Potato curry served in a bowl, top view

Aloo Matar Recipe (Potato and Peas Curry)

ByZeeshan Ashiq
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Aloo matar is a home-style curry of potatoes and green peas in a tomato and onion gravy. It is simple, filling and cooks in one pot in about 35 minutes.

It goes with roti, paratha or plain rice and is one of the most cooked weeknight dishes in Pakistani homes.

Why you will like this version

  • Pantry ingredients and one pot.
  • Vegan and gluten-free.
  • Ready in 35 minutes.

What is aloo matar?

Aloo is potato and matar is peas. The curry can be dry or have a light gravy. This version has a medium gravy that is good with roti.

Ingredients that matter

  • Potatoes: waxy potatoes hold their shape best.
  • Peas: fresh or frozen both work.
  • Tomatoes: ripe tomatoes give a natural sourness and color.

Tips for a good gravy

  • Cook the onion and tomato until the oil separates.
  • Cut the potatoes into even cubes so they cook together.
  • Add frozen peas near the end so they stay bright.

Aloo Matar Recipe

Aloo Matar

Potatoes and green peas simmered in a spiced tomato and onion gravy.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 tsp salt adjust to taste
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 3 medium potatoes peeled, cut in 1-inch cubes
  • 1 cup green peas fresh or frozen
  • 1 1/2 cups water
  • 1 tsp garam masala
  • 2 tbsp fresh coriander chopped

Method
 

  1. Heat the oil in a pot. Add the cumin seeds and let them sizzle for 20 seconds.
  2. Add the onion and cook until golden, about 7 minutes. Add the ginger-garlic paste and cook for 1 minute.
  3. Add the tomatoes, salt, coriander powder, turmeric and chili powder. Cook for 8 minutes until the oil separates.
  4. Add the potatoes and stir to coat. Add the water, cover and cook on medium for 12 minutes.
  5. Add the peas and cook for another 5 to 7 minutes until the potatoes are tender.
  6. Stir in the garam masala, garnish with coriander and serve hot.

Notes

Serve with roti or rice. Keeps for 3 days refrigerated.

Frequently asked questions

Can I use frozen peas?

Yes. Add them 5 minutes before the end.

How do I make it thicker?

Mash a few potato pieces into the gravy.

Is it spicy?

It is medium. Reduce the chili powder for a milder curry.

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