Potato Peas Curry: Warm, Spiced, and Hearty Dinner Idea

Name: Potato Peas Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons Olive Oil; 1 teaspoon Cumin Seeds; 3 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 2 Green Chilies, finely chopped; 1 Onion, finely chopped; 3 large Potatoes, cut into bite-sized pieces; 2 large Tomatoes, finely chopped; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Kashmiri Red Chili Powder; 1/2 teaspoon Cumin Powder; 1/2 teaspoon Coriander Powder; 1 teaspoon Dried Mango Powder; Salt; 2 cups Water; 2 cups Green Peas; 1/4 cup Cilantro, freshly chopped

Introduction

Aloo Matar, aka Potato Peas Curry, is a North Indian curry that combines potatoes and green peas in a well-spiced tomato-onion base. This everyday dish balances the earthiness of ground spices with the fresh bite of ginger, garlic, and green chilies. The result is a hearty, warming curry that takes about 40 minutes to prepare from start to finish.

The recipe follows a simple one-pot method where aromatics are first bloomed in oil, followed by potatoes and tomatoes that cook down with spices. The addition of green peas near the end maintains their texture, while partially mashing some potatoes helps thicken the curry naturally. This technique creates a satisfying sauce that clings well to rice or flatbreads. The recipe is naturally gluten-free and adaptable to various dietary preferences.

The dish's versatility extends to its ingredients - while dried mango powder (amchur) adds traditional tanginess, a squeeze of lemon juice works just as well. The spice level can be adjusted by varying the amount of chilies and chili powder, allowing cooks to tailor the heat to their preference.

For best results, use waxy potatoes like Yukon Gold or red potatoes that maintain their shape during cooking. Fresh or frozen peas are recommended over canned varieties to maintain the right texture. The curry pairs particularly well with plain rice, roti, or paratha, and a side of vegan yogurt can help balance the spices.

Recipe Video

Ingredients

2 tablespoons Olive Oil
1 teaspoon Cumin Seeds
3 cloves Garlic, finely chopped
1 inch Ginger, finely chopped
2 Green Chilies, finely chopped
1 Onion, finely chopped
3 large Potatoes, cut into bite-sized pieces
2 large Tomatoes, finely chopped
1/4 teaspoon Turmeric Powder
1/2 teaspoon Kashmiri Red Chili Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Coriander Powder
1 teaspoon Dried Mango Powder, aka Amchur
Salt
2 cups Water
2 cups Green Peas, fresh or frozen
1/4 cup Cilantro, freshly chopped

Instructions

Heat Oil: Set a pan over medium heat and add 2 tablespoons of olive oil.
Toast Spices: Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter for 30-40 seconds or until they turn brown.
Sauté Aromatics: Add 3 finely chopped garlic cloves, 1 inch of finely chopped ginger, 2 finely chopped green chilies, and 1 finely chopped onion. Stir-sauté for 2-3 minutes until golden brown.
Add Potatoes: Add 3 large potatoes (cut into bite-sized pieces) and stir-sauté for 1 minute. Then, cover the pan and cook for 5 minutes over medium heat.
Mix in Spices: Uncover the pan and give it a quick stir. Add 2 finely chopped large tomatoes, 1/4 teaspoon turmeric powder, 1/2 teaspoon Kashmiri red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1 teaspoon dried mango powder (amchur), and salt to taste. Stir continuously and cook for 2 minutes.
Simmer: Cover the pan again and cook for another 5 minutes over medium heat.
Add Peas & Water: Uncover the pan and stir. Add 2 cups of green peas and 2 cups of water. Stir well, cover, and cook for 15 minutes over medium heat.
Mash Potatoes: Uncover the pan. Using a potato masher or the back of a ladle, gently mash about one-third of the potatoes to thicken the curry.
Finish with Cilantro: Turn off the heat. Add 1/4 cup of freshly chopped cilantro and give everything a good mix.
Serve: Aloo Matar is ready! Transfer to serving bowls and enjoy with rice, roti, paratha, or your favorite flatbread.

Recipe Notes

The recipe uses fresh or frozen peas; avoid canned peas for the best texture.
If you prefer a spicier dish, increase the number of green chilies or the red chili powder.
Adjust water quantity for a thicker or thinner consistency.
Yukon Gold or red potatoes are ideal, as they hold their shape better than starchy varieties.
The recipe can be made oil-free by sautéing aromatics in water or vegetable broth.
If dried mango powder isn’t available, fresh lemon juice can be added at the end for a tangy finish.
Adding garam masala at the end can enhance the flavor profile.
Use a non-stick or heavy-bottomed pan to prevent sticking or burning.
The dish pairs well with plain yogurt or a vegan alternative to balance the spices.
You can include other vegetables like carrots or cauliflower for added variety.
Leftovers can be refrigerated for up to 3 days, but avoid freezing for best texture.
To make it richer, you can add a splash of coconut milk or cream at the end.