Aloo Matar Sabzi Recipe
Aloo Matar Sabzi is a flavorful and traditional Punjabi dish featuring tender potatoes (aloo) and vibrant green peas (matar) cooked together in a savory tomato-based gravy. A perfect example of everyday comfort food, this easy-to-make recipe combines simple ingredients and spices, creating a hearty side dish that complements a variety of main courses. The soft potatoes and peas soak up the rich, spiced gravy, making every bite a delightful experience. This recipe is not only vegetarian but also an excellent choice for anyone looking for a healthy and flavorful side dish.
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato | 2, peeled and diced |
| Green Peas | 1/2 cup, steamed |
| Onion | 1, finely chopped |
| Ginger | 1 inch piece |
| Tomato | 1 cup, pureed |
| Cumin Seeds | 1/2 tsp |
| Green Chillies | 2, thinly sliced |
| Garam Masala Powder | 1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Kasuri Methi | 1 tsp |
| Salt | To taste |
| Sugar | 1/4 tsp |
| Nutrilite Classic Spread | 1 tsp, as needed |
Preparation Time
| Time | 4 minutes |
Cooking Time
| Time | 40 minutes |
Instructions
-
Preparation of Ingredients:
Start by preparing all the ingredients before you begin cooking. Peel and dice the potatoes, finely chop the onion, and slice the ginger into thin pieces. Puree the tomatoes and set them aside. -
Cooking the Base:
In a pressure cooker, heat 1 tablespoon of Nutrilite Classic Spread over medium heat. Once the spread is melted, add the cumin seeds. Let them crackle for a few seconds, releasing their aromatic flavor. Add the chopped onions and ginger. Cook this mixture until the onions become soft and translucent. -
Adding the Tomato Puree:
Stir in the tomato puree and sliced green chillies. Cook for 2 to 3 minutes, allowing the tomato mixture to thicken slightly and the flavors to meld together. -
Spicing Up the Dish:
Now, add the turmeric powder, garam masala powder, red chilli powder, and salt. Stir the spices into the tomato gravy and cook for another minute, letting the spices bloom and infuse the base with their warm, fragrant flavors. -
Cooking the Potatoes:
Add the diced potatoes to the pressure cooker, followed by 1/2 cup of water. Mix everything together, ensuring the potatoes are coated with the flavorful gravy. Close the lid of the cooker and cook for 3 to 4 whistles. Once the cooking is done, turn off the heat and allow the pressure to release naturally. -
Finishing Touches:
After the pressure has released, open the cooker and gently mix the Aloo Matar Sabzi. If the consistency seems too thick, add a little more water and cook for a few more minutes until it reaches your desired consistency. Add the steamed green peas to the sabzi and cook for an additional 2 minutes. -
Flavoring with Kasuri Methi:
Finally, sprinkle in the kasuri methi (dried fenugreek leaves) and mix well. This will add a fragrant, earthy note to the dish. -
Serving Suggestions:
Serve your Aloo Matar Sabzi hot with traditional ajwain puris (carom seed flatbreads) and a side of boondi raita (yogurt with crispy chickpea flour dumplings) for a delicious, satisfying Punjabi meal.
Enjoy the Tasty Simplicity of Aloo Matar Sabzi
Aloo Matar Sabzi is one of those classic dishes that never fails to please. Its mild spiciness and hearty nature make it a perfect match with Indian flatbreads like puris, rotis, or naan. Whether you’re preparing it for a busy weekday dinner or a weekend feast, this vegetarian delight is sure to become a staple in your kitchen. So, gather the ingredients and enjoy the rich, comforting flavors of this Punjabi favorite!
