Potato Peas Recipe – Authentic Aloo Matar with Tamarind & Coconut

Last Updated on 2 months by Neha Deshmukh

Potato Peas Recipe – Authentic Aloo Matar with Tamarind & Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Aloo Matar. But not just any Aloo Matar. This one has a little something special: a delightful tang from tamarind and a subtle richness from coconut. It’s comfort food at its finest, and I can’t wait for you to try it! I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right. But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Aloo Matar isn’t your average potato and pea curry. The combination of tamarind and coconut is what truly sets it apart. It adds a depth of flavor you won’t find in other recipes. Plus, it’s surprisingly easy to make, even on a weeknight. It’s a wonderfully balanced dish – comforting, flavorful, and satisfying.

Ingredients

Here’s what you’ll need to make this delicious Aloo Matar:

• 3 small potatoes (about 500g), nos
• 0.25 cup green peas (about 60g), cup
• 1 marble-sized tamarind (about 10g),
• 1 tbsp grated coconut (about 5g), tbsp
• 1 tsp red chili powder (about 5g), tsp
• 1 tsp coriander (dhania) powder (about 5g), tsp
• 2 green chilies, nos
• 2 big onions (or 12 small onions), nos
• 5-7 cashews, nos
• 0.25 cup coriander leaves (about 10g), cup
• 1 tsp garam masala powder (about 5g), tsp
• 1+1 tbsp cooking oil + ghee, tbsp
• 1 tsp mustard seeds (about 5g), tsp
• 8-10 crushed garlic cloves, nos

Ingredient Notes

Let’s talk about a few key ingredients. The tamarind is essential for that lovely tang. You can find it at most Indian grocery stores. If using tamarind pulp, start with 1 tablespoon and adjust to taste.

The grated coconut adds a beautiful richness. Freshly grated is best, but unsweetened desiccated coconut works in a pinch.

And the spices? Don’t be shy! The blend of coriander, garam masala, and red chili powder is what gives this Aloo Matar its signature flavor. Spice levels vary regionally, so feel free to adjust the red chili powder to your preference. Some families prefer a hotter curry, while others like it milder. I always use a mix of oil and ghee – the ghee adds a wonderful aroma and flavor, but the oil prevents it from burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes and green peas until they’re tender. Usually 2-3 whistles on medium heat does the trick. Once cooked, set them aside.
2. Now, for the magic masala! Grind the tamarind, coconut, red chili powder, coriander powder, green chilies, onions, cashews, coriander leaves, and garam masala into a smooth paste. A little water helps it along.
3. Heat the oil and ghee in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready! Then, add the crushed garlic and sauté until it’s fragrant, about 30 seconds.
4. Add the ground masala paste to the pan and cook on low heat for 10-15 minutes. Stir frequently to prevent sticking. You want to cook it until the raw smell disappears and the mixture thickens. This is a crucial step – it builds the flavor base.
5. Finally, mix in the cooked potatoes and peas. Add a little water if needed to achieve your desired consistency. Simmer for another 5 minutes, allowing the flavors to meld together.
6. Garnish with fresh coriander leaves and serve hot with roti or rice!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Taste as you go and adjust the spices to your liking.
• A good quality garam masala makes all the difference.
• If the masala sticks to the pan, add a splash of water and scrape the bottom.

Variations

• My friend, Priya, adds a pinch of turmeric powder to her Aloo Matar for a beautiful color and extra health benefits.
• For a richer flavor, you can add a tablespoon of cream or yogurt at the end.
• My family loves to add a handful of chopped tomatoes to the masala paste for a slightly tangy flavor.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp of red chili powder (as per the recipe).
• Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

Aloo Matar is a popular dish during festivals like Navratri and Diwali. During Navratri, it’s often served as part of a vrat (fasting) meal, using sabudana (tapioca pearls) instead of potatoes.

Serving Suggestions

Aloo Matar is best served hot with:

• Roti or paratha
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Aloo Matar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of potato to use for Aloo Matar?

I prefer using red potatoes or Yukon Gold potatoes. They hold their shape well and have a lovely texture.

Can I make this Aloo Matar recipe without coconut?

Yes, you can! The coconut adds richness, but it’s not essential. You can omit it altogether or substitute it with a tablespoon of cashew paste.

How can I adjust the tanginess of the dish?

Adjust the amount of tamarind. Start with a smaller piece and add more to taste. You can also add a squeeze of lemon juice at the end.

What is the role of garam masala in this recipe?

Garam masala is a blend of warming spices that adds depth and complexity to the flavor. It’s a key ingredient in many Indian dishes.

Can this be made in an Instant Pot or slow cooker?

Yes! For the Instant Pot, sauté the onions and spices, then add the potatoes, peas, and water. Pressure cook for 5 minutes, followed by a natural pressure release. For the slow cooker, combine all ingredients and cook on low for 6-8 hours.