Dry aloo matar is a very easy vegan and gluten-free recipe from India. Made with potatoes and green peas, this delicious dish gets ready under 30 minutes. If you like Indian food and want to learn Indian cooking, start with this simple dish.
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 after trying one new recipe in every single meal 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 Indian vegetable recipes on my blog which you can check below:
Dry Sabzi (Vegetable) recipes:
- Aloo methi (vegan)
- Baingan bharta (vegan)
- Kerala style pepper mushroom (vegan)
- Aloo gobhi (vegan)
- Besan wale alu broccoli (vegan)
- Bhindi masala (vegan)
Vegetables with gravy:
Today I am sharing another very simple yet delicious and popular vegetable dish – dry aloo matar. Though it can be enjoyed at any time of the year, it tastes best when made with fresh green peas during winter.
Serve it with crispy paratha (Indian flatbread) and a cup of Indian ginger tea on a cold morning. Nothing could be more satisfying.
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 (Indian fried flatbread) in my lunch 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 ”).
My sister and I used to love that advertisement so during those years we always gave the same reply to our mother whenever she asked us what special we want to eat – Aloo matar aur dher sari pooriyan 🙂.
If you have boiled potatoes in your fridge, this dish gets ready under 30 minutes.
Ingredients required to make dry aloo matar
This simple Indian recipe needs just the following basic ingredients:
- Boiled potatoes
- Green peas: Fresh/ frozen
- Red onion: Any other type of onion is fine too
- Green chili peppers
- Fresh coriander leaves (for garnishing)
- Cumin seeds
- Dried mango powder (amchoor powder): As a substitute, squeeze some fresh lime juice once aloo matar is cooked.
- Coriander powder
- Turmeric powder
- Red chili powder
You can also use other spices of your choice like kasoori methi, cumin powder, or a pinch of garam masala.
How to serve?
This dish 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.
Use the leftover aloo matar as a stuffing in grilled sandwiches, it tastes delicious. Or, you can use it to fill your vegan rolls too.
How to store?
Cooked potatoes go bad quickly so I won’t recommend storing it for long. Store the leftover in an airtight container and put in the fridge. Consume it within 2 days of cooking.
Though in India, the concept of freezing cooked food is not very popular and people generally eat freshly cooked food, if you want you can store this dish in the freezer for 2-3 months.
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How to make aloo matar dry?
Dry Aloo Matar
- 3 cups cubes of boiled potatoes
- 1.5 cups 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
- 1/2 cup water
- Chopped coriander leaves for garnishing optional
- Heat oil in a pan and add cumin seeds. Once the cumin seeds start spluttering add grated ginger and garlic. Saute for a few seconds or until the raw smell of garlic goes away.
- Add chopped onion and cook until it becomes translucent.
- Next, add green peas, chopped green chilies, salt, all the spices except dried mango powder, Saute for about a minute.
- Add 1/2 cup of water, mix and cover the pan. Let the peas cook for 4-5 minutes. Fresh green peas will take more time to cook the frozen ones.
- Once the peas are cooked, add boiled potato cubes, and dried mango powder. Mix everything. 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.
- Instead of dried mango powder, lime juice can also be used in the recipe.
- If using fresh peas, add 1 cup of water instead of 1/2 and cook for a longer period.