Aloo Matar
Aloo Matar is a delicious vegetarian Indian curry made using potatoes (aloo) and peas (matar) along with a homemade, easy tomato-onion gravy with spices such as red chili powder, turmeric, coriander powder, and paprika. You’ll get restaurant-style flavors in the comfort of your home thanks to this delicious recipe!
This recipe is packed with flavor but isn’t too spicy, making it perfect for anyone wanting to try an Indian curry for the first time. What’s best is that it’s a one-pot curry, making it super easy to make and convenient for weeknights!
The flavor of the potatoes cooked in a spiced tomato and onion gravy, along with the sweetness of the peas, is absolutely delicious, making this the perfect comfort food curry! Trust me; you’re going to love this one.
My recipe shares the authentic, traditional way of making Aloo Matar, but in a way, that’s beginner-friendly too. You’ll get classic flavors in each bite, and it’ll even impress your Indian friends!
WHAT IS ALOO MATAR?
Aloo means potato, and matar means peas, so I’m sharing this recipe with you today a delicious, beginner-friendly Indian Potato and Peas Curry.
This is a simple vegetarian dish from India that comes from the Punjab region. It consists of potatoes and peas in a spicy, tomato-onion gravy.
Different parts of the country make the dish differently, but this recipe will give you the most classic flavor you’ll absolutely love.
Many people make Aloo Matar with either a coconut cream base or tomato sauce, or a puree base. The classic one from Punjab that you’ll absolutely love is made with tomato and onion gravy, and that’s what we’ll be making today.
Potatoes and peas together are a delicious and incredible option! The potatoes are affordable and comforting. They go well with almost everything and cook wonderfully in the tomato-onion gravy.
Peas, on the other hand, add a slight sweetness that balances everything out and simultaneously brings out all the flavors.
CAN I USE FROZEN PEAS TO MAKE ALOO MATAR?
Yes, you absolutely can! This recipe uses frozen peas since they’re easier to come across in supermarkets across the US. You can easily store them in your freezer whenever you like having some delicious potato and pea curry.
But if you have fresh peas, you can also use those! What’s best about using frozen peas is that you don’t need to thaw them before you use them in this recipe which makes it the perfect curry for beginners and also a great one for weeknight dinners!
HOW CAN I THICKEN MY ALOO MATAR GRAVY?
You can make this delicious potato and peas curry as thick or thin as you like. Regardless, it’s going to turn out amazing every single time.
How much water you use to make the dish is what determines the consistency and thickness of the gravy. Add less water if you want the gravy on the thicker side, or add one additional cup of water if you want it on the thinner side.
You also have the option of leaving the lid off the pot while it simmers to speed up the process of evaporating additional water.
IS ALOO MATAR A SPICY CURRY?
This recipe for aloo matar isn’t really spicy. It tastes just right and is packed with flavor in every bite. It’s more of a spiced gravy than something you’d consider to be very spicy.
If you want to lower the spice level, you can add less red chili powder. If, on the other hand, you want to make it spicier, just add a little more red chili powder to the curry and sliced green chilies. A teaspoon of cayenne pepper will also take the spiciness to the next level!
WHAT MAKES THIS ALOO MATAR RECIPE SPECIAL?
There are tons of reasons that make this Aloo Matar recipe extra special. Here are some of the top ones:
Easy to make: This aloo matar recipe is incredibly easy to make and requires minimal ingredients. It’s the perfect recipe for anyone making Indian food for the first time! And what’s best is that you only need simple and budget-friendly ingredients to make this tasty and comforting curry.
Versatile: Even though the most important veggies are potatoes and peas in this recipe (hence the name aloo matar!), you can add just about any veggies you like, from cauliflower to bell peppers and more. Plus, this dish can be enjoyed as part of a meal or as a side dish
Flavorful: Aloo matar is a flavorful dish that combines the mild sweetness of potatoes with the crunch and subtle flavor of peas. It’s also spiced with onions, garlic, ginger, and various Indian spices, giving it an aromatic and delicious taste.
Vegetarian: If you’ve always been on the hunt for a delicious curry that was also vegetarian, then this is the recipe you’ve been looking for! Plus, you can turn it into a vegan dish by substituting traditional butter with vegan butter in the dish.
Nutritious: This dish is vegetarian and nutritious thanks to its main ingredients – potatoes, and peas. Potatoes are high in fiber and complex carbohydrates, while peas are loaded with vitamins and minerals.
🥘 INGREDIENTS YOU’LL NEED TO MAKE ALOO MATAR
This Aloo Matar recipe is incredible; you only need some simple, pantry-stable ingredients to make it home. Let’s look at the main ingredients you’ll need.
You can scroll down to the recipe card for further details and instructions.
Potatoes: First of all, we’ll need some potatoes. You can use 500 grams of potatoes or three medium-sized ones in this recipe. Medium or small-sized potatoes work better because they absorb the sauce better. Large potatoes don’t work as well, but if that’s all you have, then cut them into smaller cubes.
Peas: Next, we’ll need some peas! As mentioned above, I’ve used frozen peas that you don’t need to thaw! But you can also use fresh peas for this recipe.
Spices: The magic of this recipe is all in the spices. They’re all easy to find and worth having in your pantry. We’ll use spices such as red chili powder, paprika, cumin powder, cumin seeds, coriander powder, turmeric, and whole cardamoms.
Tomatoes: This recipe has a tomato-onion gravy base, making it incredibly flavorful and delicious. You can make tomato puree at home by blending up some tomatoes or using canned tomato puree for this recipe.
Onions: We’ll also need some onions, as that’ll be part of the delicious gravy for which this recipe is known. Trust me; you’re going to love the flavors!
🔪 HOW TO MAKE ALOO MATAR STEP BY STEP
The full instructions are in the recipe card below, but let’s look at the main steps to making this treat.
Step 1:
Start by heating ghee in a large pan and adding cumin seeds, cardamom, and bay leaf. Stir until you start smelling the aroma of the cumin, and then add chopped onions to the pan. Cook until the onions turn translucent.
Step 2:
Next, add cumin powder, coriander powder, red chili powder, and paprika to the pan and stir well on low heat for 2 minutes. Then add your green chilies and ginger and garlic paste. Cook for about 3 minutes on medium-low heat.
Step 3:
Add the tomato puree to the pan and cook the tomato-onion gravy mixture until the ghee comes to the surface and separates. Once that happens, add the potatoes to the pan and stir for three minutes. Season with salt and cover for 2 minutes until the liquid reaches the surface.
Step 4:
Next, add water and stir well. Cover the pan and allow the potatoes to cook on medium heat until they’re almost cooked all the way through. After that, add the green peas and stir them in. Let the potatoes cook thoroughly.
Step 5:
In the end, garnish with some chopped cilantro leaves and mix them in gently. Add a knob of butter to the curry, cover the pan with a lid, and turn off the heat.
Your delicious Aloo Matar (Potato and Pea Curry) is ready to be served. Serve it with some basmati rice, naan, roti, or paratha for the perfect Indian meal.
💭 COOKING TIPS
- Aloo Matar can have more curry sauce and be a little dry. If you want more curry sauce, then instead of one cup of water, add two.
- No need to thaw the frozen green peas before cooking.
- You can increase or decrease the amount depending on how hot the green chili you have.
- Use oil instead of ghee. However, it always tastes better with ghee.
- Go for medium and small-size potatoes; they absorb the sauce better. Large potatoes don’t do well in this recipe.
- If you have large potatoes, cut them into smaller cubes than shown in the video.
📖 DELICIOUS VARIATIONS FOR ALOO MATAR
Aloo matar is a classic Indian dish that has been enjoyed for generations, and my recipe shares the traditional and delicious version with you.
But, if you’re looking to change things up, there are plenty of delicious variations that you can try. Here are some tasty ideas for making your own version of aloo matar:
Other veggies: Add cooked spinach to the curry in the last few minutes of cooking. It adds a delicious flavor and some extra vitamins and minerals to the dish. You can also add any other veggies and greens you like such as carrots or cauliflower.
Coconut Milk: For a creamy version of aloo matar, add some coconut milk to the dish during the last few minutes of cooking. This will give it a delicious richness that pairs wonderfully with the potatoes and peas.
Paneer: Add some crumbled paneer during the last few minutes of cooking. This will add a delicious creaminess to the dish and take it to the next level.
Tofu: For a vegan version, replace the paneer with cubed tofu. The tofu will absorb all the curry flavors, giving it a unique texture. You can also use olive oil instead of butter or ghee to make this vegan curry.
🍲 MORE INDIAN RECIPES YOU’LL LOVE
🌡️ HOW TO STORE ALOO MATAR
You can store any leftovers you may have in the fridge in an airtight container for up to three days. Just reheat it on the stovetop until it’s warm all the way through when it’s time to serve.
You can also freeze Aloo Mutter for up to three months in freezer-safe bags or containers. Allow it to thaw overnight in the fridge, and heat it on the stove until it’s warm all the way through.
Restaurant Style Aloo Matar (Indian Potato and Peas Curry)
Ingredients
- 2 green whole cardamom
- ½ teaspoon cumin seeds
- 1 bay leaf
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 ½ teaspoon salt
- 500 grams potatoes or 3 medium size potatoes peeled and cut in cubes
- 2 medium tomatoes pureed
- 2 medium red onion finely chopped
- 2 green chilies cut in halves
- 1 cup hot water
- 5 garlic minced
- 1 inch ginger minced
- 1 cup green peas I have used frozen
- 3 tablespoon ghee
- 1 tablespoon chopped coriander leave
- 2 tablespoon butter
Instructions
- In a large pan, heat the ghee and add cumin seeds, cardamom, and bay leaf. Stir until you smell the aroma of the cumin, then add the chopped onion and cook until translucent.
- Add the cumin powder, coriander powder, red chili, and paprika, and stir well on low heat for 2 minutes.
- Add the green chilis and the ginger garlic mince. Cook on medium-low heat for 3 minutes.
- Pour the tomato puree and cook until the ghee comes to the surface and separates. Now add the potatoes and stir for three minutes. Season with salt, stir, and cover for 2 minutes until the liquid comes to the surface.
- Add the water and stir. Cover the pan and let the potatoes cook on medium heat until it’s almost done.
- Add the green peas and stir. Let the potato cook through. Sprinkle with chopped coriander leaves, mix gently, add the butter, cover the pan, and turn off the heat. Mix gently and serve with rice or paratha.
Video
Notes
- Aloo Matar can have more curry sauce and be a little dry.
- If you want more curry sauce, add two instead of one cup of water.
- No need to thaw the frozen green peas before cooking.
- You can increase or decrease the amount depending on how hot the green chili you have. Use oil instead of ghee. However, it always tastes better with ghee.
- Go for medium and small-size potatoes; they absorb the sauce better. Large potatoes don’t do well in this recipe.
- If you have large potatoes, cut them into smaller cubes than shown in the video.
Sounds delicious!
Thank you so much Jeff.