It is easy to prepare and can be served with steamed rice and roti. It is loved by everyone in my home. So with a few basic ingredients try out this Gujarati vatana batata nu shak! It's Vegan, it is Gluten free!
This is normally paired well with roti or paratha or any rice variety, make a perfect comforting meal. I made this aloo matar in a pressure cooker, but you can make it in kadai or an instant pot.
You can add Paneer/Indian cottage cheese also with the same recipe, so it become aloo matar paneer
A popular Gujarati recipe that is easy and can be cooked in just 30 minutes at home with a few simple steps.
This green peas potato masala recipe is a gravy dish that is a perfect option for a lunch or dinner menu. Serve this with any Indian bread such as roti or paratha or plain white rice or jeera rice.
This was my yesterday's lunch, I enjoyed aloo matar with jeera rice along with mango pickle and salad.
Also if you are looking for potato peas curry curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.
Author: Jolly Makkar
Course: Main Course
Cuisine: North Indian| Gujarati
Keywords : Vatana Batata Nu Shak Aloo Matar, Aloo Mutter, Instant Pot Aloo Matar
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 person
Ingredients :
You can try more indian potato curry recipes from my blog like aloo rasedar, ajwaini jeera aloo, dhaba style dum aloo, jeera aloo, aloo palak and many more.
Happy Cooking and Enjoy 😊😊
This is normally paired well with roti or paratha or any rice variety, make a perfect comforting meal. I made this aloo matar in a pressure cooker, but you can make it in kadai or an instant pot.
You can add Paneer/Indian cottage cheese also with the same recipe, so it become aloo matar paneer
A popular Gujarati recipe that is easy and can be cooked in just 30 minutes at home with a few simple steps.
This was my yesterday's lunch, I enjoyed aloo matar with jeera rice along with mango pickle and salad.
Also if you are looking for potato peas curry curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.
Author: Jolly Makkar
Course: Main Course
Cuisine: North Indian| Gujarati
Keywords : Vatana Batata Nu Shak Aloo Matar, Aloo Mutter, Instant Pot Aloo Matar
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 person
Ingredients :
For masala paste
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• ½ tsp dry mango powder
• 1 tsp cumin powder
• ¼ cup water
For tomato gravy
• 2 medium size tomato
• 1 inch ginger
• 2 green chilli
For vatana batata sabzi
• 150 grm or 1 cup green peas
• 300 grm or 4 medium size potatoes
• 4 tbsp oil
• ½ tsp mustard seeds
• 2 dry red chilli
• 1 bay leaf
• 1 inch cinnemon
• 1 tbsp roasted gram flour
• Masala paste
• Tomato puree
• Salt to taste
• 1 cup hot water
• 1 tbsp jaggery - optional
• ½ tsp garam masala
• 1 tsp kasuri methi
• Oil for frying potatoes
For tadka
• 1 tbsp ghee/ for vegan can use olive oil (taste remain same)
• ½ tsp hing
INSTRUCTIONS
- In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.
- Sieve water from boiled green peas and keep it aside.
- In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.
- Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.
- In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.
- Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.
- Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.
- Add masala paste into oil and sauté till oil separates from its sides.
- Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.
- Now add fried potatoes and boiled green peas. Mix well.
- Then add 1 cup hot and mix well.
- Cover and cook it for 5-7 minutes on medium flame.
- Add jaggery, kasuri methi, and garam masala. mix well.
- Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve with rice or roti and steamed rice.
- In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.
- Sieve water from boiled green peas and keep it aside.
- In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.
- Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.
- In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.
- Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.
- Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.
- Add masala paste into oil and sauté till oil separates from its sides.
- Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.
- Now add fried potatoes and boiled green peas. Mix well.
- Then add 1 cup hot and mix well.
- Cover and cook it for 5-7 minutes on medium flame.
- Add jaggery, kasuri methi, and garam masala. mix well.
- Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve with rice or roti and steamed rice.
NOTES
- In grams proportion of potatoes should be double that of green peas.
- sugar helps to retain green peas' color while boiling it.
- boil green peas for only 5 minutes on high flame.
- masala paste gives dhaba style color and flavor to sabzi
- dry spices give a nice aromatic flavor to the sabzi.
- roasted besan gives thickness to sabzi gravy.
- ghee and hing tadka add more flavor and taste of
- In grams proportion of potatoes should be double that of green peas.
- sugar helps to retain green peas' color while boiling it.
- boil green peas for only 5 minutes on high flame.
- masala paste gives dhaba style color and flavor to sabzi
- dry spices give a nice aromatic flavor to the sabzi.
- roasted besan gives thickness to sabzi gravy.
- ghee and hing tadka add more flavor and taste of
This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "V" so I choose my key ingredients Vatana and made this easy and delicious Gujarati recipe vatata batata nu shak and will update the whole video soon on my YOUTUBE channel, stay tuned - JOLLYhOMEMADErECIPES
