Punjabi Aloo Matar Sabzi is flavourful and hearty curry, One of my favorites curry to serve with rice or Naan. It’s Vegetarian as well as Vegan-friendly, can be made in the pressure cooker or Instant Pot.
Potatoes and peas are simmered in spicy tomato gravy and cooked to perfection. I make many Aloo matar sabzi variations from different regions of India. The recipe varies slightly from region to region based on spices and herbs used in that particular region.
Made with fresh winter peas and new potatoes this every day Indian curry is the perfect solution when I am craving something comforting spicy and easy.
I remember when we were kids Mom used to make Aloo matar sabzi in winters only. Because peas were available only in winters in those days. Now we get peas all the year around, so I make it whenever we are craving it. I always use fresh peas as far as possible, but if fresh peas are not available I make this with frozen peas.
One of my earliest memories of peas is eating fresh tender peas while Mom was shelling peas. I and my younger sister used to eat at least half of those fresh shelled tender and sweet pearls. One of those tastes, which always stays in your memories. The other day, both teens were waiting almost in a similar manner, life comes back full circle!
Depending on the accompaniments you plan to serve aloo matar with, you can decide on the thickness of gravy. Aloo matar sabzi tastes good with chapati, paratha, so I make the gravy thicker. If I am planning to serve Aloo matar curry with steamed rice slightly thinner gravy works best.
How to Freeze Aloo Matar Sabzi
Leave your curry little underdone, and store it in microwave safe dish. When you reheat the aloo matar curry you can save both time and effort. Reheating completes the rest of cooking and you don’t have to use too many dishes if you store it directly in the microwave safe dish.