Aloo Matar is a spicy North Indian curry made using potatoes, and green peas simmered in a deliciously spiced tomato sauce. This curry is vegan and gluten-free and comes together in under 30 minutes. I am sharing 3 different ways to make this curry. Make it in a traditional pressure cooker or an Instant Pot.
Here are some more potatoes curries that you might like – Bhandare Wale Aloo Ki Sabzi, Dum Aloo, Kashmiri Dum Aloo, Shahi Aloo Pyaaz, and Dahi Wale Aloo.
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About This Recipe
Aloo=Potato and Matar=Peas, Aloo Matar basically translates to potatoes and peas curry. It is a very popular North Indian curry where potatoes and peas are simmered in a spicy onion and tomato-based gravy.
The recipe to make Aloo Matar is one-pot and is very easy to cook. It is made using simple pantry staples and comes together in under 20 minutes making it apt for quick everyday meals.
This curry is vegan and gluten-free too. You can easily double or triple the recipe to make it for a crowd.
Each and every household has its own way of making Aloo Matar curry. There are other variations also, like dhaba style aloo matar or restaurant-style aloo matar.
In today’s post, I am sharing my family’s recipe which can be made in a traditional pressure cooker or an Instant Pot. I am also sharing some variations below. Once you master the basic curry, just experiment with other variations and make a new version of aloo mutter.
Ingredients
Potatoes – Use any variety of potatoes that are easily available.
Green Peas – Use fresh or frozen green peas. I like to freeze peas in winters 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.
Tomatoes – I use canned tomato puree as it is more concentrated than the homemade one. You can use tomato paste (½ the amount) or even homemade tomato puree. If you like your curry chunky, then use chopped fresh tomatoes in place of puree.
Spice Powders – You will need spice powders like coriander powder, turmeric powder, Kashmiri red chili powder, salt, and garam masala powder.
Oil – You can use any oil to make this curry. Vegetable oil, canola oil, olive oil, mustard oil, or even ghee works fine.
Others – Apart from the above-mentioned ingredients, you will need onions, fresh ginger, garlic, green chilies, cumin seeds, and cilantro.
You can also add whole spices such as cloves, bay leaves, and black cardamoms, etc along with cumin seeds while tempering the curry in the beginning. They give a lovely robust and earthy flavor. Kasuri methi is also a great addition.
How To Make Aloo Matar
Preparation
Chop 1 small onion and slit 2 green chilies in half
Wash 8 oz (250 g potatoes). Peel them using a vegetable peeler and cut them into equal size wedges or cubes (approx ¾ inch thick). Keep the potatoes soaked in water until ready to use to prevent them from blackening from oxidation.
Gather all the remaining ingredients.
Make Aloo Matar Curry – Traditional Pressure Cooker
Heat 3 tablespoon vegetable oil in a pressure cooker over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 small chopped onion and fry until they are slightly browned (5-6 minutes). Keep 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 into half) and ½ cup tomato puree and cook for 2-3 minutes stirring frequently.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon 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 ½ cup green peas, 8 oz (250 g) wedged or cubed potatoes, and ½ teaspoon salt along with 1 and ½ cups of water.
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 heat and let the pressure release naturally. Open the lid and check for salt and add some more if required. Add 2 tablespoon chopped cilantro and stir gently. Serve hot.
Make Aloo Matar Curry – In Instant Pot
Press SAUTE button of the Instant pot and add 3 tablespoon vegetable oil.
Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add 1 small chopped onion and fry until they are slightly browned (5-6 minutes). Keep stirring frequently.
Add 1 teaspoon ginger-garlic paste and saute until the onions are nicely browned (5-6 minutes). Stir frequently.
Now add 2 green chilies (slit into half) and ½ cup tomato puree and cook for 2-3 minutes stirring frequently.
Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and ½ teaspoon 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 ½ cup green peas, 8 oz (250 g) cubed or wedged potatoes, and ½ teaspoon salt along with a 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. 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. Release the remaining pressure manually and open the lid of the pot. Check for salt and add some more if required.
