sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Alu Mattar

Alu Mattar
Lamb Leg Roast Curry

Lamb Leg Roast Curry

A whole leg of lamb is marinated with Indian flavors cover it with silver foil and cooked...

Bottle Gourd Peppers-Lauki simla mirchi

Bottle Gourd Peppers-lauki Simla Mirchi

Bottle Gourd Pepper or Lauki Simla Mirchi doodhi is a delicious dish made with lauki (bot...


Potato Fry Podimas

This potato fry podimas(mashed potatoes) is a mildly flavored curry to go with hot and sp...

Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala is a delicious dish in which succulent cubes of Indian Cottage Chees...

Bitter Melon Curry With Coconut Milk

Bitter Melon Curry With Coconut Milk

A super delicious Kerala style bitter melon curry with coconut milk is so tasty and quit...


Sweet Potato Masala Fry

Sweet Potato masala curry is a very simple yet delicious dry side dish, spicy and flavore...

Alu Mattar Recipe, How To Make Alu Mattar Recipe

How to makeAlu Mattar?How to cookAlu Mattar?Learn the recipeAlu Mattarby vahchef.For all recipes visit

About Recipe

How to make Alu Mattar

(2 ratings)
2 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Alu Mattar
Author : Vahchef
Main Ingredient : Potato
Servings : 6 persons
Published date : November 07, 2016

Ingredients used in Alu Mattar
• Ghee - 1/4 cup.
• Fresh ginger root -- scraped, and finely - 1 tablespoon.
• Garlic -- finely chopped - 1 tablespoon.
• Onions -- finely chopped - 1/2 cup.
• Salt - 1+1/2 tea spoon.
• Ground cumin - 1 tea spoon.
• Turmeric - 1/2 tea spoon.
• Ground hot red pepper - 1/4 tea spoon.
• Ripe tomatoes - 3 numbers.
• Fresh coriander - 3 tablespoons.
• Fresh green peas - 2 cup.
• Boiling type potato - 1 large.
• Water - 1 cup.
• Garam masala - 1/2 tea spoon.
  • In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked into it splutters instantly.
  • Stir in the ginger and garlic, then add the onions and salt.
  • Lower the heat to moderate and, stirring constantly, fry the onions for 7 or 8 minutes until they are soft and golden brown.
  • Watch carefully for any sign of burning and regulate the heat accordingly.
  • Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2 tablespoons of the fresh coriander.
  • Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass.
  • Drop in the peas and potatoes and turn them about with the spoon until they are evenly coated with the tomato mixture.
  • Stir in the water, bring to a boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact.
  • Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of coriander and the garam masala.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Wed Sep 09 2009

This alu mattar tastes as good as restaurant alu mattars!

Reply 0 - Replies
profile image

vahuser Posted on Tue May 26 2009

hiii we r very thank ful for u for posting many of the receipes which makes us cooking a easy thing I like to make dis aloo mattar curry plzz make tym for posting dis video

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter