dhaba style aloo matar masala curry recipe | how to make potato and peas masala curry | aloo matar sabzi

Dhaba Style Aloo Matar Curry Masala
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.



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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


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 :


4.8 from 93 reviews
Dhaba Style Aloo Matar Curry Recipe | How to make Potato and peas Masala Curry
 
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Dhaba Style Aloo Matar Sabzi / Aloo Matar Curry is a simple and classic Punjabi gravy dish prepared with potatoes and peas.
Author:
Recipe type: Main
Cuisine: Indian, Punjabi
Serves: 5 Servings
Nutrition:
Serving size: 1 Cup
Calories per serving: 242 cal
Fat per serving: 7 g
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 :
  1. Wash tomato, onions, green chilly, garlic and ginger thoroughly, chop in big chunks.
  2. Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
  3. Once it cooled down then grind them.
  4. Peel the boiled potatoes and mash them into big chunks.
  5. 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.
  6. Add finely chopped onion and cook till the onions are translucent.
  7. After that add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
  8. Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
  9. After sauteing the masala, add mashed potatoes, boiled peas and mix well. Cook for another 2-3 minutes.
  10. Now add 2-3 cup of water, mango powder and garam masala as well. Mix well.
  11. Cook this on low flame for 10-15 minutes.
  12. Sabzi has turned thick in consistency and releases good aroma.
  13. After that switch off the flame and add finely chopped coriander leaves.
  14. Serve hot bhandare wale aloo sabzi with steaming hot pooris, kachoris, rotis or parathas.

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