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.
Step-by-step photos
Preparation
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.
You may like to check this collection of Potato recipes.
Dum aloo
Aloo gobi
Jeera aloo
Aloo methi
Potato stir fry
Recipe
Aloo matar recipe | Aloo mutter
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
Preparation
- 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.
Video
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.
Rupesh Chikop says
Can I cook this using pre boiled potatoes? If yes than will there be any changes in cooking method?
I just find it easier to peel boiled potatoes.
swasthi says
Hi,
Once the onion tomato masala is ready, pour ½ to ¾ cup water and cook until the gravy turns thick. Then add the boiled potatoes & matar. Cover and simmer for a few minutes so they absorb the flavors. Hope this helps
Lana says
I loooove your recipes. So easy to follow, it tastes just like in restaurants. I use your website pretty much every week. My family and I , thank you)
swasthi says
Glad to know Lana
Thank you!
🙂
Rupesh Chikop says
How will this cooking method change if I am using pre-boiled potatoes?
I just find peeling boiled potatoes easier.
swasthi says
Hi,
Once the onion tomato masala is ready, pour ½ to ¾ cup water and cook until the gravy turns thick. Then add the boiled potatoes & matar. Cover and simmer for a few minutes so they absorb the flavors. Hope this helps
Jason says
I Love the recipes. I’ve tried several with good results. I’m assuming the cumin amount is in TBSP on this recipe. Is that right? Thanks!
swasthi says
Thanks Jason
It is tsp. I will update it.
Katie says
Your recipe was delicious and so easy to follow. I made it last night and enjoyed it today even more! Thank you and I look forward to cooking more of your recipes.
Sumi says
Can this be made with dried peas? Please can you send some recipes that can be made with dried peas. Thank you
Kunal Parihar says
Thankyou this is amazing post.
I tried it and it tastes amazing.
Samantha says
Delicious!!!
swasthi says
Thanks Samantha
SarahSen says
Hi Swasthi,
It was delicious. My family lovrd it. fI like following ur recipes because it’s easy to follow, less spices and all ingredients are available at home. It’s simple n very flavorful. Thank u
swasthi says
Hi Sarah,
You are welcome. Glad to know! Thank you!
Habeeba says
Hi swathi,
I am from UAE,I like all your recipes,my family like it so much,I tried ur fish masala..its awesome…
Thank you
swasthi says
Hello Habeeba,
Glad to know you! You are most welcome. Thank you so much! Hope you enjoy more recipes!
🙂
Kate says
Hi Swasthi,
I made this aloo matar recipe last night and it’s the best new recipe I’ve tried in a long time. Excellent flavor. I used your garam masala and smoked paprika it wasn’t too spicy. I also added a little thai chilli. I’ll be trying more recipes from this website soon.
swasthi says
Thank you so much Kate!
Moses Brodin says
thanks
Veronica says
I tried your aloo matar recipe and it came out so wonderfully! I also made a jar-full of garam masala for future recipes. I am a 55 year old eoman from Texas USA but I live in New Mexico USA. I am an American of Mexican descent who grew up and still loves Mexican food, but I think I love Indian food More! Thank you for the recipes!
swasthi says
Welcome Veronica Ma’am,
I am so sorry, forgot to reply you. Thanks a lot for trying the recipes. Very glad to know you are enjoying the Indian food. Have a great weekend.
Thanks again
🙂
Drishtie says
Can you use real tomatoes instead of puree for all your recipes?
swasthi says
Hi Drishtie,
Yes you can use chopped fresh tomatoes in all the recipes. What I have used in the recipe is fresh tomato puree. Just blended real tomatoes to smooth in a mixer. The tomato puree helps the gravy to turn thick and in most recipes it gives the taste of a restaurant style gravy. However I also make most of my foods the way you mentioned using real chopped tomotoes. They just work fine. Hope this helps
Navya says
Awesome taste !
Mark H Waitsman says
Good day!
Is there a reason that I am not able to copy/print your recipes? They look delicious but I can’t make a copy to use in the kitchen.
Thank you for your help.
Tastefully yours,
Mark
swasthi says
Good day Mark,
You are welcome.
You can print the recipe using the browser option
Thank you.