Dhaba style aloo matar is a classic North Indian dish that’s a favorite at roadside dhabas (Indian roadside eateries). This hearty and flavorful dish combines the earthy taste of potatoes and the sweetness of green peas with aromatic spices. It’s a comforting and satisfying meal that’s perfect for a family dinner. Here’s how to make it in your own kitchen.
Ingredients:
– 3 medium-sized potatoes, peeled and cubed
– 1 cup green peas (fresh or frozen)
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 ripe tomatoes, finely chopped
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh cilantro leaves, for garnish
– 2 cups water
Instructions:
1. Boil the Potatoes:
Start by boiling the cubed potatoes until they are parboiled, which means they should be partially cooked but still firm. Drain and set them aside.
2. Prepare the Gravy:
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add Aromatics:
Add the finely chopped onions and sauté them until they turn golden brown. This should take about 5-6 minutes. Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until the raw aroma disappears.
4. Add Spices:
Add the chopped tomatoes, turmeric, red chili powder, coriander powder, and cumin powder. Cook this mixture until the tomatoes become soft and the oil starts to separate from the spices. Stir occasionally to prevent sticking.
5. Cook the Potatoes and Peas:
Now, add the parboiled potatoes and green peas to the pan. Mix them with the tomato-onion mixture. Add salt to taste and stir well. Cook for a few minutes, allowing the potatoes and peas to absorb the flavors of the spices.
6. Simmer and Add Water:
Pour in 2 cups of water, cover the pan, and let the aloo matar simmer on low heat for about 15-20 minutes or until the potatoes and peas are tender and the gravy thickens. Stir occasionally to prevent burning.
7. Add Garam Masala:
Once the potatoes and peas are cooked through, sprinkle garam masala over the dish and stir it in. Taste and adjust the seasoning with more salt or chili powder if needed.
8. Garnish and Serve:
Finally, garnish your Dhaba Style Aloo Matar with freshly chopped cilantro leaves for a burst of fresh flavor.
9. Serve Hot:
Serve your Dhaba Style Aloo Matar with hot naan, roti, or steamed rice. A side of yogurt or raita is a great complement to this dish.
Dhaba style aloo matar is a delicious and hearty dish that’s sure to please your taste buds. The rich, flavorful gravy with tender potatoes and sweet green peas is a combination that’s hard to resist. Enjoy the authentic taste of North India in your own kitchen with this easy-to-follow recipe.