Aloo Matar Recipe
Aloo Matar is a popular North Indian curry made using potatoes and green peas. Make it using my easy recipe and serve it for lunch or dinner with roti or paratha. You can use a traditional stovetop pressure cooker or an Instant Pot to make this recipe.
Here are some more potato curries that you might like: Bhandare Wale Aloo Ki Sabzi, Kashmiri Dum Aloo, and Shahi Aloo Pyaaz.
While growing up, our lunch and dinner styles were almost fixed. Lunch consisted of dal, roti, sabji, and rice, while dinner was curry with paratha. This aloo matar curry was the most frequently made curry because the potatoes and frozen green peas were always available at home.
My mom makes the most delicious aloo matar. She blends onion, tomatoes, ginger, garlic, and other ingredients, and then fries this paste in oil. Now, although her recipe is top-notch, frying masala paste requires significantly more oil than frying chopped ingredients. So, I modified her recipe a bit and came up with my own aloo matar recipe. This one also tastes pretty decent and needs much less oil than her version. Try it!
About Aloo Matar Curry
Aloo=Potato and Matar=Peas.
Aloo Matar Curry translates to potatoes and green peas curry. It is a very popular North Indian (Punjabi) curry in which potatoes and peas are simmered in a spicy onion—and tomato-based gravy.
Every household has its way of making this curry. There are variations, such as dhaba-style aloo matar or restaurant-style aloo matar.
In this post, I am sharing a simple homestyle aloo matar recipe that is one-pot, easy to cook, and can be made in a traditional stovetop pressure cooker or an Instant Pot.
I make this recipe in my 3-quart Instant Pot ( or a 3-liter stovetop pressure cooker). If scaling up the recipe, use a bigger Instant Pot or cooker. The cooking time will remain the same.
Why We Love This Recipe
- This curry is comfort food at its best – simple, hearty, and flavorful.
- Ready in under 30 minutes with basic pantry staples.
- Perfect with roti, paratha, or a bowl of steamed rice.
- Naturally vegan & gluten-free.
- Easily customizable – adjust spices to suit your taste.
Ingredients
Potatoes – Use any variety of potatoes that are easily available.
Green Peas – You can use fresh peas or frozen green peas. I like to freeze peas in winter when they are in season and very cheap. Check out my post on how to freeze green peas at home and use them all year round.
Tomato Puree – I use canned tomato puree, which is more concentrated than homemade. You can also use tomato paste (half the amount) or homemade tomato puree. If you like chunky curry, use chopped fresh tomatoes instead of puree.
Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, salt, and garam masala powder.
Oil – You can use any oil to make this curry. Sunflower oil, canola oil, light olive oil, mustard oil, or ghee work fine.
Others – You will also need onions, fresh ginger, garlic, green chilies, cumin seeds, and cilantro (fresh coriander leaves) to make this aloo mutter recipe.
You can also add whole spices such as cloves, bay leaves, black cardamom, etc., along with cumin seeds while tempering the curry initially. They give a lovely, robust, and earthy flavor. Kasuri Methi is also a great addition.
How To Make Aloo Matar Curry
Preparation
Wash 250 g potatoes. Peel them using a vegetable peeler and cut them into equal-sized wedges or cubes (approx. ¾ inch thick). Soak the potatoes in water until ready to use to prevent them from blackening from oxidation.
Gather all the remaining ingredients.
Make Aloo Matar Curry (In An Instant Pot)
Press the SAUTE button of the Instant Pot and add 4 tablespoon of oil.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ½ cup of chopped onions and cook until they are slightly browned (5-6 minutes), stirring frequently.
Add 1 teaspoon ginger-garlic paste and cook until the onions are nicely browned (5-6 minutes). Stir frequently.
Now add 2 green chilies (slit in half) and ½ cup canned tomato puree and cook for 2-3 minutes, stirring frequently.
Add the following spice powders and cook until the oil separates from the sides (2-3 minutes).
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
Add 2-3 tablespoon of water if the masala is dry and the spices burn.
Now add the following ingredients and stir well.
- ½ cup green peas
- 250 g cubed or wedged potatoes
- ½ teaspoon salt
- 1 cup water
Close the pot lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 4 minutes at high pressure. The Instant Pot will take some time to build the pressure and start the timer (10-12 minutes).
Once the timer goes off, let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure and open the pot lid. Check for salt and add more if necessary.
Add 2 tablespoon chopped cilantro and stir gently. Serve hot.
Make Aloo Matar Curry (Traditional Pressure Cooker)
Follow the recipe until water is added to a stovetop pressure cooker over medium-high heat.
Close the lid of the pressure cooker and cook for one whistle on high heat. Reduce the heat to low and cook for 5 minutes.
Remove the cooker from the heat and let the pressure release naturally. Open the lid, check for salt, and add more if required.
Add 2 tablespoon chopped cilantro and stir gently. Serve hot.
Variations
Ajwain – Add some ajwain (carom seeds) while making this curry. It gives it a nice flavor and makes it easy to digest.
Kasuri Methi – Adding some roasted Kasuri Methi once the curry is ready gives it a lovely flavor and aroma. Make Kasuri Methi at home for the best flavor.
Yogurt – Replace ½ of the tomato puree with whisked plain yogurt.
Coconut Milk – A little coconut milk added at the end of cooking gives this curry a South Indian taste.
Cashew Nut or Almond Paste – To make the curry richer, add cashew nut or almond paste. You can also add khoya.
Carrot or Cauliflower – Make Aloo Gajar Matar or Aloo Gobi Matar by adding chopped carrots or cauliflower to the potatoes and peas.
Besan – For a thicker, creamier gravy, try adding chickpea flour.
Serving Suggestions
Serve aloo mutter curry with Indian bread like plain tawa paratha, phulka, etc, for a delicious meal.
You can also serve it with steamed plain rice, brown rice, jeera rice, or a lightly spiced pulao.
Storage Suggestions
This potato pea curry can be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a pan or microwave until nicely hot before serving again. Add some hot water when reheating if teh curry has thickened after refrigeration.
You can also freeze it for upto a month. Thaw, reheat, and serve.
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Aloo Matar Curry Recipe (Green Peas Potato Curry)
Ingredients
- 4 tablespoons oil (use any cooking oil or ghee)
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- 2 green chilies (slit into half)
- ½ cup canned tomato puree (or ¼ cup tomato paste or 1 cup pureed fresh tomatoes)
- 1 teaspoon ginger garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ cup green peas
- 250 grams potatoes (peeled and cut into ¾ inch cubes or wedges)
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Press the SAUTE button on the Instant Pot and add oil.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and cook until they are slightly browned (5-6 minutes), stirring frequently
- Add ginger-garlic paste and cook until the onions are nicely browned (5-6 minutes). Stir frequently.
- Now add green chilies (slit into half) and tomato puree and cook for 2-3 minutes, stirring frequently.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder and cook until oil starts to separate from sides (2-3 minutes). Add 2-3 tablespoon of water if the masala is very dry and the spices are burning.
- Now add green peas, potatoes, and salt along with 1 cup of water.
- Close the lid of the pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 4 minutes at high pressure. The instant pot will take some time to build the pressure. (10-12 minutes).
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
- Check for salt and add more if needed. Add cilantro and stir gently. Serve hot.
This turned out amazing when I made it! Thanks for the recipe!
Good to know Michelle
Nice way to present. I really liked this.
Thnx