Made using potatoes and green peas 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 is one of the most popular everyday recipes that is prepared in almost every Indian household, especially in North India. In this recipe, Peas and Potatoes are cooked in a spicy tomato onion gravy, that is so simple yet full of flavor.
It is said that this curry is mainly from Punjab, but due to its easy process and simple ingredients, it made its place all over India.
Each and every household has its own way of making of this sabzi, differing in terms of spices or style of cooking and also depending upon which the region. But believe me, each and every Aloo Matar Curry tastes great.
The best part, it is very easy to cook, a one-pot recipe, and is made with everyday ingredients, making it perfect for your everyday meals. I am sure you will find all the ingredients required to make this sabzi already in your pantry.
Also, this is a great sabzi when you are out of fresh vegetables in the fridge. Potatoes are always stored in the pantry, and when it comes to peas, if you are out of fresh ones, you can use frozen ones too.
So, next time, you want a simple yet delicious curry, try your hands on my super delicious Aloo Matar Curry and I am sure this will be a new favorite at home.
This Aloo Matar Curry is
- Made with few ingredients
- Cooked under 20 minutes
- Apt for everyday meals
You just need basic ingredients to make this curry, which will be already available in your pantry.
Potatoes – Potatoes are one of the ingredients that are always available in our pantry. Wash them properly to remove the dirt on top, peel, and cut them to use in the curry.
Green Peas – The other key ingredient of this curry is green peas. We get fresh green peas in Winter, but if you are not able to find fresh ones, you can use frozen ones instead.
Tomatoes – I like to puree my tomatoes, to get a smooth curry. But if you like chunky curry, you can even add finely chopped tomatoes instead.
Spice Powders – For an everyday Aloo Matar Curry, you will need spices such as coriander powder, turmeric powder, red chili powder, salt, and garam masala powder.
Oil – You can use any oil to make this Curry. You can opt for vegetable oil, olive oil, mustard oil, or even ghee.
Others – Apart from the above-mentioned ingredients, we will need Onions, Ginger, Garlic, Green Chillies, Cumin Seeds, and Coriander Leaves.
Some people even add whole spices such as cloves, bay leaf, and black cardamom along with cumin seeds while tempering the curry in the beginning. Adding Kasuri Methi in this gravy adds a nice flavor in the sabzi.
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 chili 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
I will recommend you to use fresh peas for this curry, when they are in season, as they are a healthier choice. But it is said that frozen peas are sweeter than the fresh peas, as they are stored when they are at the peak of their ripeness, which stops the process of sugar converting into starch.
So, it depends on you, you can use either of them to make this Curry.
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.
Wash the potatoes with clean water to remove the dirt. Make sure you wash properly twice or thrice. Pat it dry using a kitchen towel.
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. You can give it hing jeera tadka, which is popularly also made in Jain households.
Heat oil in the pressure cooker. Add cumin seeds and hing and let them crackle. Add tomato puree and green chilies and cook for 3-4 minutes. Now add coriander powder, red chili 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 are done.
To make aloo matar dry, don’t add any water. Just add boiled potatoes and steamed green peas into the cooked tomato-onion masala instead of uncooked potatoes and peas. Give it a mix and let it cook for about a minute. Garnish with fresh coriander leaves and serve hot.
Instant Pot Recipe
To make Instant Pot Aloo Matar Curry, press the SAUTE button. Once the display shows hot, add oil to it. Once the oil is slightly hot, add in cumin seeds.
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 chilies, 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, garnish the curry with finely chopped coriander leaves and serve hot.
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 and green chilies.
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 makes 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.
Yogurt – You can add in a little whisked yogurt before adding water and cook on low flame for about a minute. Then add in water and cook until the veggies are done.
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
- ½ cup Onion (Chopped)
- 2 Green chilli (Slit into half)
- ½ cup Tomato (Pureed)
- 1 tsp Ginger garlic paste
- 2 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- ½ tsp Garam masala powder
- ½ 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 puree 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.