The Best Aloo Matar Recipe - A simple yet super tasty North Indian potato and peas curry that needs no special mention.
It's quick and easy curry dish cooked with basic ingredients and spices. Plus, it's vegan and gluten free!
For us, this simple potato and green peas curry is perfect for the days when we are too lazy to cook. As it gets done in no time!
Quick meals are always welcome at my home. Especially with the potatoes!
Potatoes are such versatile tuber that you can pair it with any vegetables you like.
There are a lot of Indian recipes you will find that has potatoes. And most of the vegetarian recipes indeed has potatoes in it.
Aloo Mutter is also one of them. And, often you will find this curry at our table.
Why? Because, this pea curry comes together in flat 20 minutes. Also, it really do not require any special or tedious preparations or process.
About the recipe
Aloo refers to potatoes and matar is Green peas!
It is one of the popular Indian dish cooked together in onion tomato masala and spices. Even a novice cook can cook this dish easily.
This Aloo Matar is :
- is an extremely easy recipe that requires no fancy stuffs.
- can be made using fresh as well as frozen peas.
- is healthy and tasty.
- can make the use of baby potatoes, instead of regular potatoes.
- is vegan and gluten free.
- can be made as a no onion no garlic recipe easily by skipping both of them.
Whether, you make this Aloo Matar recipe in kadai or pressure cooker or instant pot or even in slow cooker, it tastes ultimate delicious.
No complains at all!
It makes a great recipe even when you eat with it just plain rice or phulkas. You will never regret to try it at least once!
You will need of course potatoes and green peas. Fresh as well frozen, any of them can go in.
I have used homemade tomato puree. Just take good ripe red ones and process into food process until pureed.
You will need chopped onions, ginger garlic paste and green chilies.
Basic spices that's goes in are cumins seeds, turmeric, red chilli powder, coriander powder and Garam Masala powder.
Lots of fresh coriander leaves and dill leaves adds so much flavor!
I know, many do not add dill. But, we always add it to Aloo Matar recipes. Try it yourself, I am sure you will love it too. 🙂
Step by step instructions
Press saute button of an IP and once the IP displays hot, heat oil.
Add cumin seeds and fry for few seconds until aromatic.
Then, add chopped onion and saute until it just soft and pink.
Add potato cubes, ginger garlic paste and green chilies. Sauté for another 30 seconds.
Cover with IP glass lid or any tight fitting lid and let the potato cook for 3-4 minutes.
Add peas and mix. Saute for a minute.
Then, add turmeric powder, coriander powder and Kashmiri red chili powder and mix.
Add pureed tomatoes and saute for a minute. If needed, add 2 tablespoons of water to deglaze if anything is stuck at the bottom.
Add salt and garam masala powder, mix. Add water and mix.
Close the lid of the pot with pressure valve in sealing position and cook on high pressure for 5 minutes.
Once the IP beeps, do quick release, the open the pot.
Add chopped coriander leaves and dill leaves. Mix well, close the pot and let it rest for couple of minutes.
Dish out and serve hot aloo mutter with phulkas or rice.
How to cook it in pan or kadai?
Most of the time we make this Aloo Matar curry in Instant Pot or pressure cooker. Because, it saves much of the time and gets done in just 15 minutes.
But, you can make it in pan as well. Here I am showing you step by step photos to make it pan as well.
Just that, when I make it in kadhai or pan, I prefer to shallow fry the cut potatoes for a bit. and then add it later to the curry.
Here is how to make aloo matar recipe in kadai.
How to serve it?
You can serve the Aloo Matar sabzi with phulkas / rotis, parathas or puri.
Personally, I love to pair it with parathas, the combo is heaven, trust me!
When you want to eat it with rice, then, make jeera rice or ghee rice to go with it. It tastes awesome!
Hot steamed rice with some pickle, salad and papad is matchless!
Alu Matar stays well in the fridge upto 3 days in clean airtight box.
Further, you can freeze the curry in freezer safe box for good 3 months in portions. It won't go stale!
Just thaw and reheat it in pan on stove top or microwave.
