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Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1, 2020 By Richa 60 Comments

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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

overhead shot of Vegan Aloo Matar with potatoes and peas in a skillet

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.

a serving of Aloo Matar with a side of rice

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.

overhead shot of a white skillet with vegan aloo matar with peas and potatoes

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:

oil being heated in a skillet

Heat oil in a skillet over medium heat.

potato cubes being sauteed in a skillet

Add potatoes and cook them for 3 to 5 mins, stirring occasionally.

ginger, red onion, garlic and green chili being chopped in a small food processor

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.

overhead shot of sauteed potato cubes in a white bowl

Transfer the potatoes to a bowl.

garlic, onion and chili being added to toasted spiced in a white skillet

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.

tomato base for aloo matar peas and potatoes in a white skillet

Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more.

potato cubes simmering in a rich Indian tomato gravy

Add the potatoes, salt and water, and cover and cook for 15 mins.

aloo matar simmering in a white skillet

Check for seasoning (add salt, if needed) and add more water if it has gotten too thick.

close-up of a skillet with healthy vegan Indian aloo matar simmering

 

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.

side view of a skillet with vegan aloo matar potato pea curry

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 

 

a serving of Indian Aloo Matar Pea and Potato Curry with a side of rice
Print Recipe
5 from 24 votes

Mums Aloo Matar

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 version included.  
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: aloo matar recipe, Indian potato curry, Indian potato recipe
Servings: 4
Calories: 151.78kcal
Author: Vegan Richa

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

Nutrition Facts
Mums Aloo Matar
Amount Per Serving
Calories 151.78 Calories from Fat 23
% Daily Value*
Fat 2.6g4%
Saturated Fat 0.25g2%
Sodium 335.3mg15%
Potassium 886.8mg25%
Carbohydrates 28.21g9%
Fiber 6.28g26%
Sugar 3.37g4%
Protein 6.15g12%
Vitamin A 855.26IU17%
Vitamin C 36.78mg45%
Calcium 67.58mg7%
Iron 6.01mg33%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Filed Under: Comfort Food Recipes, Freezer friendly, gluten free, grain free, Indian Vegan Recipes, kid approved, main course, main course:India, Oil free option, palm oil free, refined sugar free, soy free, Turmeric Recipes, Winter Tagged With: garam masala, garlic, ginger, onions, peas, potato, tomatoes, turmeric



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Ryan Matzen says

    March 1, 2020 at 8:58 pm

    5 stars
    One of my favorite dishes! In fact, I just had it for dinner.

    Reply
  2. D. says

    March 1, 2020 at 11:57 pm

    5 stars
    Can’t wait to make this this week. I love that’s it’s so simple.

    Reply
  3. Joyce says

    March 2, 2020 at 12:14 pm

    5 stars
    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.

    Reply
    • Richa says

      March 2, 2020 at 4:58 pm

      great!

      Reply
  4. Kiley says

    March 2, 2020 at 4:36 pm

    5 stars
    Didn’t have potato’s on hand…. tasted great over French fries 😁

    Reply
  5. Ericka Burzynski says

    March 3, 2020 at 1:03 pm

    5 stars
    This was so simple to make with ingredients I had on hand. So flavorful and delicious!

    Reply
  6. Gigi says

    March 3, 2020 at 3:46 pm

    5 stars
    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!

    Reply
  7. Deena says

    March 4, 2020 at 8:40 pm

    5 stars
    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!

    Reply
  8. Sarah says

    March 5, 2020 at 9:29 am

    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?

    Reply
    • Richa says

      March 5, 2020 at 8:40 pm

      yukon gold

      Reply
  9. Sherry says

    March 8, 2020 at 7:22 pm

    5 stars
    Aloo Matar is probably my favorite Indian dish ever. Can’t wait to try your mom’s version.

    Reply
  10. Meredith Schiller says

    March 9, 2020 at 11:16 am

    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!

    Reply
    • Richa says

      March 9, 2020 at 2:36 pm

      Yes! you sure can use ground spices, they will just cook a bit faster …. so keep a eye on them.

      Reply
  11. Kim says

    March 9, 2020 at 9:45 pm

    5 stars
    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?

    Reply
    • Richa says

      March 10, 2020 at 6:11 pm

      Yes, if it thickens up – add some water while reheating.

      Reply
  12. Lena Müller says

    March 12, 2020 at 10:44 am

    5 stars
    So simple and yummy, thank you so much!

    Reply
  13. Zuzanna Łuczyńska says

    March 23, 2020 at 6:00 am

    Made this yesterday. Absolutely delicious and super easy to make, thank you so much Richa for yet another fabulous recipe!!

    Reply
    • Richa says

      March 23, 2020 at 1:05 pm

      wesome

      Reply
  14. Caroline says

    March 30, 2020 at 5:35 pm

    5 stars
    Absolutely delicious. Really enjoyed the dish! Thank you

    Reply
  15. Amy says

    April 11, 2020 at 9:26 pm

    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!

    Reply
  16. dorothea says

    April 13, 2020 at 6:22 am

    5 stars
    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.

