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–+ servings
a serving of Indian Aloo Matar Pea and Potato Curry with a side of rice
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4.95 from 40 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 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: aloo matar recipe, Indian potato curry, Indian potato recipe
Servings: 4
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 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 water
  • 1/2 cup peas
  • 1/2 cup chopped cilantro loosely packed divided
  • optional additions: sprinkle garam masala towards the end 1/2 tsp dried fenugreek leaves
US Customary - Metric

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

Calories: 151.78kcal | Carbohydrates: 28.21g | Protein: 6.15g | Fat: 2.6g | Saturated Fat: 0.25g | Sodium: 335.3mg | Potassium: 886.8mg | Fiber: 6.28g | Sugar: 3.37g | Vitamin A: 855.26IU | Vitamin C: 36.78mg | Calcium: 67.58mg | Iron: 6.01mg