Potato Peas Curry Recipe – Authentic Indian Aloo Matar Gravy

Last Updated on 2 months by Neha Deshmukh

Potato Peas Curry Recipe – Authentic Indian Aloo Matar Gravy

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Matar! This potato and pea curry is a staple in Indian households, and for good reason. It’s flavorful, satisfying, and surprisingly easy to make. I remember learning this recipe from my mom, and it instantly became a go-to for quick weeknight dinners. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Matar isn’t just another curry; it’s a hug in a bowl! The creamy, flavorful gravy combined with tender potatoes and sweet peas is simply irresistible. It’s perfect with roti, rice, or even a side of naan. Plus, it’s a fantastic way to get your veggies in! You’ll love how quickly it comes together, making it ideal for busy evenings.

Ingredients

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

• 3 large potatoes
• ¾ cup green peas
• 3 large tomatoes
• 3 green chilies + 1″ ginger paste
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1 ½ tsp red chili powder
• 2 tsp coriander powder
• ½ tsp roasted cumin powder
• ¼ tsp garam masala
• ⅓ cup coriander leaves, chopped
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Aloo Matar.

• Potatoes: I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking and have a lovely creamy texture. Traditionally, smaller, newer potatoes are used for a more delicate texture.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully fragrant flavor that’s essential to authentic Aloo Matar. Seriously, it makes all the difference.
• Spice Levels: Spice levels vary hugely across India! This recipe leans towards a medium spice level. Feel free to adjust the red chili powder to your liking. Some families in Rajasthan love a really fiery Aloo Matar, while others in Maharashtra prefer it milder.
• Tomatoes: Ripe, juicy tomatoes are key for a flavorful gravy. If you’re using less-than-perfect tomatoes, a pinch of sugar can help balance the acidity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re almost cooked through – about 2 whistles should do it. Once cooled, peel and cube them.
2. Next, blanch the tomatoes in hot water for 7-8 minutes. This makes peeling them super easy! Peel, then grind them into a smooth paste and set aside.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – that’s when you know the flavor is releasing!
4. Add the ginger-green chili paste and sauté briefly until fragrant. Then, mix in the turmeric powder, red chili powder, coriander powder, roasted cumin powder, and kasuri methi with 2 tablespoons of water. This is where the magic happens!
5. Stir in the tomato paste and cook for 9-10 minutes, stirring occasionally, until the oil starts to separate from the gravy. This means it’s beautifully cooked.
6. Now, add the cubed potatoes, green peas, and 3 cups of water. Add salt to taste. Lightly mash a few of the potatoes – this helps thicken the gravy.
7. Cover and simmer for 15-18 minutes, or until the vegetables are tender and the gravy has reached your desired consistency.
8. Finally, mix in the garam masala and garnish with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Roasting the cumin seeds before grinding them intensifies their flavor.
• A good quality garam masala makes a huge difference.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• My Family’s Secret: My aunt always adds a pinch of amchur (dry mango powder) for a tangy twist. It’s delicious!
• With Cauliflower: Add some cauliflower florets along with the potatoes for extra texture and nutrients.
• Spicy Version: Add a finely chopped green chili or a pinch of cayenne pepper for an extra kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).

Gluten-Free Adaptation

Aloo Matar is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ¾ tsp or ½ tsp.
• Medium: Use 1 ½ tsp red chili powder (as in the recipe).
• Hot: Increase the red chili powder to 2 tsp or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Holi)

Aloo Matar is a popular choice during Navratri, especially for those observing the fasting rules that allow potatoes and peas. During Holi, it’s a comforting dish to enjoy after a day of playing with colors!

Serving Suggestions

Aloo Matar is incredibly versatile! Serve it with:

• Roti or paratha
• Steamed rice
• Naan bread
• 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. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of potatoes work best for Aloo Matar?

Yukon Gold or red potatoes are ideal, but you can use any potato that holds its shape well during cooking.

Can I make Aloo Matar ahead of time?

Yes! You can make it a day or two in advance. The flavors will develop even more.

How can I adjust the spice level of this curry?

Adjust the amount of red chili powder to your preference.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you absolutely can’t find it, you can try using a pinch of dried oregano, though it won’t be quite the same.

Can I use frozen peas in this recipe?

Absolutely! Frozen peas work perfectly fine. Just add them during the last 5-7 minutes of cooking.