Shahi Aloo Matar | Potatoes and Peas in Rich Tomato Gravy

Potatoes , No onion no garlic , Peas , side dishes , North Indian, Subzi, Indian, Aloo

Making ‘No Onions, No Garlic’ recipes used to be a nightmare earlier, but these days I am finding them a lot easier to cook recipes without onion. When Thinking of making a subzi under the theme of gourmet subzi’s with smooth gravy, I came across this Shahi Aloo Matar recipe from Valli’s space. She had made this with just potatoes, but I had some peas in the freezer, so thought of making it with peas.

Why Potatoes and Peas – 

Aloo Matar / Potatoes and Peas is a classic combination when comes to subzi. One of our ever favorite Aloo matar is the ‘Benarasi Aloo Matar’ which also happens to be a ‘no onion, no garlic’ recipe. Making more and more dishes without onions are working out great for fasting days or Navarathri time, when I try to avoid onions and garlic. Earlier I used to resort to making just South Indian recipes, but after getting to know many similar recipes without onion, I have the ease of making rotis as well.

This recipe is quite rich and creamy as it has cashews and milk. The acidity from the tomatoes is well balanced by the cashews and milk. It was super quick to make and we can use the same recipe to make cauliflower, paneer, bell pepper and many similar vegetables. We can also use a bit of all the vegetables and make it into a mixed vegetable dish.

Aloo Mutter in smooth gravy No onion no garlic %%

Preparation time – 15 minutes
Cooking time – 40 minutes
Difficulty level – easy
Recipe adapted from – Spice your Life

Aloo Mutter in smooth gravy No onion no garlic %%

Ingredients to make Shahi Aloo Matar – (serves 6)

  • Aloo / Potatoes – 4 large
  • Peas – 1 cup (I used frozen peas)
  • Tomato puree – from 4 large tomatoes
  • Milk – ½ cup
  • Chili powder – 1 ½ tsp
  • Dhania Jeera Powder / Coriander cumin powder – 2 tsp
  • Garam Masala – ½ tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Salt – To taste
  • Oil / butter – 3 tbsp
  • Cilantro – to garnish

To be ground in to a paste –

  • Cashews – 10 to 12 (soaked in warm water)

Masala paste to be ground –

  • Cinnamon – 1 inch
  • Cardamom – 2
  • Cloves – 6
  • Pepper – ½ tsp
  • Ginger – 1 inch piece
  • Yogurt – ¼ cup
Aloo Mutter in smooth gravy No onion no garlic %%
Shahi Aloo Matar

Procedure to make Shahi Aloo Matar –

  • Soak the cashew nuts in warm water for few minutes and grind it into a smooth paste and keep it aside. Grind the tomatoes into puree and keep it aside.
  • Masala Paste – Add all the dry ingredients mentioned in the list to the small jar of the blender and grind to a coarse powder. Now add the yogurt and grind again to make a smooth mixture. Keep this aside as well.
Aloo Mutter in Smooth gravy No onion no garlic %%
Shahi Aloo Matar
  • Peel the potatoes and cut them into bite size cubes. Add the potato cubes to boiling water and cook until they are fork tender. Do not overcook the potatoes.
  • When the potatoes are almost cooked, add the frozen peas to the water as well to cook for couple of minutes. Drain the vegetables and keep it ready.
Aloo Mutter in Smooth gravy No onion no garlic
Shahi Aloo Matar
  • In a pan, heat the oil/butter and add the cumin seeds and the bay leaf. When the cumin seeds crackle, add the ground masala mixture and cook until the raw smell disappears. This might take about 5 to 6 minutes in medium flame.
Aloo Mutter in smooth gravy No onion no garlic
Shahi Aloo Matar
  • Now add the pureed tomatoes and cook for about 7 to 8 minutes until the tomatoes are cooked. The mixture will splatter all over when cooking, so keep the pan covered when cooking.
  • Add the spice powders; chili powder, turmeric powder, dhania-jeera powder, garam masala and salt. Mix well and cook until the oil separates from the masala. This will take a good 10 minutes in medium flame.
  • Next add the cooked potatoes and peas and coat with the masala.
Aloo Mutter in smooth gravy No onion no garlic
Shahi Aloo Matar
  • Add the cashew nut paste and the milk and mix well. Adjust the consistency of the subzi by adding water if needed.
Aloo Mutter in smooth gravy No onion no garlic
Shahi Aloo Matar
  • Cover the pan and simmer for about 10 minutes for the flavors to combine.
  • Garnish with cilantro and serve hot with roti, chapathi or rice.
Aloo Mutter in smooth gravy No onion no garlic
Shahi Aloo Matar

Shahi Aloo Matar

Course Side Dish
Cuisine Indian
Keyword How to make no onion no garlic curry, How to make Shahi Aloo, Potato and green peas in rich gravy, Shahi Aloo Matar without onion and garlic
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 People

Ingredients

  • Aloo / Potatoes – 4 large
  • Peas – 1 cup I used frozen peas
  • Tomato puree – from 4 large tomatoes
  • Milk – ½ cup
  • Chili powder – 1 ½ tsp
  • Dhania Jeera Powder / Coriander cumin powder – 2 tsp
  • Garam Masala – ½ tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds – 1 tsp
  • Bay leaf – 1
  • Salt – To taste
  • Oil / butter – 3 tbsp
  • Cilantro – to garnish

To be ground in to a paste –

  • Cashews – 10 to 12 soaked in warm water

Masala paste to be ground –

  • Cinnamon – 1 inch
  • Cardamom – 2
  • Cloves – 6
  • Pepper – ½ tsp
  • Ginger – 1 inch piece
  • Yogurt – ¼ cup

Instructions

  1. Soak the cashew nuts in warm water for few minutes and grind it into a smooth paste and keep it aside. Grind the tomatoes into puree and keep it aside.
  2. For the masala paste, add all the dry ingredients mentioned in the list to the small jar of the blender and grind to a coarse powder. Now add the yogurt and grind again to make a smooth mixture. Keep this aside as well.
  3. Peel the potatoes and cut them into bite size cubes. Add the potato cubes to boiling water and cook until they are fork tender. Do not overcook the potatoes.
  4. When the potatoes are almost cooked, add the frozen peas to the water as well to cook for couple of minutes. Drain the vegetables and keep it ready.
  5. In a pan, heat the oil/butter and add the cumin seeds and the bay leaf. When the cumin seeds crackle, add the ground masala mixture and cook until the raw smell disappears. This might take about 5 to 6 minutes in medium flame.
  6. Now add the pureed tomatoes and cook for about 7 to 8 minutes until the tomatoes are cooked. The mixture will splatter all over when cooking, so keep the pan covered when cooking.
  7. Add the spice powders; chili powder, turmeric powder, dhania-jeera powder, garam masala and salt. Mix well and cook until the oil separates from the masala. This will take a good 10 minutes in medium flame.
  8. Next add the cooked potatoes and peas and coat with the masala.
  9. Add the cashew nut paste and the milk and mix well. Adjust the consistency of the subzi by adding water if needed.
  10. Cover the pan and simmer for about 10 minutes for the flavors to combine.
  11. Garnish with cilantro and serve hot with roti, chapathi or rice.
BM Logo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.