I hope everyone is doing well who come across this post. I do the same too. We Australians are enjoying delayed longer and brighter days here. In April it should be autumn and colder days would have started but it seems summer don’t want to say a goodbye.
I’m sure most of the readers heard or know about Aloo Matar. It’s very simple to make yet very satisfying and goes well with even simple plain rice or roti, paratha. If you can make a bowl of plain rice I encourage you to make this gravy at least once. You’ll be hooked that I’m sure. I don’t have a chance yet to try Aloo Matar in Dhaba. Dhaba is a Punjabi name to roadside food restaurants in India, serves you heavy and spicy food, mostly Punjabi food.
I’ve learned this recipe from ETV Gujarati Rasoi Show about a year ago and since then it’s become regular in my meal-plan rotating list. It’s pretty simple with full of flavours and goodness.
Dhaba Style Aloo Matar Recipe
- Sinfully spicy gravy made with pretty simple homely ingredients. If you like spicy food then go for it. Adjust the chili powder according to your preference.
- This recipe comprises in two steps: the onion-tomato gravy and aloo matar curry. Then mix everything together = a delicious and spicy aloo matar is ready to enjoy.
For the gravy
2 tsp oil
1 tsp cumin seeds/ jeera
1 tsp ginger, freshly minced + 1 Tbsp garlic, freshly minced
1 medium onion, grated using big hole grater
3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
salt to taste
1 tsp red chili powder
For the subji/curry:
2 Tbsp oil
1 tsp mustard seeds/rai
1 tsp cumin seeds/jeera
a pinch of asafoetida
5-6 curry leaves, chopped finely
3 medium potatoes, chopped in big bite size chunks
½ cup fresh or frozen peas
2 tbsp any greens (spinach, kale or any greens), chopped
2 tbsp fresh fenugreek leaves, chopped or 1 tsp crushed kasuri methi
1 tsp turmeric powder
2 tsp red chili powder (adjust acc to taste)
1 tsp coriander powder
salt to taste
water – as needed
cilantro, finely chopped – for garnishing
Preparing onion-tomato gravy: Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown. Add ginger+garlic paste and fry for few seconds until the raw smell goes away. Add into onion and sprinkle little salt over it. Cook till light brown colour – about 2 mins.
Mix into chopped (canned) tomatoes and red chili powder. Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.
Preparing subji/curry: Heat the oil another wide pan add mustard seeds first followed by cumin seeds and asafoetida. Add curry leaves and stir. Add chopped potatoes. Add into salt to taste and add ½ cup water. Stir. Cover the lid and cook on slow-medium heat.
Cook for about 8-10 minutes. The potatoes should be cooked till fork tender but still holding their shape.Add now with all chopped greens. Season with all spices. Give it a stir.
Add the prepared gravy and mix it well. Adjust the consistency, not too thick or runny. Add few tablespoons more water if needed. Throw into the frozen peas now. Mix into sugar. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes more. Garnish with chopped cilantro.
inspired from: ETV Gujarati Rasoi Show, India