Potatoes and Peas… Aloo Matar… complement each other perfectly in this delicious gravy. I love them both equally and can’t get enough of them. I am a little partial to this preparation of Aloo Matar Gravy which is reasonably thick and sinfully rich.It brightens up many of our weekends with fabulous pooris and is a welcome vegetarian treat after a tiring and hectic week. Sometimes, we include this preparation of Potatoes and Peas Gravy in our celebratory parties too.
I am happy to share this recipe for Aloo Matar Gravy / Potatoes & Peas Gravy which is very dear to me and I hope it will be to you as well when you dig into this sumptuous delight. 🙂
Relish it with pooris, rice, pulao or any Indian bread of your choice and satiate that special craving for it!
- 300 gm Baby Potatoes or Potatoes
- ¾ cup fresh / frozen Green Peas
- 3 tbsp Refined Oil or Pure Ghee
- Salt to taste
- Wash and pressure cook baby potatoes in their jackets for 2 whistles (depending on the size). Potatoes must be cooked but lightly firm. Peel and lightly prick them (optional).
- If using big potatoes; then cube or quarter them after boiling in their jackets or peel raw, cube or slice into quarters and fry before using in the gravy.
- If using fresh green peas; separate them from their pods and then boil in enough water until cooked but lightly firm.
- In a sufficiently deep and broad pan; heat oil and lightly fry the boiled baby potatoes for a couple of minutes. Drain and set aside.
For the Gravy:
- 2 Bay Leaves
- 1-inch piece Cinnamon
- 1 Black Cardamom
- 2 Green Cardamom
- 2 flakes Mace (Javitri)
- A hint of Nutmeg (Jaiphal)
- 2 tbsp Coriander powder
- ¼ tsp Cumin powder
- 1 tsp Red Chilli powder or to taste
- ¼ tsp Garam Masala powder
- ¼ tsp Shahijeera
- 3 tbsp fresh Ginger-Garlic paste
- ½ cup Brown Onion paste
- 4 tbsp Cashew nut paste
- ½ cup Tomato puree
- 175 gm whisked Curds (not sour)
- ¼ tsp Sugar (optional)
- 5 tbsp Refined Oil or Pure Ghee
- Salt to taste
- Freshly chopped Coriander Leaves
Preparation of Gravy:
- In the same pan, fry the whole spices except bay leaves in one tablespoon of oil.
- Add the ginger-garlic paste and sauté until the mixture gives out oil.
- Now add the all the powder spices, nutmeg, mace and sauté until cooked.
- Grind to a paste when the mixture cools down. Transfer the paste to a bowl.
- Rinse the grinder with some water and mix into the ground spice paste. Strain to get a smooth paste.
- Heat the same pan heat the remaining oil. Add shahijeera and bay leaves. Let it splutter. Then add the above smooth spice paste and cook for a few seconds.
- Next, add curd, brown onion paste, cashew nut paste, tomato puree. Stir and cook until the sauce separates from the oil. Add a dash of salt and sugar.
- To this gravy; now add the lightly fried potatoes.
- Strain out the liquid from the freshly boiled peas and add them to the gravy with potatoes. If using frozen peas; thaw and rinse in water and then add to the gravy.
- Stir well and add a cup of water or as per desired thickness of gravy.
- Bring to a boil; and then simmer for about 5 minutes.
- Adjust seasoning; if necessary. Stir and cook for another 2 minutes.
- Garnish with freshly chopped coriander and wedges of lime.
- It is good to allow the flavors to meld for about 10 minutes before serving.
- Serve hot with pooris, jeera pooris, phulkas, chapatis, rotis, naan or with jeera fried rice, pulao or steamed rice.