hmm… aloo and matar. their combo is always good – whether you make a dry curry or gravied one or even when stuffing them in parathas, samosas or kulchas or kachori.
i make this dry potato peas curry – known as sukha aloo matar often. this recipe is a much loved and liked recipe of mine. best is to make this with baby potatoes and fresh peas….
by the way for my readers who do not know – in hindi, aloo is potatoes and matar is peas… 
to make this tasty dry aloo matar curry, the spice powders are easily available in the indian kitchen.
this north indian no onion no garlic recipe is mildly spiced, a bit tangy and flavorful. dry aloo matar goes well with bread, phulkas or even pooris. also can be had as a side dish with dal tadka & jeera rice.
lets begin step by step recipe of dry aloo matar sabzi:
1: heat oil in a pan. splutter cumin seeds. now add chopped baby potatoes and peas (matar).
2: mix well.
3: saute for some 7-8 minutes. add chopped green chilies and ginger.
4: stir for a minute.
5: now add red chili powder, coriander powder and cumin powder….. stir for a minute.
6: add about 1/2 cup of water.
5: cover the pan tightly and let the aloos and matar simmer for about 20-25 minutes. in between do check and if the water dries up, then add some more water. once the veggies are cooked & the mixture is totally dry, then add salt, garam masala powder and dry mango powder.
6: stir and lastly add some chaat masala.
7: garnish aloo matar recipe with coriander leaves and serve hot or warm with phulkas, pooris or even bread.
aloo matar recipe details below:
- 10-12 baby potatoes or 3 regular medium sized potatoes (aloos)
- 1.5 cup fresh or frozen peas (matar)
- 1 tsp cumin seeds
- ½ or 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dry mango powder
- 1 tsp chaat masala powder
- ½ tsp garam masala powder
- 1 or 2 green chilies, chopped
- 1 inch ginger, chopped
- 2 to 3 tbsp oil
- rock salt or black salt or salt as required
- wash the baby potatoes thoroughly. keep their skin intact.
- chop them into two.
- rinse the peas as well.
- heat oil in a pan.
- fry the cumin seeds first.
- then add the potatoes and peas and stir.
- saute for 7-8 minutes.
- add chopped green chili & ginger and stir for a minute.
- now add red chili powder, cumin powder and coriander powder.
- stir again for a minute.
- now add ½ to ¾ cup water.
- cover tightly and simmer the veggies for 20-25 minutes or till done.
- in between do check. the water may dry depending on the size of your pan.
- if the water dries up, then add some more water… about ¼ or ½ cup.
- once the potatoes and peas are cooked and the mixture is totally dry,
- then finally add salt, dry mango powder and garam masala powder.
- mix well and the add chaat masala powder.
- garnish aloo matar with chopped coriander leaves.
- while serving aloo matar serve with lime wedges if you prefer.
you can also make this aloo matar sabzi in a pressure cooker. after adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
the proportion of the spice powders can be adjusted to suit your preferences.
if making for fasting than use rock salt/sendha namak.
{ 26 comments… read them below or add one }
nice recipes
thanks.
Hello Dassana,
This is the best cooking website and the speciality of this website is the step by step process of cooking things, Its much more easier to cook things when you see there pics
I am not a very good cook, but i think after seeing your website i can be one
Thank you so much for creating this website.
Smita
thanks smita for your genuine comments. of course you can be a good cook. cooking is easy and not difficult. do try the recipes as most of them are easy and not difficult.
any reason behind adding salt at the very end? wudnt it be be better to add it in the very beginning so that the potatoes absorb the salt and dont remail bland from inside?
in this recipe there is no reason for adding salt at the end. you can add it in the beginning too
So simple yet flavorful my mouth is watering Dasaana
One of my favorite…only regret is I don’t get to cook it quite often…the quality of peas is not good here. Miss my city.
yum..yum..love the pictorial tutorial, great clicks! the recipe is so easy and looks like a sure success in taste… bookmarking this page!
This aloo ka sabzi looks amazing. Would love to eat it with some hot dal-chawal. Simple ingredients but packed with flavor!
looks divine..excellent presentation..
Tasty Appetite
My mouth is watering…
looks so healthy & delicious…mouthwatering!
Aloo Mattar (which in American restaurants is always a north Indian dish with a creamy tomato sauce) is the dish that caused me to fall in love with Indian food. Since then I have made every combination of aloo and mattar possible. I LOVE potatoes and peas with Indian spices. I’m pinning this one!
thanks laura.
delicious…super tempting
Mmmm such a gorgeously simple recipe! Sometimes simple is best and I love peas & potatoes together, can’t wait to give this a go!
One of my fav! I like the way u have kept the skin on as i really love the rustic n earthy taste of potatoes with its skin
aloo matar is ma favorite combo..and the name of samosas has made me drool right away..
Love the baby potatoes with peel on. Looks very delicious
This is simply Yummy! I leave the skin of the potatoes on too.
my fav too, I cook this dish almost the same way but I peel off the skin from the potatoes and dont add ginger and chillies just the masalas and lots of chopped coriander. Your dish looks simply delicious
!
Dassana, my favourite! I love the light in these pictures.
wow! definitely i’ll try this..
wonderfully put receipe Dassana and the picture is so gorgeous and tempting…..
sometimes even i try this receipe but the only flaw remains is matar remains slight uncooked exactly if i explain cheeda is the right word in hindi….i will try it by ur method this time….one question…why u have added salt in end normally we add it in beginning as it is assumed that salt helps in fast cooking of veggies……i add garam masala sometimes in end and sometimes in between…..
i made matar kulcha this weekend….turned out good…but will wait for ur version………..
thanks renuka. there is no particular reason for adding salt in this recipe later. you can even add it in between.
when i make veggies which are only cooked in oil and no water is added like veggie stir fries etc, then i add salt in the end. it keeps the veggies crisp and they don’t become soft. for veggie dishes where we add water or steam them, i add salt in between or in the end. it does not make much difference.
even i add garam masala sometimes in between and sometimes in the end. but for most of the punjabi food i make at home, i add garam masala powder at the end.