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📖 Recipe Card
How to make aloo matar curry
Serve hot with roti / rice or any pulao of your choice. Pin
Aloo Matar Dry Recipe
Aloo Matar is a simple North Indian style dry curry that goes well with both rice and roti.I have already posted a aloo matar gravy version so this one is with no tomatoes a dry sabzi. Pin I tried this recipe with my favorite blending ingredient curd excluding tomatoes, I added amchur powder and kitchen king masala which is new in my cooking as suggested by my North Indian friend. I served this with Lachha Paratha for mittu and we had it with phulkas. Mittu who is not very fond of dry subzis loved this to the core, yes amchur powder did the magic. Aloo Matar Dry – Ingredients
Potato – 2 medium sized Green peas – 1/4 cup packed Big Onion – 2 tablespoon finely chopped Amchur powder – 1/2 heaped teaspoon Coriander leaves – just for garnish Salt – to taste
For the marinade:
Curd – 1/4 cup Red Chilli powder – 1 teaspoon Kitchen King Masala powder – 1 teaspoon Garam masala powder – 1 teaspoon Coriander powder – 1 teaspoon Salt – to taste
To temper:
Oil – 1 teaspoon + 2 teaspoon Jeera – 3/4 teaspoon Garlic – 2 teaspoon finely chopped
 Serve hot with roti / rice or any pulao of your choice.
Expert Tips
Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too. I added cream just for making the gravy creamy, you can even skip it. Adding tomato sauce gives a nice tanginess to the gravy. I used fresh green peas…you can use frozen or even try with dried variety.But soak dry peas overnight , then add it. Potato takes time to cook so I half cooked it then added it to cook along with peas so that both the veggies are cooked perfectly. If you don’t have kitchen king masala then skip it. I used fresh green peas…you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.
