Aloo Matar (Dhaba Style)
Aloo Matar is a beloved North Indian potato and green pea curry in a dhaba-style masala gravy. Simple, hearty, and deeply satisfying, this dish is a staple from roadside dhabas to home kitchens. It pairs wonderfully with chapati, paratha, or rice.
Ingredients
- 3 medium potatoes, boiled and cubed
- 1 cup green peas (fresh or frozen)
- 2 tbsp Precious cold pressed groundnut oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 large onions, finely chopped
- 1 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 1 tsp turmeric
- 1.5 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp amchur
- Salt to taste
- Fresh coriander and ginger to garnish
Step-by-Step Instructions
- Heat oil in a pan. Add cumin seeds and bay leaf.
- Add onions and cook until well browned.
- Add ginger-garlic paste and cook 2 minutes.
- Add tomato puree. Cook until oil separates.
- Add all dry spice powders. Cook the masala for 2 minutes.
- Add boiled potato cubes and toss to coat in the masala.
- Add 1 cup water. Bring to a simmer and cook for 8 minutes.
- Add green peas, garam masala, and amchur. Simmer 5 more minutes.
- Gently mash a few potato pieces to naturally thicken the gravy.
- Adjust salt, garnish with coriander and julienned ginger, and serve hot.
Frequently Asked Questions
What makes dhaba style aloo matar different?
Dhaba style uses more oil, whole spices, and a longer cooking time to develop a rich, smoky masala. The use of cold pressed groundnut oil (like dhabas historically used) is key to the authentic flavour.
Can I use frozen peas?
Yes — add frozen peas in the last 5 minutes of cooking so they stay firm and bright green.
Which cold pressed oil is best for aloo matar?
Cold pressed groundnut oil gives this dish its authentic dhaba character. Its smoke point handles the initial high-heat bhunao (roasting the masala) well.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.
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