Add 2 tablespoon chopped cilantro and stir gently. Serve hot.
Frequently Asked Questions
This curry can be easily made without onion and garlic. This version is very popular in Jain households as they don’t include these two ingredients in their diet.
To make no onion no garlic aloo matar, heat oil in the pressure cooker over medium-high heat.
Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds. Add tomato puree and green chilies and saute for 3-4 minutes. Now add coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and salt, and cook for another minute.
Add the potatoes and peas along with water. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and add chopped cilantro and stir well. Serve hot.
Wash 250 g potatoes and peel them using a vegetable peeler. Cut the potatoes into ½ inch cubes. Heat 3 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 2 teaspoon finely chopped ginger and 2 teaspoon finely chopped green chilies and saute for a minute. Add ½ cup chopped onions and fry until the onions are lightly browned (6-8 minutes). Now add cubed potatoes and ½ cup peas to the pan and saute for a minute. Reduce the heat to low and add 2 tablespoon water to the pan. Cover the pan with a lid. Cook until the potatoes are almost tender (10-12 minutes). Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, and ½ teaspoon salt to the pan and mix well. Cover and cook for another 5-6 minutes. Check for salt and add more if required. Garnish with fresh coriander and serve hot.
Variations
Ajwain – Add some ajwain (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 it a lovely flavor and aroma. Make Kasuri Methi at home for the best flavor.
Yogurt – You can add in a little whisked plain yogurt before adding water and cook on low heat for about a minute. Then add the water and cook until the veggies are tender.
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 to 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 in some chickpea flour.
Serving Suggestions
Serve Aloo Matar Curry with Phulka, Tawa Paratha, Laccha Paratha, Pudina Paratha, Methi Thepla, or hot puffed Puris.
You can also serve it with simple Steamed Rice, Jeera Rice, Matar Pulao, Bagara Rice, or any other lightly spiced pulao.
Storage Suggestions
Aloo Matar sabzi stays good in the refrigerator for about 2 to 3 days in an airtight container.
You can freeze it for a longer time. Cool the curry completely and transfer it to freezer-safe containers. Freeze for up to a month.
Just make sure that the curry is thawed to room temperature before you reheat it again. Add some water while reheating if the curry has thickened.
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Recipe Card
Aloo Matar Recipe
Ingredients
- 3 tablespoons vegetable oil (or mustard oil)
- 1 teaspoon cumin seeds
- 1 small red onion (chopped)
- 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
- 8 ounce potatoes (250 g, peeled and cut into ¾ inch cubes or wedges)
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (coriander)
Instructions
Make Aloo Matar Curry In A Traditional Pressure Cooker
- Heat vegetable oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and fry until they are slightly browned (5-6 minutes). Keep 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 and ½ cups of water.
- 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 heat and let the pressure release naturally. Open the lid. Check for salt and add more if needed. Add cilantro and stir gently. Serve hot.
Make Aloo Matar Curry In Instant Pot
- Press SAUTE button of the Instant pot and add vegetable oil.
- Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add onions and saute until they are slightly browned (5-6 minutes).
- 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.
Notes
Add the potatoes and peas along with water. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and add chopped cilantro and stir well. Serve hot. Dry Aloo Matar – Wash 250 g potatoes and peel them using a vegetable peeler. Cut the potatoes into cubes. Heat 3 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 2 teaspoons finely chopped ginger and 2 teaspoon finely chopped green chilies and saute for a minute. Add ½ cup chopped onions and fry until the onions are lightly browned (6-8 minutes). Now add cubed potatoes and ½ cup peas to the pan and saute for a minute. Reduce the heat to low and add 2 tablespoons of water to the pan. Cover the pan with a lid. Cook until the potatoes are almost tender (10-12 minutes). Add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, and salt to the pan and mix well. Cover and cook for another 5-6 minutes. Garnish with fresh coriander and serve hot.
Ravi Prakash
Nice way to present. I really liked this.
Neha Mathur
Thnx