Aloo matar recipe – Aloo translates to potato and matar to peas. This aloo matar is a simple curry made of potatoes & fresh peas in a spicy onion tomato gravy. In Indian cuisine a lot of curries are made with potatoes. This is one very simple and beginner recipe that no one can go wrong.
There are a few dishes which are usually made when fresh peas are in season, during the winters. Matar paneer, matar pulao, matar mushroom and aloo matar are a few of them which are mostly prepared in Indian households.
However these days frozen peas are available all round the year so these can be made any time.
My aloo matar recipe does not need a lot of ingredients so you are good to go if you have the basic ingredients in your pantry.
This recipe will give you a delicious, moderately spicy yet flavorful dish that is kids’ friendly too.
You can also add some cauliflower florets to the same recipe to make aloo gobi matar.
This aloo mutter goes well with poori, plain rice, paratha, roti, naan or even with Jeera rice, South Indian coconut rice or ghee rice. I have made this in a kadai, you can make it in a pressure cooker too to save some time.
You can also make this to a dry aloo matar sabzi, just skip using water in the recipe. Add boiled potatoes, mix and just simmer for a while.
1. Wash and peel 3 medium to large potatoes. Chop them to 1 inch cubes and keep them in water until used. Chop or puree 2 medium tomatoes and chop 2 large onions finely.
Optional – If you like smooth gravy, alternatively you can also blanch the onions in hot boiling water for 2 to 3 minutes. Remove and puree them together with tomatoes. In this case you will have to saute ginger garlic paste first then add onion tomato paste while cooking.
How to make aloo matar
2. Heat 2 tablespoons oil in a kadai or cooker. Add ¾ teaspoon cumin seeds and allow to crackle.
3. Add chopped onions, 1 green chilies and saute until golden. I have not used chilies as my kids still cannot eat hot foods.
4. Next add 1 tablespoon ginger garlic paste and fry until the raw smell disappears.
5. Add chopped tomatoes or tomato puree. Mix and cook for 2 to 3 mins.
6. Sprinkle ½ teaspoon salt, ¾ teaspoon red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder and ¾ teaspoon garam masala.
7. Stir and Saute until the masala is cooked well and oil begins to separate from the masala. This step is very important otherwise the gravy will not taste good.
making aloo matar gravy
8. Drain the potatoes and add them to the pan.
9. Add peas/ matar.
10. Saute for 2 to 3 mins.
11. Pour 1 cup water just enough to cover the potatoes. If you prefer to make a dry aloo matar, then add lesser water.
12. Mix and cover the pan. Cook on a low to medium heat until the aloo is soft cooked but not mushy. Keep stirring in between and add more water if needed.
13. Check if the potato is soft cooked. You can add more water if needed at this stage to adjust the consistency.
14. Crush ½ teaspoon kasuri methi in your palms and add it to the gravy. Stir and mix. Check salt and spice. Add more salt if needed. If you like to make it more hot, you can cut a green chili and add it at this stage.
15. Sprinkle some coriander leaves. If your gravy is runny, then you can cook further with out covering until the water evaporates. If you like to make dry aloo matar, cook on a slightly higher flame until all the water evaporates.
Serve aloo matar with roti, rice or jeera rice. Change in the color of the gravy is due to the lighting.
Ingredients (1 cup = 240ml )
- 3 potatoes (medium to large cubed to 1 inch)
- ½ to ¾ cup green peas (fresh or frozen)
- 2 medium tomatoes chopped or pureed
- 2 large onions chopped finely
- 2 tablespoons oil
- 1 green chili slit or chopped
- ½ to ¾ teaspoon cumin seeds (Jeera)
- 1 tablespoon ginger garlic paste
- 1 teaspoon coriander powder (ground coriander seeds)
- ¾ teaspoon red chilli powder
- ½ to ¾ teaspoon garam masala
- ½ to ¾ teaspoon salt as needed
- ¼ teaspoon turmeric
- ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you do not have)
- 3 tablespoon coriander leaves chopped finely
How to make the recipe
- Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
- Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
How to make aloo matar
- Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
- Add chopped onions, green chili and fry until lightly golden or pink.
- Next put in the ginger garlic paste and saute until the raw smell disappears.
- Add tomato puree and saute for 2 mins.
- Next add chili powder, garam masala, coriander powder, turmeric and salt.
- Saute until oil begins to separate from the masala.
- Add potatoes and peas. Saute for 2 mins.
- Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
- Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
- If making in pressure cooker then, allow to whistle twice on a medium heat.
- Add kasuri methi and mix well. Adjust salt if needed.
- Serve aloo matar with rice or roti.
Instant pot aloo matar
- Follow all the above instructions in the saute mode. If you are a beginner check the video on my potato curry post.
- Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze.
- Secure the Instant pot lid with the steam release handle set to sealing.
- Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release value from sealing to venting.
- Stir and serve aloo matar.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips.