This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe
Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I don’t know what else to make because the fridge is almost empty!
Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect!
What is Aloo Matar?
Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions.
While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories.
Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes.
This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. It’s lightly spiced, so absolutely doable even for kids and/or sensitive tummies.
Ingredients needed for making this Indian Pea & Potato Curry:
- Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color.
- Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time.
- Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central!
- The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy.
- Fresh green chilies add a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out.
- Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or half the amount of canned tomato puree as it is more concentrated.
Tips and Substitutions for making Aloo Matar:
- To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw.
- Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
- To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
- I also like to sprinkle some dried fenugreek leaves on top for additional flavor.
How to make the best Aloo Matar:
Heat oil in a skillet over medium heat.
Add potatoes and cook them for 3 to 5 mins, stirring occasionally.
Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor.
Transfer the potatoes to a bowl.
Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent.
Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more.
Add the potatoes, salt and water, and cover and cook for 15 mins.
Check for seasoning (add salt, if needed) and add more water if it has gotten too thick.
Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes.
What shall I serve with Aloo Matar?
I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice.
More delicious Indian potato curry recipes from the blog:
- Instant Pot Saag Aloo (Sweet Potato and Chard)
- Potato Eggplant Curry
- Chickpea Sweet Potato Spinach Curry
- Aloo Gobi -Baked
Mums Aloo Matar
Ingredients
- 2 tsp oil divided
- 3 medium potatoes cubed small.
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup (40 g) chopped onion
- 4 cloves of garlic finely chopped
- 1 inch ginger finely chopped
- 1/2 hot green chile finely chopped
- 1/2 tsp turmeric
- 1/3 to 1/2 tsp cayenne
- 2 medium to large tomatoes pureed
- 1/2 tsp salt
- 1 cup (250 g) water
- 1/2 cup (72.5 g) peas
- 1/2 cup (8 g) chopped cilantro loosely packed divided
- optional additions: sprinkle garam masala towards the end 1/2 tsp dried fenugreek leaves
Instructions
- Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
- Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
- Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent.
- Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.
- Add the potatoes, salt and water and cover and cook for 15 mins.
- Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference.
- Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes.
Notes
- To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw.
- Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
- To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
- I also like to sprinkle some dried fenugreek leaves on top.
- The nutrition facts do not include rice or any sides.
Nutrition
Annie
Love this recipe!! Easy to follow and was a big hit with non vegan family members. Thanks Richa 😊
Vegan Richa Support
Wonderful!
exaltsoccerdrillsguide
Easy to follow recipe, cooked quickly. Delicious, thank you.
Vegan Richa Support
❤️❤️
Purvi
Hi Richa,
Can you make this in an instant pot?
Vegan Richa Support
I don’t see why not
Lisa
Super yummy and easy to make, and I love that it can be made with all pantry ingredients.
Vegan Richa Support
right?
Cathy
Made this today. Great recipe! Very delicious and easy to make. This was my first time making this and it turned out perfect. I loved making tomato purée from fresh tomatoes!
Richa
Awesome
AJAY JAAT
This post is very good I am very happy to see this post. Thanks for sharing such a wonderful article. keep up the work… your site is great, and it’s helping us a lot.. this post is unique and interesting, thanks for sharing this awesome info
blog
Vegan Richa Support
thanks!
saanu
I truly appreciate that you are spreading awareness through your blogs to the people.
Vegan Richa Support
thank you
davinder singh
great curry!
Vegan Richa Support
Awesome! Please do add a rating when you make again!
Mahindra Yuvo 585 MAT
I truly appreciate that you are spreading awareness through your blogs to the people.
Vegan Richa Support
thank you
Priya
Hey, Thanks a lot for sharing this yummy recipe with us.
Bhavesh
Hello, Thanks for Creating this post. Hope can share more like this.
Vegan Richa Support
thanks for popping in ♡
zahnarztinungarn.org
Thanks for your post.
Vegan Richa Support
thank you
Rachel
Can you freeze this?
Vegan Richa Support
Absolutely – just don’t add the peas in until you defrost it & reheat it
mohit
Hi,
Thanks for share this recipies ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)
such a so yummy.
aimee
Easy to follow recipe, cooked quickly. Delicious, thank you.
Vegan Richa Support
thanks for popping in
Victoria
This was so good – really easy to make and great cold for leftovers. I have a picky eater son and he loved it too!
Richa
Awesome
Jason
I love your recipes. I made for a very comforting and satisfying dinner. Thanks Richa so much!
Richa
Thanks!
Moira Kerins
Since finding this recipe I’ve been making this dish nearly every week.
Vegan Richa Support
Awesome! That’s great to hear, thanks for the review! 🙂
Lena
Hi, 🙂 quick question, I’m planning on making this for dinner with a friend. 3 potatoes seems very little…is that correct? How much in grams is needed for the recipe to serve 4? Thank you for your help! 🙂
Vegan Richa Support
it is correct, however you could just use 4. 175g/avg each potato….
