The aroma of mustard oil and the freshness of green chutney make this UP–Bihar style Aloo Matar simple, comforting, and full of desi flavors. No tomato, no heavy masala — just pure homestyle goodness! Perfect with hot tea and roti, this dish is a true representation of traditional UP–Bihar cuisine.
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Grind coriander, green chillies, and garlic into a coarse green chutney.
Heat mustard oil until aromatic.
Add cumin seeds and let them crackle.
Add asafoetida and turmeric powder on low flame.
Add boiled and cubed potatoes and sauté until 70% cooked.
Add boiled green peas and cook for 2–3 minutes.
Add green chutney and water, then mix well.
Add salt and cook until the sabzi turns semi-dry.
Serve hot with roti and tea.
Ensure mustard oil is heated properly to release its aroma before adding spices.
Adjust the quantity of green chillies in the chutney based on your spice preference.
Boil the potatoes and peas beforehand to save cooking time.
Can I use regular oil instead of mustard oil?
Mustard oil is essential for the authentic flavor of this dish, but you can use regular oil if needed.
Can I make this dish without green chutney?
Green chutney adds freshness and flavor, but you can skip it if unavailable.
What can I serve this dish with?
This dish pairs perfectly with roti and tea, but you can also serve it with rice or paratha.
Can I add tomatoes to this recipe?
This recipe is traditionally made without tomatoes to keep it simple and authentic.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
