There are some dishes that don't need cream, cashews, or complicated techniques to shine. Aloo Matar is one of them. Soft potatoes simmered in a spiced tomato base with sweet green peas - it's humble, everyday North Indian comfort food. The kind of curry you make on a weeknight when you want something nourishing, filling, and deeply satisfying with hot rotis or a bowl of basmati rice.
If you grew up in an Indian household, you've probably had some version of this at least a hundred times. And if you didn't? This is a perfect entry point into Indian home cooking.
Aloo means potato. Matar means peas. It's a classic North Indian curry made with potatoes and green peas simmered in a spiced onion-tomato gravy. It's naturally vegetarian, easy to make vegan, and uses pantry staples.
You'll find variations across regions - some thinner and saucier, some drier and more rustic. This version leans toward a home-style curry that my mom made several times a month.
If you love this comforting Aloo Matar, you'll also enjoy my Chana Masala and Matar Paneer - all classic, flavor-packed Indian vegetarian curries made with approachable techniques.
Jump to:
Why You'll love this Recipe
- Simple, everyday pantry ingredients that are budget-friendly and affordable
- Ready in under 45 minutes as a one-pot, beginner-friendly recipe
- Naturally vegetarian and easy to make vegan, with achaari masala for delicious tangy flavor without using cream
- Perfect for meal prep and leftovers, and even better the next day!
Ingredients - Notes and Substitutions
- Potatoes - Yukon Gold or russet for softer texture; red potatoes hold shape better.
- Peas - Fresh or frozen both work. No need to thaw frozen peas.
- Fresh Roma Tomatoes - Forms the base of the masala. Substitute with 1 cup canned crushed tomatoes. Do not omit.
- Ginger Garlic Paste - Or as I call it, gigi paste! This is simply a 50/50 mix of ginger and garlic that's blended into a paste. You can easily make ginger garlic paste at home in a mortar and pestle or blender, or purchase it readymade.
- Achaari Masala - Adds tangy, pickle-like depth. Substitute with ½ teaspoon fennel powder + ½ teaspoon coriander + squeeze of lemon. Can omit, but flavor will be less complex.
- Kasuri Methi (Dried Fenugreek Leaves) - Gives that classic restaurant-style aroma. You can skip, but it won't taste as layered.
- Asafoetida (Hing) - Adds subtle savory depth. Substitute with a pinch of garlic and onion powder.
- Green Chili - Adds fresh heat. Omit for a mild curry.
How to make Aloo Matar
- Step 1: Heat 2 tablespoons of oil in a heavy-bottom pan over medium heat. Add cumin seeds and mustard seeds. Let them crackle. Then add a pinch of asafoetida. Add the diced onion and sauté until golden brown. Stir in ginger garlic paste, green chili, add the diced tomatoes, salt, turmeric, Kashmiri chili powder and ground coriander. Cook down until the tomatoes soften and oil begins to separate from the mixture.
- Step 2: Add the cubed potatoes and stir to coat them in the masala.
- Step 3: Stir in the peas.
- Step 4: Pour in about 1 to 1½ cups warm water (just enough to partially cover the potatoes). Cover and simmer on medium-low for about 12-15 minutes, until the potatoes are fork-tender.
- Step 5: Add achaari masala and garam masala. Cook another 5 minutes. Crush kasuri methi between your palms and stir it in. Taste and adjust salt. Garnish with fresh cilantro.
Expert Tips and Tricks
- Cut potatoes evenly so they cook at the same rate.
- If you want a thicker curry, mash a few potato pieces into the gravy.
- For a thinner, roti-friendly curry, add a bit more hot water at the end.
- Frozen peas work beautifully - no need to thaw.
Storage Instructions
To store Aloo Matar:
- Fridge: 3-4 days in an airtight container
- Freezer: Up to 2 months (texture may soften slightly)
The flavors deepen overnight - and it's even better the next day! It's perfect to meal prep.
FAQ
Absolutely. After sautéing the masala, add potatoes and ¾ cup water. Pressure cook for 2 whistles, then add peas and simmer uncovered for a few minutes.
Use less water and cook uncovered toward the end until the moisture evaporates and you have a thick curry.
More Curry Recipes to try
Recipe
Want to Save This Recipe?
Thinking about making this recipe? Enter your email and I'll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week!
By submitting this form, you consent to receive emails from Masala and Chai.
Aloo Matar
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 550 grams potatoes, peeled and cubed (about 4 medium)
- 1 cup peas, fresh or frozen
- 3 roma tomatoes, diced
- 1 green chili, diced
- 1 teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon ginger garlic paste
- ⅛ teaspoon asafoetida
- ½ yellow onion, diced
- ½ teaspoon ground turmeric
- 2 teaspoons salt, or to taste
- 1 ½ teaspoon ground coriander
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- 2 teaspoons achaari masala
- 1 tablespoon kasuri methi, crushed
- 1 ½ cup water, as needed
- cilantro, to garnish
Instructions
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and mustard seeds. Let them crackle, then add a pinch of asafoetida.
- Add diced onion and cook until golden brown. Stir in ginger garlic paste and green chili. Cook until fragrant and the raw smell disappears.
- Add tomatoes, salt, turmeric, Kashmiri chili powder, and ground coriander. Cook down until the tomatoes soften and oil begins to separate from the mixture.
- Add cubed potatoes and peas. Stir to coat in the masala. Pour in 1 to 1½ cups water (enough to partially cover the potatoes). Cover and simmer 12-15 minutes, or until fork tender.
- Stir in achaari masala, and garam masala. Cook 5 minutes.
- Crush kasuri methi between your palms and stir into the curry. Taste and adjust salt. Garnish with fresh cilantro and serve hot with roti or rice.
Notes
- Fridge: 3-4 days in an airtight container
- Freezer: Up to 2 months (texture may soften slightly)
Leave a Reply