Quick Aloo Matar

You can easily make Quick Aloo Matar without onion or garlic by simply omitting these ingredients from the recipe. Instead, enhance the flavor with additional spices like cumin and garam masala. Just follow the same cooking process, starting with heating oil and adding cumin seeds, then proceed with the remaining ingredients.

Aloo Matar pairs wonderfully with a variety of side dishes. You can serve it with rotis, naan, or steamed rice. Additionally, a side of yogurt or raita can complement the spices well, providing a cooling effect to balance the flavors.

Yes, you can store leftover Aloo Matar in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan or microwave until heated through. If you find it too thick after refrigeration, you can add a splash of water while reheating.

If you don't have green peas on hand, you can substitute them with frozen peas, which work perfectly. Alternatively, you can use diced carrots or even corn for a different flavor and texture. Just adjust the cooking time accordingly to ensure they are tender.

To make Quick Aloo Matar, start by pressure cooking two potatoes until tender. In a pan, heat oil and crackle cumin seeds, then add ginger garlic paste and sauté. Next, add sliced onions and green chilies, followed by turmeric and red chili powder. Once the tomatoes are mushy, add green peas and simmer. Finally, mix in the diced boiled potatoes, season with salt, and garnish with coriander leaves before serving hot.