Restaurant Style Aloo Matar Masala Recipe | Potato peas curry

Restaurant Style Aloo Matar Masala Recipe | Potato peas curry

Restaurant Style Aloo Matar Masala Recipe | Potato peas curry recipe with step by step pictures and instructions. Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori. It also goes well with Jeera Rice/Ghee Rice. This is must to have gravy when you have some fresh peas in winter. Thanks to my mother in law who cleaned big batch of peas and gave me when she came to visit us which I used for nearly 3 weeks in different dishes.

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To make it creamy and rich I added cashews and poppy seeds. You can skip them and make in home style. I served them with whole wheat naan and it was so delicious. Monday again and theme for this week in Foodie Monday Bloghop group is #228WinterDelights suggested by Priya who blogs at thephotowali. Do check her blog for some amazing and authentic vegetarian recipes. She explores lot of places and food. Follow her to know about different places and food. Now lets quickly check how to make restaurant style Aloo Matar Masala. 

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Do try and let me know your feedback. You can also try the below recipes

Dal Makhani

Tiffin Sambar

Mushroom Curry

Andhra Style Chicken Curry

Chicken Salna

Chicken Tikka Masala

Paneer Butter Masala

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Restaurant Style Aloo Matar Masala Recipe | Potato peas curry

Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori.

15 minPrep Time

30 minCook Time

45 minTotal Time

Recipe Image
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5 based on 3 review(s)

Ingredients

  • Aloo 200 grams
  • Peas 1 cup
  • Onions 3 small
  • Tomatoes 2 medium
  • Ginger garlic paste 1 tbsp
  • Red chilli powder 2 tsp
  • Coriander powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala 3/4 tsp
  • Cumin powder 1/2 tsp
  • Cashews 10
  • Poppy seeds 1 tsp
  • Oil 2 tbsp
  • Bay leaf 1
  • Cloves 2
  • Cinnamon small stick
  • Kasuri Methi 2 tsp
  • Coriander leaves 2 tbsp finely chopped

Instructions

  1. Soak cashews and poppy seeds in hot water for 15 minutes
  2. Take Cashews and poppy seeds in mixer.
  3. Grind to smooth paste adding little water and then add tomatoes
  4. Grind to fine paste and keep it ready.
  5. Pressure cook potatoes and peas for 2-3 whistles. Peel the skin of potatoes and keep it ready.
  6. Heat oil and temper with bay leaf, cinnamon and cloves.
  7. Then add finely chopped onions and saute for 1 minutes
  8. Then add ginger garlic paste and saute till it is brown.
  9. Now add the masala paste and saute for 5 minutes.
  10. Then add red chilli powder, coriander powder, garam masala, turmeric powder, salt and cumin powder.
  11. Allow it to boil nicely till the raw smell goes and oil starts to ooze out. Now add the cooked potatoes and peas.
  12. Allow it to boil for 4-5 minutes.
  13. Finally add kasuri methi and finely chopped coriander leaves and switch off the flame
  14. Restaurant style aloo matar masala is ready.

Notes

You can use frozen peas instead of fresh peas.

Skip cashews and make it in home style.

Adjust the spices according to your preference. This is mild spicy masala.

Adding kasuri methi is optional but it gives nice flavor.

Add cream to make it even more creamy and rich

Nutrition

Calories

1063 cal

Fat

94 g

Carbs

49 g

Protein

22 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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How to make Aloo Matar Masala with step by step pictures

Soak cashews and poppy seeds in hot water for 15 minutes

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Take Cashews and poppy seeds in mixer.

aloo_matar_masala - 81899172_619587232120595_8239781988714676224_n

Grind to smooth paste adding little water and then add tomatoes

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Grind to fine paste and keep it ready.

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Pressure cook potatoes and peas for 2-3 whistles. Peel the skin of potatoes and keep it ready.

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Heat oil and temper with bay leaf, cinnamon and cloves.

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Then add finely chopped onions and saute for 1 minutes

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Then add ginger garlic paste and saute till it is brown.

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Now add the masala paste and saute for 5 minutes.

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Then add red chilli powder, coriander powder, garam masala, turmeric powder, salt and cumin powder.

Allow it to boil nicely till the raw smell goes and oil starts to ooze out. Now add the cooked potatoes and peas.

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Allow it to boil for 4-5 minutes.

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Finally add kasuri methi and finely chopped coriander leaves and switch off the flame

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Restaurant style aloo matar masala is ready.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.

 

 




6 thoughts on “Restaurant Style Aloo Matar Masala Recipe | Potato peas curry”

  • So delicious, aloo matar is a regular sabji at my home as hubby loves it. However, I make it without onion and cashew nuts. Adding both sounds good so next time will make it your way.
  • I love aloo matar with anything. Your aloo matar looks so rich creamy flavorful and mouthwatering. A perfect restaurant style curry to enjoy in winter with hot roti or paratha. Oh yes I will also love to have it with fulko luchi.
  • mmmm Love potatoes and the gravy you have made with poppy seeds and cashew looks so creamy. I would love to dig in this with some hot rotis.

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