baby potato recipe with green peas | dry aloo matar (sabji)

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This Baby Potato Recipe with Green Peas is a tangy, tasty and mildly spiced dry sabji made with baby potatoes and green peas. Gluten-free and Vegan.

dry aloo matar, aloo matar sabzi

You can make this dish with baby potatoes or regular potatoes. However, my personal preference is to use baby potatoes. Some people keep the peels and some don’t. Depending upon your preference you can keep the peels or remove them.

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 baby potato peas sabzi – 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 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.

This Dry aloo matar sabji 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

How to make baby potato recipe with green peas

1: Heat oil in a pan. Splutter cumin seeds. Now add chopped baby potatoes and peas.

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 baby potatoes and peas 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 the sabji with coriander leaves. Serve dry aloo matar sabzi 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 it with rotis and plain curd.

dry aloo matar or sookha aloo matar
Few more Peas recipes you may like are:

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Baby Potato Recipe with Peas

This dry aloo matar ki sabzi is a tangy, tasty and mildly spiced dish made with baby potatoes and green peas.
4.70 from 23 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine North Indian
Course Main Course, Side Dish
Servings 2


  • 10 to 12 baby potatoes or 3 medium sized potatoes (aloo)
  • ¾ cup fresh or frozen peas (matar)
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chili powder or add as required
  • 1 teaspoon Coriander Powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dry mango powder (amchur)
  • 1 teaspoon chaat masala powder
  • ½ teaspoon Garam Masala
  • 1 green chili , chopped, can also add 2 green chilies
  • 1 inch ginger , chopped
  • 2 tablespoons oil
  • rock salt (edible and food grade) or black salt or salt as required



  • 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 baby potato recipe with peas

  • 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 the sabji with chopped coriander leaves.
  • While serving dry aloo mutter sabzi serve with lime wedges if you prefer.
  • This Dry Aloo matar ki sabji will go well with rotis, parathas or as a side dish with dal rice combo or kadhi-rice combo.


  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 then use rock salt/sendha namak and avoid adding any ingredient which you don't use for fasting days in your family.

Nutrition Info (Approximate values)

Nutrition Facts
Baby Potato Recipe with Peas
Amount Per Serving
Calories 445 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 1294mg56%
Potassium 1927mg55%
Carbohydrates 66g22%
Fiber 15g63%
Sugar 4g4%
Protein 14g28%
Vitamin A 565IU11%
Vitamin C 73mg88%
Calcium 160mg16%
Iron 15.9mg88%
* Percent Daily Values are based on a 2000 calorie diet.

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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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  1. thanks for this recipe, it turned out great, and my grandma and brother loved it 🙂 i’m greatly indebted to your blog for showing me the reins when it comes to Indian cooking. thanks so much!

    1. Thanks a lot for the feedback and glad to know that your grandma and brother liked the recipe. Most welcome. Happy Cooking.

  2. 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

  3. 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

    1. 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.

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

  5. All receipes are awesomes. I always take referance from your receipes. Thanks a lot5 stars

  6. Your recipes are so easy and tasty…. are you having your app on play store4 stars

    1. thanks rutuja. yes we do have an app both on android and ios. you can search with the name ‘veg recipes of india’.

  7. 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 .

    1. 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.

  8. I really love this Aloo matar…
    Thanks a lot…I learned to cook from Ur recipes…5 stars

  9. 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.

    1. thats great and thanks a lot. i hope all the recipe turn out great for you. happy cooking ?

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

  11. Hi dasana i love to read ur receips n i even try them n all at enjoy eating them

    1. the potatoes are over cooked and hence they are getting mashed. nothing can be done in this case. still the recipe will taste good. alternatively, you can use this stuffing for toast sandwiches or parathas.

  12. Hi,

    Your recipes r commendable. Have tried most of them n all of them turnec out yo b just yummmm. I have a 17 months daughter. She has amazing tastebuds but unfortunately her spices r restricted now coz of her age. Will really appreciate if you start posting some wonderful tasty n healthy recipes for such toddlers too.


