How to make aloo matar sabji|aloo matar gravy recipe
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How to make aloo matar sabji|aloo matar gravy recipe

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How to make aloo matar sabji|aloo matar gravy recipe: this recipe is gluten-free, vegan and vegetarian recipe. simple and quick recipe can be prepared in less than 30 minutes.

This recipe requires basic ingredients which would be probably available at your kitchen pantry.

Aloo means potatoes and mattar or mutter means peas. It is tomato and onion based gravy and this aloo mattar sabzi is neither dry nor curry it’s in between so you can say it’s thick gravy aloo matar sabzi.

This sabzi is travel friendly it stays fresh for 1 day you can pack it for office lunch box or kids lunchbox as well.

Peas, carrot, fenugreek, cauliflower and spinach are essential winter vegetable and seasonal vegetables provide us all the nutriments our body needs. so eat as much seasonal veggies you can.😀

In winters we make this aloo matar sabzi or mix veg sabzi twice a week sometimes thrice because we get fresh peas and carrots in abundance during winters and also vegetable market is full of greens it looks very fresh and beautiful in winter.😄

Do you like going to vegetable or grocery shopping?

Pair this sabzi with ghee spread hot roti or rice, pickle and chutney. it will become your favourite quick lunch or dinner meal.

Quick jump:

📋How to make aloo matar sabji

  • In a deep bottom pan or kadhai heat the mustard oil then sauté chopped onion, finely chopped green chilli and grated ginger on medium flame. cook it until the onion turns golden brown
  • Next, add grated tomatoes and sauté in for 2 to 3 minutes by stirring occasionally then add salt, red chilli powder, coriander powder and turmeric powder. combine it nicely.
  • Then add potatoes(aloo) and peas(mattar) in it and combine it nicely so that masala is coated well with peas and potatoes.
  • Add water in it then cover and cook on low flame until the potatoes and peas are cooked.
How to make aloo matar sabji|aloo matar gravy recipe
How to make aloo matar sabji|aloo matar gravy recipe
  • After 10 to 15 minutes of continuous cooking the water will be dried up and potatoes and peas will get soft(cooked). add garam masala in it and combine it nicely.
  • Its ready to serve garnish it with chopped coriander leaves
  • Serve it with paratha or roti with some carrot pickle and dhaniya chutney.

📌Tips for perfect aloo matar sabji

  • You can use frozen peas(mattar) as well but if you’re getting fresh peas then use fresh ones rather than using frozen peas.
  • If you are an office going or for kids lunch box then you can peel the peas before and store it in an airtight container in the refrigerator and use it when you’re making sabzi.
  • Variation: you can add carrot, cauliflower and paneer as well and make aloo gobhi gajar mattar aur paneer ki sabzi
  • If you don’t want to add onion then skip it and double the quantity of tomatoes and ginger.
  • This dry aloo matar ki sabji is apt for travelling it stays fresh for 1 day and can be eaten hot or cold as well.

📋Other recipes you might like

Dhaba style mix veg sabzi

Peanut stuffed bhindi fry

Aloo methi saag

Sookhe kale chane

Chole masala

Dry potato sabzi

Aloo curry

Checkout How to make aloo matar sabji|aloo matar gravy recipe video on YouTube.

How to make aloo matar sabji|aloo matar gravy recipe

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🍽Recipe card

Yield: 6 serving

How to make aloo matar sabji|aloo matar gravy recipe

How to make aloo matar sabji|aloo matar gravy recipe

Mouthwatering and easy to make matar aloo sabji cooked in onion tomato sauce. Perfect for lunch or dinner and this sabji can be prepared in less than 30 minutes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tablespoon mustard oil
  • 3 cup peas(matar)
  • 2 medium size onion(chopped)
  • 2 inch ginger(grated)
  • 3 green chilli(chopped)
  • 2 medium size potatoes(diced)
  • 2 tablespoon chopped coriander leaves 
  • 3 medium size tomatoes(grated)
  • 2 teaspoon salt
  • 1 teaspoon red chilli powder 
  • 1 teaspoon coriander powder(dhaniya powder)
  • 1 teaspoon turmeric powder 
  • 1/2 cup water
  • 1/4 teaspoon garam masala

Instructions

  1. In the pan heat 2 tablespoon mustard oil then add in 2 medium chopped onion, 3 green chilli chopped and 2 inch grated ginger. stir it and sauté it on medium flame until the onion turns golden brown.
  2. When onion turns golden brown add grated tomatoes and cook it by stirring occasionally. after 2 to 3 minutes tomatoes will be cooked then add 2 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon coriander powder and 1 teaspoon turmeric powder in it. combine it well.
  3. Then add diced potatoes and 3 cup peas in it again combine it well so that the masala mixture is coated well with it then add 1/2 cup water in it.
  4. Cover and cook aloo matar sabzi for 10 to 15 minutes or until the matar(peas) and aloo(potatoes) are soften and cooked.
  5. When the water is dried and veggie is cooked then add 1/4 teaspoon garam masala, mix it well.
  6. It’s ready to serve. serve it with pickle, chutney, roti or paratha.

Notes

  • You can use frozen peas(mattar) as well but if you’re getting fresh peas then use fresh ones rather than using frozen peas.
  • If you are office going or for kids lunch box then you can peel the peas before and store it in an airtight container in the refrigerator and use it when you're making sabzi

Nutrition Information:

Yield:

6 serving

Serving Size:

1

Amount Per Serving: Calories: 159Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 105mgCarbohydrates: 45gFiber: 8gSugar: 1gProtein: 25g

All information presented and written within shellyfoodspot.com are intended for informational purposes only.

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