Besan Wali Aloo Matar Sabzi is a simple, flavorful, and quick Indian dry sabzi made with potatoes, green peas, roasted gram flour (besan), peanuts, and aromatic spices. The addition of besan and crushed peanuts gives this sabzi a deliciously nutty flavor and a slightly crispy, masala-coated texture.
If you are bored of making the same regular aloo matar sabzi, this recipe is a wonderful way to give it a delicious twist. It is especially convenient for busy mornings, lunch boxes, office meals, and quick weekday lunches or dinners.
The best part is that this sabzi requires very little preparation and can be made with everyday ingredients that are usually available in an Indian kitchen. Serve it with hot roti, paratha, poori, or bhakri, and you have a comforting homemade meal ready in no time.
- Quick and easy to prepare
- Made with simple everyday ingredients
- Perfect for lunch boxes and busy mornings
- Delicious combination of potatoes and green peas
- Roasted besan adds a wonderful nutty flavor
- Peanuts give the sabzi extra texture and taste
- Can be served with roti, poori, paratha, or bhakri
- A great alternative to regular aloo matar sabzi
For the Besan-Peanut Powder
- 1½ tablespoons besan (gram flour)
- 1 tablespoon peanuts
- ¼ teaspoon black peppercorns
Grind the peanuts, besan, and black pepper together into a fine powder. This mixture is added toward the end of cooking and is the key ingredient that gives this sabzi its unique flavor.
For the Sabzi
- 2 medium potatoes, peeled and cut into bite-sized pieces
- ¼ cup green peas
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon hing (asafoetida)
- 2 green chilies, slit or chopped
- ½ teaspoon finely chopped ginger
- A few curry leaves, optional
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon Deggi red chili powder
- Salt, to taste
- ½ teaspoon dry mango powder (amchur)
- ¼ teaspoon garam masala powder
- 1 tablespoon freshly chopped coriander leaves
Step 1: Prepare the Besan Peanut Powder
- Start by preparing the special powder that makes this aloo matar sabzi different from the usual version.
- Add 1 tablespoon peanuts, 1½ tablespoons besan, and ¼ teaspoon black peppercorns to a mixer jar.
- Pulse until everything is finely ground.
- Do not add any water. Keep this dry mixture aside. We will add it later while roasting the sabzi.
Step 2: Temper the Oil
- Now place a kadai or wide pan over medium heat.
- Then add 2 tablespoons of oil and let it heat properly.
- Once the oil is hot, add ½ teaspoon mustard seeds.
- Allow the mustard seeds to crackle.
- Next, add ½ teaspoon cumin seeds and let them sizzle for a few seconds. Add ¼ teaspoon hing.
- The tempering will immediately become aromatic.
Step 3: Cook the Potatoes
- Add the chopped potatoes to the kadai.
- Add the green chilies, chopped ginger, and curry leaves, if using.
- Mix everything well so that the potatoes are nicely coated with the tempered oil.
- Cook the potatoes over medium heat, stirring occasionally.
- Cover the kadai with a lid and allow the potatoes to cook until they are approximately 90% cooked.
- They should be tender but should still hold their shape.
Step 4: Add the Green Peas and Spices
- Once the potatoes are almost cooked, add ¼ cup green peas.
- Now add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon Deggi red chili powder. Mix everything thoroughly.
- Cook for a few minutes so that the peas and potatoes absorb the spices.
Step 5: Add the Besan-Peanut Mixture
- Now comes the most important part of the recipe.
- Add the prepared besan-peanut powder to the cooked potatoes and peas.
- Add salt to taste, ½ teaspoon amchur powder, and ¼ teaspoon garam masala powder. Mix gently but thoroughly.
Step 6: Roast the Besan
- Continue cooking the sabzi over medium to medium-low heat.
- Keep stirring frequently so that the besan does not stick to the bottom of the pan or burn.
- As the mixture cooks, the besan will coat the potatoes and peas beautifully.
- Continue roasting until the besan loses its raw smell and turns light golden brown.
- You will also notice a wonderful roasted aroma coming from the pan.
- This roasting step is very important because properly roasted besan gives the sabzi its delicious nutty flavor.
Step 7: Finish the Sabzi
- Once the besan is nicely roasted and the potatoes are completely cooked, turn off the heat.
- Add 1 tablespoon freshly chopped coriander leaves and mix gently.
- For a slightly tangier flavor, you can squeeze a little fresh lemon juice over the sabzi before serving.
- our delicious Besan Wali Aloo Matar Sabzi is ready!
This dry aloo matar sabzi pairs beautifully with a variety of Indian breads. Serve it hot with Roti, Chapati, Paratha, Poori, Bhakri, Thepla. For a complete meal, serve it with dal, roti, rice, and a bowl of yogurt or raita.
It also makes a great lunch box recipe because it is a dry sabzi and does not have a watery gravy that can spill inside the tiffin.
