Chettinad Aloo Matar | How to make Chettinad Aloo Matar

By Sonia Shringarpure  |  21st May 2016  |  
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  • Chettinad Aloo Matar, How to make Chettinad Aloo Matar
Chettinad Aloo Matarby Sonia Shringarpure
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About Chettinad Aloo Matar Recipe

Spicy Potatoes and Peas Stir Fry

Chettinad Aloo Matar, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chettinad Aloo Matar is just mouth-watering. This amazing recipe is provided by Sonia Shringarpure. Be it kids or adults, no one can resist this delicious dish. How to make Chettinad Aloo Matar is a question which arises in people's mind quite often. So, this simple step by step Chettinad Aloo Matar recipe by Sonia Shringarpure. Chettinad Aloo Matar can even be tried by beginners. A few secret ingredients in Chettinad Aloo Matar just makes it the way it is served in restaurants. Chettinad Aloo Matar can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chettinad Aloo Matar.

Chettinad Aloo Matar

Ingredients to make Chettinad Aloo Matar

  • 3 potatoes cut in chunks
  • 1 bowl parboiled/frozen thawed green peas
  • 1 finely chopped onion
  • 1 tsp minced garlic
  • 1 tsp Grated ginger
  • 2 finely chopped tomatoes
  • 2-3 dry red chilies
  • 1 green chili sliced
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 2 tsp Red Chili powder
  • 1 tsp coriander powder
  • 1 tsp Chettinad garam masala powder
  • salt to taste
  • Handful chopped coriander leaves
  • 1-2 tbsp oil
  • 10-15 dry red chilies
  • 5 tbsp coriander seeds
  • 2 tsp jeera
  • 4 tbsp fennel seeds
  • 1 tsp fenugreek seeds
  • 1 star anise
  • 3 tsp black peppercorns
  • 10 green cardamoms
  • 3 sticks cinnamon
  • 10 cloves
  • 3 stone flower
  • 6 Marathi moggu
  • 1 tsp mustard seeds
  • 1 tsp poppy seeds

How to make Chettinad Aloo Matar

  1. Chettinad Garam masala Dry roast the last 14 whole spices mentioned in ingredients for 5 minutes on thick bottomed/cast iron tawa. Cool and grind to fine powder. Use as directed and rest can be stored in air tight container.
  2. Heat oil in nonstick pan. Fry potatoes till nice golden brown.
  3. Add peas and saute; till peas get a glaze. Remove and keep aside.
  4. Add little more oil in pan and add fennel seeds.
  5. Add ginger and garlic and saute
  6. Add onions and cook till they are light golden in color.
  7. Add tomatoes and cook till they are softened and oil separates.
  8. Add all the remaining dry masalas and salt. Add little water and bring it to a simmer.
  9. Add the potatoes and peas. Cook further till flavors are blended and aromatic.
  10. Add coriander leaves.

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