❤️ About This Dry Aloo Matar Recipe
Quick meal: You can make this dry aloo matar in 15 minutes and serve it with phulka roti or any dal-chawal. Lunch-box friendly: You can make a day before or early in the morning for your office lunch box. Taste: It is medium spicy with a slightly tangy flavor from tomatoes and amchur. Texture: It is a semi-dry kind of sabzi if you eat it within 5-10 minutes of making it. As it sits longer, all the moist thick gravy is absorbed by the potatoes and you’ll have (sukha) dry aloo matar sabzi.
🧾 Ingredient Notes
Potatoes: This recipe calls for boiled potatoes. So I always boil potatoes in instant pot. If I am making this sukhi sabzi in the morning then I use the delay start button and keep the potatoes in instant pot the night before. So in the morning, I’ll have boiled potato ready to make this sabzi. Green peas: I use frozen peas as I don’t get fresh ones easily here in the USA. I boil them in the microwave. If using fresh peas then it takes longer to cook. Ginger, Garlic: You can freshly crush them or use the ready paste. Tomato: I prefer to use Roma or plum tomatoes for Indian cooking. I stay away from salad tomatoes or wine-ripe tomatoes. Spice powders: All of them are basic Indian spices.
👩🍳 How To Make Dry Aloo Matar? (Pics)
Prep:
Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes. To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.
Making Sabzi:
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
- Add tomato and a pinch of salt.
- Mix and cook until tomatoes are soft and almost mushy kind.
- Add turmeric powder, coriander powder, red chili powder, garam masala and amchur.
- Mix and cook for a minute or until the oil starts to separate.
- Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.
- Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro.
💭 Expert Tips
Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices. Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly. Storage: This sabzi stays good for 2-3 days in the refrigerator in an airtight container. Reheat the required amount in the microwave until hot.
🍽 Serving Ideas For Sukha Aloo Matar
For the day-to-day meal, serve sukha aloo matar with phulka roti or paratha. Serve kachumber salad, and dal-rice on the side to make a completely balanced meal. To make an indulging meal, serve dry aloo matar with poori.
Did you try this dry aloo matar recipe? I’d love to hear about it! Leave a review in the comment section below.
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