Aloo Matar is a delicious North Indian curry made with potatoes, peas, onions, tomatoes, spices and herbs. This super flavorsome aloo matar makes for a fantastic meal with Jeera rice, Ghee rice, plain rice, Poori, roti, Paratha or even with bread. Make it in a regular pot or in the instant pot, it is super easy and quick to make for a weeknight dinner. It is kids’ friendly, vegan and gluten-free too!
But what is it
About Aloo Matar
“Aloo Matar” means “Potato & Peas”, where aloo translates to potato and matar to peas. So “aloo matar” is a “curried dish of potatoes and peas”. This is a dish you will find across India, in almost every state, made similarly but most often with a regional touch.
Potatoes and peas are like a match made in the heaven!! They go so well in any dish. The starchy potatoes soak up all of the flavors from the spices and peas compliment the dish with a sweet aroma.
For this reason, In Indian cuisine we make a lot of dishes like kurma, curry, pulao , biryani and so many others with both these veggies.
Aloo mutter is a staple across India and is usually made often during the winters when fresh peas are in season. However the dish can also be made with frozen peas.
There are many different ways to make North Indian aloo matar. Every household may have a different recipe to make the dish. Various ingredients like besan, yogurt, cream or onion puree are also used in some versions. But my recipe is simple enough for a beginner and uses only pantry ingredients. I have not used any of the above mentioned ingredients.
My aloo matar recipe will give you a simple, delicious and flavorsome curry with little effort. This recipe is made like most other Indian curries where a spicy onion tomato is prepared first to which the potatoes & peas are added. Later the curry is simmered until the potatoes turn tender and soak up all the flavors.
I prefer to use pureed tomatoes as it helps to bind the gravy well and won’t let the water separate in the final dish. But if you want you may simply use fresh chopped tomatoes. However if you use canned tomatoes or passata, it is better to precook the potatoes first and then add it to the onion tomato masala.
You can also add some cauliflower florets to make aloo gobi matar. I also have the tips to make this a dry aloo matar sabzi in the faq section.
How to Make Aloo Matar (Stepwise Photos)
1. Wash and peel 3 medium to large (250 grams) potatoes. Chop them to 1 inch cubes and keep them in water until used. Chop or puree 2 to 3 medium tomatoes (200 grams) and chop 1 large onion finely (100 grams).
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.
Make Onion Tomato Masala
2. Heat 2 tablespoons oil in a kadai or cooker. Add ¾ teaspoon cumin seeds and allow to crackle.
3. Add ¾ cup fine chopped onions (100 grams), 1 slit or chopped 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 saute until the raw smell disappears.
5. Add 1 cup chopped tomatoes or tomato puree (200 grams). 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 Mutter Gravy
8. Drain the potatoes and add them to the pan. Note that if you use bottled tomato puree or canned tomatoes, you need to boil the potatoes first separately in a pot, till almost cooked. Then add it here else the acidic canned tomatoes won’t let your potatoes cook faster.
9. Add ½ to ¾ cup peas/ matar.
10. Saute for 2 to 3 mins.
11. Pour 1 cup hot water just enough to cover the potatoes. Mix well and bring it to a boil on a high heat. (If using precooked potatoes, use lesser water here).
12. Reduce the heat 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 hot water if needed at this stage to adjust the consistency.
14. Crush ½ to 1 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. To thicken the curry further, simply mash a few potatoes in a separate bowl and add it here.
Serve aloo matar with roti, rice or jeera rice.
Yes you can use al dente cooked potatoes to aloo matar. Make the onion tomato masala the same way as in the recipe. Then add cubed al dente cooked potatoes and peas. Pour about ¼ cup hot water and simmer until the potatoes are soft.
Skip onions, temper cumin seeds in oil and saute ginger garlic and green chilies. Saute potatoes until fork tender, splashing little water if required. Then add all the spice powders and peas. Mix and Cook covered on a low heat until peas are soft and cooked. Then pour half cup tomato puree and saute on a medium heat until moisture in tomatoes evaporates.
Once the dish is ready, take ¼ cup of aloo to a bowl and mash them very well with a masher. Add this back to the gravy and mix.
Aloo Matar Recipe | Aloo Mutter
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams potatoes (3 medium potatoes, cubed to 1 inch)
- ½ to ¾ cup green peas (fresh or frozen)
- 100 grams onions (¾ cup, chopped finely, 1 large)
- 200 grams tomatoes (1 cup chopped or pureed, 3 medium)
- 2 tablespoons oil
- 1 green chili slit or chopped
- ½ to ¾ teaspoon cumin seeds (Jeera)
- 1 tablespoon ginger garlic paste (or ¾ tbsp fine chopped each)
- 1 teaspoon coriander powder (ground coriander seeds)
- ¾ teaspoon red chilli powder (adjust to taste)
- ½ to ¾ teaspoon garam masala
- ½ to ¾ teaspoon salt or as needed
- ¼ teaspoon turmeric
- ½ to 1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you do not have)
- 3 tablespoon coriander leaves chopped finely
- Rinse 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 pot. Add cumin seeds and let them splutter.
- Add chopped onions, green chili and fry until lightly golden or pink.
- Next stir in the ginger garlic paste and saute until the raw smell disappears, for about a minute.
- Add tomato puree and saute for 2 mins. (If using tomatoes, let them cook until they break down to a mushy texture)
- 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.
- Pour hot water just enough to cover the potatoes, about a cup. Bring it to a rolling boil on a high heat and reduce the heat. 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
- Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
- When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
- Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
- Add all the spice powders – red chilli powder, turmeric, garam masala, coriander powder and salt.
- Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
- 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. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
- 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 valve from sealing to venting.
- Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
- Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
- If you are a beginner check the video on my potato curry post.
- If using canned tomatoes or bottled puree, make sure you precook the potatoes first in a separate pot, till al dente. Then add it to the onion tomato masala else your potatoes will take forever to cook due to the acidic tomatoes. In this case you will also add lesser water.
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 above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Aloo mutter recipe first published in March 2017. Updated and republished in November 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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