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    Home » Vegetarian Side Dishes » Aloo Matar Masala | How to make Restaurant Style Aloo Mutter Masala

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

    Published: Jun 2, 2016 · Modified: Oct 5, 2020 by Srivalli · 16 Comments

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    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
    Vegetables:
    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

    Recipe

    Print Pin

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

    Course Main Dish – Gravies
    Cuisine North Indian
    Dish Type Paneer Dishes
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    Other easy Aloo Matar you can make is this no onion no garlic gravy.

    « Eggless Chocolate Cake with Ener-G Egg Replacer
    Shahi Paneer Masala »

    Reader Interactions

    Comments

    1. vaishali sabnani says

      June 03, 2016 at 1:51 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 ☺️

      Reply
    2. Archana Potdar says

      June 03, 2016 at 6:49 am

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

      Reply
    3. Priya Suresh says

      June 03, 2016 at 7:32 am

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

      Reply
    4. Varadas Kitchen says

      June 03, 2016 at 12:05 pm

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

      Reply
    5. Srividhya Gopalakrishnan says

      June 03, 2016 at 2:44 pm

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

      Reply
    6. sushma says

      June 03, 2016 at 3:52 pm

      NIce and rich gravy, looks yummy.

      Reply
    7. Sarita says

      June 03, 2016 at 5:29 pm

      Gravy looks super delicious.. Must have tasted awesome .

      Reply
    8. Ranjana's craft blog says

      June 03, 2016 at 6:18 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.

      Reply
    9. Padmajha PJ says

      June 04, 2016 at 2:26 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.

      Reply
    10. veena krishnakumar says

      June 04, 2016 at 3:01 pm

      Gravy looks rich. Delicious!!

      Reply
    11. Sowmya :) says

      June 06, 2016 at 8:04 am

      This looks so rich and smooth...love 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

      Reply
    12. Sandhya Ramakrishnan says

      June 06, 2016 at 1:39 pm

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

      Reply
    13. Gayathri Kumar says

      June 07, 2016 at 11:27 am

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

      Reply
    14. Pavani N says

      June 07, 2016 at 8:27 pm

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

      Reply
    15. Smruti Shah says

      June 10, 2016 at 5:48 pm

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

      Reply
    16. Sapana Behl says

      August 11, 2016 at 1:29 pm

      Yummy looking aloo matar gravy.

      Reply

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