Aloo Matar Masala | How to make Restaurant Style Aloo Mutter Masala

>>  Friday, June 3, 2016

We are starting the first week of BM#65 and I will be sharing some of my kids favorite gravies with Chapatis, Naans etc. These are the gravies I mostly make for dinner along with Chapatis mostly. Sometimes I change it with Pooris or Naans. However on a typical work day, its mostly chapatis. 

My kids typically like North Indian style gravies or South Indian Kormas with coconut. If there is something they don't like much will be our style of making dals. Somehow offlate they have picked up a liking to North Indian Dals as well. Still when it comes to the gravies, they don't want to see any onions or tomatoes floating. Everything should be discarded. This forced me to adapt my recipes to smooth gravies. So my chunky Tomato Kurma got converted to smooth Tomato Kurma. 

Likewise even the other gravies got a changeover and everything is now ground and sauteed. I have too many aloo matar masala to count. However I still found this one different in taste and style. The richness in this gravy is from cashews and butter. It tastes great with hot rotis.

Why I call this as  Restaurant Style is because I remember eating an aloo matar this rich in a resturant sometime back. It was those rare times that somebody ordered Aloo Matar along with Paneer Butter Masala. I think it was one of my colleagues who doesn't prefer Paneer and we wanted her to have another gravy for the rotis. If you noticed this doesn't have ginger garlic paste and the taste is mild yet quite rich to elevate the senses.

Aloo Matar Masala

Ingredients Needed:

For the ground Masala

Onions - 2 medium
Tomatoes - 2 medium
Green chilies - 3 nos
Cashews - 5 to 7 whole
Oil - 1 tsp


Potatoes - 3 big
Fresh Peas - 1 cup
Butter - 1 tsp
Turmeric powder a pinch
Salt to taste
Green Chili - 1 

For the Gravy

Ground Masala
Fried Vegetables
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Water as required

How to make the Aloo Matar Masala

For the Ground Masala

Wash and chop the onions, tomatoes. In a nonstick pan, heat oil, saute chopped onions, green chilies, tomatoes and cashews till it turns colour.

Allow to cool and then grind to a smooth paste by adding water. Keep it aside.

For the Fried Vegetables:

MW the potatoes for 4 to 5 mins. Soak in water and peel the skin. Blanch the fresh peas for 3 to 4 mins. Drain and keep it aside.

In the same pan, heat butter, add the green chilies, potato, and mater and fry till the aloo changes colour. 

For the Gravy:

In the same pan once the vegetables are fried, add the ground masala, required water and bring to boil. 

Next add all the spice powders, combine and simmer for 10 mins till oil comes out.

Serve with roti 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


vaishali sabnani June 3, 2016 at 7:21 AM  

The gravy sounds rich and looks delicious . Even i like to grind the masala and make smooth gravies . I guess that is the North Indian style ☺️

Archana Potdar June 3, 2016 at 12:19 PM  

Smooth gravy.. I love them. This is a yummy gravy

Priya Suresh June 3, 2016 at 1:02 PM  

Silky gravy..i can have two more rotis with this delicius aloo mattar.

Varadas Kitchen June 3, 2016 at 5:35 PM  

Grinding the masala sure gives it a nice texture. Very rich recipe with cashew and butter!

Srividhya Gopalakrishnan June 3, 2016 at 8:14 PM  

yummy combo - roti and aloo matar. The cashews does all the tricks naa.. ;-)

sushma June 3, 2016 at 9:22 PM  

NIce and rich gravy, looks yummy.

Sarita June 3, 2016 at 10:59 PM  

Gravy looks super delicious.. Must have tasted awesome .

Ranjana's craft blog June 3, 2016 at 11:48 PM  

My son also likes North Indian curries. Every time I make he complain it is not like the restaurant one. Shall try this recipe.

Padmajha PJ June 4, 2016 at 7:56 PM  

My lil one too does not like onion and tomato in the gravy, I wonder why!! I am forced to make smooth gravies for his sake! This one sounds so delicious Srivalli.

veena krishnakumar June 4, 2016 at 8:31 PM  

Gravy looks rich. Delicious!!

Sowmya :) June 6, 2016 at 1:34 PM  

This looks so rich and it. Peas is my favorite veggie but tragically we don't get fresh peas here. I am waiting to get back to India and drown in them

Sandhya Ramakrishnan June 6, 2016 at 7:09 PM  

What a wonderful subzi! I just finished one recipe from your blog and now I am adding on one more to my bookmarks :)

Gayathri Kumar June 7, 2016 at 4:57 PM  

That is a nice creamy gravy for rotis. Looks delicious..

Pavani N June 8, 2016 at 1:57 AM  

Yumm, yumm!! That aloo-matar looks and sounds delicious.

Smruti Shah June 10, 2016 at 11:18 PM  

The gravy looks so tempting. Loved the way you made a simple dish so beautiful!

Sapana Behl August 11, 2016 at 6:59 PM  

Yummy looking aloo matar gravy.

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