Spencer
This was SO good. SOOO easy to make too. I made it for lunch, and will have some for the next few days to enjoy. Definitely recommend! (I used a full jalapeño because I like spicy, and the one I had was small)
Vegan Richa Support
yay! you can always leave the seeds in too for some extra heat
shriya gupta
Hey thank you so much for sharing this article. written well.
always keep sharing.
Thank You
Vegan Richa Support
and you as well 🙏
Rachel
Absolutely divine!
Vegan Richa Support
Fantastic , thank you
Marisa
Wow! I made this last night for my mom. It was super delicious! Thanks for sharing this recipe. I can’t wait to make it again!
Vegan Richa Support
thank you for popping in – my pleasure
Hailey
I made this tonight and absolutely loved it! Added a tiny bit of half and half at the end because why not and it was so delicious. Thank you for an easy and amazing recipe!
Dana
Hi Richa, I have some potatoes that I need to use and I came straight to your site for a recipe. 🙂 I do not have fresh tomatoes, but I have a can of diced tomatoes that I can puree per your suggestion. Do you think one (14.5 oz) can would be enough or should I use two cans? Thank you.
Kimberly Reeves
This is the second one of your recipes I’ve made (General Tso’s Soy Curls was the first). This was delicious and quick and easy on a weeknight. I’m so glad I found your site! I also really appreciate that you put the nutritional information out for each recipe. I can’t wait to try more. Thanks so much for sharing!!!
Jaime
How much canned tomato puree for a 4 person serving size?
Vegan Richa Support
I would use 1 – 15oz can of tomato puree to replace the 2 large tomatoes called for in the recipe.
jake
Thank you for a recipe not loaded with oil and fat. It looks to delicious and healthy.
Vegan Richa Support
thanks Jake!!
Sandra
This is good, I threw in chickpeas to up the protein. I thought the garam masala at the end would be a bit much but I’m so glad added it. It just tied the flavors together.
This one is another rock star.
Thanks, Richa!
Mark Semmend
My whole family described it as one of the best meals I have ever made. Absolutely brilliant will be making it again.
Vegan Richa Support
wow – awesome =)
Glenda
The recipe is amazing. I’ve have several times now can’t stop my craving for it. Amazing thank you!
Vegan Richa Support
Wonderful! thank you
Mahindra Tractor
Hi,
Thanks for sharing food recipes ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)
Vegan Richa Support
anytime!!
dorothea
Fantastic and really easy! The freshly ground seeds really make it fragrant and delicious. I skipped the cayenne though, as the jalapeno is spicy/hot enough.
Amy
SO SO GOOD! Made this today! I had to make a few minor substitutions. I used 2 jalapenos instead of the green chile! Couldn’t find coriander or cumin seeds but I had the powder version so I used those! And a whole lot more than 1/2 tsp of turmeric. Oh and canned peeled tomatoes!
Caroline
Absolutely delicious. Really enjoyed the dish! Thank you
Zuzanna Łuczyńska
Made this yesterday. Absolutely delicious and super easy to make, thank you so much Richa for yet another fabulous recipe!!
Richa
wesome
Lena Müller
So simple and yummy, thank you so much!
Kim
I’m thinking about making this the night before my book club gathers. Do you think this dish would be as good the second night?
Richa
Yes, if it thickens up – add some water while reheating.
Meredith Schiller
Hi there, I understand that using the whole seeds is ideal for this recipe, but is there any substitution if using already crushed/ground in place of the cumin and coriander? Thank you!
Richa
Yes! you sure can use ground spices, they will just cook a bit faster …. so keep a eye on them.
Sherry
Aloo Matar is probably my favorite Indian dish ever. Can’t wait to try your mom’s version.
Sarah
Hi Richa! This is my favorite dish to order at Indian restaurants. What kind of potatoes do you use? Russet? Or red/white waxy potatoes?
Richa
yukon gold
Deena
I didn’t have ginger or fenugreek leaves on hand, but the recipe turned out great regardless. I will definitely make this again. Thanks Richa!
Gigi
Made it quickly. So delicious. I’m not Indian but make a lot of Indian food to avoid gluten.
I may not use as much heat as some but the flavors are so warm and comforting.
Thanks to Mom, too!
Ericka Burzynski
This was so simple to make with ingredients I had on hand. So flavorful and delicious!
Kiley
Didn’t have potato’s on hand…. tasted great over French fries 😁
Joyce
Hi Richa,
We just savoured this, I made it tonight and it was fantastic.
😂 it smells so good too.
Thank you for the recipe.
Ps: I saw your rice photo in the end and hurriedly made some to accompany the second serving.
Richa
great!
D.
Can’t wait to make this this week. I love that’s it’s so simple.
Ryan Matzen
One of my favorite dishes! In fact, I just had it for dinner.