Aloo Matar Recipe | Punjabi Aloo Mutter

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Aloo Matar (also spelled Aloo Mutter) is one of the most comforting and beloved Punjabi curries around. I learned how to make this spiced, delicious tomato-based potato and green peas curry from my mother-in-law, and it is now a favorite recipe in our house. Serve Aloo Mutter with Indian breads like Poori, Roti or Paratha for a meal that feels like a hug!

aloo matar served in a white bowl

What is Aloo Matar

Aloo (meaning “potatoes”) and matar (also spelled mattar or mutter, meaning “peas”) join forces in this delightfully saucy curry. It is also known as aloo matar ki sabji in Hindi. When I’m in need of comfort food, this is the recipe I turn to.

Aloo matar can be made either in a spiced or spicy gravy or curry base or made dry like sautéed veggies. In any way it is made, potatoes and peas are a lovely classic combination and always taste delicious.

Homestyle food is not only easier and quicker to make than restaurant-style recipes, but it is also often more familiar as well. One of the things I like about this Aloo Matar curry is how cozy and comforting it feels.

When you’re feeling under the weather or have had a rough day (or year), this recipe is an excellent balm for your soul.

My family recipe for this popular Punjabi potato and peas curry is also simple to make and requires very little kitchen expertise.

And as far as Indian recipes are concerned, it has a rather short list of ingredients, making it a perfect entry-level recipe for new cooks.

While beautifully spiced and full of flavor, this aloo mutter is equally appealing to both picky children and “foodie” adults.

The potatoes and peas become tender and almost creamy while cooking, making them a lovely foil to the tangy spiced tomato sauce.

And don’t forget about the bread! When served with Puri (Indian fried bread), roti, paratha or naan, you’ll have an easy way to sop up all the spicy gravy goodness left at the bottom of the bowl. Honestly, is there anything more soothing than using fresh bread to clean your plate?

So if you are in need of a recipe that is quick and easy to make, free from any esoteric ingredients or fancy equipment, THIS is the dish for you.

Make my Aloo Mutter curry today and relish the contentment on your loved one’s faces as they enjoy every last bite.

Step-by-Step Guide

How to make Aloo Matar

To help ease your cooking troubles, my step-by-step photos are here to guide you. If you follow them, you can make this simple, tasty homestyle aloo matar recipe.

Note: I have cooked the gravy in a pan, but if you are short of time you can use a stove-top pressure cooker or Instant Pot instead. I have mentioned the details of cooking in a pressure cooker or Instant pot in the recipe card below.

Blend Curry Ingredients

1. Take ½ cup chopped onions, 1 cup chopped tomatoes, 1 teaspoon chopped ginger (chopped) and 1 teaspoon chopped garlic in a grinder or blender jar.

onions, tomato, ginger and garlic chopped in the base of a spice grinder

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

tomato onion paste for aloo matar recipe

Cook Curry Masala Paste

3. Heat 2 tablespoons of oil in a thick-bottomed pot or pressure cooker. Add ½ teaspoon cumin seeds and cook until they crackle.

You can use any neutral flavored oil. For a richer taste you can also use ghee (clarified butter).

cumin tempering in oil

4. Now add the ground onion-tomato paste to the oil in the pan. Keep the heat to a low and also take care as the mixture splutters.

tomato onion paste added to cumin oil

5. Stir well and then add 1 tablespoon malai (the thick layer of cream floating on top of boiled cooled whole milk).

If you don’t have malai, you can add 1 tablespoon of almond powder (almond meal) or 1 tablespoon of cashew powder or 1 tablespoon heavy cream. Or you can completely omit the cream.

malai added to aloo matar gravy base

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

lid on the pot to protect from spluttering gravy

7. Once the mixture stops spluttering, then remove the lid and sauté.

masala bubbling in a pot

8. Stir often so that the curry masala does not get browned or gets stuck to the base of the pot.

spoonful of masala for making aloo matar

9. Sauté the ground paste till the oil releases from the sides and the masala paste thickens. You will see that the paste becomes glossy and comes together in a kind of lump.

making aloo matar recipe

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.

Note: If you are gluten-free, please check the label of your asafoetida. Many commercially available brands are processed with wheat products. If necessary, omit the asafoetida from the recipe.

chili powder, turmeric and asafoetida added to masala

Cook Aloo Matar Curry

11. Add 1 cup green peas and 2 large potatoes (peeled and diced) to the curry masala paste.

potatoes and peas added to pot for aloo matar recipe

12. Stir and sauté for a minute.

stir veggies into gravy for aloo matar recipe

13. If cooking in a pot, add 1.5 cups of water.

If using a stovetop pressure cooker then add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes and 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.

