Aloo Matar | Aloo Mutter

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Aloo matar recipe with step by step photos and video. This is 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.

aloo matar 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 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

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 chili 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

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Aloo Matar

4.89 from 52 votes
This Punjabi style aloo matar is a simple and home style recipe of Punjabi peas and potatoes curry.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine North Indian, Punjabi
Course: Main Course

Servings 3 to 4


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.

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Dassana Amit

Meet Dassana

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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Comments are closed.


  1. Hello Dassana,

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


  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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.

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

  11. 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.

  12. 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.

  13. 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.

  14. 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 🙂

  15. 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

  16. 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 🙂

  17. 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

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

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

  20. 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

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

  22. 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

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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 🙂

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

  31. 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.

  32. 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.

  33. 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…


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

  35. 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.

  36. 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

  37. 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

  38. 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.

  39. 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.

  40. 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

  41. 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.

  42. 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.

  43. 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.

  44. 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