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Thursday, March 12, 2015

Aloo Matar Do Pyaaza Recipe

How to make Aloo Matar Do Pyaaza | Do Pyaza Recipe of Peas and Potatoes | आलू मटर दो प्याज़ा | Peas and Potatoes Stir Fried In Onion Tomato Gravy 

Today's recipe is one of the most religiously cooked recipes of Aloo matar in my house. Aloo matar do pyaaza as the name suggests, the double quantity of onions will be added in this preparation. Do means two or double. Pyaaza is also spelled as Pyaza, it is derived from the word piyaz which means onion. Pyaza is actually a Persian word which implies having two or double quantity of onions or onions used in two forms in the dish.

This recipe is easy to make and very delicious. Mom use to give this aloo matar do pyaaza sabzi in our tiffin box. This is dad's all time favorite recipe.

You can enjoy this recipe in dry form as well as semi dry form. Believe me, you will get hooked to this aloo matar pyaaz recipe. This vegetable is of multi purpose usage. You can utilize as a sandwich stuffing, add this in rice and make pulao, even works great in a wrap and rolls too.

Let's start with step by step preparation of Aloo Matar Do Pyaaza:-


  • Category: Vegetarian 
  • Course: Main Course 
  • Cuisine: Indian
  • Difficulty: Easy 
  • Serving: 5
  • Prep Time 15 min
  • Cook Time: 20 min


  • 200g Peas
  • 2 medium size Potatoes 
  • 500g onions 
  • 1 inch piece ginger
  • 2-3 green chillies 
  • 1 Handful coriander leaves
  • 2tsp red chilly powder
  • 3tsp coriander powder
  • 1tsp turmeric powder 
  • 1tsp garam masala powder
  • Salt to taste
  • 3-4 tbsp Cooking oil 


♨ Step 1: Mise en Place

♦ Onions:- Peel and roughly chopped. 

♦ Tomatoes:- puree it.

♦ Ginger:- Peel and chop it.

♦ Potatoes:- peel and cut them into small blocks. Place them in water to avoid discoloration 

Peas:- Blanch it, or cook little  longer if using fresh peas.

♨ Step 2: Shallow Fry potatoes

♦ Spread potatoes on the napkin as this helps to absorb moisture from potatoes, which results in comfortable and safe frying. 

♦ Take 5-6 tbsp refined oil, and shallow fry potatoes until light gold in color. Keep them aside until needed..

♨ Step 3: Cooking Time

♦ Heat oil in a deep frying pan. Add the onions, sauté them on medium high flame until translucent or light pinkish in color.

♦ Add the tomato puree, ginger, green chilies, cook till the moisture is evaporated and oil starts to leave.(this process will take 3-5 minutes).

♦ Add the coriander powder, turmeric powder, and red chili powder and salt to taste, blend well and saute for 2-3 minutes.

♦ Add the potatoes, peas and ½ cup water, combine well. Let it gets cooked on low heat for 4-5 minutes. 

♦ Check the potatoes by inserting knife as whether cooked or not, if looks soft, and easy to break, it's done. Lastly, add the garam masala and turn off the heat. Serve hot with chapattis.


  1. looks delicious, Beautiful clicked awesome images.

  2. Wow! Looks awesome. Appreciate ur efforts dear. Perfect write up to try this aloo matar do pyaza subji.

  3. looks amazing...good job

  4. Lovely, I Like it.

  5. Your preparations look really tempting ! Thank you so much for dropping by...

  6. Replies
    1. Very well explained because tomato puree is used it is tasting very nice .you have not used garam Masala.

    2. Thank you so much for sharing your valuable feedback. Yes garam masala is added in this recipe

  7. Wow......
    This looks yummy 😍😍😍