Easy and Delicious Aloo Matar Ki Sabzi Recipe for Beginners
you all always search for how to make aloo matar sabji, right? So today, I’m going to share a simple and real Dhaba style aloo matar sabji recipe with you.
This sabji is made in almost every Indian home, but the real taste comes only when it is made perfectly — not too spicy and not too plain. I will tell you step by step from my own experience, so you can easily make it at home.
I won’t give images for every step, just 3-4 important pictures to help you understand the recipe better.
So, without wasting time, let’s start and see what ingredients and spices are needed to make this delicious and easy aloo matar sabji at home.
How to Make Aloo Matar Ki Sabji Recipe Step by Step for Beginners
Step 1: Prepare All Vegetables and Spices
Step 2: Boil the Potatoes
Step 3: Make the Gravy
Heat a pan on the stove and add 3 to 4 teaspoons of mustard oil. Mustard oil gives a nice flavor to this dish. When the oil is hot, add 1 big cardamom, 2 to 3 green cardamoms, 1 teaspoon asafoetida (hing), and 1 teaspoon chopped garlic. Fry for about 1 minute until the raw smell of garlic disappears.
Next, add chopped onions and tomatoes. Mix well and fry for 3 to 4 minutes on medium flame until the onions turn golden and tomatoes soften.
Now, add the spices:
- 1 teaspoon ginger-chili paste
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon mixed masala powder
- 1 teaspoon coriander powder
Add a little water and cook on medium flame for 7 to 8 minutes until oil starts separating from the sides.
Step 4: Cook Potatoes and Peas in the Gravy
Step 5: Garnish and Serve
After cooking, check the gravy consistency. If it’s too thick, add some hot water and mix. If it’s too thin, cook a little more to thicken it.
Finally, add 1 teaspoon roasted dried fenugreek leaves (Kasturi Methi) and 1 tablespoon fresh chopped coriander leaves. Serve hot with jeera rice, butter naan, or simple plain rice. This recipe tastes exactly like a classic dhaba style dish.
Tips to Make Aloo Matar Sabji Even Tastier:
- Adding a little curd gives a mild tanginess to the gravy.
- Cashews can make the gravy rich and creamy.
- Mustard oil is the key to get that authentic dhaba flavor.
Common Mistakes Beginners Make:
I. Using refined oil or butter instead of mustard oil.
II. Making tomato puree instead of adding chopped tomatoes – chopped tomatoes keep the dhaba flavor intact.
III. Adding all the spices at once without frying properly.
IV. Adding potatoes and peas too early in the cooking process.
FAQ (Frequently Asked Questions)
Q1: Can I cook potatoes and peas together in the pressure cooker?
Q2: Is mustard oil really necessary?
Q3: Can I add yogurt (curd) in this sabzi?
Conclusion For Aloo Matar Ki Sabzi
Aloo Matar ki Sabji is a simple, delicious dish that everyone loves. By following this easy step-by-step recipe, you can make authentic dhaba-style aloo matar at home that tastes just like the one from roadside dhabas. The key is using the right spices and mustard oil to get that perfect flavor. This recipe is perfect for beginners because each step is clear and easy to follow. So, try it out, impress your family and friends, and take your cooking game up a notch!
Aloo Matar Ki Sabi :- Recipe Card
Easy Aloo Matar Ki Sabji Recipe
🕒 Prep Time:
10 minutes
🍳 Cook Time:
25 minutes
👨👩👧👦 Servings:
3 to 4 people
🥔 Ingredients:
- 3 medium-sized potatoes (boiled and peeled)
- 1 cup green peas (fresh or frozen)
- 1 big cardamom
- 2-3 green cardamoms
- 1 tsp asafoetida (hing)
- 1 tsp chopped garlic
- 2 onions (finely chopped)
- 2 tomatoes (finely chopped)
- 1 tsp ginger-green chilli paste
- 1 tsp cumin powder
- 1 tsp Kashmiri red chilli powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp mixed masala
- 1 tsp coriander powder
- Salt to taste
- 2–3 cups water
- 3–4 tsp mustard oil
- 1 tsp roasted Kasuri methi
- 1 tbsp fresh chopped coriander
👣 Steps:
- Boil potatoes for 4–5 whistles in pressure cooker, peel and keep aside.
- Heat mustard oil in a pan. Add cardamoms, hing, garlic and sauté for 1 minute.
- Add chopped onion and tomato. Cook for 3–4 minutes till golden and soft.
- Add all dry masalas and a little water. Cook for 7–8 minutes till masala leaves oil.
- Add boiled potatoes and peas. Mix well. Add salt and 2–3 cups water.
- Cover and cook for another 7–8 minutes so potatoes soak up the flavor.
- Adjust gravy thickness. Add Kasuri methi and coriander for garnish.
💡 Tips:
- Add a spoon of curd for slight tanginess.
- Cashews can make the gravy rich.
- Use only mustard oil for that real dhaba-style flavor.
❌ Common Mistakes:
- Don’t use refined oil – mustard oil brings the real taste.
- Never use tomato puree – always chop tomatoes.
- Don’t add potatoes and peas early – always after gravy is ready.
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