    Reply
  17. Mahindra Tractor says

    April 15, 2020 at 11:42 pm

    Hi,
    Thanks for sharing food recipes ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)

    Reply
    • Vegan Richa Support says

      April 19, 2020 at 8:43 pm

      anytime!!

      Reply
  18. Glenda says

    May 5, 2020 at 3:16 pm

    5 stars
    The recipe is amazing. I’ve have several times now can’t stop my craving for it. Amazing thank you!

    Reply
    • Vegan Richa Support says

      May 5, 2020 at 5:58 pm

      Wonderful! thank you

      Reply
  19. Mark Semmend says

    May 23, 2020 at 11:26 am

    5 stars
    My whole family described it as one of the best meals I have ever made. Absolutely brilliant will be making it again.

    Reply
    • Vegan Richa Support says

      May 23, 2020 at 4:40 pm

      wow – awesome =)

      Reply
  20. Sandra says

    June 1, 2020 at 2:33 pm

    5 stars
    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!

    Reply
  21. jake says

    June 3, 2020 at 9:29 am

    Thank you for a recipe not loaded with oil and fat. It looks to delicious and healthy.

    Reply
    • Vegan Richa Support says

      June 3, 2020 at 12:46 pm

      thanks Jake!!

      Reply
  22. Jaime says

    June 23, 2020 at 1:15 pm

    How much canned tomato puree for a 4 person serving size?

    Reply
    • Vegan Richa Support says

      June 23, 2020 at 1:55 pm

      I would use 1 – 15oz can of tomato puree to replace the 2 large tomatoes called for in the recipe.

      Reply
  23. Kimberly Reeves says

    June 29, 2020 at 6:07 pm

    5 stars
    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!!!

    Reply
  24. Dana says

    July 16, 2020 at 11:31 am

    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.

    Reply
  25. Hailey says

    August 3, 2020 at 4:30 pm

    5 stars
    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!

    Reply
  26. Marisa says

    August 7, 2020 at 7:51 am

    5 stars
    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!

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 2:39 pm

      thank you for popping in – my pleasure

      Reply
  27. Rachel says

    September 26, 2020 at 10:23 pm

    5 stars
    Absolutely divine!

    Reply
    • Vegan Richa Support says

      September 27, 2020 at 7:59 pm

      Fantastic , thank you

      Reply
  28. shriya gupta says

    October 22, 2020 at 12:32 am

    5 stars
    Hey thank you so much for sharing this article. written well.
    always keep sharing.
    Thank You

    Reply
    • Vegan Richa Support says

      October 22, 2020 at 12:49 pm

      and you as well 🙏

      Reply
  29. Spencer says

    October 27, 2020 at 10:25 am

    5 stars
    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)

    Reply
    • Vegan Richa Support says

      October 27, 2020 at 11:29 am

      yay! you can always leave the seeds in too for some extra heat

      Reply
  30. Lena says

    November 15, 2020 at 11:07 pm

    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! 🙂

    Reply
    • Vegan Richa Support says

      November 17, 2020 at 1:26 pm

      it is correct, however you could just use 4. 175g/avg each potato….

      Reply
  31. Moira Kerins says

    November 24, 2020 at 11:18 am

    Since finding this recipe I’ve been making this dish nearly every week.

    Reply
    • Vegan Richa Support says

      November 24, 2020 at 11:50 am

      Awesome! That’s great to hear, thanks for the review! 🙂

      Reply
  32. Jason says

    November 30, 2020 at 2:07 am

    5 stars
    I love your recipes. I made for a very comforting and satisfying dinner. Thanks Richa so much!

    Reply
    • Richa says

      November 30, 2020 at 2:58 am

      Thanks!

      Reply
  33. Victoria says

    December 5, 2020 at 8:33 am

    5 stars
    This was so good – really easy to make and great cold for leftovers. I have a picky eater son and he loved it too!

    Reply
    • Richa says

      December 5, 2020 at 2:56 pm

      Awesome

      Reply
  34. aimee says

    December 26, 2020 at 6:21 am

    5 stars
    Easy to follow recipe, cooked quickly. Delicious, thank you.

    Reply
    • Vegan Richa Support says

      December 27, 2020 at 5:04 pm

      thanks for popping in

      Reply
  35. mohit says

    February 1, 2021 at 9:33 pm

    Hi,
    Thanks for share this recipies ALOO MATAR – EASY PEA & POTATO CURRY (VEGAN)
    such a so yummy.

    Reply
  36. Rachel says

    February 14, 2021 at 8:55 pm

    Can you freeze this?

    Reply
    • Vegan Richa Support says

      February 15, 2021 at 9:34 am

      Absolutely – just don’t add the peas in until you defrost it & reheat it

      Reply
  37. zahnarztinungarn.org says

    February 18, 2021 at 2:41 am

    Thanks for your post.

    Reply
    • Vegan Richa Support says

      February 18, 2021 at 7:15 pm

      thank you

      Reply
  38. Bhavesh says

    March 24, 2021 at 10:34 pm

    Hello, Thanks for Creating this post. Hope can share more like this.

    Reply
    • Vegan Richa Support says

      March 27, 2021 at 7:53 pm

      thanks for popping in ♡

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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