My blog was screaming ‘enough of those sweets and desserts’ and I finally heard it 😀 We Indians celebrate a lot of festivals and the last quarter of the year is the busiest of all. From Dusshera to Diwali to Christmas to New year, it’s a lot and I know I missed out a few smaller festivals in between. One reason or the other, I have been making a lot of sweets and desserts so its time I shift my gears a little. I am sharing the recipe for Dhaba Style Aloo Matar recipe today.
Winters are the best, when it comes to the fresh seasonal produce. I really love the nip in the air, cold breezy nights and the first rays of sunshine breaking through that heavy fog. What I also like are the bright, vibrant green leafy vegetables, fruits and veggies that we get to enjoy during the winters. One of my absolute favorites this season is fresh green peas! I have been using them at every chance I get since a month they first made their appearance in the market. The joy of shelling fresh green peas is incomparable and cant be matched with, taking the bag of frozen peas from the fridge. One of the classic recipes using these fresh green peas is simple Dhaba Style Aloo Matar.
For the uninitiated, Aloo means Potato and Matar means Green Peas. Aloo Matar is a simple North Indian gravy made with potatoes and green peas cooked with a mix of onions, tomatoes and other assorted spices. There are many versions of making this simple gravy like Punjabi Aloo Matar, Aloo Matar Dry, Spicy Aloo Matar Gravy and so on. Today, I am sharing Dhaba Style Aloo Matar recipe that is spicy and bursting with flavors – a quick street style preparation. This goes really well with rotis, pooris, phulkas, parathas or even pulao. Here is how I made it-
How to make Dhaba Style Aloo Matar | Aloo Matar Recipe
📖 Recipe
Detailed step-wise picture recipe of making Dhaba Style Aloo Matar | Aloo Matar Recipe
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.
Recipe Notes
Adjust spices as per preference. It is optional to fry potato cubes at the beginning. Another simpler version is to add boiled potato cubes. Adding sugar helps retain the color of the green peas and cut through the acidity of the tomatoes too.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
