How To Make Simple Aloo Matar (Potato and Pea Curry)

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In the rich tapestry of Indian cuisine, certain dishes stand out for their delightful flavors and their ability to evoke a sense of comfort and nostalgia. Aloo Matar, or Potato and Pea Curry, is one such dish. With its simple yet aromatic blend of spices and wholesome ingredients, it embodies the essence of home-cooked comfort food that is cherished by families across the Indian subcontinent – and it’s vegan. Aloo=potato and matar =green peas.

I was lucky enough to travel some of the Indian subcontinent and the aroma from the warm Indian spices brings me right back. This dish is fondly remembered for its flavor burst and sense of comfort. The humble potato is turned into a one-pot dish shining with flavors and texture. Another Indian spice that I know and love is cardamom – read here to find out more about that lovely spice.

Ingredients For A Simple Aloo Matar (Potato and Pea Curry)

• 1 tablespoon canola oil
• 2 tablespoons butter
• 3 medium potatoes, peeled and diced
• 1 heaping cup frozen peas
• 1 onion, finely chopped
• 2 tomatoes, finely chopped (2 cups)
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 heaping teaspoon garam masala
• 1/4 teaspoon salt, more to taste
• 1/2 cup water
• Fresh parsley or squeeze fresh lime (for garnish)
• Cooked rice or naan bread (for serving)

Instructions For A Simple Aloo Matar (Potato and Pea Curry)

1. Heat the oil and butter in a large skillet or pan over medium heat. Add the cumin seeds and let them sizzle for about 1 minute.

2. Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and grated ginger, and cook for an additional minute until fragrant.

3. Stir in the ground turmeric, ground coriander, and chili powder, and cook for another minute to toast the spices.

4. Add the diced potatoes to the skillet and toss them well to coat with the spice mixture. Cook for about 5 minutes, stirring occasionally.

5. Once the potatoes have started to soften slightly, add the water, garam masala, chopped tomatoes, and frozen peas to the skillet. Mix well to combine.

Reduce the heat to low, cover the skillet, and let the curry simmer gently for 45 minutes to 1 hour, or until the potatoes are tender and the peas are cooked through.

Garnish with freshly chopped parsley or lime juice before serving.

Serve the Aloo Matar hot with steamed rice or warm naan bread for a complete and satisfying meal.

Notes:

Puree the tomatoes before adding them to the pan for a creamier texture.

Cooking times will vary depending on the type of potato you choose and how small you cut them.

Serving Suggestions For A Simple Aloo Matar (Potato and Pea Curry)

Aloo Matar pairs beautifully with steamed rice, offering a comforting and wholesome meal that satisfies both the palate and the soul. For those who prefer a heartier option, warm naan bread makes an excellent accompaniment, perfect for scooping up every last bit of the flavorful curry. To complement the meal, consider serving with a side of cooling cucumber raita or tangy mango chutney for a burst of contrasting flavors.

​Here are some suggestions to serve alongside Aloo Matar:

• Baked chicken breasts
• Broiled pork chops
• Red cabbage salad
• Hummus
• Red lentil hummus
• Artisan rolls
• Saffron rice
• Artichokes

The Use Of Potatoes In India

Potatoes are a big deal in Indian cooking! They’re used in all sorts of dishes, adding a yummy texture and soaking up delicious flavors. From comforting curries like Aloo Matar to crispy snacks like Aloo Tikki, potatoes are everywhere in Indian cuisine. There are different types of potatoes used, like the starchy Russet potatoes, the firm Yukon Gold potatoes (yellow potatoes), and the creamy Red potatoes. Each type is good for different recipes. Whether they’re boiled, fried, mashed, or cooked in savory gravies, potatoes are key players in making Indian food tasty and satisfying.

Other Indian Potato Dishes

Indian cuisine offers a wide variety of potato recipes, each with its unique flavors, spices, and cooking methods. Here’s a look at some popular types and styles of Indian potato dishes, along with tips on storing and reheating them:

Here are some different types and styles of Indian potato recipes.

