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Dhaba Style Aloo Matar | Aloo Matar Recipe
Ramya
Dhaba style Aloo Matar recipe!
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Curries & Gravies
Cuisine
North Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
cup
Chopped Potatoes
3 Medium Sized Potatoes
▢
1
cup
Fresh Green Peas
▢
¾
cup
Finely Chopped Onions
2 Medium sized Onions
▢
¾
cup
Finely Chopped Tomatoes
3 Medium sized Tomatoes
▢
¼
cup
Finely Chopped Coriander Leaves
▢
1
teaspoon
Ginger Garlic Paste
▢
1
teaspoon
Kashmiri Red Chilli Powder
▢
½
teaspoon
Garam Masala Powder
▢
2
teaspoon
Coriander Powder
▢
½
teaspoon
Turmeric Powder
▢
¼
teaspoon
Asafoetida
▢
¼
teaspoon
Sugar
▢
1
teaspoon
Cumin Seeds
▢
2
tablespoon
Oil
▢
Water as needed
▢
2
teaspoon
Kasoor Methi/Dried Fenugreek Leaves
COOK MODE
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Instructions
In a thick bottomed pan, heat 1 tablespoon of oil and fry potato cubes on low flame.
As they turn slight golden brown, remove them from the oil. Keep them aside.
In the same pan, add remaining oil. Splutter cumin seeds and then add asafoetida.
Next add finely chopped onions, fry on low flame.
As they turn translucent, add ginger garlic paste and cook for a minute or two.
Add finely chopped tomatoes and cook for 2-3 mins on low flame.
Next add all the spice powders – red chilli powder, coriander powder, garam masala powder, turmeric powder, sugar and salt as needed.
Cook the spice powders until the raw smell is gone, for about 5 mins on low flame.
Add a cup of water and let the gravy boil.
Next add fresh green peas and if required, another half a cup of water. Let the gravy cook on low flame for 3-4 mins.
Add shallow fried potatoes and continue cooking the gravy for 3-4 mins.
Finally add crushed kasoor methi and mix well.
Add finely chopped coriander leaves and remove from heat.
Serve hot as a side dish for poori, chapati, roti, phulka or even pulao.
Keyword
Gravies
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