Aloo Matar curry | Potato peas Curry

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Aloo matar also spelled as alu muttar is a comforting curry originating from northern parts of India.

Having said that, aloo matar is one of those dishes that is relished across every state in India.

Aloo matar in English translates to green peas and potato curry.

This is a vegan, gluten-free, beginner-friendly, protein-rich delicious one-pot curry recipe.

Aloo Matar curry | Potato peas Curry

About Aloo Matar

Aloo matar is made using fresh or frozen green peas along with potato cubes that are simmered in rich onion tomato gravy with basic Indian spices.

In winter, we get abundant fresh green peas, and that’s when we often indulge in this curry. The taste and texture of fresh peas in this curry are heavenly.

Making this aloo matar recipe is very easy and quick. You can also make this in an instant pot or pressure cooker.

At home, we love to relish this aloo matar (aloo matar ki sabji) with puffed poori, tava paratha, bhature or with pav (bread).

This makes a great weekday meal after a busy working day. This is one of our family favourites, a comforting and filling meal!

You can also pack this for lunch-box for work or kid’s tiffin box. This aloo matar ki sabji is a favourite among kids too when served with bread.

In case you want to pack it for tiffin make sure to add very little water just to cook the vegetable and keep it semi-dry or completely dry.

To make this aloo matar ki sabji, juicy green peas and cubed potatoes are simmered in an onion-tomato base which is flavoured with red chilli powder, garam masala and ginger-garlic paste.

This curry turns out spicy, tangy and creamy without even adding any cream or milk.

I normally make it on stovetop but feel free to make it in a pressure cooker or instant pot. I love to make this recipe using fresh green peas over frozen ones as the taste and texture differ otherwise.

But if you couldn’t get your hands on the fresh ones, certainly go ahead with the frozen ones. The tomato gives a nice tangy touch to the dish and the earthy spices make this dish flavourful.

This aloo matar curry goes well as a side dish with dal rice or plain rice. A protein-rich recipe that is loved by kids and elders too. Makes a perfect mid-week dinner as well.

There are several variations in which this aloo matar curry is made. You can make this into a dry dish or with curry, you can make it with cream or without. It all depends on your personal preference.

To make this curry, simple staple spices are used making it very easy for beginners.

The best thing about making this vegetable is that everything goes into one pot and within minutes you are ready to serve this delicious curry.

Here is why you are going to love this aloo matar curry:

  • It’s delicious
  • Easy to make
  • It’s gluten-free & vegan

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Aloo Matar curry | Potato peas Curry

ingredients

Matar (Green Peas) –  To make this aloo matar curry we will need 150 grams of fresh green peas (You can use frozen too). Personally, I feel, fresh green peas give more flavour to this curry instead of frozen ones.

Potatoes – We will need 2 medium-sized potatoes. Cut them into cubes and place them in water to avoid oxidation.

Onion & Tomatoes – These make the base for our aloo matar curry. We will need to cook and blend onion-tomatoes into a paste.

Spices & Herbs – Basic spices like red chilli powder, garam masala powder are used to enhance the flavour of this dish. We will also require a teaspoon of ginger-garlic paste.

Seasoning – We will need salt to season the curry and jaggery (gul) to balance the tartness of the tomatoes. You can use a teaspoon of sugar instead of jaggery here.

Oil – I have used sunflower oil to make this curry. You can use any oil available at hand.

Water – To cook the curry.

Frequently Asked Questions

Can I make aloo matar curry without onions and garlic?

Yes, you can completely omit onion and garlic and instead use only tomatoes and ginger.

Can I use frozen peas instead of fresh green peas?

You can use frozen peas in this recipe, however, the texture of the curry will differ slightly.

Can I use store-bought tomato paste/puree to make this aloo matar sabji?

Yes, you can use the store-bought tomato puree for this recipe. Just make sure to add a little more sugar or jaggery to balance the tartness of the puree.

Variations

Matar Paneer – For a more protein-rich curry, you can add cubed paneer (Indian Cottage Cheese) to this curry instead of potatoes. Just make sure to add paneer at the end when the peas are cooked and simmer panner in the gravy for just about 5 minutes.

Aloo Matar Paneer – You can add both potatoes and paneer along with green peas which will give a nice texture to this curry.

