Aloo matar macaroni gravy | How to make Aloo matar macaroni gravy

By Anjali Valecha  |  9th Feb 2018  |  
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  • Aloo matar macaroni gravy, How to make Aloo matar macaroni gravy
Aloo matar macaroni gravyby Anjali Valecha
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About Aloo matar macaroni gravy Recipe

Macaroni gravy is a lovely and tasty recipe , goes well both with rice and parantha.

Aloo matar macaroni gravy is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Aloo matar macaroni gravy is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Aloo matar macaroni gravy at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 5 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Aloo matar macaroni gravy by Anjali Valecha in step by step with pictures so you can easily learn how to cook the perfect Aloo matar macaroni gravy at your home without any difficulties. Aloo matar macaroni gravy is one of the representative dishes of Indian which you can serve in any special occasions.

Aloo matar macaroni gravy

Ingredients to make Aloo matar macaroni gravy

  • 1 onion
  • 1 tsp ginger garlic paste
  • 2 tomatoes
  • 1 tbsp oil
  • 1 black cardamom
  • 1 bay leaf
  • 2 potatoes
  • 1/2 cup peas
  • 1/2 cup macaroni
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 red chilli powder
  • 1/2 tsp garam masala powder
  • salt, to taste
  • 1-2 green chillies
  • coriander leaves, for garnish

How to make Aloo matar macaroni gravy

  1. In a pressure cooker heat oil and add chopped onion and sauté till translucent.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add puréed tomatoes and sauté well.
  4. Add salt and all dry spices and sauté till tomatoes leave oil.
  5. Add chopped potatoes, peas and macaroni and mix them well.
  6. Sauté for 2-3 mins till the masala coats the veggies nicely.
  7. Add as much water required to make a gravy.
  8. Cook for 2 whistles and then on low flame for 4-5 mins.
  9. Let the heat go off, then garnish with chopped coriander and serve hot with roti or rice.

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