1. Aloo Jeera (Cumin Potatoes): This simple yet flavorful dish features potatoes cooked with cumin seeds, turmeric, and other spices. It’s often served as a side dish with rice or roti.
2. Dum Aloo: Originating from the Kashmir region, Dum Aloo consists of baby potatoes cooked in a rich, creamy gravy made with yogurt, tomatoes, and aromatic spices.
3. Aloo Palak (Potato Spinach Curry): In this dish, potatoes are simmered in a vibrant spinach gravy flavored with ginger, garlic, and a blend of Indian spices.
4. Batata Vada: A popular street food from Maharashtra, Batata Vada consists of spicy mashed potato balls coated in chickpea flour batter and deep-fried until crispy.
5. Aloo Tikki: These crispy potato patties are seasoned with a blend of spices, shaped into rounds, and shallow-fried until golden brown. They’re often served with chutneys or as a filling in chaat dishes.
6. Potato Biryani: A fragrant and aromatic rice dish layered with spiced potatoes, onions, herbs, and saffron-infused rice. It’s cooked in a sealed pot (dum) to allow the flavors to meld together.
7. Potato Curry (Aloo Curry): A versatile and comforting dish where potatoes are cooked in a flavorful gravy made with tomatoes, onions, and a blend of spices. It can be customized with various additions like peas, cauliflower, or bell peppers.
8. Bombay Aloo: Boiled whole potatoes tossed with onion, tomatoes, spices, and curry leaves. 
9. Aloo Masala: Boiled and smashed potatoes with spices and onion.
10. Aloo Gobi: A perfect blend of potatoes and cauliflower with spices and aromatics. 
11. Aloo Paratha: A delightful Northern Indian favorite consisting of whole wheat flatbread stuffed with a spicy potato mixture. 
12. Aloo Chaat: A delicious and popular street food of oil-fried potatoes tossed with spices and chutney.

Storing and Reheating Indian Potato Dishes

• Storage: Indian potato dishes can typically be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish has cooled completely before refrigerating to prevent condensation.
• Reheating: To reheat Indian potato dishes, you can use the stovetop or microwave. For stovetop reheating, transfer the dish to a saucepan and gently heat over medium-low heat, stirring occasionally until heated through. If using a microwave, place the dish in a microwave-safe container, cover loosely, and heat in short intervals, stirring in between, until warmed to your liking.
• Refreshing Flavors: If the dish has thickened or lost some of its flavors during storage, you can refresh it by adding a little bit of hot water or broth and reheating gently. Adjust seasoning as needed before serving.

Wrapping Up How To Make Simple Aloo Matar (Potato and Pea Curry)

Aloo Matar is more than just a dish—it’s a celebration of tradition, family, and the timeless flavors of Indian cuisine. With its humble yet flavorful combination of potatoes and peas, this classic curry has the power to transport us to another place and time. Experience the exotic in the comfort of your own kitchen and enjoy the simplicity of creating this dish. 

This is a timeless dish filled with healthy ingredients that the whole family will enjoy!

Cheers,

Sarah

If you love Indian food like I do – try this Lima Bean and Cashew curry. And see what other magic I use to make potatoes and peas in a different way – Creamed new potatoes and peas.

Recipe Card For How To Make Simple Aloo Matar (Potato and Pea Curry)

5 from 1 vote

Simple Aloo Matar (Potato and Pea Curry)

This is a flavorful and easy dish is made from basic ingredients that are transformed into a delicious meal. Serve with rice or naan. See the whole blog post for more information. Makes 6-8 cups.

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 1 tablespoon canola oil
• 2 tablespoons butter
• 3 medium potatoes peeled and diced
• 1 heaping cup frozen peas
• 1 onion finely chopped
• 2 tomatoes finely chopped (2 cups)
• 2 cloves garlic minced
• 1- inch piece of ginger grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 heaping teaspoon garam masala
• 1/4 teaspoon salt more to taste
• 1/2 cup water
• Fresh parsley or squeeze fresh lime for garnish
• Cooked rice or naan bread for serving

Instructions

• Heat the oil and butter in a large skillet or pan over medium heat. Add the cumin seeds and let them sizzle for about 1 minute.
• Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
• Stir in the ground turmeric, ground coriander, and chili powder, and cook for another minute to toast the spices.
• Add the diced potatoes to the skillet and toss them well to coat with the spice mixture. Cook for about 5 minutes, stirring occasionally.
• Once the potatoes have started to soften slightly, add the water, garam masala, chopped tomatoes, and frozen peas to the skillet. Mix well to combine.
• Reduce the heat to low, cover the skillet, and let the curry simmer gently for 45 minutes to 1 hour, or until the potatoes are tender and the peas are cooked through.
• Garnish with freshly chopped parsley or lime juice before serving.
• Serve the Aloo Matar hot with steamed rice or warm naan bread for a complete and satisfying meal.

Notes

Puree the tomatoes before adding them to the pan for a creamier texture.

Cooking times will vary depending on the type of potato you choose and how small you cut them.

Course: Main Course

Cuisine: Indian

Keyword: Indian cuisine, Potatoes and peas

Author: Sarah