Skip to Content

Aloo Matar gravy recipe – How to cook potatoes and peas curry

Posted on Last updated:

Categories Curry, Indian

Jump to Recipe

Today I want to share a simple yet delicious Aloo Matar gravy recipe (potato and green pea curry), a popular vegetarian dish from India. The main ingredients are a comforting mix of tender potatoes and green peas in a flavorful tomato-based sauce, plus some other basic ingredients. This dish is a delicious vegetarian meal that only takes about 30 minutes to prepare. It can be served with jeera rice, roti, or other Indian bread (naan and Paratha).

Aloo matar can be made in different styles based on regional variations and personal preferences. The recipe in this article is quite basic and developed based on my preference. No matter what style you prefer, potatoes and peas are the perfect combinations. You will be hooked on it after just one bite!

So let’s get cooking!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Aloo Matar gravy recipe - How to cook potatoes and peas curry

The aloo matar gravy recipe (potato and peas curry with gravy)

I will divide the aloo matar recipe (also called aloo mutter) into a few sections. The first section is to roast the dry spices to bring the aroma. The second section is to make the onion paste. The third section combines the dry spices with the onion paste and then cooks with the potatoes and green peas. Let’s look at each section in detail.

1. Roast the dry spices

  1. Heat a tablespoon of vegetable oil in a pan.
  2. Add the dry red chilies, bay leaves, green cardamom, coriander seeds, and cinnamon bark. These are the basic spices for Indian cooking.
  3. Roast the dried spices in the oil over low heat for one minute or until aromatic.

In this section, you may use any vegetable oil, But if you have coconut oil, it will make it more authentic.

I suggest using nonstick pain and using minimum oil in this process. The goal is to heat the dry spices to release the essential oil that makes the curry smell and taste aromatic. It is best to use low heat to avoid burning the spices.

He sees the step some people may overlook. the East is noticeably better if you erase the dry spices than relying on store-bought ground spice powders in the recipe.

2. Prepare the onion paste with spices

  1. Roughly cut one onion into large wedges.
  2. After the dry spices have turned aromatic, the onions into it and continue to fly for another minute.
  3. Increase to medium heat. Continue saute the onions until slightly brown, which will take about four minutes.
  4. Remove the onions and spices from the pan to let it cool. Then transfer it to an electric blender to blend it into a paste. You can add some water to facilitate blending.
Aloo Matar gravy recipe - How to cook potatoes and peas curry

3. Fried the potatoes

  1. Heat three tablespoons of oil in a pan.
  2. Peel the potato, and then cut it into half an inch cubes. You may soak them in water to prevent them from changing color if you do not cook them immediately.
  3. Add the potato cubes to the hot oil. Fry the potatoes for about three minutes, then remove the potatoes and leave the oil in the pan. Frying the pottos is an optional step that adds flavor due to the browning action.

4. Prepare the curry

  1. Add a teaspoon of cumin seeds to the oil. You can add more oil if it is too little.
  2. When it turns aromatic, add the ginger-garlic paste and saute until the raw smell has gone. Alternatively, you can substitute it with freshly minced garlic and ginger.
  3. Also, add half a teaspoon of turmeric powder and Kashmiri chili powder. Kashmiri chilly powder is bright red and less spicy than normal red chili powder. It is ideal for improving the presentation of various Indian cuisines without artificial red coloring.
  4. Return the onion paste we prepare earlier and mix well. 
  5. Cut a large tomato into pieces, and puree it with the food processor. Add the pureed tomatoes to the onion paste and mix well. I suggest using fresh tomatoes to make a tomato puree. Store-bought tomato puree may contain certain ingredients that may affect the curry’s taste. Cook the paste over low heat, stirring occasionally. You may have some water if it is too dry.
  6. Season with garam masala powder and salt,
  7. Return the fried potatoes and the green peas to the onion tomato masala. Continue cooking until the potatoes are soft. It may extend 20 minutes before the potatoes turn soft and tender. Add a cup of water and continue cooking until the thickness you desire. Fresh green peas are the best. However, you can use frozen peas if fresh peas are unavailable.
  8. Here you can make the aloo matar gravy thicker or more diluted. Hence, the cooking time is shorter if you want a thinner aloo matar gravy. Therefore, it is necessary to do a taste test after adding the amount of water for consistency based on personal preference.
  9. Sprinkle the chopped coriander leaves and mix well.
  10. Lastly, crush a teaspoon of kasuri methi (dried fenugreek leaves) with your hand and add it to the curry.
  11. Cook for another minute and remove from heat. Serve.
Aloo Matar gravy recipe - How to cook potatoes and peas curry

What are the different styles of aloo matar? 

