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

aloo matar gravy recipe

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

simple home style food is usually easier and quick to make. what i specially like about these recipes is that they are made with minimal ingredients and yet taste good. they also do 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. if you do not have fresh green peas, then you can use frozen ones too. here i used fresh peas which were freezed. i generally buy 2 kilos of fresh peas and then pod them. after all the green peas are collected, i store them in the freezer in an air tight box.

in case you are interested, there is also a recipe of dry aloo matar already posted. 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.

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.

punjabi aloo matar recipe below:

4.6 from 23 reviews
aloo matar curry recipe
aloo matar - a simple and home style recipe of punjabi peas and potatoes curry.
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
grind to paste:
  • 1 medium onion, 80 grams or ½ cup chopped onions
  • 2 medium to large tomatoes, 150 grams or 1 cup chopped tomatoes
  • ½ inch ginger/adrak, chopped
  • 3 to 4 garlic/lahsun, chopped
other ingredients:
  • 2 tbsp oil
  • ½ tsp cumin seeds/jeera
  • 1 tbsp fresh malai or low fat cream or almond or cashew powder (optional)
  • 250 grams potaotes or 3 medium or 2 large potatoes, peeled and diced
  • ⅔ to ¾ cup green peas/matar, fresh or frozen
  • 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
  • 1.5 cups water
  • 2 tbsp chopped coriander leaves
  • salt as required
  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 pot or pressure cooker. first crackle the cumin seeds. then add the ground onion-tomato paste.
  4. stir and then add the ground almond/cashew powder or malai (cream).
  5. saute the ground paste till the oil releases from the sides. the masala paste will also thicken. the mixture splutters. so do cover partly with a lid. once the mixture stops spluttering, then remove the lid and saute.
  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 cover the pot. simmer till the potatoes and peas are cooked well. if pressure cooking then add 1 cup water and pressure cook for 2-3 whistles till the potatoes & peas are cooked completely.
  9. lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
  10. then add 2 tbsp chopped coriander leaves.
  11. stir well and serve aloo matar curry hot with pooris, chapatis or rice.
* to make the almond or cashew powder, just grind about 8-9 almonds or cashews in a small dry grinder or coffee grinder.

step by step aloo matar gravy recipe:

1. take ½ cup chopped onion, 1 cup chopped tomatoes, ½ inch ginger (chopped) and 3 to 4 garlic (chopped) in a grinder or blender jar.

onions for aloo matar gravy recipe

2. without adding any water, grind or blend to a smooth paste.

paste for aloo matar gravy recipe

3. heat 2 tbsp oil in a thick bottomed pot or pressure cooker. add ½ tsp cumin seeds and crackle them.

cumin for aloo matar gravy recipe

4. then add the ground onion-tomato paste.

paste for aloo matar gravy recipe

5. stir well and and then add 1 tbsp malai (cream) or almond/cashew powder.

malai for aloo matar gravy recipe

6. the masala mixture splutters, so cover the pot or cooker partly with a lid.

making aloo matar gravy recipe

7. once the mixture stops spluttering, then remove the lid and saute.

making aloo matar gravy recipe

8. do stir often so that the masala does not get browned from the base.

preparing aloo matar gravy recipe

9. saute the ground paste till the oil releases from the sides. the masala paste will also thicken.

making aloo matar gravy recipe

10. then add a generous pinch of asafoetida, ½ tsp red chilli powder and ¼ tsp turmeric powder. stir and mix the spice powders with the rest of the sauteed masala paste.

masala for aloo matar gravy recipe

11. now add the ⅔ to ¾ cup green peas and 2 large potatoes (peeled & diced).

aloo matar

12. stir and saute for a minute.

stir aloo matar

13. pour 1.5 cups water if cooking in a pot. if pressure cooker then add 1 cup water and pressure cook for 2-3 whistles till the potatoes & peas are cooked completely.

water for aloo matar gravy recipe

14. season with salt.

salt for aloo matar gravy recipe

15. stir well and cover the pot.

making aloo matar gravy recipe

16. simmer till the potatoes and peas are cooked well. if required, you can add some more water. in a pot, it will take about 25 to 30 minutes when being simmered on a low to medium flame.

aloo matar curry

17. lastly sprinkle ½ tsp punjabi garam masala powder or garam masala powder. stir again.

garam masala for aloo matar gravy recipe

17. then add 2 tbsp chopped coriander leaves.

coriander for aloo matar gravy recipe

18. stir well and serve punjabi aloo matar curry hot with pooris, chapatis or rice.

aloo matar punjabi recipe

{ 85 Responses }

  1. Sumam says

    Great recipe… tried it today… came very nicely.. Now I am a constant follower of your blog… Thanks a lot..

