Made using potato cubes simmered in an onion tomato gravy, Aloo Matar Curry is a simple, delicious Indian main course dish that vouches for a wholesome, healthy meal for your family. This vegan and the gluten-free dish is perfect to serve with any Indian bread.
About This Recipe
Aloo Matar Curry is a delicious combination of Potatoes and Green Peas which is spiced up with green chillies, ginger, and garlic. Every household has its own way of making this Sabzi, and after trying so many recipes, this was the one which was relished at home the most.
It is very easy and quick to make and thus apt for your lazy weekday lunch or dinner too. Also if you are vegan and looking for an Indian Sabzi, this is also a great option for you.
It is said that this potato and peas curry originated from the state of Punjab and became popular all over India because of its delicious taste and easy process. It can be made into a curry or dry sabji.
This curry is
- Cook under 20 minutes
- Super easy to make
- Can be made with curry or dry
You just need basic ingredients to make this curry, which will be already available in your pantry.
You will need – Potatoes, Green Peas, Onions, Tomato, Ginger, Garlic, Green Chillies, and everyday spices.
Adding Kasuri Methi in this gravy adds a nice flavor in the sabzi. If you don’t have fresh green peas, you can even use frozen ones. You can freeze the fresh green peas for later use. Check out my process here.
Step by Step Recipe
Heat oil in a pressure cooker.
Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
Add onion and fry until they are slightly browned.
Add ginger garlic paste and cook until the onions are nicely browned.
Now add green chilli and tomato and cook for 2-3 minutes.
Add coriander powder, turmeric powder, red chilli powder, salt and garam masala powder and cook until oil starts to separate from sides.
Add little water. Now add peas, potato and salt along with a cup of water.
Pressure cook until done. Remove the cooker from heat and let the pressure release. Add coriander and mix well. Serve hot with parathas.
Frequently Asked Questions
Yes, you can use frozen peas when the fresh green peas are not in season, but if they do, make this curry only with fresh peas.
Here, we have made this curry in a pressure cooker, as it saves time, super easy to make and is a great one-pot recipe. But if you are planning to make it in a pan/kadhai, you can follow the same process.
Just cover the pan and cook until potatoes are done. You will have to adjust the amount of water as per requirement.
Peel the potatoes using a peeler or a knife. Chop them into 1.5 to 2-inch cubes. Make sure to chop the cubes similar in size. It will ensure even cooking of the potatoes.
Soak the cut cubes in water until they are ready to go in the pan. This will avoid their oxidation and the potatoes will not turn black.
This curry can be easily made without onion and garlic.
Heat oil in the pressure cooker. Add cumin seeds and hing and let them crackle. Add tomato puree and green chillies and cook for 3-4 minutes. Now add coriander powder, red chilli powder, turmeric powder, and garam masala powder and salt and cook for another minute.
Add potato cubes and peas along with water. Pressure cook until potatoes is done. Your No Onion No Garlic Aloo Mutter is ready.
To make it dry, don’t add any water and add boiled potatoes and steamed green peas into the cooked masala.
Instant Pot Recipe
This Alu Matar can be easily made in an Instant Pot. Here is how
To make Instant Pot Aloo Matar Curry, press the SAUTE button. Once the display shows hot, add oil to it and then add the cumin seeds.
Once it sizzles, add in the chopped onions and saute until they turn soft and translucent.
Add in ginger garlic paste and cook for about a minute or two.
Next, stir in the green chillies, tomato puree and give it a mix. Cover the pot with a glass lid and cook the tomatoes for 3 to 4 minutes.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder, and salt. Mix well and let it cook for about a minute.
After a minute, add potatoes, green peas, required water and mix everything properly.
Close the pot with its lid. Press the PRESSURE COOK button and cook on high pressure for 2 minutes, with the pressure valve in the sealing position.
Do a quick pressure release. Open the pot and garnish the curry with finely chopped coriander leaves.
North India is also known as for its food at the roadside Dhabas, and one of the very popular dishes you will find in these Dhabas is this spicy Aloo Aur Matar Ki Sabzi. They serve it with a Moti Roti, which is called as ‘Takkad’ smeared with lots of desi ghee and some thinly sliced onions.
This sabzi stays good in the refrigerator for about 2 to 3 days in an airtight container.
You can freeze it for a longer time.
If you are planning to freeze it, just undercook the potatoes and peas while making the curry, so that they don’t get mushy when you heat them again.
Just make sure that the curry reaches room temperature before you reheat it again.
Ajwain – Add some ajwain or carom seeds while making this curry. It gives it a nice flavor and make s the curry easy to digest.
Kasuri Methi – Adding some roasted Kasuri Methi once the curry is ready gives the curry a lovely flavor and aroma. Make Kasuri Methi at home for the best flavor.
Coconut Milk – A little coconut milk added at the end of cooking gives a South Indian taste to this curry.
Cashew Nut or Almond Paste – You can add some cashew nut or almond paste in the curry for a richer taste. Adding some khoya will also make it rich.
Carrot or Cauliflower – Make Aloo Gajar Matar or Aloo Gobi Matar by adding some chopped carrots or cauliflower along with the potatoes and peas.
Besan – If you like thicker and creamier gravy, add some roasted besan in the cooker.
You might also like
Aloo Matar Recipe
- 3 tbsp Vegetable oil
- 1 tsp Cumin seeds
- 1/2 cup Onion (Chopped)
- 2 Green chilli (Slit into half)
- 1/2 cup Tomato (Pureed)
- 1 tsp Ginger garlic paste
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 1/2 cup Peas
- 1 cup Potato (Peeled and cut into wedges or cubes)
- Salt to taste
- 2 tbsp Fresh coriander (Chopped)
- Heat oil in a pressure cooker.
- Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
- Add onion and fry until they are slightly browned.
- Add ginger garlic paste and cook until the onions are nicely browned.
- Now add green chilli and tomato and cook for 2-3 minutes.
- Add coriander powder, turmeric powder, red chilli powder and garam masala powder and cook until oil starts to separate from sides.
- Add little water.
- Now add peas, potato and salt along with a cup of water.
- Pressure cook until done.
- Remove the cooker from heat and let the pressure release.
- Add coriander and mix well.
- Serve hot with parathas.