perfect comforting meal. I made this aloo matar in a pressure cooker, but you can make it in kadai or an instant pot.
Dhaba pronounced as “Dha-bah” refers to roadside restaurants which are situated on highways and generally serve local cuisine.
They are most commonly found next to petrol stations, and most are open 24 hours a day. The word dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced.
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| Sitting arrangements in dhaba's |
In dhaba's, aloo matar ki sabji usually make in desi ghee/dalda but I made this curry in vegetable cooking oil. I made it according to my family taste.
A popular North Indian recipe that is easy and can be cooked in just 30 minutes at home with a few simple steps.
This was my yesterday's lunch, I enjoyed aloo matar with jeera rice along with mango pickle and salad.
Also if you are looking for potato peas curry curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.
Author: Jolly Makkar
Course: Main Course
Cuisine: North Indian| Punjabi
Keyword: Aloo Matar, Aloo Mutter, Instant Pot Aloo Matar
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 person
Ingredients :
Green peas (fresh or frozen) - 1 cup
Potatoes (medium sized, cut in 1 inch cubes) - 3 no
Tomatoes (medium sized, ground to paste) - 3 nos
Onion (medium sized, finely sliced or chopped) - 1 nos
Green Chilies chopped - 1 no
Ginger / Adarak - 1/2 inch
Garlic / Lahsun - 4 cloves
Asafoetida /Heeng - 1/8 tsp
Cumin Seeds/ Jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Coriander leaves chopped - 2 tbsp
Dried fenugreek leaves/Kasuri methi - 1 tbsp
Finely chopped fresh coriander leaves - 1 tablespoon
Oil - 2 tbsp
Water as needed
Preparation Method :
1. To begin with, Cut the 1 inch cubed potatoes and keep it aside.
2. Chopped tomatoes in 1/4 halves. In a mixer grinder, take chopped tomatoes, ginger, garlic and green chillies. Make a paste of it.
3. Heat the oil in a pressure cook on medium heat. Once hot add cumin seeds, heeng and allow to crackle until aromatic.
4. Then, add chopped onions and cook until they just start picking up golden brown colour(do not burn).
5. Add the tomato paste and cook for 5-6 minutes or until oil separates.
6. Then add spices like salt, turmeric powder, red chilli powder, coriander powder and mix well, and cook for 2 minutes.
7. Then, add peas and diced potatoes, toss on high for a minute.
8. Add 1 cup of water and mix well.
9. Cover the pressure cooker with lid and cook on medium heat for 2 whistles. Then turn off the stove and let the pressure go down by itself. Then open the lid.
10. Now add garam masala and dried fenugreek leaves(kasuri methi). Check whether the potatoes are soft and properly cooked.
11. Also you can break few potato pieces using back of spatula which will help to thicken the gravy.
12. Lastly add chopped coriander leaves, mix well. Aloo matar is ready to serve.
**Notes
1. If you find the gravy is too thin then you can let it simmer for few minutes and gravy will becomes thick.
You can try more indian potato curry recipes from my blog like aloo rasedar, ajwaini jeera aloo, dhaba style dum aloo, jeera aloo, aloo palak and many more.
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