Potato Peas Recipe – Authentic Indian Aloo Matar with Fried Gram

Last Updated on 4 months by Neha Deshmukh

Potato Peas Recipe – Authentic Indian Aloo Matar with Fried Gram

Introduction

There’s just something so comforting about a simple aloo matar – potato and pea curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and warmth. This isn’t just any aloo matar, though. This recipe uses a clever trick with fried gram (bhuna chana) to create a beautifully textured and flavorful gravy. It’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Aloo Matar recipe is a winner for so many reasons! It’s quick, easy, and uses ingredients you likely already have in your pantry. The fried gram adds a lovely nutty flavor and naturally thickens the gravy, making it extra delicious. Plus, it’s a wonderfully versatile dish – perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this comforting Aloo Matar:

• 2 medium potatoes
• ½ cup green peas (fresh or frozen)
• 1 sprig curry leaves
• 2-3 green chilies
• 1 inch ginger
• ½ cup fried gram (bhuna chana)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 pinch hing (asafoetida)
• 1 pinch turmeric powder
• Salt as needed
• 2 tablespoons oil
• 2 tablespoons lemon juice

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Fried Gram (Bhuna Chana): This is the star! It’s roasted chickpeas, and grinding it into a powder creates a fantastic thickening agent and adds a unique flavor. You can find it at most Indian grocery stores.
• Spice Level: Traditionally, this dish has a good kick! But feel free to adjust the number of green chilies to your liking. My mom always used just one, while my dad preferred three!
• Oil: While any cooking oil works, mustard oil is traditionally used in North India for a more authentic flavor. If you don’t have mustard oil, vegetable or canola oil are great substitutes.
• Potatoes: I prefer using a waxy potato like Yukon Gold, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s when you know they’re ready to release their flavor!
2. Add the curry leaves and hing. Sauté for a few seconds until fragrant. Be careful not to burn the hing, it gets bitter quickly.
3. Now, toss in the green chilies (chopped if you prefer) and grated ginger. Sauté for another 2-3 minutes until the ginger turns golden brown.
4. Add the potatoes (peeled and diced) and peas. Sauté for 2-3 minutes, coating them in the spices.
5. Pour in enough water to just cover the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender – about 10-15 minutes.
6. While the potatoes are cooking, grind the fried gram into a fine powder using a spice grinder or blender.
7. In a small bowl, mix the fried gram powder with about ½ cup of water, turmeric powder, and salt to form a smooth slurry.
8. Once the potatoes are cooked, stir in the fried gram slurry. Simmer for another 5-7 minutes, stirring constantly, until the gravy thickens to your desired consistency.
9. Turn off the heat and stir in the lemon juice. Taste and adjust the salt if needed.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the spluttering step with the mustard seeds! It’s crucial for releasing their flavor.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• My friend Priya adds a pinch of garam masala at the end for extra warmth. It’s delicious!
• For a tomato-based version, sauté a chopped onion and tomato along with the ginger and chilies.
• My family loves adding a dollop of yogurt right before serving for a creamy texture.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1 green chili or omit them altogether.
• Medium: Use 2 green chilies.
• Spicy: Use 3-4 green chilies and add a pinch of red chili powder.

Festival Adaptations (Navratri/Fasting-Friendly Version)

During Navratri fasting, you can skip the fried gram and use singhara (water chestnut) flour to thicken the gravy.

Serving Suggestions

Aloo Matar is best served hot with:

• Roti or paratha (Indian flatbreads)
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Aloo Matar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the role of fried gram in this Aloo Matar recipe?

Fried gram acts as a natural thickening agent and adds a lovely nutty flavor to the gravy. It’s a traditional ingredient that makes this recipe unique!

Can I use frozen peas instead of fresh peas?

Absolutely! Frozen peas work perfectly well. Just add them directly to the pan with the potatoes.

What type of oil is best for making Aloo Matar?

Mustard oil is traditionally used for an authentic flavor, but vegetable or canola oil are great substitutes.

How can I adjust the spice level of this dish?

Adjust the number of green chilies used. You can also add a pinch of red chili powder for extra heat.

Can this dish be made ahead of time?

Yes, you can make Aloo Matar a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.