Creamy Curry – You can add cream to this curry which makes it quite rich in taste and pairs well with tandoori naan.

Coconut Milk For Vegan option – You can add 1/4th cup of coconut milk to this curry which will enhance the taste and texture of this aloo matar curry.

Serving Suggestions

Aloo matar can be served with puffed poori, paratha, naan, bread or with jeera rice.

Storage Options

This curry stays good for about a week when stored in the refrigerator. Reheat before serving.

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How to make Aloo Matar Curry

Aloo Matar curry | Potato peas Curry

Note:

I have used onion and garlic in this recipe, but you can make it without them too. Just use ginger and 2 large tomatoes instead.

If you do not have garam masala powder, add curry powder or cumin and coriander powder instead. There will be a difference in the taste though.

Use sugar instead of jaggery if jaggery is not available. Sweeteners help balance the tartness of tomatoes.

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Recipe Card

Aloo Matar curry | Potato peas Curry

Aloo Matar Curry | Green Peas And Potato Curry

Aloo matar also spelled as alu muttar is a comforting curry originating from northern parts of India.
Having said that, aloo matar is one of those dishes that is relished across every state in India.
Aloo matar in English translates to green peas and potato curry.
This is a vegan, gluten-free, beginner-friendly, protein-rich delicious one-pot curry recipe.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course, Side Dish
Cuisine Indian
Servings 2 people

Ingredients
  

  • 2 cups Fresh Green Peas
  • 2 Potatoes, cubed
  • 1 teaspoon Ginger-Garlic Paste
  • 1 large Onion, roughly chopped
  • 2 medium-sized Tomato, roughly chopped
  • 1 tablespoon Red Chili Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Jaggery / Sugar
  • 3 tablespoons Oil
  • Salt to taste
  • Water, to cook the curry

Instructions
 

  • Cut potatoes into cubes. Put the cubes in water to stop oxidation.
  • Wash green peas and keep aside.
  • In a pan heat oil and add roughly chopped onions. Saute for 2 minutes.
  • Now add roughly chopped tomatoes. Saute till onion and tomatoes softens.,
    Set aside this mixture to cool down.
  • Once onion tomatoes are cooled, blend them to a fine paste. Add water only if required.
  • In a pan heat a tablespoon of oil. Add ginger-garlic paste and saute till the raw smell fades away.
  • Then add the onion tomato paste and cook till the oil separates from the mixture.
  • Cook this onion tomato mixture till it starts leaving the oil which is an indicator that the paste is cooked completely.
  • Add garam masala powder, red chilli powder, salt. Mix well.
  • Add, green peas, cubed potatoes. Mix vegetables with the masala.
  • Add 2 cups of water. Adjust water as per the gravy you need.
  • Add salt and jaggery (gul) OR sugar.
  • Mix well and cook the peas and potatoes on medium flame stirring occasionally.
  • Adjust the gravy consistency and cook Aloo Matar (Green Peas Potato) till it’s tender. Do not cover the pan with the lid while cooking.
  • Aloo Matar – Green Peas Potato Curry is ready.
  • Serve hot with Roti, Paratha, Nan, Poori, or Bread. While Serving squeeze lemon over it (Optional).

Notes

I have used onion and garlic in this recipe, but you can make it without them too. Just use ginger and 2 large tomatoes instead.
If you do not have garam masala, add curry paste or cumin and coriander powder instead. There will be a difference in the taste though.
Use sugar instead of jaggery if jaggery is not available. Sweeteners helps balance the tartness of tomatoes.
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Sabut Masoor Dal (Brown lentil curry)
Lobia Masala (Black Eyed Beans Curry)
Matki Usal (Dew Beans Curry)
Chole Masala (Chickpea Curry)
Plant-Based & Vegan Recipes
Curry Recipes
Beginner-Friendly Recipes
Product Links To Buy
Pressure Cooker
Instant Pot
Stove Top
Garam Masala Powder
Red Chilli Powder
Jaggery (sweetener)
Tomato Puree
Coconut Milk
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Keyword aloo matar dhaba style, aloo matar sabji, dhaba style recipe, gltuen-free recipes, Indian curry recipes, Indian food, Punjabi food, Punjabi recipes, vegan curry recipes, vegan food

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