water added to pot for making aloo matar

14. Season with salt as required.

silver teaspoon of salt above pot of aloo matar

15. Stir well and cover the pot with the lid.

lid completely covering the pan to simmer potatoes and peas

16. Simmer till the potatoes and peas are cooked tender. If necessary, you can add some more water.

If you are cooking in a pot on the stovetop, it will take about 20 to 30 minutes on a low to medium heat. The time will vary with the intensity of the heat and thickness and quality of the pot.

spoonful of potatoes and peas after simmering to show that potatoes are soft enough to split with a spoon

17. Lastly sprinkle in ½ teaspoon garam masala powder. Stir again.

garam masala being added to gravy

17. Then add 2 tablespoons chopped coriander leaves (cilantro).

coriander being added for aloo matar recipe

18. Stir well and serve Aloo Matar hot from the pan, preferably with Indian breads like poori, roti, paratha, naan or serve with steamed rice or cumin rice.

aloo matar gravy in a white bowl on a white crocheted doily

FAQs

Can I use frozen peas?

I prefer to use fresh peas over frozen ones in any dish where matar is one of the main ingredients. If you do not have fresh green peas, then you can use frozen ones. Here I used fresh peas which I had previously 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 a variety of Green Peas Recipes.

How can I thicken my aloo matar gravy?

The thickness of your gravy is a result of how much water you add to the dish. If you prefer a thicker gravy, add less water. Alternately, you can allow it to simmer with the lid off to evaporate away some more water.

Is aloo mutter very spicy?

The recipe as written is not very spicy; rather, I’d describe it as a spiced gravy. It should be mild enough for children. If you’d prefer a spicier potato and pea curry, you can adjust the amount of dry red chili powder that you add. You can also add a green chili to the tomato-onion paste when you grind it.

More Indian Curry Recipes

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aloo matar curry served in a white bowl.

Aloo Matar Recipe | Punjabi Aloo Mutter

This Aloo Matar (also spelled Aloo Mutter) is a simple, delicious, comforting curry recipe of potato and green peas in an onion, tomato, spice laden gravy base. It makes for a healthy and comforting meal when paired with Indian breads or steamed rice.
4.92 from 69 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

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

Other ingredients

  • 2 tablespoons oil – any neutral oil
  • ½ teaspoon cumin seeds
  • 1 to 2 tablespoons fresh malai or 1 tablespoon heavy cream or 1 tablespoon 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
  • 1 generous pinch asafoetida (hing) – optional
  • ½ teaspoon red chili powder or cayenne pepper, add as required
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon Garam Masala or as required
  • 1.5 cups water or add as required
  • 2 tablespoon chopped coriander leaves (cilantro)
  • salt as required

Instructions
 

Preparation

  • 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. Keep the heat to a low. First crackle the cumin seeds.
  • Then add the ground onion-tomato paste. Be careful as the paste splutters when you add it to the oil.
  • Stir and then add the malai (which is a thick layer of cream that is formed on the top of whole milk when it is boiled and later cooled). Swap it with almond powder or cashew powder or heavy cream. You can choose to skip cream altogether.
  • Saute the ground paste till the oil releases from the sides. The masala paste will also thicken, become glossy and will come together.
  • The mixture splutters initially. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.
  • Once the paste has been sauteed well 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 as required.
  • Stir well and cover the pot. Simmer till the potatoes and peas are cooked tender for about 20 to 30 minutes. You can alter the consistency of the curry by adding less or more water.
  • 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 garam masala powder and stir.
  • Then add chopped coriander leaves.
  • Stir well and serve aloo matar hot with poori, chapati, naan, paratha or steamed rice.

Video

Notes

  • To make the almond or cashew powder, simply grind about 8 to 10 almonds or cashews in a small dry grinder or coffee grinder.
  • Make sure to use tomatoes that are ripe, red with a sweet taste. Don’t use overly tangy tomatoes as this can make the gravy highly sour to taste. If this happens then balance the sour taste by adding a bit of sugar and 1 to 2 tablespoons heavy cream.
  • Though I prefer to use fresh peas in the recipe, feel free to use frozen green peas.
  • You can also use baby potatoes or new potatoes to make this curry.
  • To make it more healthy and hearty you can opt to add vegetables like cauliflower, carrots, french beans, sweet corn and capsicum (bell pepper).
  • For an added boost of protein consider adding some pan-fried tofu or paneer (Indian cottage cheese) once the gravy is cooked.
  • The recipe can be scaled to make a small batch or a big batch.

