Besan Wali Aloo Matar Sabzi | बेसन वाली आलू मटर की सब्ज़ी |
A quick and delicious Indian drysabzi made with potatoes, green peas, roasted besan, peanuts, and aromaticspices. This easy Besan Wali Aloo Matar Sabzi is perfect with roti, poori,paratha, or bhakri and makes a great lunch box recipe.
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.