Aloo Matar Curry (Potato & Peas Curry)

Aloo Matar (Potato & Peas Curry) is a simple, nourishing, and delicious vegetarian side dish. This curry can be made dry, gravy or semi-dry. There are also other variations of the recipe, such as aloo matar with paneer and aloo matar with mushrooms. Traditionally, curries require long cooking times to develop their flavours fully, but with a pressure cooker or an Instant Pot, you can have this flavourful meal ready in minutes. Enjoy with Paratha, Phulka or Rice.

   Table of contents

1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips

1. About the recipe

The homemade Aloo Matar recipe is a classic traditional. This quick and easy curry dish requires minimal expertise. They are made with simple ingredients & basic Indian spices and still taste delicious.

You can adjust the spiciness of the curry according to your preference. If you prefer no heat, use Kashmiri red chilli powder; it will give the curry a bright red colour without any heat. If you like more heat, use some chopped green chillies.

While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version, which is a bit lighter and lower in calories. This recipe consists of just potatoes, green peas, onion, garlic, green chilli, tomatoes, and a few basic spices. A straightforward, uncomplicated and beginner-friendly recipe that you just cannot go wrong with. Here is a step-by-step method for making the Aloo Matar recipe.

Let’s start cooking! 

Serving Suggestion: 4

Preparation Time: 7 minutes 

Cooking Time: 5 minutes 

2. Ingredients 

• 200 gram potatoes 
• 100 grams of green peas ( fresh or frozen)
• 2 large tomatoes pureed
• 2 tablespoons oil 
• 1 teaspoon cumin seeds 
• 1 teaspoon black mustard seeds
• 1 onion chopped 
• 1 teaspoon ginger garlic paste 
• 2 teaspoons green chillies slit(optional)
• ½ teaspoon red chilli powder 
• ¼ teaspoon turmeric powder 
• ½ teaspoon garam masala powder 
• 2 tablespoons of chopped coriander leaves 

  Why do I love this curry?

• It is very easy to make and requires few ingredients.
• Budget Friendly 
• Home Style meal 
• Vegetarian, gluten-free recipe 

 3. Step-by-step method

   Let’s start making Aloo Matar Curry in a Pressure Cooker.

• Peel the potatoes and cut them into small cubes. Chopped tomatoes, onion and coriander leaves. Keep everything handy.
• Heat oil in a pressure cooker on medium heat, and add cumin seeds. Once it begins to sizzle, add chopped onions. Add a pinch of salt to speed up the cooking.
• Sauté until they turn light golden. Add ginger garlic paste at this stage and saute for a few seconds.
• Add tomato puree, red chilli powder, and turmeric powder. Add a little salt.
• Sauté until the oil begins to separate from the sides.
• Now add cubed potatoes and fry to coat them well. Add peas and mix them well.
• Add 1 cup of water and cover the lid.
• Pressure cook on high flame. After two whistles, switch off the flame.
• After 2 to 3 minutes, release the pressure. Open the lid carefully.
• Taste the seasoning and add garam masala powder and freshly chopped coriander leaves.
• Aloo Matar Curry goes well with Indian breads such as roti, paratha, or poori, or it is perfect for serving over basmati rice.

4. Tips

• You can add coconut milk to make this curry creamy and milder in taste.
• Skip the potato and add mushroom or paneer to make Mushroom Matar or Paneer Matar. The cooking time and method will remain the same.
• Instead of tomato puree, you can use finely chopped tomatoes.
• Ensure you cut the potatoes into cubes; this will give the curry a nice texture and bite.