Potato Pea Masala Recipe – Authentic Indian Curry with Cashew Paste

Last Updated on 2 months by Neha Deshmukh

Potato Pea Masala Recipe – Authentic Indian Curry with Cashew Paste

Hey everyone! If you’re anything like me, a comforting bowl of aloo matar (potato and pea curry) is pure happiness. It’s a dish that instantly transports me back to my childhood, filled with the aroma of spices and the warmth of family dinners. Today, I’m sharing my go-to recipe for a truly authentic Potato Pea Masala, complete with a rich and creamy cashew paste that takes it to the next level. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This isn’t just any potato pea curry. It’s a flavour bomb! The cashew and poppy seed paste adds a luxurious texture and depth of flavour you won’t find in simpler versions. It’s relatively easy to make, perfect for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to enjoy the simple goodness of potatoes and peas.

Ingredients

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

• 1 cup finely chopped onions
• 1 tsp ginger garlic paste
• 1 cup tomato puree (about 3 medium tomatoes)
• 1 1/4 cup boiled potatoes, cubed (about 2 medium potatoes)
• 1/2 cup + 2 tbsp green peas (fresh or frozen)
• To taste salt
• 1/4 tsp turmeric powder
• 1-1 1/2 tsp red chilli powder (adjust to your spice preference)
• 2 tsp coriander powder
• 1 tsp garam masala powder (or kitchen king masala)
• 5-6 cashews (or 4 cashews + 2 tsp khus khus/poppy seeds)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Onions: I prefer using red onions for a slightly sweeter flavour, but yellow onions work just fine too.
• Ginger Garlic Paste: Homemade is always best, but store-bought is perfectly acceptable when you’re short on time.
• Tomato Puree: Using good quality tomato puree is key. If you have the time, roasting the tomatoes before pureeing them adds an extra layer of flavour.
• Potatoes: We’ll get into potato choices later, but generally, a waxy potato holds its shape best.
• Green Peas: Fresh peas are amazing when in season, but frozen peas are a convenient and tasty substitute.
• Spices: Don’t skimp on the spices! They’re what give this curry its signature flavour.

Cashew and Poppy Seed Paste (Khus Khus) – A North Indian Specialty

This paste is the secret weapon of many North Indian curries. It adds a beautiful richness and creaminess without relying on heavy cream. Soaking the cashews and poppy seeds in hot water softens them, making them easier to blend into a super smooth paste. It’s worth the extra step, I promise!

Garam Masala – Regional Variations & Blends

Garam masala isn’t a single spice blend – it varies from region to region and even household to household! You can find pre-made blends, or make your own. If you can get your hands on Kitchen King Masala, it’s a fantastic option, especially for this recipe.

Choosing the Right Potatoes

This is important! You want a potato that will hold its shape during cooking. I recommend using waxy potatoes like red potatoes or Yukon Gold. Avoid floury potatoes like Russets, as they tend to fall apart.

Fresh vs. Frozen Peas

Both work beautifully! Fresh peas, when in season, offer a lovely sweetness. Frozen peas are incredibly convenient and retain their flavour and texture well. No need to thaw frozen peas before adding them to the curry.

Oil Selection – Traditional vs. Modern Options

Traditionally, mustard oil was used for this type of curry, lending a pungent flavour. However, it’s an acquired taste! I usually use vegetable oil or sunflower oil for a more neutral flavour. You can also use ghee for an extra touch of richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Potatoes: Pressure cook the potatoes for 3 whistles. Once cooled, peel, cube, and set aside.
2. Boil the Peas: Boil the green peas until tender. Drain and set aside.
3. Make the Paste: Soak the cashews and poppy seeds in hot water for about 15 minutes. Then, blend them into a smooth paste with a little water.
4. Sauté the Aromatics: Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
5. Brown the Onions: Add the chopped onions and sauté until golden brown, stirring frequently. This takes patience, but it’s worth it for the flavour!
6. Ginger-Garlic Time: Add the ginger-garlic paste and cook until the raw aroma disappears.
7. Build the Masala: Mix in the tomato puree, turmeric powder, red chilli powder, coriander powder, garam masala, and salt. Cook until the oil starts to separate from the masala – this is a sign that it’s well cooked.
8. Add the Paste: Stir in the cashew-poppy seed paste and cook for 2-3 minutes, stirring constantly.
9. Combine & Simmer: Add the boiled potatoes and peas. Coat them evenly with the masala. Pour in 1 cup of water, adjust the salt to taste, and simmer covered for 6-7 minutes.
10. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Masala Consistency: If the masala is too thick, add a little more water. If it’s too thin, cook uncovered for a few minutes to allow it to reduce.
• How to Prevent Potatoes from Disintegrating: Don’t overcook the potatoes! They should be tender but still hold their shape.
• Blooming the Spices for Maximum Flavor: Sautéing the spices in oil releases their essential oils, intensifying their flavour.
• Using Fresh Tomatoes vs. Puree: Fresh tomatoes are great, but require more prep. If using fresh, use about 3 medium tomatoes, blanched, peeled, and pureed.
• Adjusting Spice Levels: Start with less chilli powder and add more to taste.

Variations

Let’s get creative!

• Vegan Potato Pea Masala: Simply omit the cashew paste or substitute it with sunflower seed paste.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For mild, use 1/2 tsp chilli powder. For hot, use 1 1/2 – 2 tsp.
• Festival Adaptations: During Navratri or fasting periods, skip the onions and garlic.
• Adding Other Vegetables: Feel free to add cauliflower, beans, or carrots for extra nutrients and texture. My mom always added a handful of chopped beans!

Serving Suggestions

This Aloo Matar is incredibly versatile.

• Roti, Paratha, Rice & More: It pairs beautifully with roti, paratha, naan, or steamed rice.
• Accompaniments: Serve with a side of raita, salad, or pickles for a complete meal.
• Aloo Matar as Part of a Thali: It’s a classic component of an Indian thali (a platter with a variety of dishes).

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the gravy.

FAQs

Let’s answer some common questions:

• Can I make this Aloo Matar in an Instant Pot? Yes! Sauté the onions and spices in the Instant Pot, then add the potatoes, peas, tomato puree, water, and cashew paste. Pressure cook for 5 minutes, followed by a natural pressure release.
• What is the best type of potato to use for this recipe? Waxy potatoes like red potatoes or Yukon Gold are ideal.
• Can I skip the cashew paste? What can I use instead? You can skip it, but it won’t be as creamy. You could try using a tablespoon of almond butter or sunflower seed butter instead.
• How can I adjust the thickness of the gravy? Add more water for a thinner gravy, or cook uncovered for a thicker gravy.
• Is this recipe suitable for meal prepping? Absolutely! It tastes even better the next day.
• What is Kitchen King Masala and can I substitute it? It’s a popular spice blend in North India. If you can’t find it, you can substitute it with garam masala, adding a pinch of amchur (dry mango powder) for tanginess.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!