Dry aloo matar is a delicious vegan recipe from India. Made with potatoes and green peas it gets ready under 30 minutes and tastes great.
Indian cuisine has an impressive variety of dishes made with vegetables. There are so many different recipes made with vegetables that you cannot exhaust them even if you try one new recipe every day for an entire year.
Dal-chawal (lentil and rice) and roti-sabzi (roti and a vegetable dish) are the staple diet for most of the Indians.
The vegetables are generally cooked in two different ways – dry and with gravy.
I have already shared some dry and with gravy vegetable recipes in this blog which you can check below:
Dry Sabzi (Vegetable) recipes:
- Aloo methi (vegan)
- Baingan bharta (vegan)
- Bharwan baingan (vegan)
- Kerala style pepper mushroom (vegan)
- Aloo gobhi (vegan)
- Besan wale alu broccoli (vegan)
- Paneer Bhurji (vegetarian)
Vegetables with gravy:
If you have missed them earlier, you can check now.
Today I am sharing a simple yet delicious and very popular vegetable dish – dry aloo matar.
What is Aloo Matar?
Aloo is the Hindi word for potato and matar for green peas. So Aloo matar is an Indian dish made with potatoes and green peas.
This potatoes and peas dish is eaten both in dry form and with gravy. Today, I am sharing the recipe of dry aloo matar.
As a kid, I loved carrying dry aloo matar with Paratha in my Tiffin box to school. In India, even the fussiest eater kid relishes this dish.
I remember when I was just a toddler there was a TV commercial of some cooking oil in which a mother used to ask her daughter what special she wants to eat on Sunday and the daughter’s reply was, ”Aloo Matar aur dher sari pooriyan (Aloo Matar and lots of Indian fried bread ”).
I used to love that advertisement and those days whenever our mother asked us what special we want to eat, my sister and I gave the same reply – Aloo matar aur dher sari pooriyan 🙂.
If you have boiled potatoes in your fridge, this dish gets ready under 30 minutes.
How to serve Aloo Matar?
It can be eaten at any time of the day and is generally served with Indian bread like roti, paratha, puri.
You can also serve it as a side dish with rice and dal.
The leftover aloo matar can also be used as a stuffing in grilled sandwiches, it tastes delicious.
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How to make aloo matar dry?
Dry Aloo Matar
- 2 cups cubes of boiled potatoes
- 1 cup green peas fresh/ frozen
- 1 medium-sized onion finely chopped
- 1/2 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon dried mango powder (amchoor powder)
- 1/2 tbsp coriander powder
- Salt as per taste
- 1 tbsp mustard oil/ any other cooking oil of your choice
- Heat oil in a pan and add the cumin seeds. Once the cumin seeds start spluttering add in the ginger, garlic paste. Saute for around a minute or till they become fragrant.
- Next, add in the chopped onion and cook till it becomes translucent.
- When the onion is done, add in the green peas, salt, spices and 1/4 cup of water. Let the peas cook for 4-5 minutes or till they are done. Fresh green peas will take more time to cook.
- Once the peas are done, add in the boiled potato cubes, mix everything nicely. Cover the lid and let it cook for around 2 minutes.
- After 2 minutes, switch off the gas. Garnish with chopped coriander leaves and serve hot with Indian bread like roti/ paratha/ puri or dal and rice.