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Tari Wali Aloo Mattar


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Tari Wali Aloo Mattar Recipe, aloo Sabji, How To Make Tari Wali Aloo Mattar Recipe

Tari Wali Aloo Mattar is an excellent spicy curry based dish with nicely golden fried whole potatoes floating in exotic, flavourful, spicy and silky gravy.

This luscious Punjabi subzi features the standard combo of potato and peas, but in an enticing new form. Here, the duo is soaked in a tantalizing gravy of curds, spices and a special blend of onions, cashew nuts and green chilies. With curds and fresh cream, the Aloo Mutter Tariwale has rich consistency that pleases the diner. Made with an array of authent... Read More..

About Recipe

Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari

How to make Tari Wali Aloo Mattar

(10 ratings)
14 reviews so far
Prep time
6 mins
Cook time
10 mins
Total time
16 mins
Tari Wali Aloo Mattar
Author : Vahchef
Main Ingredient : 112
Servings : 4 persons
Published date : March 15, 2019

Ingredients used in Tari Wali Aloo Mattar
• Green peas - 1 tablespoons.
• Tomato puree - 1/2 cup.
• Garam masala powder - 1 teaspoons.
• Salt - 0 to taste.
• Chilli powder - 1 teaspoons.
• Coriander powder - 1/2 teaspoons.
• Ginger garlic paste - 1 teaspoons.
• Onion paste - 1 tablespoons.
• Turmeric powder - 1 teaspoons.
• Garlic, chopped - 2-3 clove.
• Green chillies(finely chopped) - 1/2 teaspoons.
• Coriander leaves - 1 tablespoons.
• Cumin seeds - 1 teaspoons.
• Potatoes(medium sized) - 4 numbers.
• Oil - 2-3 tablespoons.
• Coriander leaves - 1/4 bunch.

1. Boil the potatoes (whole) till they are cooked and fry them until they turn golden in colour. Keep aside. 2. In a kadai, add some oil and when the oil gets hot, add cumin seeds, coriander leaves, green chillies, garlic, and onion paste. Saute it well until they are nicely coloured. 3. Add turmeric powder, ginger garlic paste, coriander powder, chilli powder, salt and tomato puree. Stir well. 4. Add garam masala and then add some water, mix and cover with a lid and cook for about 7-8 minutes. 5. Once the gravy becomes thick, add some more water and mix well. Allow it to cook to thin gravy. 6. Now add the boiled and fried potatoes, few matter (green peas) into this silky gravy and allow it to cook for few minutes and then switch off the flame. 7. Garnish with coriander leaves and serve.

Cooking with images Batate Rassa , Potatos rasdar, Aalugadde saaru


This luscious Punjabi subzi features the standard combo of potato and peas, but in an enticing new form. Here, the duo is soaked in a tantalizing gravy of curds, spices and a special blend of onions, cashew nuts and green chilies. With curds and fresh cream, the Aloo Mutter Tariwale has rich consistency that pleases the diner. Made with an array of authentic aromatic Indian spices, the gravy is absolutely aromatic and elevates and enhances the taste of the dish.  It’s so simple, easy and quick to make plus goes well with just everything. We can make this for all most all the get-togethers to balance the meal and the fact that it's a perfect sabzi for paratha, roti, poori, jeera rice or peas pulav or just any variety  of rice makes it more appealing.

Curry is a dish originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Dishes called 'Curry' may contain fish, meat, poultry either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream etc.

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. The green leaves and green skins of tubers exposed to the light are toxic. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice. The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia. As of 2007 China led the world in potato production, and nearly a third of the world's potatoes were harvested in China and India. There are many dishes that are made in Indian cuisine with potatoes. We add them to curies, rice, flat breads and even sweets are made with them. the best part about potatoes is that they pair well with any veggie. Here are some famous delicious in which aloo played key role,  Brinjal Potato Curry With Onion Tomato Gravy, Aloo Paratha, Aloo Bonda, Jeera Aloo, Aloo Gobi, Dum Aloo Kashmiri, Barvan Dum Aloo, Aloo Tama, Dum Aloo, Aloo Chokha, Aloo Bonda, Potato Masala, Cheese Pearls Pulao, Sukha Aloo, Aloo Chutney Wala Potatoes Tossed In Chutney Masala, Aloo Kay Burger Ki Chatni, Stuffed Aloo, Aloo Ka Path, Aloo Chana Chaat, Aloo Ki Roti, Aloo Gobi Ki Tahari, Fat Free Aloo Gobi Matar, Mutton With Aloo Curry , Chilli Aloo, French Fries And Chips.

