dry aloo matar recipe | aloo matar ki sabji | dry aloo mutter

dry aloo matar recipe with step by step photos – tangy, tasty and mildly spiced dry sabji of baby potatoes with green peas.

dry aloo matar, aloo matar sabzi

aloo and matar, their combo is always good. whether you make a dry curry or gravied aloo matar or even when stuffing them in paratha, samosa or kulcha or matar 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 recipe, 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.

dry aloo matar: dry aloo matar recipe

few more peas recipes you may like are:

dry aloo matar

4.55 from 20 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Course:main course,side dish
Cuisine:north indian
Calories: 445kcal
Servings (change the number to scale):2
this dry aloo matar recipe is tangy, tasty and mildly spiced sabji made with baby potatoes and green peas.
(1 CUP = 250 ML)


  • 10 to 12 baby potatoes or 3 medium sized potatoes (aloo)
  • ¾ cup fresh or frozen peas (matar)
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon red chili powder (lal mirch powder) or add as required
  • 1 teaspoon coriander powder (dhania powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon chaat masala powder
  • ½ teaspoon garam masala powder
  • 1 green chili (hari mirch), chopped, can also add 2 green chilies
  • 1 inch ginger (adrak), chopped
  • 2 tablespoons oil
  • rock salt or black salt or salt as required


preparation for dry aloo matar recipe

  • wash the baby potatoes thoroughly. keep their skin intact. chop them into two. 
  • rinse the green peas as well. also chop the green chilies and ginger. keep aside.

making dry aloo matar

  • heat oil in a pan. fry the cumin seeds first. then add the potatoes and peas and stir. saute for 7 to 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 ⅓ to ⅔ 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 ⅓ cup.
  • once the potatoes and peas are cooked and the mixture is totally dry,
  • then finally add salt, dry mango powder (amchur powder) and garam masala powder.
  • mix well and the add chaat masala powder.
  • garnish aloo matar ki sabji with chopped coriander leaves.
  • while serving dry aloo mutter serve with lime wedges if you prefer.
  • aloo matar ki sabji will go well with rotis, parathas or as a side dish with dal rice combo or kadhi-rice combo.


tips for making dry aloo matar

  1. you can also make this aloo matar ki sabji in a pressure cooker. after adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
  2. the proportion of the spice powders can be adjusted to suit your preferences.
  3. if making this dry aloo matar sabji for religious fasting or vrat than use rock salt/sendha namak and avoid adding any ingredient which you don't use for fasting days in your family.
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how to make dry aloo matar 

1: heat oil in a pan. splutter cumin seeds. now add chopped baby potatoes and peas (matar).

dry aloo matar

2: mix well.

dry aloo matar recipe

3: saute for some 7-8 minutes. add chopped green chilies and ginger.

saute aloo matar

4: stir for a minute.

stir the aloo matar recipe

5: now add red chili powder, coriander powder and cumin powder. stir for a minute.

add spices to dry aloo matar recipe

6: add about ⅓ to ⅔ cup of water.

adding water to aloo matar

7: cover the pan tightly and let the aloo and matar simmer for about 20 to 25 minutes. in between do check and if the water dries up, then add some more water. once the veggies are cooked and the mixture is totally dry, then add salt, garam masala powder and dry mango powder (amchur powder).

let the aloo matar simmer

8: stir and lastly add some chaat masala powder.

add masala to dry aloo matar

9:  garnish aloo matar ki sabji with coriander leaves. serve dry aloo matar hot or warm with phulka, puri or even bread. it can also be served as a side dish with dal-rice combo or kadhi chawal combo. back home, we have dry aloo matar with rotis and plain curd.

dry aloo matar or sookha aloo matar


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com 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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85 comments/reviews

  1. I must Thank You because of your recipes, I have started cooking at very late age of my life and I found it to be relishing and great joy. I was always an advisor for anyone to make changes in recipes and a good taster but with your website and recipes, I have started enjoying making it. Your way of presentation is really easy and representing with photographs is really very helping as well sometimes.
    I am vegetarian and especially a potato lover, please share more recipes on potato whenever you come up with new recipes.5 stars

  2. Excellent recipe. I used the same recipe but made it with gravy, adding some more red chilli powder, amchur and garam masala powder to compensate for extra water to make the gravy. Its a very light dish because it has no onion/tomato masala and thats what I really like about it – the flavors come through from the spices themselves. Thank you!5 stars

    • thanks nishi for the feedback and the rating. also thanks for sharing the variations. this aloo matar ki sabji is a light dish and a forgiving recipe. one can add various spice powders and make many variations to it and it will taste always good.

  3. Very delicious recipes, can you suggest any subji recipe for traveling, atleast for 2 nd day with roti or puri

  4. I love all your recipes and refer almost everytime to the recipes by you :)… Keep up the good work…5 stars

  5. Hii ! I tried the recipe but I faced the problem that the spices (ginger and all the masala) became one pile and it did not cover the potatoes so it was like eating the spices and potatoes separately . It happened after I added water ,before that the mixture was fine .

    • i am wondering how this happened. usually when cooking with spices and veggies, they always get mixed well. even if water is added, the spices will get mixed with the water. so i have really no clue as to how this can happen.

  6. I discovered your website only a week ago and I cooked three different recipes since then, all delicious.

    Thank you for the care you put into all this! I just want to take three months vacation and cook every recipe now.

  7. I tried your recipe of aloo Matar and it turned out awesome… My husband totally loved it… Thank you…5 stars