Aloo Matar gravy recipe is such a winner! It has two vegetables that pair incredibly well with each other - Aloo (potatoes) and Matar (peas). The tomato gravy and the gentle spices add a lovely depth to this dish. If you are beginner to Indian cooking, this is one recipe you should definitely try.
This recipe is ✷Gluten Free ✷Soy Free ✷Nut Free ✷Grain Free ✷Vegan ✷Suitable for children 8 months onwards. This recipe has no onion or garlic
Calories: 181 approximately (Please see the detailed break up of nutritive values after the recipe card).
Serving Suggestion: Serve this incredibly yummy dish as a side with some naan or roti or flatbread of your choice. This dish tastes great some jeera rice and raitha or in a wrap. Want to add in some more protein to your meal? Why not try my Lemony Dal to turn this meal into a feast?
This dish is in the list of my top favourite comfort foods and I am sure if you try it, you will add it to your list of favourite dishes too! I mean what can go wrong with this combination, right?! Potatoes and peas are like marriage made in heaven no matter how you combine them! In this dish, I take particular care to use spices that are gentle and those that enhance the flavour of the potatoes and peas. The role of spices in any dish is that - to enhance the flavours of the main ingredients and add to the health benefits of the dish. Potatoes and peas have the tendency to create wind in our gut. The combination of spices selected for this dish help counter this nature of these two vegetables.
Some useful tips to keep in mind while making Aloo Matar
- Wash and cut potatoes into bite size pieces. I like to leave the skin on for extra fibre and nutrition. You may peel the skin if that is your choice. Keep the potatoes pieces immersed in cold/tap water until it is time to use them in the dish. Cut potatoes change their colour and turn brown quite fast!
2. Crush, mince or grate ginger to a coarse texture. I like to crush the ginger in my small mortar and pestle.
3. Mix the spice powders in about 100 ml of water and make it into a thick paste. A useful tip to keep in mind is that when any recipe calls for ground spices to be added at the beginning of the recipe, to the oil, it is always a good practice to mix them with water, make a paste and then add them to the oil. This stops them from burning.
4. Keep all the ingredients ready.
In this recipe I have used Petite Pois instead of regular peas as that is what I had with me. You can used regular frozen or fresh peas. Originally this recipe uses fresh green peas and is made during winter when peas are in season.
Recipe Card Aloo Matar - Potatoes and Peas in tomato gravy
Approximate Nutritive Values for Aloo Matar
|Amount per serving|
|% Daily Value*|
|Total Fat 7.8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 25.3g||9%|
|Dietary Fiber 5.9g||21%|
|Total Sugars 4.4g|
|Vitamin D 0mcg||0%|
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