The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.  The cute little green small balls are starchy, sweet to taste and are one of the ancient cultivated vegetables grown for their succulent nutritious green-pods. They probably originated in the sub-Himalayan plains of north-west India. Each pod contains several peas. The immature peas are used as a vegetable, fresh, frozen or canned. A pea is a most commonly green, occasionally golden yellow, or infrequently purple pod-shaped vegetable, widely grown as a cool season vegetable crop. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler, high altitude, tropical areas. The annual 'Peasenhall Pea Festival' in the English village of Peasenhall, Suffolk attracts hundreds of visitors every year, with events such as Pea Shooting, the World Pea Podding Championships and National Pea Eating competition. In 2012, the Pea Festival had an OlymPEAn theme, celebrating the London 2012 Olympics. Peas are used in wide varieties of recipes like, Kheema Mattar, BabyCorn Mushroom Peas , Green Peas Paratha, Peas Masala, Tomato Kurma With Green Peas, Green Peas Poori, Mushrooms Peas And Spring Onions, Aloo Mutter Samosa, Green Peas Soup, Kaju Matar Usal, Cabbage Peas Curry, Green Peas Uthappam, Green Peas And Paneer Dal, Peas Roti, Green Peas And Saag Masala Curry, Green Peas And Drumstick Puli, Green Peas Upma, Potato Green Peas Ka Cheela, Mutter Paneer Masala, Peas Masala, Paneer Mutter Recipe, Mushroom Peas Pulao, Spicy Peas And Carrot Pulav, Paneer Egg Peas Fried Rice, Masala Peas Rice, Green Peas Kochuri, Creamy Mashroom Peas, Dry Peas Ki Sabzi , Cabbage Potatoes And Peas, Chicken-peas Curry, Peas Rice, Cauliflower And Peas Raita, Peas Paneer Curry, Minced Beef With Peas, Cauliflower Peas Egg Kaima.

Preparation Tips:

  • Make sure you simmer for the required time so that the potatoes imbibe the flavours, but do not overdo it.

Health Tips: 

  • Green peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.
  • Fresh, tender peas are relatively low in calories on comparison to beans, and cowpeas.
  • Fresh pea pods are an excellent source of folic acid. Studies suggest that adequate folate rich foods when given to expectant mothers would help prevent neural tube defects in their newborn babies.
  • Peas contain high amounts of a health-protective polyphenol called coumestrol. A study in Mexico City determined you only need 2 milligrams per day of this phytonutrient to prevent stomach cancer.
  • Just one cup of peas contains 44% of your Vitamin K which helps to anchor calcium inside the bones. It’s B vitamins also help to prevent osteoporosis.
  • The niacin in peas helps reduce, the production of triglycerides and VLDL (very low-density lipoprotein, which results in in less bad cholesterol, increased HDL (“good”) cholesterol, and lowered triglycerides.
  • Potatoes are rich source of carbohydrates yet less in calories compared to other staple foods like pasta and rice. In fact, carbohydrates account for more than 95% potatoes by weight. Besides, it is also rich in protein and the quality of proteins in them is found to be higher than any other heavily consumed plant protein.
  • Potatoes are an extremely rich source of vitamin B6 that helps build new cells in your body. The reason behind this is that Vitamin B6 is essential to the synthesis of amino acids and nucleic acid in your body, which in turn helps your body build new cells.

Do try this delectable, appetizing and luscious Tari Wali Aloo Matar. It will become one of your favorite recipe too.

The best way to wake up is with aloo in your cup.

Enjoy Cooking! Keep Smiling…  


Comments & Reviews


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Recent comments

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Natalie Carlson Posted on Tue Aug 13 2013

I know I'm going to love this. I can't wait to make it! Thanks for the onion puree tip. :D

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stereotype69 Posted on Tue Aug 13 2013

your recipe is faulty... no eggs, but potatoes were used... :)

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Dee Thakore Posted on Tue Aug 13 2013

I have never cooked coriander leaves, chef? any pitfalls, if know? ~Derubala.

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Dee Thakore Posted on Tue Aug 13 2013

to add eggs or other veggie...are optional.

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lilly pembarthy Posted on Tue Aug 13 2013

thats too much garam masala and chili powder

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spoonballs Posted on Wed Aug 14 2013

according to you

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DestroManiak Posted on Wed Aug 14 2013

Hey vahchef, can you show us how to make our own garam masala? There are a few recipes on the website but I'm not sure if those are what you are using and it would help a lot if you could clarify what sort of mixture you prefer.

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1sr0 Posted on Tue Aug 20 2013

no it is not!!!!

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Mina Posted on Sun Nov 23 2014

You my friend are a marriage hero. I am married to a Pakistani and I always watch your videos to cook his favorite dishes. Thank you soo much ?

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Kiran G C Posted on Sun Jan 18 2015

Absolutely amazing! Enjoyed with poori. Thanks for sharing :-) ?

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Rohan Shirsat Posted on Thu May 21 2015

quick question...after adding chopped garlic, why do you still add ginger garlic paste???

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Tressy Dsouza Posted on Thu Sep 24 2015

the recipe description says boiled eggs... you meant boiled potatoes right??

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