  2. khushi says

    Hi..I am a beginner in kitchen classes… yesterday, for the first time I made aalu mattar… n i couldn’t believe it sooooo yummmmyyy…. Thanks for all delicious recipes. I will try other recipes also…

  3. Deepika says

    I tried this recipe yesterday and it came out very well. Very easy and very delicious. Thanx for all ur wonderful recipes Dassana :)

  4. simmy says

    absolutely delicious. Hubby takes at least three servings when I cook this recipe :) thanks for making me filling his tummy so easy for me!

  5. Chandra says

    Hi Dasanna

    I have tried this dish last night without Almond powder and fresh Ginger but still it worked out very well.

    I felt like after long time I had a delicious curry

    I wanted to try Kaju khoya but can not find khoya but I may try Double cream instead of khoya. What do you think ?

    Thanks lot for your website and I will be trying more and more


    • says

      hi chandra, thanks for the feedback. almond just adds to the thickness of the gravy, but without them its also fine. for kaju khoya you can try with double cream. a slight difference in taste but i think will be delicious. but just add the cream towards the end and not before.

  6. Taylor says

    You now have two avid vegan followers in Alaska! My partner and I really, really enjoy your recipes/website. After years of scouring books and other Western websites for good Indian cooking (and being sorely disappointed), we found your blog. As my partner actually spent a year traveling in India, she has a pretty good idea of what is authentic flavor, and when a recipe is missing something, allowing for variations aside.

    So, thanks for an amazing resource. Really, really love it.

    • says

      thanks taylor for these words. also convey my thanks to your partner. your partner has indeed a good idea of indian cooking. from a few indian books i have read by western authors, there are a lot of changes and adaptions done to suit the ingredients available abroad and the western palette. even i find some recipes presented which are not actually made it like the way we make it here. do try some recipes. indian recipes can be easily veganized.

  7. Ashwini says

    Hi .I want to make this recipe but since I don’t use garlic and onion his can I substitute it.I know about the cashew paste but is their a lower fat option than that.tia

  8. says

    I hav tried this recipe of urs n its fantastic.actually online posting of recipes is a great help to those people who doesnt kno cooking like me. when I made this recipe my parents applauded me.thank you for this wonderful recipe.

  9. Ritu says

    I tried ur recipe for aalo matar curry it is too tasty I cooked aalo matar many times but nw I experienced a different and fantastic taste. Everyday I am trying ur different recipes it is a great experience and a very good taste. Thanx a lot

  10. Sneha says

    I tried this today and it came out exactly as displayed in the picture and tasted delicious. I didn’t have almonds or cream so I skipped it. My mum has this thing that either onions or hing can be added to a dish not both so I skipped the hing. The dish was fabulous with neer dosas. :)

    • says

      thanks sneha for your feedback. i add hing to most of my dishes as its good for digestion… irrespective whether onions are there in the dish or not. but everybody has different style of cooking.

  11. Avani says

    I just got married a month back and have never ever cooked anything before! Thanks to your recipes, be it rajma or aloo matar, i actually enjoy cooking and my husband really loves everything I make! Haven’t told him the secret though

  12. Zita says

    All your recipes are really very good. I keep trying one by one and they really turn out to be very tasty. The only website where i keep looking for trying out the veg recipes.

    Thank you Dassana

  13. Aparna says

    This came out really well. The only thing I am not sure is mine came out more brown even though I added Haldi and it does take time for the Tom/Onion gray to thicken up !!. Was yummy and my dad said it was soo like a Restaurant style dish :)

    • says

      thanks aparna. the color depends on the color of chili powder or garam masala and sometimes even tomatoes. it does take time to saute the onion tomato gravy.

  14. Sunita says

    I tried this recipe today to give it to my father for lunch and it really looked great and also it was tasty…. Now, i’ll try your Rajma recipe…


  15. Nikki Siddiq says

    Hi Dassana
    Your simple but tasty recipes have inspired me to cook more often. I really like your detailed website.

  16. Blaire says

    Hi I had this at a baby shower recently and it was a bit too spicy for me but it was extremely good. I was just wondering is it the cumin that made it spicy or the coriander? I’d like to make it here at home but I still want to have it taste authentic. Thanks so much for the recipe I can’t wait to try it out.

  17. Sangeeta says

    All your recipes are super.. I’ve tried many and all turned out good. This is the only website I refer when trying out veg dishes.
    Keep up the good work :-)

  18. 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!

  19. 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 .

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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

  25. 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.