Simple Potato and Peas Curry (Aloo Matar) Recipe

Updated on January 29, 2019
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Aloo Matar, or Aloo Mutter

The mixture of potatoes and peas is the most popular culinary combination in North India. Aloo matar, also known as aloo mutter, is a potato and peas curry.

This dish can be prepared in several different ways; for example, it can be prepared to be like a gravy, a curry, or even a dry curry.

This is a quick and easy recipe that uses just a minimum of widely available ingredients. Despite its simplicity, it tastes heavenly. You don't need any special expertise to prepare this curry. Another benefit is that this dish is vegan and gluten-free.

I used fresh peas in this recipe, but if you don't have fresh, you can use frozen peas, instead.

When I make aloo matar, I use the slow-cooking method (on the stovetop). If you are in a rush, however, you can use a pressure cooker to achieve the same result.

Serve this dish with roti, poori, paratha, rice, or dosa.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 3-4 people 1 cup of peas and 1/4 kg potato

Ingredients

  • 1 cup fresh peas, shelled and boiled
  • 1/4 kilogram (3-4) potatoes, peeled, cubed, and boiled
  • 1-2 tbsp ginger-green chili paste
  • 1 tablespoon cumin seeds
  • Pinch asafoetida powder or hing
  • 1-2 tsp red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garam masala powder
  • 1 bunch coriander leaves, finely chopped
  • 1-2 tbsp cooking oil
  • Salt, according to taste
  • 1 cup water, or as required

Instructions

  1. If you are using fresh peas, shell them.
  2. Wash, peel, and cube the potato.
  3. In a pot, add peas and potato. Add a little water and salt. Cook until tender.
  4. Make ginger-green chili paste: Grind a 1- or 2-inch piece of ginger and green chilies together (or use store-bought ginger-green chili paste).
  5. Heat oil in a pan. Add cumin seeds, let it crackle, then add asafoetida powder (hing) and ginger-green chili paste. Saute until the raw smell of the paste disappears.
  6. From the cooked mixture of peas and potato, remove a 1/4 portion of the potatoes and mash.
  7. Add the remaining mixture of peas and potatoes to the pan.
  8. Add red chili powder and turmeric powder.
  9. Mix properly. Add about 1 cup of water and salt. (Add salt carefully, as vegetables are already cooked with salt).
  10. Cover and cook on low flame for about 5 minutes. No need to cook longer as peas and potatoes are already cooked.
  11. Add mashed potatoes to the gravy. It will thicken the curry and also give it a creamy texture.
  12. Sprinkle some garam masala powder.
  13. Garnish with fresh coriander leaves.
  14. Serve hot aloo matar gravy with dosa, phulka, roti, poori, etc.

Photo Tutorial

I used shelled fresh peas here. You can use fresh or frozen peas.
I used shelled fresh peas here. You can use fresh or frozen peas.
Cube potato. Boil potato and peas with little water and salt.
Cube potato. Boil potato and peas with little water and salt.
Make ginger-green chili paste. You can increase the number of green chiies according to your desired spice level.
Make ginger-green chili paste. You can increase the number of green chiies according to your desired spice level.
Heat oil in a pan, crackle cumin seeds, add hing (asafoetida powder), ginger-green chili paste.
Heat oil in a pan, crackle cumin seeds, add hing (asafoetida powder), ginger-green chili paste.
Saute until the raw smell disappears.
Saute until the raw smell disappears.
From boiled peas and potato mixture, take some portion of potato (about 1/4 portion), mash it, and set it aside.
From boiled peas and potato mixture, take some portion of potato (about 1/4 portion), mash it, and set it aside.
Add cooked peas and remaining  potato cubes to the seasoning.
Add cooked peas and remaining potato cubes to the seasoning.
Add red chili powder and turmeric powder
Add red chili powder and turmeric powder
Mix properly. Add 1 cup of water and  salt. Cook over low flame for 5 minutes. Don't cook for longer, as vegetables are already cooked.
Mix properly. Add 1 cup of water and salt. Cook over low flame for 5 minutes. Don't cook for longer, as vegetables are already cooked.
Add  mashed potato to provide creamy texture to the curry. Adjust the consistency by adding water as needed.
Add mashed potato to provide creamy texture to the curry. Adjust the consistency by adding water as needed.
Sprinkle garam masala powder, stir, and garnish with coriander leaves.
Sprinkle garam masala powder, stir, and garnish with coriander leaves.
Serve hot with roti, paratha, etc. I enjoyed mine with uttappam.
Serve hot with roti, paratha, etc. I enjoyed mine with uttappam.

Tips

  1. You can adjust the spice level by increasing or decreasing the number of green chilies, as well as the quantity of red chili powder.
  2. I made this recipe in a kadai, but it is also possible to make it in a pressure cooker. It saves some time.
  3. If you prefer a dry potato and peas curry, add less water.
  4. Don't cook for too long, as the potato will become mushy. Also, chop the potatoes into larger cubes.
  5. You can also add other spices like cumin powder and coriander powder to enhance the taste.
  6. You can add more vegetables like capsicum, beans, carrots, etc.
Nutrition Facts
Serving size: 1
Calories 280
Calories from Fat81
% Daily Value *
Fat 9 g14%
Carbohydrates 40 g13%
Sugar 5 g
Fiber 9 g36%
Sodium 480 mg20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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