Aloo Matar

Learn how to make different Recipe with chef Meghna.

    25 Mins
    Chef Meghna
    2-3 People


2 boiled potatoes
Cumin seeds
1 finely chopped onion
3-4 Green chillies chopped
2 chopped tomatoes
1/2 tsp Haldi (Turmeric powder)
1/2 tsp Dhaniya powder (Coriander seeds powder)
1/2 tsp Garam Masala
1 cup green peas
1 tsp Kashmiri red chilli powder
1/2 cup besan (gram flour)
Kasuri Methi
Coriander leaves for garnishing


I love this combination of Aloo and Matar with the right amount of spices and you get a winning dish that goes into lunch, dinner and tiffins. Enjoy Aloo Matar ki Sabjee.

Take 2 tbs Oil in a kadai
Add 1 tsp Jeera (Cumin Seeds)
As you hear crackling sound of Cumin seeds, add 1 tsp ginger garlic paste
Add 1 finely chopped onion
Add some salt so that onions get cooked quickly
Cook onions till you get nice golden brown color
Now add chopped green chilli
Add 2 chopped tomatoes
Now cook till everything gets mushy; cover the lid and cook for 5-10 minutes
You may switch off the flame, let it cool down and churn it in a mixie to make puree
Now take oil in the same kadi
Add all dry spices - 1/2 tsp Turmeric Powder (Haldi), 1/2 tsp Coriander powder (Dhaniya powder) and add 1/2 tsp  garam masala
Cooking masalas in oil, will give you excellent aroma and taste
Maintain medium flame.
Add the tomato puree we made earlier
Add a pinch of sugar to balance taste of tomatoes
Now add fresh green peas
Add some water so that we get right consistency of gravy
Add 1 tsp Kashmiri red chilli powder
Cook till you see oil leaving from the sides; cover the lid and cook for 10 minutes
Now add 1/2 tsp roasted besan (gram floor rosted), this will give nice binding to gravy
Mix well
Add 2 boiled potatoes
Cover the lid and let it cook; so that potatoes absorb all gravy flavors
Add kasuri methi and mix
Aloo Matar is ready
Serve and garnish chopped coriander leaves

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