Introduction

I am Ajay Chopra and I love simple home food. One day I had to make a quick vegetable for guests. I made a spicy dry potato and pea dish. I used a small crushed spice mix and a little ghee with oil. The kitchen smelled so good. Everyone said it tasted great and that memory stayed with me.

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Ingredients of Aloo Matar ki Sukhi Sabzi

 

Portion/Servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 40 mins

 

For Pounded Masala:

• Fennel seeds – 1 tsp
• Coriander seeds – 1 tsp
• Black pepper – ½ tsp

For Aloo Matar ki Sukhi Sabzi:

• Oil – 1 tsp
• Ghee – 2 tsp
• Jeera – ½ tsp
• Hing – ½ tsp
• Garlic, chopped – 1 tbsp
• Pounded masala – 1 tbsp
• Green chilli, chopped – 1 tbsp
• Ginger, chopped – 1 tbsp
• Water – as required
• Salt – 1 tsp
• Red chilli powder – ½ tsp
• Turmeric powder – ½ tsp
• Coriander powder – 2 tsp
• Onion, chopped – 1 big sized
• Potato, diced – 4 medium sized
• Green peas – 1 cup
• Tomato, chopped – 2 medium sized
• Amchur powder – ½ tsp
• Coriander, chopped – 1 tbsp

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Instructions of Aloo Matar ki Sukhi Sabzi

 

Step 1: Prepare the Pounded Masala

Begin by dry roasting fennel seeds, coriander seeds, and black pepper on low heat until aromatic. Once cooled, coarsely pound them using a mortar and pestle. Set this spice mix aside for later use.

 

Step 2: Heat the Oil and Ghee

In a heavy-bottomed pan or kadhai, heat a small amount of oil along with some ghee. This mix enhances flavor and gives the sabzi a rich texture.

 

Step 3: Temper the Spices

Once the oil is hot, add cumin seeds and let them crackle. Add a pinch of hing for an earthy aroma. Immediately add chopped garlic and sauté until it turns light golden. Follow this with chopped green chilies and ginger. Cook for a minute or two until the raw smell disappears.

 

Step 4: Add the Pounded Masala

Now add the prepared pounded masala to the pan. Sauté it gently so the spices release their essential oils and aroma, but be careful not to burn them.

 

Step 5: Spice It Up

Add dry powdered spices one by one — red chilli powder, turmeric, coriander powder, and salt. Mix everything well and sauté for a few seconds to bring out their flavors. If the masala starts sticking, sprinkle a little water to prevent burning.

 

Step 6: Sauté the Onions

Toss in the chopped onions and cook until they become soft and translucent. This forms the base of the sabzi and adds sweetness and depth to the overall flavor.

 

Step 7: Cook the Potatoes

Add diced potatoes to the mixture and coat them well with the masala. Let them cook on low heat for a few minutes. You can sprinkle a bit of water and cover the pan to help them soften evenly.

 

Step 8: Add Green Peas and Tomatoes

Once the potatoes are half-cooked, add fresh or frozen green peas and chopped tomatoes. Mix everything well. Cover and cook until the tomatoes are soft and the peas are tender. Stir occasionally to ensure nothing sticks to the bottom.

 

Step 9: Finish with Amchur and Coriander

Once the potatoes and peas are fully cooked and the mixture is dry, sprinkle amchur powder for a tangy finish. Stir everything gently and let it cook uncovered for another minute.

 

Step 10: Garnish and Serve

Turn off the heat and sprinkle freshly chopped coriander on top. Serve hot with puris, parathas, or plain roti.

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About the Recipe

This Aloo Matar ki Sukhi Sabzi Recipe is a quick, spicy dry potato and peas dish I often cook at home. It is a simple recipe that uses a crushed spice mix for texture and flavor. I like that it works without onion and garlic if you need it that way.

I usually cook it with a mix of oil and ghee so the flavor opens up. I add a light tempering with cumin and a pinch of asafoetida. Fresh garlic, ginger, and green chili give a warm aroma. I finish the dish with a little amchur powder and fresh coriander for brightness.

