Aloo Matar | Potato and Peas

Aloo Matar | Potato and Peas

This beautiful and classic Indian dish is sauce-rich. The peas and potatoes sit in a luxurious gravy of pureed onions and tomatoes with chilli and spices. They are simmered together to produced this much loved dish from North India (especially in the Punjab and in Gujarat). Its popularity has spread and it is even adored in South India.

Each person will have their own particular version of this recipe. Some will add cream to the final dish. Some versions have no onions, some include garlic, and some recipes make a dry curry.  Still others will add fenugreek leaves, black mustard seeds and/or Garam Masala.

Our recipe is relatively simple but definitely full of flavour – our favourite type of dish.

Similar recipes include Aloo Wadiyan, Aloo Gobi, Sesame Potatoes, Milkman Potatoes, and Aloo Bhindi.

Browse all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Aloo Matar | Potato and Peas

Aloo Matar | Potato and Peas

250g potatoes, peeled and cut into medium sized pieces
1 cup shelled peas

onion paste
2 large onions, peeled and chopped
2 – 3 green chillies, or to taste
1cm piece ginger
1 clove garlic
0.25 tspn Indian red chilli powder
0.25 tspn turmeric powder
1 tspn coriander powder
sea salt to taste (about 0.5 tspn)

tomato puree
1 – 2 large tomatoes

2 Tblspn ghee
1 tspn cumin seeds

0.5 tspn ground black pepper
coriander leaves, chopped, to garnish

Grind the onions, ginger and green chillies to a paste with the coriander powder, turmeric, chilli powder and sea salt.

Puree the tomatoes to an almost smooth but still a little chunky puree.

Heat the ghee in a kadhai or pan. Add the cumin seeds, and after 20 or so seconds, add the onion paste. Saute the paste, stirring often, until it turns a light brown – this will take some time, about 20 mins. Stir every minute and perhaps more often towards the end of cooking.

Add the potatoes and tomatoes to the onion mixture and simmer on a medium heat while stirring, to mix the tomatoes well and allow them to assimilate into the sauce. Any chunks of tomatoes will soften. Add a Tblspn or so of water as needed.

Add the peas and 1.5 cups water and simmer, covered, over low heat until the potatoes are cooked and the sauce has thickened slightly.

Sprinkle with the black pepper and chopped coriander leaves.

Serve with rice or chapatis.




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