Dhaba Style Aloo Matar

Pin on Pinterest115Share on Facebook0Share on Google+0Tweet about this on Twitter0Share on StumbleUpon0Share on Yummly0Share on Tumblr0

Dhaba Style Aloo Matar

Dhaba Style Aloo Matar is big YaY at home! And why not when its got your favourite star vegetable Potatoes. Well, if you are wondering if there is difference in our homestyle and Dhaba Style – There Is!!

This recipe series is in continuation to my Dhaba Series. Remember the Dal Fry that I posted in December. It was just amazing to see the love I received from a lot of readers. Therefore I decided to pump up and share more recipes to this series.

Aloo Matar is One such Comfort Meal that can be stirred in One Pot, Just a Cooker or many pots 🙂 Its also about the time and effort you would like to put in to make this sumptuous curry. This curry can be made with abundant twists and umpteen inclusions / subtractions with spices to give it your personal touch.

Dhaba Style Aloo Matar

We enjoy pairing Aloo Matar with Phulka’s the most, next with Pilav Rice and last with plain rice.

Ask my better half what would you like for dinner? And he would instantaneously say Aloo. Aloo / Alu / Alooo also known as Potatoes in Hindi, Urlakayangu in Tamil, Batata in Mumbai slang – It is our family favourite vegetable undoubtedly. Matar / Mutter also known as Peas in English. To simplify, Aloo Matar is a Potato Peas Curry simmered and cooked in an Onion Tomato Base Gravy. Jazzed up with minimal spices and garnished with coriander leaves.

Dhaba Style Aloo Matar


Depending upon the occasion, I make this Aloo Matar in comfort homestyle or Dhaba Style or Restaurant Style.
There are times, we all return home just after a long tiring day. Consequently I would end up making my comfort style one pot Aloo Matar. It is really simple by literally blitzing Onions, Tomatoes, Ginger Paste in one go and adding them to a pressure cooker. Add really basic spices like Turmeric Powder, Chilli Powder, Cumin Powder and may be Garam masala along with Potatoes and Shelled Peas. Cooking them for about 10 minutes and whilst the frozen paratha’s are being sorted, the curry is ready.

This Aloo Matar curry is loosely adapted from my Paneer Matar / Paneer Mutter that I usually make.


Cook Time
40 mins
Total Time
40 mins

Dhaba Style Aloo Matar  served with Roti's often found at the road side dhaba's.

Course: Main Course
Cuisine: North Indian
Servings: 3
Author: Sandhya Hariharan
For Preparing the Onion Tomato Base Gravy
  • 1 Tsp Sunflower Oil
  • 1 Tsp Cumin Seeds
  • 1 large Onion finely chopped
  • 2 Tomatoes pureed or 1/2 Can of Tomatoes from the Can
  • 1 Tblspn Ginger 1 Tsp Garlic
  • 1 Tsp Chilli Powder
  • Salt to Taste
For Preparing the Curry
  • 1 Tbspn + 1 Tsp Sunflower Oil
  • 1 Tsp Cumin Seeds
  • A pinch of Asofoetida
  • 1 Tsp Chilli Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala
  • A pinch of Sugar
  • Salt to Taste
  • 2 Tblspn Kasturi Methi
  • 3 Medium Sized Potatoes
  • 3/4 Cup of Frozen / Fresh Peas
  • 1 1/2 Cups of Water + 1/2 Cup if needed
  • Lemon Juice Optional
  • 2 Tblspn Finely Chopped Coriander Leaves for garnishing
  1. This Dhaba Style Aloo Matar is prepared in 2 stages.
For Preparing the Onion Tomato Base Gravy
  1. Heat Oil in a Deep pan and add Cumin Seeds. Once it begins to crackle, add finely chopped onions. Add a pinch of salt to speeded up the cooking. Saute until they turn brown but nor burnt. Add this stage add ginger and garlic paste and saute for another one min until raw smell is eliminated.
  2. Add Tomato , followed by the addition of chilli powder and 1/2 a tsp of salt. Saute until the oil begins to separate and mixture begin to leave the size of the pan. Set this Base Gravy aside.
For Preparing the Curry
  1. In another pan, heat oil and add cumin seeds. Once they begin to crackle, add asafoetida. Add cubed potatoes along with turmeric , chilli powder, salt and saute well. Add 1 Cup of water to the Potatoes and allow it boil. Cover the pan with lid in low heat and check if its done using a fork or a knife. This process approximately took me about 10 minutes.
  2. Add Frozen Peas, Kasthuri Methi and coriander powder to the done Potato Mixture.
  3. Add the Onion Tomato Base Gravy and stir in well. Check for consistency and accordingly add more water as desired.
  4. Sprinkle Garam Masala and sugar on the top ,cover and cook the Aloo Matar Sabji for 5 minutes.
  5. Garnish with coriander leaves and serve Dhaba Style Aloo Matar hot with Phulka’s, Roti's or even Rice.
  6. Squeeze in some lemon juice if you enjoy a bit of sourness. It completely Optional.
Recipe Notes

Adding store bought chopped tomatoes render a rich reddish color to the gravy a little lesser than fresh tomatoes. If you are using fresh shelled peas, add them along with potatoes. This will give peas enough time to cook. Crush the Kasthuri Methi between your palms before adding it.

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (9)

  • I am totally loving the color of the gravy… your new home seems to have some awesome light… 🙂

    • Thank you Rafeeda. I am still learning to settle with the light Rafeeda. Most of these pictures are shot at 1/8 – 0.3sec shutter speed. Still miss my old house for pictures 🙂

  • Curry looks so good! loved the bright and detailed pics!

  • That is one tempting pot of aloo matar.. wish I could have for dinner today…

  • Test was really good

  • Awsum recipe. Followd d instructions nd it turnd out really well nd my family loved dz. Thnku fr d recipe

  • I’m sorry if I missed this somewhere in the post, but which type of potatoes work best in this recipe?


Write a comment