Aloo Matar Recipe | Simple Potato Peas Curry
Aloo matar is a simple & comforting North Indian curry made with potatoes, green peas, tomatoes, and aromatic spices. This easy homestyle dish is perfect for everyday meals and can be prepared with basic pantry ingredients. The combination of soft potatoes and sweet peas cooked in flavorful gravy makes this dish both satisfying and delicious. Aloo matar pairs perfectly with roti, paratha, or rice dishes like jeera rice for a complete meal.
Table Of Contents
About Aloo Matar Recipe
Aloo matar, also known as aloo matar ki sabji. Aloo means potatoes, and matar means green peas. They are simmered together in an onion and tomato paste with simple spices until perfection. It can be prepared in a kadai, a pressure cooker, or even in an Instant Pot. But in this post, I share the kadai version, which is my most favourite.
This aloo matar recipe has been prepared in different ways: curry, dry, semi-dry, and creamy. Curry is a traditional version which offers a thin onion and tomato base. In dry or semi-dry, where potatoes and peas are cooked in spices with a little water. The creamier version, in which fresh cream or malai is added to make it restaurant-style.
Usually, every home has its own version of preparing this aloo matar recipe. But I make this in a simpler way that I learned from my mother. Make an onion and tomato base, cook with simple spices like turmeric powder, garam masala powder, coriander powder, then peas and potatoes simmered in water till it becomes gravy. Lastly, add chopped coriander leaves or sometimes kasuri methi for the flavour. But I didn’t add kasuri methi in my recipe because I don’t like it that much.
More green peas and potato recipes to try:
Ingredients
- Potatoes- I used 3 medium-sized potatoes, peeled and chopped into cubes or squares, whichever you like.
- Green peas- I used 1/3 cup of fresh green peas here. Frozen peas also work well. You can use any of them.
- Oil- I used mustard oil, but ghee also works well.
- Tempering- Cumin seeds are used here. You can also add dried red chillies for some heat.
- Spices- Coriander powder, garam masala powder, red chilli powder, and turmeric powder are used in this recipe. You can also add a pinch of asafoetida.
- Ginger garlic paste- Make this paste in a mortar and pestle to enhance the flavour.
- Herbs- Chopped coriander leaves are used for aroma.
How to make aloo matar recipe
1. Heat 1 tbsp of oil in a kadai on medium heat.
2. Add 1 tsp cumin seeds. Let them sizzle.
3. After a few seconds, add chopped onion, and saute it on the same heat.
4. After a minute, add ginger garlic paste and 1 tsp coriander powder.
5. Sauté all together till the onions are light golden, then add tomato puree to them.
6. Sauté until the raw smell of tomatoes is gone, then add 1 tsp turmeric powder, 1 tsp salt, and 1/4 tsp red chilli powder.
7. Mix well with the tomato and onion.
8. Now add chopped potatoes and green peas here.
9. Pour 2 cups of water into it. I used normal water here, but you can use boiled water too.
10. Mix all the ingredients well and cover the kadai with a steamer. Cook on high heat till the potato and green peas are soft.
11. Simmer continuously on high heat and stir in between.
12. It takes 15 -18 minutes to soften potatoes and green peas, and reach a gravy texture. Add chopped coriander leaves and 1/4 tsp garam masala powder.
Adjust consistency here; if you want a thin curry, add some water here.
13. Mix them well and cook for a few minutes, then turn off the flame. The aloo matar recipe is ready.
Serving & Storage Tips
Serve aloo matar hot with steamed basmati rice, simple roti, or paratha, along with a bowl of boondi raita for a perfect & satisfying meal. It also pairs well with palak paneer.
Store leftover aloo matar in an air-tight container in the refrigerator. It stays fresh for up to 2-3 days. Reheat the curry by adding a little water to adjust consistency. But I recommend making it fresh every time you want to eat.
Pro Tips
- Use fresh or frozen peas; both work well.
- Cut the potatoes into equal-sized pieces so they cook evenly.
- Add some water if you prefer a thin aloo matar curry.
- Use fresh spices to enhance the flavour.
- You can add 1/2 tsp kasuri methi at the end to make it more aromatic.
FAQs
1. Can I make aloo matar recipe in a pressure cooker?
Yes, aloo matar recipe can be made in a pressure cooker for faster cooking. After sauteing the spices, tomatoes, potatoes, peas, and water, close the lid. Pressure cook 2-3 whistles. After that, turn the flame off. Let the pressure release naturally.
2. How to make aloo matar in an Instant Pot?
First, saute cumin seeds, onion, tomato, and spices on the saute mode. Then add chopped potatoes, green peas, and water. Close the lid and cook on high pressure for 3-4 minutes, then allow the pressure to release naturally.
3. Can I use frozen peas for aloo matar?
Yes, frozen peas work very well in aloo matar and also save preparation time. But add them when potatoes are half-cooked to avoid turning mushy.
4. Is the aloo matar recipe vegan?
Yes, this version of aloo matar recipe is totally vegan and gluten-free.
5. Can I make this recipe without onion & garlic?
Yes, you can make this recipe without them by sauteing cumin seeds, tomatoes, and spices. But adding them is good to enhance the flavour of the aloo matar.
6. How to make a creamy aloo matar?
You can finish them by adding fresh cream, cashew paste, or alomod paste for a creamier aloo matar.
7. Can I use pre-boiled potatoes?
Yes, they reduce cooking time, but add them towards the end to avoid breaking.
Aloo Matar Recipe | Simple Potato Peas Curry
Ingredients
- 3 medium-sized potatoes
- ⅓ cup green peas
- 1 tbsp oil
- 1 chopped onion
- 2 tomatoes puree
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- ¼ tsp garam masala powder
- 1 tbsp chopped coriander leaves
- 2 cups water
Instructions
- Heat oil in a kadai on medium heat.
- Add cumin seeds to sizzle.
- Add chopped onion, then after a minute add coriander powder or ginger garlic paste.
- Saute them until golden.
- Now add tomato puree saute it too.
- When the raw smell of tomatoes are gone, add spices.
- Saute them until they mix well.
- Add chopped tomato and green peas with 2 cups of water.
- Mix all the ingredients well, then cover the kadai with a steamer. Cook on high heat till potatoes and peas are fork-tender.
- Simmer them and stir in between.
- When the potatoes are soft, has a curry texture, add garam masala or chopped coriander leaves.
- Mix well and cook for a few minutes, then turn off the flame.
- Serve it hot with steamed rice.
Notes
- Use fresh or frozen peas; to your choice.
- Cut the potatoes into equal-sized pieces.
- Adjust consistency by adding water if you want.
- Use fresh spices to enhance the flavour.
- You can add 1/2 tsp kasuri methi at the end to make it more aromatic.
