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Aloo Matar Curry

Potatoes and peas are simmered with spices and tomatoes, then partially mashed & garnished.

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Introduction

Aloo Matar is a quintessential Indian dish that combines the humble potato and green peas into a satisfying and flavorful curry. It is cooked in a spiced tomato-onion base that highlights the aromatic trio of garlic, ginger, and cumin seeds.

The balance of turmeric, red chili, coriander, and cumin powders provides a rich, earthy undertone, while dried mango powder adds a subtle tang. This dish is versatile, pairing beautifully with both flatbreads like roti and paratha or steamed rice.

The preparation involves simple steps and requires only one pot, making it convenient for busy cooks. The mashing of a portion of the potatoes thickens the curry naturally, enhancing the overall texture without additional thickeners.

While the recipe is traditional, it offers flexibility for spice levels and the option to finish with fresh lemon juice instead of dried mango powder, adapting to ingredients at hand.

Aloo Matar is not only budget-friendly but also meal-prep-friendly, holding well in the refrigerator for up to three days. Its gluten-free and nut-free nature makes it accessible for those with dietary restrictions. Although the dish is straightforward, the result is a flavorful curry that feels much more elaborate than its simple preparation suggests.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Set a pan over medium heat. Add oil.
  2. Once it’s hot, add cumin seeds and let them splutter for 30-40 seconds, or until they’re brown.
  3. Add garlic + ginger + chili + onion. Stir-sauté for 2-3 minutes, or until golden-brown.
  4. Add potatoes and stir-sauté for 1 minute. Then cover the pan and cook for 5 minutes over medium heat.
  5. *After 5 minutes* Uncover the pan and give it a quick mix. Add tomatoes + turmeric powder + Kashmiri red chili powder + cumin powder + coriander powder + dried mango powder (amchur) + salt.
  6. Stirring continuously, cook for 2 minutes.
  7. Then cover the pan and cook for 5 minutes over medium heat.
  8. *After 5 minutes* Uncover the pan and give it a quick mix. Add green peas + water. After a quick-stir, cover the pan and cook everything for 15 minutes over medium heat.
  9. *After 15 minutes* Uncover the pan. Using a potato masher (or the back of a ladle), gently mash around 1/3 part of the potatoes.
  10. Turn off the heat. Add freshly chopped cilantro and give everything a nice mix.
  11. Aloo Matar is now ready. Transfer to serving bowl(s) and enjoy with rice, roti, paratha or your fav flatbread.

Recipe Video

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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.

Frequently Asked Questions

Canned peas are not recommended as they tend to become mushy in curries.

Yukon Gold or red potatoes are ideal as they retain their texture during cooking.

Yes, substitute it with fresh lemon juice at the end of cooking.

Yes, sauté the spices and aromatics in water or vegetable broth instead of oil.

It has a mild spice level; you can adjust the heat by modifying the quantity of green chilies or red chili powder.

Partially mash the potatoes as suggested in the recipe for a naturally thickened curry.

Yes, carrots, cauliflower, or bell peppers make great additions.

Store in an airtight container in the refrigerator for up to three days.

Freezing is not recommended as the texture of potatoes and peas may change.

Yes, use the sauté function for aromatics and pressure cook for 5-7 minutes with quick release.

Yes, it can be served with quinoa or even as a filling for wraps.

Absolutely, Aloo Matar reheats well and can be made a day in advance for enhanced flavors.

Nutritional Info (per Serving)

  • Calories: 377 kcal
  • Carbohydrates: 68 g
  • Protein: 11 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 5 g
  • Sodium: 113 mg
  • Potassium: 1644 mg
  • Fiber: 12 g
  • Sugar: 11 g
  • Vitamin A: 1470 IU
  • Vitamin C: 102 mg
  • Calcium: 85 mg
  • Iron: 4 mg

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