Include in Print View:

Masalewali Alu Mattar Khumben

Masalewali Alu Mattar Khumben recipe image
This comforting Indian-style dish combines tender potatoes, sweet peas, and earthy mushrooms simmered in a fragrant blend of garam masala, turmeric, and ginger. The base of caramelized onions and garlic creates a deep, savory foundation that coats every bite. It is a versatile vegetarian meal that pairs beautifully with dal, rice, or fresh naan bread. Perfect for a hearty weekday dinner or a cozy weekend brunch, this recipe highlights simple ingredients transformed by warm spices. The texture is soft yet satisfying, with a gentle heat from dried chilies that adds complexity without overwhelming the palate. It is an excellent way to enjoy seasonal vegetables in a flavorful, home-cooked style that feels both traditional and accessible.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 338.9
Dietary: Gluten-free, Vegetarian
Description
This comforting Indian-style dish combines tender potatoes, sweet peas, and earthy mushrooms simmered in a fragrant blend of garam masala, turmeric, and ginger. The base of caramelized onions and garlic creates a deep, savory foundation that coats every bite. It is a versatile vegetarian meal that pairs beautifully with dal, rice, or fresh naan bread. Perfect for a hearty weekday dinner or a cozy weekend brunch, this recipe highlights simple ingredients transformed by warm spices. The texture is soft yet satisfying, with a gentle heat from dried chilies that adds complexity without overwhelming the palate. It is an excellent way to enjoy seasonal vegetables in a flavorful, home-cooked style that feels both traditional and accessible.
Ingredients
  • 1/4 cup Ghee
  • 1 lg Onion, sliced
  • 4 ea Garlic cloves, chopped
  • 1 ea " piece ginger, chopped
  • 1 tablespoon Garam masala
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Dried red chilies
  • 2 pound Potatoes, cubed
  • 2 lb Mushrooms, halved
  • 1 c Peas, fresh or frozen
  • 1/2 c Water
  • to taste Salt
Directions
  1. 1
    Heat ghee in a large pot over medium heat.
  2. 2
    Add sliced onion and chopped garlic, frying until browned and fragrant.
  3. 3
    Stir in chopped ginger and fry for 2 minutes until aromatic.
  4. 4
    Add garam masala, turmeric, and dried red chilies, stirring constantly for 1 minute to toast the spices.
  5. 5
    Stir in cubed potatoes, adding salt and water.
  6. 6
    Mix well, bring to a boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
  7. 7
    Add halved mushrooms and peas, stirring to combine.
  8. 8
    Cover and cook for 5 to 8 minutes until vegetables are tender.
  9. 9
    Remove the lid, raise the heat slightly, and cook until about 3/4 of the water has evaporated, stirring constantly to prevent sticking.
  10. 10
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 338.9kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 31.9mg2%
Total Carbohydrate 75.1g26%
Dietary Fiber 7.8g32%
Sugars 4.2g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with dal, rice, or fresh naan bread.

Recipe originally attributed to Rani, "Feast of India".

For a vegan version, substitute ghee with vegetable oil.

Frozen peas can be added directly; fresh peas may require an extra minute of cooking.

Adjust dried red chilies based on desired heat level.

Keywords: alu, boiling, breakfast, chilies, chopped, cloves, cubed, dried, frying, garam, garlic, ghee, ginger, indian, khumben, masala, masalewali, mattar, mushrooms, onion, peas, potatoes, simmering, spiced, turmeric, vegetarian
Read it online: https://www.chefs-mate.com/recipe/masalewali-alu-mattar-khumben/