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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 to enjoy with hot tea and roti.
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Grind coriander leaves, 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 to taste and cook until the sabzi turns semi-dry.
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Use fresh green peas for better flavor and texture.
Adjust the quantity of green chillies in the chutney based on your spice preference.
Serve the dish hot with roti or paratha for the best experience.
Can I use frozen peas instead of fresh peas?
Yes, you can use frozen peas. Make sure to thaw them before cooking.
What can I substitute for mustard oil?
You can use any neutral oil like sunflower or vegetable oil, but mustard oil gives the authentic flavor.
Can I make this dish without green chutney?
Green chutney adds a unique flavor, but you can skip it or replace it with finely chopped coriander and garlic.
Is this dish spicy?
The spice level depends on the quantity of green chillies used in the chutney. You can adjust it to your preference.
What other dishes pair well with Aloo Matar Saloni?
This dish pairs well with roti, paratha, or even plain rice.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
