Aloo Matar

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Easy Aloo Matar – spicy potato and green peas curry. Best enjoyed with plain rice or any Indian bread.

Aloo Matar

More often that not, the easiest recipes fail to make it to the blog. At least that’s true for all my Indian recipes. So today for a change I thought of sharing with you guys a very simple Indian curry recipe. This is the type of curry that’s made in Indian households everyday, at least in North India. The curries you eat in Indian restaurants, well those are made and relished on special occasions. Basic Indian food is very simple, straight forward and fuss free just like this easy Aloo Matar. Aloo=Potatoes and Matar=Green Peas so this is a potato and green peas curry and like most Indian curries, this is vegan too.

Aloo Matar Recipe

We cook potatoes with everything, from beans to gobi (cauliflower) to spinach to so much more that I have not shared on the blog. Aloo Matar is usually made during winters using fresh peas. I have obviously used frozen peas here because it’s not everyday that I can find fresh green peas here! This recipe is for those who are new to Indian cooking or for those who are looking for quick and easy recipes.

Aloo Matar can me made dry (without adding any water) or with gravy (with water). I like both but I remember mom always made the one with gravy for dinner so I am sharing the same with you guys today. I used boiled potatoes in this recipe to cut short the cooking process. It makes the recipe so much simpler. Once you have the potatoes boiled, you need only 15 minutes to make this. The only time this recipe needs is the time taken to cook the tomatoes. Remember to cook it really well, around 10-12 minutes.

 

Method

Heat oil in pan on medium heat. Add cumin seeds and let them crackle. Then add ginger garlic paste and cook for 1-2 minute till the raw smell goes away.

Add the pureed tomatoes. Add little salt, give a stir and cover and cook on medium heat for  5 minutes.

Remove cover and add turmeric powder, coriander powder, garam masala, red chili powder. Add more salt as required at this point. Cover and cook for another 5 minutes.

Aloo-Matar-Recipe-Step-1

After the tomatoes have cooked for more than 10 minutes, add 2 cups water.

Let it all come to a boil and then add cubed boiled potatoes and green peas to it. I have used frozen peas here which I put it warm water for 10 minutes before adding to the curry.

Cover the pan and let it simmer for 3-4 minutes. Add chopped cilantro and mix.

Aloo-Matar-Recipe-Step-2

Serve aloo matar with any bread of your choice. It’s also great with plain rice.

Vegan Aloo Matar

* Adjust spice levels to taste.

* Add less water or no water for a dry aloo matar without any curry.

Aloo Matar

Prep time: 

Cook time: 

Total time: 

Serves: 4

Spicy potato and green peas curry. Aloo Matar is best enjoyed with rice or any Indian bread. Vegan and gluten-free!
Ingredients
  • 2 medium boiled potatoes, cut into cubes
  • 3 medium tomatoes, pureed
  • ½ cup green peas, I used frozen green peas
  • 2 teaspoons oil, use any oil of choice
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ¼ teaspoon red chili powder, or adjust to taste
  • ¼ teaspoon garam masala powder
  • 1.5 teaspoon coriander powder
  • 1 tablespoon chopped cilantro
  • 2 cups water
  • salt, to taste
Instructions
  1. Heat oil in pan on medium heat. Add cumin seeds and let them crackle.
  2. Then add ginger garlic paste and cook for 1-2 minute till the raw smell goes away.
  3. Add the pureed tomatoes. Add little salt, give a stir and cover and cook on medium heat for 5 minutes.
  4. Remove cover and add turmeric powder, coriander powder, garam masala, red chili powder. Adjust spice levels to taste.
  5. Add more salt as required at this point. Cover and cook for another 5 minutes.
  6. After the tomatoes have cooked for more than 10 minutes, add 2 cups water.
  7. Let it all come to a boil and then add cubed boiled potatoes and green peas to it. I have used frozen peas here which I put it warm water for 10 minutes before adding to the curry.
  8. Cover the pan and let it simmer for 3-4 minutes. Add chopped cilantro and mix.
  9. Serve aloo matar with any bread of your choice. It's also great with plain rice.

Aloo Matar

Aloo Matar-Collage

30 thoughts on “Aloo Matar

  1. I added 3 cardamom pods and a 1/2 teaspoon of mustard seed when I heated the cumin seed and boiled the potatoes with a whole jalapeno. Sooooo good!

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