Aloo Matar (Potato and Peas Curry)

Why You'll love this Aloo Matar

• Ready in under 30 minutes
• One-pot, easy Instant Pot recipe
• Made with simple everyday ingredients
• Naturally vegan & gluten-free
• Perfect for meal prep or weeknight dinners

Aloo Matar - Stovetop Method

1. Heat oil in a pan or kadhai over medium heat. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
2. (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
3. Add chopped tomatoes, green chili, ginger, and all spices. Cook for 5-7 minutes until tomatoes soften and oil starts to separate. Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
4. Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
5. Cover, and cook on medium-low heat for 15-20 minutes until the potatoes are tender.
6. Finally, add lemon juice, kasuri methi, and mix. Garnish with fresh cilantro.

Aloo Matar - Instant Pot

1. Turn on Sauté mode in Instant Pot. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
2. (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
3. Add chopped tomatoes, green chili, ginger, and all spices. Cook for 2-3 minutes until tomatoes soften and oil starts to separate. Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
4. Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
5. Close lid and cook on High Pressure for 5 minutes.
6. Let pressure release naturally for 5 minutes, then quick release.
7. Open lid, add lemon juice, kasuri methi, and mix. Garnish with fresh cilantro.

Can You Make Aloo Matar Without Onion and Garlic?

Yes, Aloo Matar can easily be made without onion and garlic and still taste delicious. The flavor comes from tomatoes, ginger, and basic spices, making it a simple and satvik-friendly curry.

Use Prepared Onion Tomato Masala for Aloo Matar (Quick Shortcut Method)

Yes, you can use prepared onion tomato masala to make Aloo Matar for a quick shortcut version without compromising on taste. Skip chopping onions, tomatoes, ginger, and garlic and use about ½ to ¾ cup of the prepared masala for this recipe, then add potatoes, green peas, spices, and water, and cook until the potatoes are tender.

Variations for Aloo Matar Curry

Creamy Version: Add cream or coconut milk

Aloo Matar Paneer: Add both potatoes + paneer

Matar Paneer: Replace potatoes with paneer

Mushroom Matar: Swap potatoes with mushrooms

Soya Aloo Matar: Add soya chunks or granules, potatoes + peas

Dry Aloo Matar (Sabzi Style)

For a dry version, simply reduce the water or skip it entirely after adding potatoes and peas. Cook on low heat until the vegetables are soft and well coated with the spiced masala, stirring occasionally to prevent sticking.

Serving Suggestions

Serve hot with:

• Roti or paratha
• Steamed basmati rice
• Jeera rice or naan

Storage & Reheating

• Refrigerate: Up to 3-4 days
• Freeze: Up to 2 months
• Reheat: Add a splash of water and warm on stovetop or microwave

Aloo Matar Recipe (Potato & Peas Curry)

Aloo Matar (Potato and Peas Curry)

Jyoti Behrani

Aloo Matar is a comforting Indian homestyle curry made with potatoes, green peas, tomatoes, and basic spices. This easy Instant Pot (pressure cooker) version is vegan, gluten-free, and perfect for a quick weeknight dinner.

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Servings 4

Calories 161 kcal

Ingredients

  

1x2x3x

• ▢ 1 tablespoon oil
• ▢ 1 teaspoon cumin seeds
• ▢ 1 green chili ,slit
• ▢ 1 cup onion ,finely chopped (optional or skip for no onion version)
• ▢ 1 teaspoon ginger ,grated (or ginger paste)
• ▢ 1 teaspoon garlic ,minced (optional)
• ▢ 1 cup tomatoes ,chopped or pureed
• ▢ 2 medium potatoes ,peeled and cubed
• ▢ 1 cup green peas ,fresh or frozen
• ▢ 1 cup water ,adjust as needed
• ▢ 1 teaspoon kasuri methi (optional)
• ▢ 1 teaspoon lemon juice, adjust to taste
• ▢ Fresh cilantro for garnish

Spices

• ▢ 2 teaspoon coriander powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ Salt to taste
• ▢ ¼ teaspoon Kashmiri Red chili powder ,optional
• ▢ ¼ teaspoon garam masala ,optional
• ▢ 1 pinch asafetida

Instructions

 

Aloo Matar - Stovetop Method

• Heat oil in a pan or kadhai over medium heat. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
• (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
• Add chopped tomatoes, green chili, ginger, and all spices. Cook for 5-7 minutes until tomatoes soften and oil starts to separate.

  Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
• Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
• Cover, and cook on medium-low heat for 15-20 minutes until the potatoes are tender.
• (Optional) Finally, add lemon juice, kasuri methi, and mix.

  Garnish with fresh cilantro.
• Serve hot with: Roti or paratha, Steamed basmati rice, Jeera rice or naan

Aloo Matar - Instant Pot

• Turn on Sauté mode in Instant Pot. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
• (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
• Add chopped tomatoes, green chili, ginger, and all spices. Cook for 2-3 minutes until tomatoes soften and oil starts to separate.

  Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
• Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
• Close lid and cook on High Pressure for 5 minutes.
• Let pressure release naturally for 5 minutes, then quick release.
• Open lid, add lemon juice (optional), kasuri methi (optional), and mix. Garnish with fresh cilantro.
• Serve hot with: Roti or paratha, Steamed basmati rice, Jeera rice or naan

Aloo Matar - Pressure Cooker

• To make Aloo Matar in a stovetop pressure cooker, follow the same steps as the Instant Pot method. After adding all ingredients, cook for 2 whistles on medium heat, then let the pressure release naturally before opening.

Notes

Pro Tips for Aloo Matar

• Cut potatoes into even-sized cubes so they cook uniformly and don't turn mushy.
• For a thicker, restaurant-style gravy, lightly mash a few potato pieces after cooking.
• If using frozen peas, no need to thaw, add them directly to the pot.
• For deeper flavor, let the tomato masala cook until it's well roasted and oil starts to separate.
• Use tomato-ginger-green chili puree for a smoother, more creamy gravy.
• Add a pinch of kasuri methi at the end for a subtle restaurant-style aroma.
• Adjust water based on preference, less for semi-dry sabzi, more for gravy-style curry.

 

Use Prepared Onion Tomato Masala for Aloo Matar (Quick Shortcut Method)

Yes, you can use prepared onion tomato masala to make Aloo Matar for a quick shortcut version without compromising on taste. Skip chopping onions, tomatoes, ginger, and garlic and use about ½ to ¾ cup of the prepared masala for this recipe, then add potatoes, green peas, spices, and water, and cook until the potatoes are tender.

 

Variations for Aloo Matar Curry

Creamy Version: Add cream or coconut milk

Aloo Matar Paneer: Add both potatoes + paneer

Matar Paneer: Replace potatoes with paneer

Mushroom Matar: Swap potatoes with mushrooms

Soya Aloo Matar: Add soya chunks or granules, potatoes + peas

 

Dry Aloo Matar (Sabzi Style)

For a dry version, simply reduce the water or skip it entirely after adding potatoes and peas. Cook on low heat until the vegetables are soft and well coated with the spiced masala, stirring occasionally to prevent sticking.

Nutrition

Nutrition Facts

Aloo Matar (Potato and Peas Curry)

Amount per Serving

Calories

161

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.4

g

3

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

55

mg

2

%

Potassium

 

656

mg

19

%

Carbohydrates

 

28

g

9

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

5

g

10

%

Vitamin A

 

669

IU

13

%

Vitamin C

 

27

mg

33

%

Calcium

 

42

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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