This Aloo Matar ki Sukhi Sabzi Recipe goes well with roti, paratha, or dal-rice. It is great for tiffin or lunch boxes because it stays tasty even after some time. I like to make it when I need something fast but full of flavor.

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Cooking Tips

• Crush fennel, coriander seeds, and black pepper coarsely. This gives the dish a nice texture and flavour.
• Use a mix of oil and a little ghee — ghee adds a richer taste.
• When you add garlic, keep heat low so it browns lightly but does not burn.
• Before adding dry spices, add a splash of water. This stops the spices from burning on high heat.
• If you cook without onion or garlic, increase the asafoetida a little and use tomato for color and flavor.
• Add amchur (dry mango powder) at the end. It gives a fresh sour note that lifts the whole dish.
• Cook potatoes until they are almost done before adding tomatoes or frozen peas — this helps even cooking.

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Pairing Guide

I like to eat Aloo Matar ki Sukhi Sabzi Recipe with roti or paratha. It is also good with dal and plain rice. For a full plate, add a simple dal and some plain yogurt. A lemon pickle or chutney goes well if you want more tang.

For drinks, a plain buttermilk or a light spiced lassi fits well. The drink should be simple so the spicy, tangy Aloo Matar ki Sukhi Sabzi Recipe stays the star.

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Frequently Asked Questions

 

1. Can I make Aloo Matar ki Sukhi Sabzi Recipe without onion and garlic?

Yes. You can make this Aloo Matar ki Sukhi Sabzi Recipe without onion and garlic. Use a little more asafoetida, add tomato, cumin, and the crushed spice mix. It will still be tasty.

 

2. What is the special crushed spice in the Aloo Matar ki Sukhi Sabzi Recipe?

The special crushed spice is fennel, coriander seeds, and black pepper crushed coarsely. It gives texture and a warm flavour to the Aloo Matar ki Sukhi Sabzi Recipe.

 

3. Should I use oil or ghee for the Aloo Matar ki Sukhi Sabzi Recipe?

I use both — a little oil and a little ghee. The ghee gives a rich taste and the oil helps cook. This mix makes the Aloo Matar ki Sukhi Sabzi Recipe taste better.

 

4. When do I add amchur in the Aloo Matar ki Sukhi Sabzi Recipe?

Add amchur (dry mango powder) at the end of cooking. This keeps the sour taste fresh and nice for the Aloo Matar ki Sukhi Sabzi Recipe.

 

5. How do I stop spices from burning in the Aloo Matar ki Sukhi Sabzi Recipe?

Before adding dry spices, pour a little water. Also turn down the heat when garlic or seeds brown. This helps prevent burning while you make the Aloo Matar ki Sukhi Sabzi Recipe.

 

6. Can I use frozen peas in the Aloo Matar ki Sukhi Sabzi Recipe?

Yes. If you use frozen peas, add them a bit later when the potatoes are half done. This keeps the peas from overcooking in the Aloo Matar ki Sukhi Sabzi Recipe.

 

7. How long should potatoes cook for the Aloo Matar ki Sukhi Sabzi Recipe?

Cook potatoes until they are almost done before adding tomatoes or final touches. When potatoes are mostly cooked, the Aloo Matar ki Sukhi Sabzi Recipe will finish quickly and have good texture.

 

8. Do I need to brown the onions for the Aloo Matar ki Sukhi Sabzi Recipe?

No need to brown onions fully. Keep them soft and slightly wilted. Then add potatoes. This gives the Aloo Matar ki Sukhi Sabzi Recipe a nice base without dark onions.

 

9. What fresh ingredients finish the Aloo Matar ki Sukhi Sabzi Recipe?

I finish with fresh chopped coriander and a little amchur. Fresh coriander adds brightness and amchur adds tang to the Aloo Matar ki Sukhi Sabzi Recipe.

 

10. What should I serve with the Aloo Matar ki Sukhi Sabzi Recipe?

Serve the Aloo Matar ki Sukhi Sabzi Recipe with roti, paratha, or dal-rice. It also works well in a tiffin or as a side for lunch. A simple yogurt and pickle complete the meal.

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