Dum Matar Aloo


By Srimoyee Chowdhury
Published February 23, 2021

Hindustan Times


Baby Potatoes
(washed and peeled) - 500gm


Coriander leaves for garnishing 

Mustard oil- 6 tbsp

Salt- 2-3 tsp

Red chili powder- 1 tbsp

Jeera powder- 1 tsp

Hing powder- A pinch

Cumin seeds- 1tsp

Haldi powder- 1 tbsp

Ginger paste- 2-3 tbsp

Green chili- 4

Matar- 200gm


Tomatoes (diced) – 2

Ghee- For garnishing

Garam masala- For garnishing

Cashews- 10gm


Heat up 2-3 tbsp of oil in a
deep-bottomed pan. Coat the boiled potatoes in a pinch of salt and haldi powder and sauté. Keep aside

Add rest of the oil. Put the chilies, cumin seeds, hing and ginger paste. Stir occasionally

Add chili powder, jeera powder, haldi powder and stir well. Keep stirring until the oil separates

Add matar, stir well and add a pinch of sugar

Blend tomatoes and cashews in a fine paste. Add in matar and mix well

Add potatoes and mix well with masala

Add 2 cups of warm water and cover the pan for 5 minutes

Sprinkle chopped coriander leaves, grama masala and ghee on top. Serve hot with parathas or puri

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