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Aloo matar Recipe in Hindi – How to make yummy Aloo matar with gravy at Home

Aloo Matar Gravy - Aloo Matar Masala - Potato Peas Gravy Recipe (Restaurant Style)
 

History of Aloo matar


Aloo matar is an Indian dish, originated from the Punjab region of India and therefore we can also consider it to be Punjabi dish as well. The core ingredient of this dish is Aloo which is commonly known as potato and matar i.e. Peas. The basic formula of this dish is to add potatoes and peas in a well-spiced gravy.
To make our gravy spicy we use garlic, ginger, onion and tomatoes along with various spices in a well-defined ratio. The dry aloo matar i.e. aloo matar without gravy can be used as a core ingredient itself for some another dishes such as aloo paratha, Dosa or tikki. This dish is so yummy and favorite that it is now even available in some ready-to-eat packets, and all you need to do is to just heat them only. This make is more popular at a commercial level as there are many companies who are manufacturing such packets.

Main Elements of aloo matar


Course: Main
Place of origin: India
Region or state: Punjab
Serving temperature: Hot
Main ingredients: Potatoes and peas
Variations: Served in both dry and gravy form.

Aloo matar recipe


Time required: 10-15 minutes
Servings: 3-4 bowls

Ingredients
4 Big potatoes, boiled
1⁄4 Cup olive oil
2 Cup water
2 Onions grated
2 Tomatoes grated
Spices- As per your taste or you can use the following ratio:
1 tablespoon coriander powder
1⁄2 teaspoon turmeric
1⁄2 teaspoon red chili powder
1 tablespoon salt

How to make

  1. First of all, cut your boiled potatoes into small pieces or the order and shape you want.
    Open your gas and put a pan or a Kadai on it and pour your oil in it. Heat it over medium heat for a while.
    Once the oil gets heated add grated onion to it and starts roasting them till the change their color to little rose gold.
  2. (Note: Color of onion may vary due to the oil you use to roast them.)

  3. When the required color arrives then, add grated tomatoes to it and cook them to make a fine paste.
  4. After the paste starts releasing add some quantity of spices and save few for potatoes.
  5. (Note: It’s a good practice of coking that you add spices step by step.)

  6. Now add peas to it along with some water and stir well.
  7. (Note: To make your gravy thicker you can also add some cheese or cream or kind of sauce and in addition to this they will also add some extra flavor to your dish.)

  8. Once peas get boiled in the gravy. Add your potatoes to it along with the remaining spices.
  9. Cover your pan with a lid for few minutes.
  10. Your dish is ready now. You can decorate it by garnishing it with some coriander or lemongrass` leaves or with some white butter on it.
  11. Enjoy your yummy Aloo mattar with some Chapattis, fried rice, Laccha paratha, paratha’s.
You can watch the demonstration in Hindi here:

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