    Teena5 stars

    1. thanks teena. there are some recipes for toddlers in the website. but i have not categorized them. i will make a category for toddlers recipes so that it is easier to surf.

  13. Hie.. ur website is superb…today I am going to make aloo matar .but I have one query can I put potatoes after peeling off..and cut into small pieces. ..will I have to reduce that 20-25min time..

    1. thanks bhavleen. yes you can. no need to reduce the cooking time as they will take the same time. you can peel off the potatoes.

  14. Made this for lunch since I’ve run out of all other veggies! Came out very well. 🙂4 stars

    1. soma, you can skip but add some lemon or lime juice as per your taste.

  15. I like all ur recipies n d way u demonstrate step by step procedure with picture … It becomes so easy to understand thanku a lot

  16. I love all your recipe. Thanks fr sharing .
    Had a queryCan we replace baby potato with normal potato. Will it affect the taste?3 stars

    1. welcome namita. yes you can use normal potatoes. only the texture of the potatoes will change. many people make it with normal potatoes only. so no issue.

  17. Delicious recipe thank you very much for sharing. I have tired most of your recipes and they have come out really well. I look forward to trying some more of your delectable recipes. :-))

    1. welcome khushi and big thanks to you as well for sharing this positive feedback.

  18. Thank you so much for your recipes. For someone learning to cook from scratch your website is a gift handed down from heaven!

  19. Hello Dassana,

    This is the best cooking website and the speciality of this website is the step by step process of cooking things, Its much more easier to cook things when you see there pics 🙂
    I am not a very good cook, but i think after seeing your website i can be one 🙂

    Thank you so much for creating this website.


    1. thanks smita for your genuine comments. of course you can be a good cook. cooking is easy and not difficult. do try the recipes as most of them are easy and not difficult.

  20. any reason behind adding salt at the very end? wudnt it be be better to add it in the very beginning so that the potatoes absorb the salt and dont remail bland from inside?

    1. in this recipe there is no reason for adding salt at the end. you can add it in the beginning too 🙂

  21. One of my favorite…only regret is I don’t get to cook it quite often…the quality of peas is not good here. Miss my city.

  22. the pictorial tutorial, great clicks! the recipe is so easy and looks like a sure success in taste… bookmarking this page!

  23. This aloo ka sabzi looks amazing. Would love to eat it with some hot dal-chawal. Simple ingredients but packed with flavor!

  24. Aloo Mattar (which in American restaurants is always a north Indian dish with a creamy tomato sauce) is the dish that caused me to fall in love with Indian food. Since then I have made every combination of aloo and mattar possible. I LOVE potatoes and peas with Indian spices. I’m pinning this one!

  25. Mmmm such a gorgeously simple recipe! Sometimes simple is best and I love peas & potatoes together, can’t wait to give this a go!

  26. One of my fav! I like the way u have kept the skin on as i really love the rustic n earthy taste of potatoes with its skin 🙂

  27. aloo matar is ma favorite combo..and the name of samosas has made me drool right away..

  28. my fav too, I cook this dish almost the same way but I peel off the skin from the potatoes and dont add ginger and chillies just the masalas and lots of chopped coriander. Your dish looks simply delicious :)!

    1. wonderfully put receipe Dassana and the picture is so gorgeous and tempting…..
      sometimes even i try this receipe but the only flaw remains is matar remains slight uncooked exactly if i explain cheeda is the right word in hindi….i will try it by ur method this time….one question…why u have added salt in end normally we add it in beginning as it is assumed that salt helps in fast cooking of veggies……i add garam masala sometimes in end and sometimes in between…..
      i made matar kulcha this weekend….turned out good…but will wait for ur version………..

      1. thanks renuka. there is no particular reason for adding salt in this recipe later. you can even add it in between.

        when i make veggies which are only cooked in oil and no water is added like veggie stir fries etc, then i add salt in the end. it keeps the veggies crisp and they don’t become soft. for veggie dishes where we add water or steam them, i add salt in between or in the end. it does not make much difference.

        even i add garam masala sometimes in between and sometimes in the end. but for most of the punjabi food i make at home, i add garam masala powder at the end.