Aloo Matar
آلو مٹر
Aloo matar is one of the most cooked vegetable salans in Pakistan, especially in winter when fresh peas fill the markets. This version has a light, pourable shorba, the kind that soaks into roti or a plate of plain rice. Its depth comes from a properly fried onion and tomato masala, and from mashing a couple of potato pieces into the gravy so it thickens naturally, with no cream or flour.
- ⏱ Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Heat the oil in a over medium-high heat. Add the cumin seeds and bay leaf and, once the cumin crackles, the onion. Fry for 7–8 minutes, stirring, until golden.
Add the and stir for 30 seconds until the raw smell goes. Add the tomatoes, salt, chili powder, turmeric and coriander powder, and do the on medium heat for 8 minutes, until the tomatoes have broken down and the oil separates.
Add the potatoes and fry them in the masala for 3 minutes, stirring, so the spices cling to them.
Pour in the hot water and bring to a boil. Cover, lower the heat and simmer for 12 minutes, until the potatoes are almost tender.
Add the peas and simmer uncovered for 6–8 minutes, until the peas are soft and the potatoes are fully tender. Fresh peas may need a few minutes more; frozen ones need about 5.
Press 3 or 4 potato pieces against the side of the pot with the back of a spoon and stir them in, so the shorba turns slightly thick and silky. Stir in the garam masala and green chilies and simmer for 2 more minutes.
Turn off the heat, scatter with coriander and serve hot with roti or plain boiled rice.
Kitchen notes
Don't rush the masala. If the oil hasn't separated before the water goes in, the shorba tastes raw and sour.
Always add hot water to the masala, not cold. Cold water stops the cooking and dulls the colour of the gravy.
The shorba thickens as it stands. For a meal later in the day, leave it slightly thinner than you want.
A winter salan for every table
Fresh green peas arrive in Pakistani markets from late autumn, and for the next few months aloo matar turns up on dinner tables again and again. It is cheap, filling and liked by almost everyone, including children who avoid most vegetables. With roti it makes a complete everyday meal; with plain rice and a little salad it becomes a simple Sunday lunch.
A light shorba with real body
The difference between a watery aloo matar and a good one is all in the masala. The onion should be golden, not just soft, and the tomatoes need a proper until oil shines on the surface. That gives the shorba its colour and roundness. The second trick is using the potatoes themselves to thicken it: once they are fully tender, a few pieces crushed into the gravy turn it slightly creamy without making it heavy. The result should coat a spoon lightly but still pour.
Variations
- Dry aloo matar: use only half a cup of water and cook covered until it is absorbed, for a dry sabzi to eat with paratha.
- Matar qeema: many homes make a mince version using the same masala, cooking the mince before adding peas.
- With paneer: swap half the potatoes for fried paneer cubes, added with the peas.
Storing and serving
Aloo matar keeps for 2 days in the fridge and tastes even better the next day, once the potatoes have absorbed more flavour. The gravy thickens as it cools, so add a splash of hot water when reheating and bring it back to a gentle simmer. Serve it with roti, plain rice, a bowl of raita and some sliced onion with lemon.
Questions people ask
Can I make aloo matar without tomatoes?
Yes. Use half a cup of whisked yogurt instead, added off the heat and then fried until the oil separates. The gravy will be paler and milder.
How do I make it in a pressure cooker?
Cook the masala and potatoes as written, add peas and 2 cups of water, then pressure cook for one whistle on medium heat. Let the pressure drop by itself.
Why are my peas wrinkled and hard?
Older, starchy peas toughen when cooked too fast. Simmer them gently, and add a pinch of sugar with the peas if they are not very sweet.
Nutrition (estimate, per serving)
- Calories
- 275
- Protein
- 7 g
- Fat
- 13 g
- Carbs
- 32 g
