Discover the delightful flavors of Aloo Matar, my all-time favorite comfort Pakistani dish. It is made of a delicious blend of tender potatoes and peas, creating a perfect harmony of taste and texture.
The best part? It caters to everyone’s palate, being both vegan and vegetarian-friendly, making it an absolute crowd-pleaser. And with its easy preparation and mouthwatering aroma, Aloo Matar promises to satisfy your cravings and leave you wanting more!
Spice Up Your Day 🌶️
The Cultural Significance of Aloo Matar
Aloo Matar holds significant cultural importance in Pakistan, often occupying a cherished place in gatherings, celebrations, and everyday meals. As a classic and comforting dish, it symbolizes the essence of Pakistani hospitality and is frequently served to guests as a gesture of warm welcome and camaraderie.
Its presence in festivals and special occasions signifies unity. In daily meals, Aloo Matar represents a wholesome and familiar taste that connects people to their cultural roots, evoking feelings of nostalgia and contentment.
Pakistan’s Culinary Legacy
Aloo Matar Serving Suggestions
Aloo Matar pairs exceptionally well with Naan. The soft and pillowy texture of naan is a perfect complement to the bold and flavorful Aloo Matar curry. Its mild taste also helps balance the spiciness of the curry, creating a harmonious and satisfying combination. Check out my Bazlama (Turkish Flatbread) recipe to learn how to make it at home.
Pairing this Pakistani dish with white rice or Jeera rice adds a versatile base to complement the bold flavors of Aloo Matar, creating a delightful and well-rounded meal.
You can also serve it with a refreshing bowl of salad. It provides a delightful contrast to the bold and hearty flavors of the curry creating a harmonious balance on the palate. Now when it comes to your salad choices, the sky is the limit. But, a simple salad like Arabic Chopped Salad (Salata Arabiyeh) is your ideal option.
The Best Combo! 👊🏻
Aloo Matar Cooking Tips
Make sure to cut the potato cubes evenly to ensure even cooking.
If you prefer a thicker gravy, mash a few pieces of potato into the curry while cooking. For a thinner consistency, add a little more water or vegetable broth.
To prevent the bottom from burning, it is recommended to use a heavy-bottomed pan.
Cover the pan with a lid while simmering to retain moisture and ensure even cooking of the potatoes and peas.
A Classic Comfort Food
Frequently Asked Questions (FAQs)
When stored properly in an airtight container, Aloo Matar can last for 3 to 4 days.
Yes, it can. Aloo Matar can keep for 2 to 3 months when stored in an airtight container or a freezer-safe bag.
Yes, feel free to use fresh peas instead. But keep in mind that they can have a slightly different texture and the cooking time may vary.
To avoid potatoes from becoming mushy, use waxy or all-purpose potatoes, cut them evenly, and partially cook them before adding to the curry.
An Explosion of Flavors On Your Taste Buds
Ingredients You Will Need
Oil: It is recommended to use vegetable oil.
Yellow onion: It provides a rich base for aromatic spices and ingredients to meld together.
Garlic ginger paste: It adds a pungent and aromatic flavor that enhances the taste, infusing the dish with a warm and savory essence.
Green chili: This step is optional if you prefer a little more heat.
Frozen peas: The vibrant green peas not only add a pop of color to the dish but also contribute a delightful subtle sweetness.
Golden potatoes: The star of the show, they provide a creamy and velvety texture to the dish.
Kashmiri pepper: Feel free to use chili powder instead.
Tomato puree: It adds a tangy and slightly sweet touch.
Water: It helps with achieving the desired consistency of the gravy.
Seasonings: turmeric, coriander, cumin, salt, garam masala, and curry powder.
A Heartwarming Dish that Soothes The Soul
Step By Step Instructions
First, peel and cut your potatoes into 1-inch cubes and place them into a pot of boiling water.
Then, boil for 8-10 minutes or until fork tender but not mushy.
In a separate pot, heat the oil on medium heat and add the finely chopped onion, garlic and ginger paste, and spicy pepper, if you’re using.
Next, sauté until everything is fragrant and softened, about 5-10 minutes.
After that, add in the drained potatoes and frozen peas and mix.
Then, add the spices and the tomato purée and mix.
Finally, add in the water and mix lightly.
If you like it to be more stew-like, add more water.
At last, cover and let it simmer on low for 5 minutes until everything is softened and the flavors are all absorbed.
Serve with white rice or naan and enjoy!
Recipes You Need To Try:
Dawood Basha (Kufta and Potato Stew)
Sfeeha Yafawiyeh (Spiral Meat Pies)
Authentic Tandoori Chicken Recipe
Restaurant Style Butter Chicken (cheat version)
Butter Chicken Paratha Quesadilla
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Aloo Matar
Ingredients
- 3 tablespoons oil
- 1 large yellow onion finely chopped
- 2 tablespoons garlic ginger paste
- Green chili (optional)
- 1 cup frozen peas or more to taste
- 4 medium golden potatoes peeled and cubed into 1 inch cubes
- 1 teaspoon Garam masala
- 1 teaspoon curry powder
- ½ teaspoon tumeric
- 1 teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon Kashmiri pepper or chili powder
- 1 teaspoon salt or more to taste
- ½ cup tomato puree
- ⅔ cup water
Instructions
- Peel and cut your potatoes into 1-inch cubes and place them into a pot of boiling water.
- Boil for 8-10 minutes or until fork tender but not mushy.
- In a separate pot, heat the oil on medium heat and add the finely chopped onion, garlic and ginger paste, and spicy pepper, if you're using.
- Sauté until everything is fragrant and softened, about 5-10 minutes.
- Add in the drained potatoes & frozen peas and mix.
- Add the spices and the tomato purée and mix.
- Finally, add in the water and mix lightly.
- If you like it to be more stew-like, add more water.
- Cover and let it simmer on low for 5 minutes until everything is softened and the flavors are all absorbed.
- Serve with white rice or naan.
Notes
- Make sure to cut the potato cubes evenly to ensure even cooking.
- Cover the pan with a lid while simmering to retain moisture and ensure even cooking of the potatoes and peas.
- If you prefer a thicker gravy, mash a few pieces of potato into the curry while cooking. For a thinner consistency, add a little more water or vegetable broth.
- To prevent the bottom from burning, it is recommended to use a heavy-bottomed pan.
Pakistanis do not use curry powder as there is no one curry powder spice mix that exists in our culture. We either use spice blends specific for dishes such as Biryani spice mix or nihari spice mix or use whole spices to create our own blends. Or simply sprinkling Garam masala along with red chili powder, salt and turmeric does the job. Plus, in Pakistan the National language is Urdu and in Urdu cumin is zeera. Jeera is how Indians or Hindi speaking folks say it.
Thanks for letting me know!