This Besan Wali Aloo Matar Sabzi is a delicious twist on the classic aloo matar. The combination of golden potatoes, sweet green peas, roasted besan, peanuts, and aromatic Indian spices creates a sabzi that is simple yet packed with flavor.
It is especially useful when you want to make something quick, filling, and flavorful with basic pantry ingredients.
So, the next time you have potatoes and peas at home, skip the regular aloo matar and give this Besan Wali Aloo Matar Sabzi a try. Serve it with hot roti, poori, or bhakri and enjoy a delicious homemade meal.
- Don’t skip roasting the besan
Raw besan can taste unpleasant, so make sure you roast the besan properly until its raw aroma disappears and it becomes lightly golden.
- Keep the heat medium to low
Once the besan is added, it can stick or burn easily. Keep the heat moderate and stir frequently.
- Don’t overcook the potatoes
The potatoes should be cooked until tender but should still hold their shape. Overcooked potatoes can become mushy when mixed with the besan.
- Adjust the green chilies
If you are making this recipe for children, reduce or skip the green chilies. You can also adjust the red chili powder according to your preference.
- Use fresh green peas when available
Fresh peas give this sabzi a lovely sweetness and texture. Frozen peas also work perfectly well and make the recipe even quicker.
- Add lemon juice at the end
If you enjoy a tangy flavor, add a little lemon juice after turning off the heat. This keeps the fresh citrus flavor bright.
- Stir carefully after adding besan
The besan mixture coats the potatoes, so stir gently to avoid breaking the potato pieces.
Besan Wali Aloo Matar Sabzi | बेसन वाली आलू मटर की सब्ज़ी |
Ingredients
For Besan Peanut Powder
- 1½ tablespoons besan gram flour
- 1 tablespoon peanuts
- ¼ teaspoon black peppercorns
ForAloo Matar Sabzi
- 2 medium potatoes peeled and cut into bite-sized pieces
- ¼ cup green peas
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon hing asafoetida
- 2 green chilies slit or chopped
- ½ teaspoon finely chopped ginger
- A few curry leaves optional
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ¼ teaspoon Deggi red chili powder
- Salt to taste
- ½ teaspoon dry mango powder amchur
- ¼ teaspoon garam masala powder
- 1 tablespoon fresh coriander leaves chopped
Instructions
Prepare the Besan Peanut Powder
- Add peanuts, besan, and black peppercorns to a mixer jar. Grind into a fine powder and keep aside.
Prepare the Tempering
- Heat oil in a kadai over medium heat. Add mustard seeds and let them crackle. Add cumin seeds and hing.
Cook the Potatoes
- Add chopped potatoes, green chilies, ginger, and curry leaves. Mix well and stir-fry for a few minutes. Cover and cook until the potatoes are about 90% cooked.
Add Peas and Spices
- Add green peas, turmeric powder, coriander powder, and Deggi red chili powder. Mix well and cook for a few minutes.
Add the Besan Mixture
- Add the prepared besan-peanut powder. Add salt, amchur powder, and garam masala.
Roast the Besan
- Mix everything well and cook over medium low heat. Keep stirring frequently so the besan does not stick to the pan or burn. Roast until the besan loses its raw smell and turns lightly golden brown.
Finish the Sabzi
- Turn off the heat and add freshly chopped coriander leaves. For extra tanginess, add a little lemon juice (optonal).
- Serve hot with roti, chapati,paratha, poori, or bhakri.
Video
Notes
- Roast the besan properly to remove its raw taste.
- Keep the heat medium to low after adding the besan to prevent it from burning.
- Do not overcook the potatoes; they should hold their shape.
- Reduce the green chilies if making this recipe for children.
- Fresh or frozen green peas can be used.
- Lemon juice is optional but adds a nice tangy flavor.
- For a lunch box, allow the sabzi to cool slightly before packing.
Yes. You can simply skip the peanuts and use only besan. However, peanuts add a lovely nutty flavor and texture to the sabzi.
Absolutely. Frozen green peas work very well in this recipe. There is no need to thaw them completely before adding them.
Yes. If you are making the recipe for children or prefer mild food, you can skip the green chilies and adjust the red chili powder as needed.
Roasting removes the raw taste of the gram flour and develops a delicious nutty, roasted flavor. It also helps the besan coat the potatoes and peas nicely.
Yes! This is an excellent lunch box recipe because it is a dry sabzi and travels well. Pack it with roti, paratha, or poori.
Yes, you can use boiled potatoes to make the recipe faster. However, avoid overboiling them because they should remain firm enough to hold their shape while being stir-fried.
You can increase the amount of green chilies or Deggi red chili powder according to your taste. You can also add a pinch of red chili flakes for extra heat.
Yes. You can experiment with vegetables such as carrots or cauliflower. Keep in mind that adding extra vegetables may change the cooking time and texture of the sabzi.
Store the cooled sabzi in an airtight container in the refrigerator and consume it within 1–2 days for the best taste and texture. Reheat thoroughly before serving.