This basic Indian curry is prepared with basic Indian spices, ideal for including other ingredients besides potatoes and peas. If you add cauliflower florets, it will become aloo matar gobi. I had some leftovers, so I added some chicken breast the following day, which tasted better.

There are different ways to prepare aloo matar. This recipe is more closely to the Punjabi aloo matar, which is tomato based. Other popular styles include the Gujarati aloo matar, which is added with jaggery. Another style is the Bengali style which includes panch phoran rather than garam masala.

Frequently ask questions

1. Is aloo matar the same as potato and pea curry? 

Yes, Aloo Matar and Potato and Pea Curry are the same dish. Aloo means potato, and matar is peas.

2. Do I need coconut milk to make aloo matar?

You do not need cream to prepare aloo matar. If you want to make every taste richer, add some cream or yogurt instead.

3. What is the different between aloo matar gravy and dry recipe?

The main difference between the aloo matar gravy recipe with the dry version is the amount of water you add. The dry version is more convenient if you use it as a sandwich filling, while the aloo matar with thick gravy is best to serve with other types of bread and rice.

4. Can I omit kasuri methi in the aloo matar recipe?

Kasuri methi enhances the aroma and flavor of curries. If this item is unavailable where you live, you can omit it and use more coriander leaves instead.

Related Indian recipes recipe to the Aloo Matar Gravy Recipe

If you like this potato curry with green peas, chances are you will also like other Indian cuisines on this blog. Here are my picks for you:

aloo matar gravy recipe square

Aloo Matar gravy recipe

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Experience authentic flavors with this easy-to-follow Aloo Matar gravy recipe. Perfect for a quick weeknight dinner or a special occasion.

Ingredients

Ingredients A (onion paste)

Ingredients B

Ingredients C

Instructions

Prepare the onion paste with spices

  1. Heat a tablespoon of vegetable oil in a pan.
  2. Add the dry red chilies, bay leaves, green cardamom, coriander seeds, and cinnamon bark. Roast the dried spices in the oil over low heat for one minute or until aromatic.
  3. Add the onions and saute until slightly brown, which will take about four minutes.
  4. Transfer it to an electric blender to blend it into a paste. 

Fried the potatoes

  1. Heat three tablespoons of oil in a pan.
  2. Fry the potatoes until slightly brown.

Prepare the curry

  1. Add a teaspoon of cumin seeds to the remaining oil. 
  2. When it turns aromatic, add the ginger-garlic paste and saute until the raw smell has gone. 
  3. Also, add the turmeric powder and Kashmiri chili powder, and return the onion paste we prepare earlier and mix well. 
  4. Cut a large tomato into pieces, and puree it with the food processor. Add the pureed tomatoes to the onion paste and mix well. 
  5. Cook the paste over low heat, stirring occasionally. You may have some water if it is too dry.
  6. Season with coriander powder, garam masala powder, and salt,
  7. Return the fried potatoes and the green peas to the onion tomato masala. Continue cooking until the potatoes are soft.
  8. Add a cup of water and continue cooking until the thickness you desire.
  9. Sprinkle the chopped coriander leaves and mix well.
  10. Lastly, crush a teaspoon of kasuri methi into the curry.
  11. Cook for another minute and remove from heat. Serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 910mgCarbohydrates: 54gFiber: 10gSugar: 9gProtein: 8g

This data was provided and calculated by Nutritionix on 12/02/2023

© KP Kwan
Cuisine: Indian / Category: Curry

KP Kwan

Thursday 16th of February 2023

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

Skip to Recipe