aloo matar curry recipe, how to make aloo matar | aloo matar gravy

aloo matar curry recipe, aloo matar gravy recipe

aloo matar gravy recipe – this is a simple punjabi style aloo matar curry which we often make at home. this is an easy home style potato peas curry and not a restaurant style dish.

when we make simple home style food then normally it is easier and quick to make and can be regularly made at home. what i specially like about these recipes is that they are made with minimal ingredients and yet tasty and does not require much cooking expertise. a few more punjabi recipes in this genre – aloo gobialoo capsicumaloo methialoo baingan and gajar matar recipe.

i prefer to use fresh peas than frozen ones in any dish where matar is one of the main ingredient. i have already posted the recipe of dry aloo matar. i make the dry version of aloo matar when i plan to serve it with dal or a simple kadhi (yogurt based curry).

this aloo matar curry recipe can be served with roti or parathas or pooris.

aloo matar curry recipe, aloo matar gravy recipe

if you are looking for more curry recipes then do check aloo palak, matar paneer, khoya matar makhanapotato peas kurmaaloo gobi matar and mathura ke dubki wale aloo.

aloo matar gravy recipe below:

4.5 from 6 reviews
aloo matar curry recipe
Prep time
Cook time
Total time
aloo matar - a simple and home style recipe of punjabi peas and potatoes curry.
Recipe type: main
Cuisine: north indian, punjabi
Serves: 2-3
  • 2 medium potatoes/aloo, peeled and diced
  • ¾ to 1 cup peas/matar, fresh or frozen
  • 1 tbsp almond powder * or khoya (evaporated milk) or malai (cream)
  • ½ tsp cumin seeds/jeera
  • a generous pinch of asafoetida/hing
  • ½ tsp red chili powder or as required
  • ¼ tsp turmeric powder/haldi
  • ½ tsp punjabi garam masala or garam masala powder as required
  • 2 to 3 tbsp oil
  • 1.5 cups water for pressure cooking or 2 cups if making in a pan
  • salt as required
  • a few coriander leaves for garnish
grind to paste:
  • 1 medium onion, roughly chopped
  • 1 large tomato. roughly chopped
  • ½ inch ginger/adrak, chopped
  • 3-4 garlic/lahsun, chopped
  1. first make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.
  2. no need to add any water while making the paste. keep this ground paste aside.
  3. heat oil in a pressure cooker. first crackle the cumin seeds. then add the ground paste.
  4. stir and then add the ground almond powder or khoya or malai (cream).
  5. saute the ground paste till the oil releases from the sides. the masala paste will also thicken.
  6. then add the asafoetida powder, red chilli powder and turmeric powder.
  7. stir and then add the peas and potatoes. saute for a minute. add water and salt.
  8. stir well and pressure cook for 2-3 whistles or more till the potatoes & peas are cooked completely.
  9. if cooking in a pan, then cover and cook. add more water if required whilst cooking in a pan.
  10. lastly sprinkle the punjabi garam masala powder and stir.
  11. garnish with coriander leaves and serve aloo matar curry hot with pooris, chapatis or rice.
* to make the almond powder, just grind about 8-9 almonds in a dry grinder or coffee grinder.
this aloo matar curry can also me made in a pan. just add 2 cups water if making in a pan.

{ 26 Responses }

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  1. Manisha says

    Just stumbled upon your blog while searching for a recipe. I am not really fond of cooking but with cook on leave no choice. I had made bharta as per your recipe & it was lip smacking. Hubby and son devoured the food n motivating me to cook more often.
    Keep up the good work!

  2. Ritu says

    Hi Dassana,

    I made this for dinner yesterday and it came out very well. My husband loved it too. :-).We often make aloo matar curry at our home in India, but whenever I attempted to make this here it wasn’t a success. Yesterday I stumbled upon this recipe on your site, made it and to my surprise it was a success. The proportion, the ingredients, the taste everything was perfect. Thanks to you. :-)
    I follow many of your recipes and will continue to do so. Please continue your good work, you have a great fan following .

  3. Nora says

    I just made this today… it was delicious and not so hard to make!! I ended up adding more of the spices (probably double the amount recommended and 1tbs of chili powder, also used tofu instead of potatoes as we are trying to eat less carbs).
    I will definitely make it again, my husband and I loved it!! Thank you for sharing such a delicious recipe!
    P.S. I give it 5 stars (but for some reason is only allowing me to check three)

    • says

      thanks nora for your feedback. glad to know the variation of spices and tofu worked. i will check about the rating. i think in mobile and tablets, there is an issue with the rating.

  4. Jaya Sharath says

    Hi Dassana

    I made methi thepla as per your recipe and it came out superb. My kids loved it. Thank you for providing simple yet delicious recipes.

  5. prashu says

    your recipe is very good and this is almost north Indians recipe and this is my favourate recipe and I have tasted in nashik, triambakeshwar ,and shiridhi

    my mother will try in my home
    I am prashanthivinoth
    11 years old girl.
    and have a nice day.

  6. Tanvi says

    Hi Dassana,

    I have been trying to make spicy curries since long, but they never come out spicy and hot.. For example the kind of hotness you get while eating a good misal. Can you please tell me the proportion of garlic, ginger, and red chilli powder along with other garam masala to get that spicyness? i tried an egg curry which was smelling too good and spicy when i prepared but when i tasted it it was very much bland. please help.

    • says

      hi tanvi, to get the hotness and spiciness in any curry, it depends on the type of chilies or chili powder you are using. if you buy a hot variety of red chili powder, then the gravies or curries will be spicy hot. even 1/2 tsp is enough to make the dish hot for a serving of 2-3 people. garam masala does give heat but too much of it spoils the taste and unbalances the dish. apart from red chili powder, dry red chilies and garlic made into a paste can also be added to the dish. though the taste will be different, but if the dry red chilies used are a hot variety, the dish will become spicy and hot. you can even use crushed green chilies to add heat in a dish. the proportion of the garlic, ginger, red chili powder etc depends on the type of dish that is being made. so there is no standard proportion that once can use to get a hot curry.

  7. priya sivakumar says

    Hi Dassana
    I tried this for lunch today.Again one of the simple recipe from you.Its really nice
    and the preparation time is very less.I like it.Surely my daughter will like and can guess its from urs.
    Thank u friend

  8. Kathleen says

    Hi Dassana, the recipe looks delicious! I don’t have a pressure cooker. Could you tell me how to adapt the recipe and cook without one? Thank you!

    • says

      hi kathleen, just add about 1/2 or 3/4 cup water more than mentioned in the recipe and make the whole recipe in a pan. cover and cook the potato and peas. if the sauce/curry seems to be thin than you can cook for some more time to reduce it. however, this recipe has a medium consistency gravy/sauce/curry.

      • Maitreyi says

        This is indeed a very simple and great recipe. I kept trying making the perfect aloo matar recipe, but it would never turn out well. So, I happened to search online for a recipe and stumbled on this one. Have tried it couple of times, and each time, it comes out perfectt!!! Thanks