Nutrition Info (Approximate Values)

Nutrition Facts
Aloo Matar Recipe | Punjabi Aloo Mutter
Amount Per Serving
Calories 166 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 408mg18%
Potassium 275mg8%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 4g8%
Vitamin A 974IU19%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 28mg34%
Vitamin E 4mg27%
Vitamin K 18µg17%
Calcium 27mg3%
Vitamin B9 (Folate) 44µg11%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 72mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Aloo Matar recipe post from the blog archives first published in December 2013 has been updated and republished on October 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4.92 from 69 votes (31 ratings without comment)

141 Comments

  1. i love aloo mutter – a regular dish for me – i remember having it once in a little low class shack in belize – the cooks however were top class it was the best i ever had and remembered to this day ten years later – indian cooking is the best and i thank you dassana for teaching me how to cook such delicious stuff5 stars

  2. This is just so easy to make, I think it’s one my favourite recipes, I’ve made from this web site.5 stars

  3. hmm this is one of my all-times favorites, i make it now about once per month. It goes great with basmati rice and with your chana masala becomes like a feast !!

    thank you for sharing all these recipes, they are the best, most detailed, delicious recipes.

    thank you dassana !!5 stars

    1. Happy to hear! So glad that you are liking the recipes. Thanks so much for this super feedback and also for the rating.

    1. Thank you and glad to know that you loved the recipe. Do try some more recipes and I am sure you will like them. Thanks for the rating on the recipe as well.

  4. Hello Dassana,

    I have tried this recipe couple of times and it is definitely hit in my house.

    Thanks
    TG

  5. Hello Dassana,
    I prepared this recipe today. I didnt expect it to be that great because its just potatoes and peas, but it tastes yumm.. I follow your recipes very often and am very thankful to you. Most of your recipes turn out very well in my kitchen.
    Thanks and keep up the good work 😉 😀5 stars

    1. Thank you Reshma for sharing your positive review and feedback on the recipe. Glad to know. It does look simple but the taste is good. Most welcome and happy cooking.

  6. 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

    1. 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.

  7. Your site has been a guiding star for a beginner like me. Thank you!5 stars

    1. thank you dr priyanka and welcome. so glad to read your lovely comment. happy cooking.

  8. 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

    1. Welcome Ruchi. Glad to know the variation you did to aloo matar curry. Thanks for sharing your positive feedback.

  9. 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

    1. thanks for the feedback nirupama on both the recipe as well as letting me know about the peas proportion. its 1 cup of green peas. i will change it. thanks again.

  10. 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

    1. Welcome Raji. Glad to know this. Thanks for your positive feedback on recipes.

  11. 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

    1. 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.

  12. 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

    1. Welcome Bindu. Thanks a lot for your appreciation and best wishes. Glad to know that the recipes helped you in your cooking journey.

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

    1. Welcome Amandeep. Glad to know that you liked the aloo matar curry recipe.

  14. 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

    1. 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.

  15. 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

    1. welcome always pooja, thanks for kind words and positive feedback. congrats on your marriage and god bless you.

  16. 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.

  17. 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 🙂

  18. 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

  19. 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.

    1. thankyou krupali for your honest feedback and pleased to know you liked the recipes from our blog 🙂

  20. 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

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

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

  23. 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

    1. welcome khushi. thanks for sharing positive feedback. glad to know this.

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

  25. absolutely delicious. Hubby takes at least three servings when I cook this recipe 🙂 thanks for making me filling his tummy so easy for me!4 stars

  26. 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

    Chandra5 stars

    1. 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.

  27. 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.5 stars

    1. 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.

  28. 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

    1. ashwini, it will change the recipe. i suggest to skip onion garlic. or you can use magaz/melon seeds. but the taste will change completely.

  29. 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.

  30. 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 lot5 stars

    1. welcome ritu. glad to know this. thanks for sharing positive feedback on aloo matar curry.

  31. 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. 🙂5 stars

    1. 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.

  32. 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

    1. welcome avani. glad to know this. you don’t need to reveal the secret. reveal it on the day, he wants cook something for you 🙂

  33. Its really good I made a sabji first time and its really something thank you for sharing

  34. 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

    1. welcome zita. glad to read this sweet feedback. keep visiting and trying more recipes.

  35. 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 🙂5 stars

    1. 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.

  36. 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…

    thanks..

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

  38. 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.

    1. its neither the cumin nor coriander that must have made the aloo matar curry spicy. it can be either red chilies or green chilies or garam masala.

  39. Hi,
    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 🙂5 stars

  40. I tried this curry for chappathi today. My husband loved its taste. Thank you dassana4 stars

    1. thanks once again dhanya. the sabzi tastes equally good with pooris too.

  41. Lovley recipe …..tried many of ur veg recipes …all r
    yummy ummmm…
    Thx a ton …

  42. Hi Dassana
    Have tried lots of your recipes and they came out really very good.

  43. 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!5 stars

  44. 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 .4 stars

    1. thanks ritu for your motivating feedback. glad to know that you liked the aloo matar curry.

  45. 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)3 stars

    1. 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.

  46. 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 stars

  47. 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.
    thankyou
    and have a nice day.

  48. Hey Dassana I tried or recipe its worked out quite good thank u so much 🙂

  49. 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.

    1. 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.

  50. 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 friend5 stars

    1. thanks priya. in fact when i was posting the recipe, i did think about you and knew you will make the aloo matar. i hope your daughter liked it.

  51. 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!

    1. 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.

      1. 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!!! Thanks5 stars