At Shalimar Phuket, we take pride in serving dishes that bring warmth, nostalgia, and authentic Indian flavors to our guests. Among these timeless favorites, aloo matar holds a special place. A simple yet deeply satisfying curry made from potatoes and green peas, this dish is cherished in countless Indian homes and enjoyed by visitors from around the world. Mildly spiced, wholesome, and incredibly comforting, aloo matar perfectly represents the beauty of everyday Indian cooking.
Whether you are familiar with aloo matar ki sabji, prefer a gravy-based version, or enjoy the dry style often paired with puri or roti, this dish fits every mood and every meal. In this article, we share how we prepare aloo matar at Shalimar Phuket and what makes it such a popular choice among our guests.
A Simple Dish with Timeless Appeal
What makes aloo matar sabji so beloved is its simplicity. Potatoes and peas—two easily available ingredients—come together in a warm, comforting curry that delivers flavor without overwhelming spices. The combination is gentle yet rich enough to satisfy all types of diners.
Many guests visiting Phuket look for familiar vegetarian dishes that balance taste and comfort, and aloo matar meets both expectations. The potatoes absorb the spices beautifully, while the peas add a soft sweetness and freshness to the curry. This harmony of flavors is what keeps this dish on menus across India and abroad.
Variations like aloo gobi matar and dry-style aloo matar sabji are also popular, showing how versatile this humble dish can be. At Shalimar, we focus on the classic approach—flavorful, balanced, and perfect for pairing with rice or bread.
Ingredients Used in Aloo Matar at Shalimar
Choosing high-quality, fresh ingredients is the secret behind the consistent flavor of our curry. Here’s what typically goes into our preparation:
- Potatoes (medium-sized and firm)
- Green peas
- Tomatoes or a mild tomato-based gravy
- Ginger and aromatic spices
- Turmeric, chili powder, coriander powder, and garam masala
- Herbs for freshness and fragrance
Each ingredient plays a role in building the final taste and texture of the curry.
A Complete Aloo Matar Recipe – Shalimar Style
Here is a step-by-step guide to cooking aloo matar the traditional way, inspired by how we prepare it at Shalimar Phuket.
Step 1: Prepare the Potatoes and Peas
Peel the potatoes and cut them into medium cubes. Boil them lightly or cook them directly in the gravy later, depending on your preference. Green peas can be fresh or frozen; both work well as long as they maintain their natural sweetness.
Step 2: Build the Base
Heat oil in a pan and sauté ginger until aromatic. Add your tomatoes or tomato puree and cook until the mixture becomes soft and slightly thickened. This forms the body of the curry.
Step 3: Add the Spices
Stir in the spices—turmeric, coriander powder, chili powder, and a touch of garam masala. Allow them to fry in the tomatoes so the flavors blend fully. This step is essential to getting the depth and warmth that the dish is known for.
Step 4: Add Potatoes and Peas
Add the potato cubes and green peas into the spice mixture. Stir to coat the vegetables evenly. Pour in water according to whether you want a thick or light gravy. Simmer until the potatoes are tender and the peas are fully cooked.
Step 5: Final Touches
Add herbs just before turning off the heat. The fresh aroma elevates the entire dish and brings a bright finishing note.
This method ensures a curry that is flavorful, balanced, and comforting—just like the version served at Shalimar Phuket.
Why Aloo Matar Is Popular Among Our Guests
Guests visiting Phuket often look for dishes that deliver warmth and familiarity, especially those traveling far from home. Aloo matar is one of those dishes that suits every palate—from mild-spice lovers to those who enjoy traditional Indian flavors.
Its versatility makes it a frequent choice for families dining with us. It pairs beautifully with rice, roti, naan, and even paratha. The gentle spices and soft texture also make it suitable for children and people who prefer lighter curries.
Visitors who enjoy vegetarian dishes or want a balanced, home-style meal often return to this dish again and again.
Chef’s Tips for a Perfect Aloo Matar
Here are a few simple tips inspired by our kitchen at Shalimar Phuket:
- Use firm potatoes so they keep their shape in the curry.
- Fresh peas give the best flavor, but frozen peas work well when cooked correctly.
- Do not rush the tomato base—slow cooking ensures richer taste.
- Adjust water depending on whether you want a dry-style sabji or a curry.
- For extra richness, a small spoon of yogurt can be added at the end, but only if desired.
These small details help create a dish that tastes complete and satisfying.
Frequently Asked Questions
how to make aloo matar?
Cook potatoes and peas in a spiced tomato-based gravy until soft and flavorful.
how to make aloo matar sabji?
Prepare a dry-style version by adding less water and allowing the potatoes and peas to sauté in the spices.
how to make aloo matar ki sabji?
Cook the vegetables with mild spices, keeping the mixture thick and semi-dry instead of turning it into a gravy.