Aloo Matar Recipe | Easy & Delicious Indian Potato Peas Curry
Aloo Matar is a classic North Indian curry made with potatoes and green peas cooked in a flavorful tomato-based gravy. It’s a simple, comforting dish that’s perfect for weeknight dinners or festive meals alike. Bursting with spices, this dish pairs perfectly with roti, paratha, or steamed rice. What makes it special is the balanced blend of aromatic whole spices, creamy tomato gravy, and tender vegetables that absorb all the flavors.
Whether you’re a beginner in Indian cooking or an experienced home cook, this Aloo Matar recipe is easy to follow and yields restaurant-style results at home.
Do visit my other recipes, Veg Chili Mili with Paneer – A Colorful, Restaurant-Style Delight!
- Stuffed Paneer Paratha & Creamy Makhana Raita Recipe
- Mushroom Kaju Masala Recipe | Easy
- & quick Mushroom Cashew Masala,
- Kadu Puri with Aloo Matar ki Sabji,
- Lauki Kofta Curry recipe,
- Hotel Style Paneer Makhani Recipe,
- Dal Ki Dulhan | Dal Pitthi,
- Sev Tamatar Ki Sabji recipe,
- Lauki ki Sabji,
- Torai Ki Sabji ( Ridge Gourd),
- Kaju Paneer Masala Recipe,
- Paneer Korma,
- Palak Matar Paneer Recipe
- Zucchini ki sabji
- Dhaba Style Amritsari Chole Bhature
- Bedami Puri & Aloo ki Sabzi
- Protein-Rich Chole Paneer Recipe
- 10-minute Buttermilk Potato Curry (Aloo ki Chaas Wali Sabzi)
further, do check my other recipes collection All recipes
Ingredients
- Oil – 1 tbsp
- Ghee (clarified butter) – 1 tbsp
- Cumin seeds – ½ tsp
- Whole spices:
- Bay leaf – 1
- Cloves – 2
- Black cardamom – 1
- Black peppercorns – 5–6
- Cinnamon – small piece
- Green chilies (chopped) – 3
- Grated ginger – 1 tbsp
- Asafoetida (hing) – a pinch
- Turmeric powder – ½ tsp
- Red chili powder – ¾ tsp
- Coriander powder – 1 tsp
- Gram flour (besan) – 1 tbsp
- Tomato paste (blend 3 ripe tomatoes) – 1 cup
- Dried fenugreek leaves (kasuri methi) – ½ tsp
- Sabzi Masala or Kitchen King Masala – ½ tsp
- Yogurt (curd) – 1 tbsp
- Hot water – as needed
- Fresh or frozen green peas – 1 cup
- Salt – to taste
- Boiled potatoes (cut into pieces) – 2
- Chopped fresh coriander – for garnish
Method
Step 1 – Prepare the Tempering:
- Heat a wok (kadai) on medium flame.
- Add oil and ghee. Once hot, add cumin seeds.
- Add whole spices: bay leaf, cloves, black cardamom, black peppercorns, and cinnamon.
- Sauté for 1–2 minutes until aromatic. Whole spices release their flavor when heated in oil, so don’t rush this step
Step 2 – Add Aromatics and Spice Powders:
- Add chopped green chilies, grated ginger, and a pinch of asafoetida.
- Sauté for a minute, then add turmeric powder, red chili powder, coriander powder, and gram flour.
- Roast the gram flour for 2 minutes, stirring continuously. Roasting gram flour prevents a raw taste and thickens the gravy naturally.
Step 3 – Cook the Tomato Paste:
- Add blended tomato paste and mix well.
- Cook the mixture on medium heat, stirring continuously until the oil separates from the masala. Keep stirring to avoid sticking and burning. The separation of oil indicates the masala is well-cooked.
Step 4 – Enhance the Flavor:
- Add dried fenugreek leaves (kasuri methi), sabzi masala or kitchen king masala, and yogurt.
- Mix well and sauté for another 5 minutes.
Step 5 – Adjust the Gravy Consistency:
- Gradually add hot water to achieve the desired gravy consistency.
- Mix well so the masala combines smoothly with the water. Add water slowly to avoid a watery curry; you can always adjust later.
Step 6 – Cook the Peas:
- Add fresh or frozen green peas to the gravy.
- Cook for 5–7 minutes on low flame, allowing peas to absorb the flavors.
Step 7 – Add Boiled Potatoes:
- Add boiled potato pieces to the gravy.
- Season with salt to taste.
- Adjust the consistency with hot water if needed.
- Mix gently to avoid breaking the potatoes.
Step 8- Simmer the Curry:
- Cover the wok with a lid and simmer on medium flame for about 10 minutes.
- This allows the potatoes and peas to soak in the masala flavors.
Step 9 – Garnish and Serve:
- Check the consistency and adjust salt if needed.
- Garnish with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or steamed rice.
This Aloo Matar recipe is simple, wholesome, and a guaranteed crowd-pleaser. With just a few ingredients, you can recreate the flavors of a traditional North Indian home-cooked meal right in your kitchen.
Tips & Tricks for Perfect Aloo Matar:
- Use fresh peas: Fresh peas make the dish sweeter, but frozen peas work fine too.
- Roast the gram flour properly: This helps thicken the gravy and avoids a raw taste.
- Don’t overcook potatoes: Boiled and slightly firm potatoes absorb flavors better and don’t turn mushy.
- Balance spices: Adjust chili powder and green chilies according to your spice tolerance.
- Optional cream: Add a tablespoon of fresh cream at the end for richer, creamier gravy.
