Haryanvi Aloo Matar
Veg
Vegan
Fresh green peas and potatoes cooked in mustard oil with a simple masala of cumin, coriander, tomatoes, and dried mango powder — a fundamental Haryanvi winter curry, eaten at near-daily frequency from November to February when peas are freshly harvested from the fields.
Cuisines
Haryanvi
Best for
Lunch
Dinner
Build a full meal around Haryanvi Aloo Matar
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
2 medium | Potato , peeled and cubed |
|
1 cup | Green Pea |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 large | Onion , finely chopped |
|
1 large | Tomato , finely chopped |
|
1 inch | Ginger , grated |
|
2 cloves | Garlic , minced |
|
2 tablespoons | Cilantro , chopped |
|
— | Salt , to taste |
|
1 cup | Water |
Instructions
- 1 Peel and cube the potatoes into bite-sized pieces.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add chopped onions and sauté until golden brown.
- 5 Add ginger and garlic, and sauté for another minute.
- 6 Add chopped tomatoes and cook until they become soft and the oil separates.
- 7 Mix in turmeric powder, red chili powder, coriander powder, and salt.
- 8 Add the cubed potatoes and stir well to coat them with the spices.
- 9 Add green peas and mix well.
- 10 Pour in a cup of water, cover the pan, and let it simmer until the potatoes are cooked through.
- 11 Once the potatoes are tender, add garam masala and stir.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.