Aloo Matar Recipe Restaurant Style

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Total Time: 30 minutes  |  Serves: 4

Make authentic dhaba-style aloo matar at home using Anagh Sabzi Masala. This recipe gives you perfectly spiced tomato gravy, soft potatoes, and bright green peas — ready in just 30 minutes.

Ingredients

• 3 medium potatoes (peeled and cubed)
• 1 cup green peas (fresh or frozen)
• 2 medium onions (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tbsp ginger garlic paste
• 2 tbsp Anagh Sabzi Masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• Salt to taste
• 2 tbsp oil
• 1 cup water
• Fresh coriander for garnish

Step-by-Step Aloo Matar Recipe

1. Temper Cumin: Heat 2 tbsp oil in a heavy kadhai. Add cumin seeds and let them splutter for 30 seconds — this is the base flavor of the dish.
2. Fry Onions: Add finely chopped onions. Fry on medium heat for 7 to 8 minutes until deep golden brown. Do not rush this step.
3. Ginger Garlic: Add ginger garlic paste. Cook for 1 to 2 minutes until raw smell is completely gone.
4. Tomato Base: Add tomato puree. Cook on medium heat, stirring occasionally, until oil separates from the sides — about 5 minutes.
5. Add Spices: Lower the flame. Add turmeric, Kashmiri red chili powder, salt, and Anagh Sabzi Masala. Stir well and cook for 2 minutes.
6. Add Potatoes and Peas: Add cubed potatoes and green peas. Mix well so everything coats evenly in masala. Cook for 3 minutes on medium heat.
7. Simmer: Add 1 cup water. Mix well. Cover with lid and cook on low flame for 15 minutes until potatoes are fully soft and gravy thickens to desired consistency.
8. Garnish and Serve: Top with fresh coriander. Serve hot with roti, paratha, or steamed rice.

Pro Tips for Perfect Aloo Matar

• Cut potatoes in equal size cubes — they cook evenly
• Frozen peas work as well as fresh — add them directly, no thawing needed
• Oil separating from tomatoes = masala is fully cooked — never skip this sign
• Do not overcook after adding water — potatoes should hold shape, not become mushy
• For dry aloo matar, reduce water to half cup

Why Anagh Sabzi Masala Makes the Difference

• Stone-ground small-batch blend — not mass produced
• Balanced for everyday vegetable dishes
• No preservatives, no artificial color, no fillers
• Works for all sabzi dishes — not just aloo matar

Love vegetarian recipes? Also try our Restaurant Style Shahi Paneer Recipe using Anagh Shahi Paneer Masala.