This basic curry can be broaden by adding cashew nut paste or almond paste along with kasuri methi (dried fenugreek) and some cream to giving it a touch of restaurants or dhabas.
Further, you can simply add cauliflower along with potatoes and peas. You will have nice aloo gobi matar sabzi as a light weeknight dinner.
Add some carrot cubes to make aloo gajar mutter.
Throw in some paneer cubes and some cream to make aloo matar paneer.
You can also add tofu cubes and cashew sour cream to make rich vegan alu tofu matar.
Dress the curry with some coconut milk or cream to impart the South Indian taste to the dish.
Frequently asked questions
Can we use frozen green peas to make this curry?
Absolutely! When fresh peas are not in season, you can make the curry using frozen peas.
But, remember, when they are in tonnes in winter, prefer to use fresh peas only.
Nothing, I repeat nothing can match flavor when curry is made from fresh green peas.
How to cut potatoes for the curry?
Start with peeling the potatoes using a knife or a peeler. Wash them well and then cut into of 1.5 inches cubes.
You can also cut them into wedges. Whatever shape you cut them, be sure to cut all of approx same size for even cooking.
And then soak them in water until ready to use. This keeps them from turning black.
Keep in mind to cut potatoes in large pieces only if you are the curry in Instant pot or pressure cooker.
If you cut them too small, they get mushy and mixes into the curry. They should soften well but should remain intact.
Only if you are making the curry in pan or kadhai, then you can cut them small as they cook faster and will not get mushy.
Can we make the curry without onion and garlic?
Yes indeed! Just need to skip both of them. Add a pinch of hing along with cumin seeds and then follow the rest of the steps.
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Aloo Matar Recipe
- 3 tablespoons Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1 Onion (medium sized, finely sliced or chopped)
- 3/4 teaspoon Ginger Garlic Paste
- 2-3 Green Chilies or Serrano peppers chopped
- 2 cups Green peas (fresh or frozen)
- 5 Potatoes (medium sized, cut in cubes)
- 1/2 teaspoon Turmeric powder
- 1 and 1/2 teaspoons Coriander powder
- 1 and 1/2 teaspoons Kashmiri red chilli powder
- 4 Tomatoes (medium sized, ground to paste)
- Salt to Taste
- 3/4 tsp Garam Masala Powder
- ½-¾ cup Water
- 2 tablespoons Coriander leaves chopped
- 1 tablespoon Dill leaves (optional) chopped
Making Aloo Matar in Instant Pot
- Press Sauté button and heat oil in the steel insert. Add cumin seeds and fry for few seconds until aromatic.
- Add chopped onion and sauté until it just soft and pink.
- Add potato cubes, ginger garlic paste and green chilies. Sauté for another 30 seconds.
- Cover with IP glass lid or any tight fitting lid and let the potato cook for 3-4 minutes.
- Add peas and mix. Saute for a minute.
- Then add turmeric powder, coriander powder and red chili powder and mix.
- Add pureed tomatoes and saute for a minute. If needed, dad 2 tablespoons of water to deglaze if anything is stuck at the bottom.
- Add salt, garam masala powder, water and mix.
- Close the lid of the pot with pressure valve in sealing position and cook on high pressure for 5 minutes.
- Once the IP beeps, do quick release, the open the pot. Add chopped coriander leaves and dill leaves. Mix well, close the pot and let it rest for couple of minutes.
- Dish out and serve hot aloo mutter with phulkas or rice.
How To Make Aloo Matar In Pressure Cooker
- Heat oil in pressure cooker on medium heat. Add cumin seeds and let it crackle.
- Add chopped onions and fry until soft and pink. Then, add potatoes, ginger garlic paste and green chilies, fry for a minute.
- Add green peas, turmeric, coriander power, red chili powder and sauté for 2 minutes.
- Add ground tomato paste, salt, garam masala powder and 3/4 cup of water, mix.
- Cover and pressure cook until done. Let the pressure realeas naturally. Add corinader leaves, dill leaves and mix. Serve hot aloo matar with roti or rice.