Can I make aloo matar dry?

Yes. Use only half a cup of water, cook covered until the potatoes are done, then dry it off uncovered. Dry aloo matar is good for lunchboxes and parathas.

Can I make aloo matar in a pressure cooker?

Yes. Do the bhunai in the open cooker, add the potatoes, peas and water, then cook for one whistle and let the pressure drop on its own.

Aloo Matar Recipe (Pakistani, Step by Step)

Name: Aloo Matar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Pakistani
Ingredients: 3 medium potatoes Potatoes, peeled, cut into large cubes; 2 cups Green peas, fresh or frozen; ⅓ cup Cooking oil; 1 tsp Cumin seeds (zeera); 2 medium onions Onions, finely chopped; 1 tbsp Ginger-garlic paste; 3 medium tomatoes Tomatoes, chopped; 1½ tsp Salt, adjust to taste; 1 tsp Red chilli powder; ½ tsp Turmeric (haldi); 1½ tsp Coriander powder; 2 tbsp Yogurt (dahi), beaten; 2½ cups Water; ½ tsp Garam masala; 2 Green chillies, slit; 2 tbsp Fresh coriander (hara dhania), chopped

Method

Heat the oil in a pot on medium heat. Add the cumin, then the onions, and fry until evenly golden.
⏱ 8 min
Add the ginger-garlic paste and fry for a minute. Add the tomatoes, salt, red chilli, turmeric and coriander powder.
⏱ 1 min
Bhuno the masala, adding a splash of water whenever it sticks, until the tomatoes have melted completely and the oil separates. Stir in the yogurt, if using, and fry until the oil shows again.
⏱ 8 min
Add the potatoes and fresh peas and fry them in the masala for 3 to 4 minutes.
⏱ 4 min
Pour in the water, bring to a boil, then cover and simmer on low heat until the potatoes are soft. If using frozen peas, add them for the last 5 minutes.
⏱ 15 min
Press a couple of potato pieces against the side of the pot to thicken the gravy. Add the garam masala and green chillies, simmer 2 more minutes, then scatter the coriander.
⏱ 2 min