Aloo Matar Curry Recipe | Potato Peas Curry

Aloo Matar curry is a simple and easy recipe made with potatoes and peas in a rich, spicy onion-tomato gravy. The best part is that it is a vegan and gluten-free dish.

This a very easy dish that no one can go wrong. Even beginners can try this dish. The curry is flavorful and moderately spicy.

In Indian cuisine, a lot of curries are made with potatoes. In this curry, you can add cauliflower florets and make aloo gobi masala.

Coming to the recipe, there are so many variations in making this dish, but today I prepared this in my mom's style. This is my brother's favourite dish. In our childhood, he is the one who eats most part of curry. This is a simple vegetarian dish which goes well with Parathas, poori and even with some rice dishes such as Ghee Rice, Jeera Rice and Coconut Milk Pulao.

A SHORT VIDEO RECIPE

BEST ALOO MATAR WITH STEP WISE INSTRUCTIONS:

Ingredients:

• Potatoes – 2to 3 medium (cubed)
• Fresh peas/frozen -½cup
• Finely chopped onion – 1 small
• Cloves – 2
• Cinnamon – a small piece
• Mustard seeds – ½ teaspoon
• Urad dal -½ teaspoon
• Cumin seeds- 1teaspoon
• Curry leaves
• Oil – 2tablespoon
• Salt as per taste

To grind:

• Garlic – 4nos
• Ginger – ½ inch
• Coconut pieces – 2tablespoon
• Onion – ½
• Red chilli powder- 1 ½ teaspoon
• Coriander powder – 1 ½ teaspoon
• Coriander leaves
• Salt to taste

Preparation:

• Wash and peel the potatoes. Chop them into cubes and keep them in water until used.
• In a mixie jar/ blender add all the above ingredients mentioned to grind. Grind them into a fine paste by adding little water.
• Heat a pressure cooker, add 2 tablespoon oil. Once the oil is hot add mustard seeds, urad dal, cumin seeds, cloves, cinnamon and curry leaves. Fry for a few seconds.
• Next, add chopped onions and fry till they turn into translucent.
• Add chopped tomatoes along with turmeric and saute till they become mushy.
• Next, add the ground masala paste and cook till oil separates from the masala.
• Add peas, cubed potatoes and sauté for 2-3 minutes.
• Then add 1cup of water or enough water to cover the potatoes. Close the lid of pressure.
• Cook for 2 whistles on medium heat.
• Once the pressure comes down, open the lid. Add coriander leaves and mix well.
• Transfer the aloo matar curry into a serving bowl and enjoy it with Jeera rice, poori or paratha.

Note:

• You can make this recipe in a pan instead of a pressure cooker.
• Adjust the spices according to your taste.
• Instead of fresh peas, you can use frozen ones

5 from 5 votes

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ALOO MATAR CURRY RECIPE | POTATO PEAS CURRY

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Aloo Matar curry is a simple and easy recipe made with potatoes and peas in a rich, spicy onion-tomato gravy. The best part is that it is a vegan and gluten-free dish.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: aloo matar, aloo matar recipe, Indian potato curry, potato peas masala

Servings: 4 people

Author: Pavani

Ingredients

• Potatoes – 2to 3 medium cubed
• Fresh peas/frozen -½cup
• Finely chopped onion – 1 small
• Cloves – 2
• Cinnamon – a small piece
• Mustard seeds – ½ teaspoon
• Urad dal -½ teaspoon
• Cumin seeds- 1teaspoon
• Curry leaves
• Oil – 2tablespoon
• Salt as per taste

To grind:

• Garlic – 4nos
• Ginger – ½ inch
• Coconut pieces – 2tablespoon
• Onion – ½
• Red chilli powder- 1 ½ teaspoon
• Coriander powder – 1 ½ teaspoon
• Coriander leaves
• Salt to taste

Instructions

1. Wash and peel the potatoes. Chop them into cubes and keep them in water until used.
2. In a mixie jar/ blender add all the above ingredients mentioned to grind. Grind them into a fine paste by adding little water.
3. Heat a pressure cooker, add 2 tablespoon oil. Once the oil is hot add mustard seeds, urad dal, cumin seeds, cloves, cinnamon and curry leaves. Fry for a few seconds.
4. Next, add chopped onions and fry till they turn into translucent.
5. Add chopped tomatoes along with turmeric and saute till they become mushy.
6. Next, add the grounded masala paste and cook till oil separates from the masala.
7. Add peas, cubed potatoes and sauté for 2-3 minutes.
8. Then add 1cup of water or enough water to cover the potatoes. Close the lid of pressure.
9. Cook for 2 whistles on medium heat.
10. Once the pressure comes down, open the lid. Add coriander leaves and mix well.
11. Transfer the aloo matar curry into a serving bowl and enjoy it with Jeera rice, poori or paratha.

Recipe Video

Recipe Notes

• You can make this recipe in a pan instead of a pressure cooker.
• Adjust the spices according to your taste.
• Instead of fresh peas, you can use frozen ones

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