aloo matar

Aloo Matar | Aloo Mutter Recipe

By Swasthi on November 1, 2022, Comments, Jump to Recipe

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!


aloo matar

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.

If you love green peas, you may also like these Matar Paneer, Matar Pulao and Matar Mushroom, all made with peas.

My Recipe

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.

More Potato recipes.
Dum aloo
Aloo gobi
Jeera aloo
Aloo methi
Potato stir fry

How to Make Aloo Matar (Stepwise Photos)

Preparation

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.

pop cumin for aloo matar

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.

golden fried onions for aloo matar

4. Next add 1 tablespoon ginger garlic paste and saute until the raw smell disappears.

fry ginger garlic

5. Add 1 cup chopped tomatoes or tomato puree (200 grams). Mix and cook for 2 to 3 mins.

tomato puree for aloo matar

6. Sprinkle ½ teaspoon salt, ¾ teaspoon red chili powder, ¼ teaspoon turmeric, 1 teaspoon coriander powder and ¾ teaspoon garam masala.

adding spice powder

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.

Stir and Saute

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.

add potatoes

9. Add ½ to ¾ cup peas/ matar.

adding peas for aloo matar

10. Saute for 2 to 3 mins.

saute veggies

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).

pour water

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.

mix and cover

13. Check if the potato is soft cooked. You can add more hot water if needed at this stage to adjust the consistency.

soft cooked potato

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.

add kasuri methi

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.

Sprinkle coriander leaves

Serve aloo matar with roti, rice or jeera rice.

aloo matar aloo mutter

Faqs

Can I use boiled potatoes to make aloo matar?

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.

How to make dry aloo matar sabji?

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.

How to thicken aloo matar gravy?

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.

Related Recipes

Recipe Card

aloo matar

Aloo Matar Recipe | Aloo Mutter

Simple aloo matar recipe made in North Indian style – simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha.  This can also be made in a cooker or instant pot.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings3 to 4
AuthorSwasthi

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

Instructions

Preparation

  • 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.

Notes

  • 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.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo Matar Recipe | Aloo Mutter
Amount Per Serving
Calories 282 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 481mg21%
Potassium 1178mg34%
Carbohydrates 41g14%
Fiber 9g38%
Sugar 6g7%
Protein 8g16%
Vitamin A 490IU10%
Vitamin C 54.5mg66%
Calcium 115mg12%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Aloo mutter recipe first published in March 2017. Updated and republished in November 2022.

Aloo Matar | Aloo Mutter Recipe

About Swasthi

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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5 stars
Made this tonight and it was a HIT! I used a small amount of poblano pepper instead of chilli since we are working my spice with my daughter. I will add more next time just to bring it to that next level.

I cooked the potatoes in the microwave for 5 minutes before adding to the dish. I also used canned tomato puree, for me these two steps made the dish easier/quicker to make.

This is definitely in our regular rotation now.

Hi Swasthi. Thanks for sharing these delightful recipes. Can I use dried peas for this recipes? If so, do I need to cook the peas first after soaking or can I just toss in soaked peas along with the potatoes?

5 stars
I made this tonight and it tastes great! Thank you

5 stars
Prepared today and it was awesome. Everyone loved it

5 stars
I like it and it worked when I made it

5 stars
Delicious, we made it tonight for dinner. Used curry powder & finished the dish with coconut milk. Very good recipe. Thank you

Just found out that I am pre-diabetic. Love, Love, Love Indian food. Looking for low carb dishes. Can this be made without potatoes? Already going to try your Matar Paneer recipe. Any other suggestions?

Just FYI, other than genetics and lifestyle, REFINED sugars are the biggest contributors to T2D. As this is a whole food plant based dish, making the dish as is won’t exacerbate your condition. Particularly since the potatoes are thoroughly cooked. With that said, you can make a similar dish with cauliflower or other vegetables. Though it won’t exactly be Aloo Matar (since aloo means “potato”). Or, if you wish to use sweet potatoes, you’ll need to reduce the liquid and adjust the seasonings a bit.

5 stars
Good information…Thankyou..

5 stars
This was my first try cooking aloo matar. It was delicious. Served it with frozen naan and my family loved it.

5 stars
All your recipes are superb.dishes turn out fab.looking forward to more and more! 😍

5 stars
Great recipes, thanks!

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.

5 stars
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)

How will this cooking method change if I am using pre-boiled potatoes?
I just find peeling boiled potatoes easier.

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!

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.

Can this be made with dried peas? Please can you send some recipes that can be made with dried peas. Thank you

Thankyou this is amazing post.
I tried it and it tastes amazing.

5 stars
Delicious!!!

5 stars
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

5 stars
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

5 stars
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.

thanks