Dhaba Style Aloo Matar Curry Masala |
Dhaba Style Aloo Matar Sabzi / Aloo Matar Curry is a simple and classic Punjabi gravy dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. The strong aroma of Indian spices used in the sabzi makes one crave for this sabzi.
A few more Sabzi Recipes in this genre - Broad Beans Aloo Sabzi, Bhandara wali Aloo Sabzi, Sukhi Masaledar Arbi, Jeera Aloo, Arbi Methi Masala Dry.
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Ingredients for dhaba style aloo matar masala curry :
- Potatoes - 7-8 (Boiled)
- Ginger - ½ Tsp (finely chopped)
- Garlic - ½ Tsp (finely chopped)
- boiled peas - ½ cup
- Onion - 2 (finely chopped)
- Tomato - 2
- Green chilly - 2
- Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
- Oil - 3-4 Tbsp
- Cumin Seeds (Jeera) - ½ Tsp
- Asafoetida (Hing) – 1 pinch
- Turmeric powder - ½ Tsp
- Coriander powder - 2 Tsp
- Fennel Seeds Powder (Saunf) - 1 tsp
- Mango powder (Amchur) - ½ Tsp
- Garam masala - 1 Tsp
- Salt - As per taste
Ingredients and Appliances used - Buy Online
You can buy the ingredients, utensils, and appliances used in this recipe online from these links.
- Fresh Coriander Cutter
- Vegetable Chopper
- Chopping Board
- Knife Set with stand
- Potato/Pav Bhaji Masher
- Spices
- Sujata Dynamix, Mixer Grinder
- Dinner Set, 47 pieces
- Heavy Bottom Kadai / Wok
Directions for dhaba style aloo matar masala curry :
- Wash tomato, onions, green chilly, garlic and ginger thoroughly, chop in big chunks.
- Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
- Once it cooled down then grind them.
- Peel the boiled potatoes and mash them into big chunks.
- Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
- Add finely chopped onion and cook till the onions are translucent.
- After that add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
- Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
- After sauteing the masala, add mashed potatoes, boiled peas and mix well. Cook for another 2-3 minutes.
- Now add 2-3 cup of water, mango powder and garam masala as well. Mix well.
- Cook this on low flame for 10-15 minutes.
- Sabzi has turned thick in consistency and releases good aroma.
- After that switch off the flame and add finely chopped coriander leaves.
- Serve hot bhandare wale aloo sabzi with steaming hot pooris, kachoris, rotis or parathas.
Recipe Card for Dhaba Style Aloo Matar Masala Curry :
Dhaba Style Aloo Matar Curry Recipe | How to make Potato and peas Masala Curry
Prep time
Cook time
Total time
Dhaba Style Aloo Matar Sabzi / Aloo Matar Curry is a simple and classic Punjabi gravy dish prepared with potatoes and peas.
Author: Garima Rastogi (Garu's Kitchen)
Recipe type: Sabzi
Cuisine: Indian
Serves: 5
Nutrition:
Serving size: 150 grams
Calories: 112 calories
Fat: 3.3 grams
Fiber: 1.9 grams
Carbohydrates: 19.3 grams
Protein: 1.7 grams
Serving size: 150 grams
Calories: 112 calories
Fat: 3.3 grams
Fiber: 1.9 grams
Carbohydrates: 19.3 grams
Protein: 1.7 grams
Ingredients :
- Potatoes - 7-8 (Boiled)
- Ginger - ½ Tsp (finely chopped)
- Garlic - ½ Tsp (finely chopped)
- boiled peas - ½ cup
- Onion - 2 (finely chopped)
- Tomato - 2
- Green chilly - 2
- Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
- Oil - 3-4 Tbsp
- Cumin Seeds (Jeera) - ½ Tsp
- Asafoetida (Hing) – 1 pinch
- Turmeric powder - ½ Tsp
- Coriander powder - 2 Tsp
- Fennel Seeds Powder (Saunf) - 1 tsp
- Mango powder (Amchur) - ½ Tsp
- Garam masala - 1 Tsp
- Salt - As per taste
Instructions :
- Wash tomato, onions, green chilly, garlic and ginger thoroughly, chop in big chunks.
- Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
- Once it cooled down then grind them.
- Peel the boiled potatoes and mash them into big chunks.
- Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
- Add finely chopped onion and cook till the onions are translucent.
- After that add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
- Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
- After sauteing the masala, add mashed potatoes, boiled peas and mix well. Cook for another 2-3 minutes.
- Now add 2-3 cup of water, mango powder and garam masala as well. Mix well.
- Cook this on low flame for 10-15 minutes.
- Sabzi has turned thick in consistency and releases good aroma.
- After that switch off the flame and add finely chopped coriander leaves.
- Serve hot bhandare wale aloo sabzi with steaming hot pooris, kachoris, rotis or parathas.
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