aloo matar recipe | aloo mutter recipe | how to make aloo matar recipe

aloo matar recipe with step by step photos and video – a simple yet delicious punjabi style aloo matar gravy 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.

aloo 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. afterwards you can use these freezed peas to make variety of matar recipes.

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 gravy recipe can be served with roti or parathas or pooris.

aloo matar recipe video

how to make aloo matar


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 recipe

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

paste for aloo matar recipe

making aloo matar

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 recipe

4. then add the ground onion-tomato paste.

paste for aloo matar recipe

5. stir well and then add 1 tbsp malai (cream). instead of cream you can also add almond powder or cashew powder.

malai for aloo matar recipe

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

making aloo matar recipe

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

making aloo matar recipe

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

preparing aloo matar recipe

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

making aloo matar 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 recipe

making aloo matar gravy

11. now add 1 cup green peas and 2 large potatoes (peeled & diced).

aloo matar for aloo matar recipe

12. stir and saute for a minute.

stir aloo matar for aloo matar recipe

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 recipe

14. season with salt.

salt for aloo matar recipe

15. stir well and cover the pot.

making aloo matar 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 recipe

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

garam masala for aloo matar recipe

17. then add 2 tbsp chopped coriander leaves.

coriander for aloo matar recipe

18. stir well and serve punjabi aloo matar gravy hot with pooris or chapatis or rice or paratha.

aloo matar recipe

more curry recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Aloo Matar

4.84 from 42 votes
this punjabi style aloo matar is a simple and home style recipe of punjabi peas and potatoes curry.
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


for grind to paste

  • 1 medium onion OR 80 grams OR ½ cup chopped onions
  • 2 medium to large tomatoes OR 150 grams OR 1 cup chopped tomatoes
  • ½ inch ginger - chopped
  • 3 to 4 garlic - chopped

other ingredients

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 1 to 2 tablespoon 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
  • 1 cup green peas - fresh or frozen
  • a generous pinch of asafoetida (hing)
  • ½ teaspoon red chili powder or as required
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder or as required
  • 1.5 cups water
  • 2 tablespoon chopped coriander leaves (cilantro leaves)
  • salt as required



  • 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.
  • without adding any water, grind or blend to a smooth paste. 
  • keep this ground paste aside.

making aloo matar

  • heat oil in a pot or pressure cooker. first crackle the cumin seeds. then add the ground onion-tomato paste.
  • stir and then add the ground almond/cashew powder or malai (cream).
  • 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.
  • then add the asafoetida powder, red chilli powder and turmeric powder.
  • stir and then add the peas and potatoes. saute for a minute. add water and salt.
  • 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 to 3 whistles till the potatoes & peas are cooked completely.
  • lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
  • then add 2 tbsp chopped coriander leaves (cilantro leaves).
  • stir well and serve aloo matar 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.

NUTRITION INFO (approximate values)

Nutrition Facts
Aloo Matar
Amount Per Serving
Calories 212 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 28mg1%
Potassium 619mg18%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 5g6%
Protein 5g10%
Vitamin A 975IU20%
Vitamin C 37.6mg46%
Calcium 52mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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130 comments/reviews

  1. Hi Ma’am,

    I am a single man currently residing USA, vegetarian and I love cooking. I follow your blog since past 4 years, in India I cooked occasionally to satisfy my taste buds.
    I have tried many of you recipes and all of them turned out so well. My friends calls me a great cook, but the credit goes to you!
    I follow only your blog for recipes and I could find every recipe I wished to prepare.

    Thank you very much for all your efforts and easing the life of people like me! Respect!!5 stars

    • hi Dr Satish, thank you very much for this lovely comment. felt good to read and am humbled as well. thanks again and welcome. wish you all the best.

  2. Hi dassana,
    This in one delicious yet simple sabzi to make. I followed the recipe exactly, just substituted Aloo with gajar and made gajar-matar. It’s so good that I have made it twice for dinner within 3 days span.
    Thanks a lot!5 stars

  3. Hi thank you so much for the recipe. You a one of my inspiration to cook. In this recipe I got confused with the measurements of green peas it’s mentioned different in two different place. In ingredients section it’s mentioned as 1 cup and step by step including pictures it’s mentioned 2/3 to 3/4. I just added as per my taste and it still tasted amazing5 stars

  4. All your recipes are truly awesome. Easy to follow and amazingly delicious. Any dish I want to make i refer to your website first. Thanks a lot5 stars

  5. My first cooking attempt turned out well.. Thank u so much for step by step cooking instruction

    Need to know apart from cashew and peanut paste and coconut or fresh cream

    What else can we use to make gravy4 stars

    • thanks. you can use tomato puree, onion puree or brown onion paste (fried onion paste) as a base for gravy. even curd can be used. but with curd some precision is needed, so that the gravy does not become too sour and also that the curd should not split while cooking. from the nuts category, almond paste also can be used.

  6. Thank you very much Dassana. Because of you I became a chef. I tried many of your recipes, and every time I was the best. God bless you in all aspects and especially with more and more recipes. Once again thanks alot5 stars

  7. I have made this more than 3 times now within 15 days and each time it was perfect .. thank you so much Dassana ji

  8. Dear dassana,
    I tried this recipe…it was good…but the tanginess of the tomato stood out…is there any way to reduce this? Also it took nearly 30mins for the oil to release from the tomato-onion mixture….I luv ur not and have tried a few of ur recipes….gr8 job!4 stars

    • anie, in tomato based gravies, its always best to use tomatoes which are not too tangy. the only way to balance is by adding some cream. a bit of sugar will also balance the tanginess. 30 minutes is too much time. not sure why it took so long. even if you see oil specks on top of the masala, it means the masala is done. if you saute more, then more oil will be released. but if in a hurry, some oil specks on the masala paste is also fine.

  9. Whenever I have to cook something new, yours is the first site that I check out. Simple to understand recipes with good results. Have tried many dishes from here, a big thank you from a newly married woman ?5 stars

  10. let me thank you a ton for this app. due to this app and your recipes i am able to survivr in USA. as i am vegetarian i was left with no options but to cook on my own. whatever comes in my mind to cook, recipe was there. because of different region timings i was also not able to call my mother every time but you rescue me. thanks a ton once again for delicious recipes. one more thing i would like to mention as a rookie and male i always think cant cook food but because of only you i succeeded. Thanks once again.

  11. Dear Sir/Mam, my experience of cooking using the recipes in your blog are successful n tasty. Am learning cooking and am happy tat I can make food for my husband… Thank you so much. 🙂 delicious indeed 🙂

  12. Thank you very much for this easy recipe. I’m away from my family and living here in Canada. Your recipes are a life saver for me 🙂 going to try this today for lunch. Tried other recipes as well and they turned out good. Whenever I feel like cooking something, this is the place I always turn to.5 stars

  13. I always try out recipes from your blog and what to say…. They just turn out….. awesome. Today I made also matar.. d same way n that also is simply super.

  14. Hi Dassana, i follow ur recipes whenever i try something new and ofcourse they do turn out well :). thank you for making cooking easier….5 stars

  15. Thank you so much for your recipes. I refer whenever I have to make something special.5 stars

  16. Great recipe… tried it today… came very nicely.. Now I am a constant follower of your blog… Thanks a lot..5 stars

  17. 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…2 stars