Alu matar (Ghuguni)


  1. Potato – 4
  2. White matar – 1 cup
  3. Oil – 1 tbsp
  4. Garam masala – 1 tsp
  5. Turmeric powder – 1 tsp
  6. Red chilly powder – 1 tsp
  7. Tomato – 1 medium
  8. Coriander leaves – 1 tbsp
  9. Salt as per taste

For masala :

  • Onion – 1 big
  • Garlic – 5 cloves
  • Ginger – 1 inch
  • Cumin seeds- 1 tsp
  • Coriander seeds – 1 tsp
  • Red chilly – 3 no
  • Cinnamon – 1 inch


Soak matar over night. Pressure cook potato and matar upto 2 whistles with little salt. Make cubes of the boiled potato.

For masala: Soak the above mentioned things with little water. Grind them to a smooth paste.

Heat oil in a pan. Add the masala paste into it, add salt and cook for 5 minutes. When the raw smell of the masala goes off, add chopped tomato into it and cook for 2 minutes. Now add turmeric and red chilly powder and cook till oil separates from the masala.  Add the boiled potato cubes and matar into the pan. Add 1 cup water into it and cook in medium flame. When you get the desired consistency, switch off the flame. Sprinkle garam masala and chopped coriander leaves on the top of the curry and cover it for some time.

Serve hot with roti, chapati, pulka, chakuli etc.


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