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Aloo Matar | Potato and Peas Curry

Aloo Matar

Aloo Matar, a North Indian curry, combines the humble potato (aloo) and green peas (matar) in a rich and flavorful tomato-based gravy.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 258kcal
Author: Aayushi Patel

Ingredients

For the Curry:

  • 2 Tablespoons Mustard Oil Or Any Oil of Your choice
  • 1 Onions finely chopped
  • 3 Medium Tomatoes pureed
  • 1 Tablespoon Ginger-Garlic Paste
  • 1-22 Thai Green Chilies slit, optional
  • ½ Teaspoon Mustard Seeds
  • ½ Teaspoon cumin seeds
  • Pinch Asafetida
  • 5-6 Curry Leaves
  • 1 Teaspoon Salt
  • ¼ Teaspoon Turmeric powder
  • 1 Teaspoon Kashmiri Red Chili Powder
  • 1 Teaspoon Coriander powder
  • 3 Medium Potatoes Boiled
  • 1 Cup Green Peas fresh or frozen
  • 1 Teaspoon garam masala
  • 1 Tablespoon Kasoori Methi
  • ½ Cup water adjust for desired consistency
  • Fresh cilantro leaves for garnish

Instructions

  • Heat oil in a heavy-bottomed pan or kadhai over medium heat.
  • Add mustard seeds, cumin seeds, and asafetida. Add fresh curry leaves. Sauté until aromatic.
  • Add the chopped onions and sauté until golden brown. This step is crucial for a flavorful base.
  • Stir in the ginger-garlic paste and cook until the raw aroma disappears.
  • Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 2-3 minutes.
  • Add the tomato puree and cook until the oil separates from the masala.
  • Add the boiled potatoes and green peas to the masala. Mix to coat them evenly with the spices.
  • Pour in water to adjust the consistency. Cover and let it simmer for 10-12 minutes, or until the potatoes are tender and the flavors meld together.
  • Sprinkle garam masala and kasoori methi, and give it a final stir. Let it cook for another minute.
  • Turn off the heat and garnish with freshly chopped cilantro leaves.

Notes

Refer to the section How to Cook Aloo Matar Using The Instant Pot, to make this recipe using the Instant Pot. 
The curry stays fresh in the refrigerator for two days. 

Nutrition

Serving: 1Serving | Calories: 258kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 654mg | Potassium: 1068mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1689IU | Vitamin C: 91mg | Calcium: 63mg | Iron: 3mg