An Aloo Matar recipe that is a simple yet delicious Punjabi style peas and potato curry. I learnt this tangy and spiced aloo matar gravy recipe from my mother-in-law and make it so often. This aloo matar recipe is comforting homely curry best relished with some puri (Indian fried bread), roti or paratha.
About this recipe
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.
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 I had shelled and frozen.
I generally buy two kilograms 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 frozen peas to make variety of green peas recipes.
Aloo matar can be made in a gravy or curry base or made dry like sautéed or roasted veggies. If you are a fan of the dry version of peas and potatoes, then do check my savory and spiced Dry Aloo Matar which tastes equally good.
This aloo matar gravy recipe can be served with roti or paratha or poori.
How to make Aloo Matar
To help you ease your cooking troubles my step by step photos are a relief and following them you can make a simple yet tasty aloo matar recipe.
While I have cooked the gravy in a pan, but if short of time you can use a stove-top pressure cooker or Instant Pot.
I have mentioned the details of cooking in a pressure cooker or Instant pot in my step-by-step guide below.
1. Take ½ cup chopped onion, 1 cup chopped tomatoes, 1 teaspoon chopped ginger (chopped) and 1 teaspoon chopped garlic in a grinder or blender jar.
2. Without adding any water, grind or blend to a smooth paste.
Cooking the masala paste
3. Heat 2 tablespoons oil in a thick bottomed pot or pressure cooker. Add ½ tsp cumin seeds and crackle them.
4. Then add the ground onion-tomato paste.
5. Stir well and then add 1 tablespoon malai (clotted cream). Instead of clotted cream you can also add almond powder or cashew powder or 1 tablespoon heavy cream.
6. The masala mixture splutters, so cover the pot or cooker partly with a lid.
7. Once the mixture stops spluttering, then remove the lid and saute.
8. Do stir often so that the masala does not get browned from the base.
9. Saute the ground paste till the oil releases from the sides. The masala paste will also thicken.
10. Then add a generous pinch of asafoetida (hing), ½ teaspoon red chili powder and ¼ teaspoon turmeric powder. Stir and mix the spice powders with the rest of the sautéed masala paste.
Making aloo matar gravy
11. Now add 1 cup green peas and 2 large potatoes (peeled & diced).
12. Stir and saute for a minute.
13. Pour 1.5 cups water if cooking in a pot.
If pressure cooking then add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely.
If using an Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.
14. Season with salt.
15. Stir well and cover the pot.
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.
17. Lastly sprinkle ½ teaspoon garam masala powder. Stir again.
17. Then add 2 tablespoons chopped coriander leaves.
18. Stir well and serve Aloo Matar gravy hot with poori or roti or rice or paratha.
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Aloo Matar | Aloo Mutter
For grinding or blending
- ½ cup chopped onions or 80 grams or 2 medium-sized onion
- 1 cup chopped tomatoes or 150 grams or 2 medium to large tomatoes
- 1 teaspoon chopped ginger or 1 inch ginger
- 1 teaspoon chopped garlic or 3 to 4 small to medium garlic
- 2 tablespoons oil – any neutral oil
- ½ teaspoon cumin seeds
- 1 to 2 tablespoons fresh malai (clotted cream) or 1 tablespoon heavy cream or 1 tbsp almond or cashew powder (optional)
- 250 grams potatoes or 3 medium or 2 large potatoes – peeled and diced
- 1 cup green peas – fresh or frozen
- a generous pinch of asafoetida (hing) – optional
- ½ teaspoon red chili powder or as required
- ¼ teaspoon turmeric powder
- ½ teaspoon Garam Masala Powder or as required
- 1.5 cups water or add as required
- 2 tablespoon chopped coriander leaves (cilantro)
- salt as required
- Take chopped onions, tomatoes, ginger and garlic 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 (clotted cream) or heavy 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 using a stove-top pressure cooker add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely.
- If making in the Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.
- Lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
- Then add chopped coriander leaves.
- Stir well and serve aloo matar hot with pooris, chapatis or rice.
Nutrition Info Approximate values
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