Pea and Potato Masala Recipe – Authentic Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Pea and Potato Masala Recipe – Authentic Indian Vegetable Curry

Hello friends! Today, I’m sharing a recipe that’s been a staple in my family for years – a comforting, flavorful Pea and Potato Masala. It’s the kind of dish my nani (grandmother) used to make, and honestly, it just feels like a warm hug in a bowl. It’s perfect for a weeknight dinner, and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Pea and Potato Masala (or Aloo Matar as it’s often called) is a classic for a reason. It’s a wonderfully balanced dish – the sweetness of the peas, the comforting starchiness of the potatoes, all brought together in a rich, aromatic gravy. It’s also incredibly versatile. You can adjust the spice level to your liking, and it pairs beautifully with both rice and Indian breads like roti or naan. Plus, it’s a fantastic way to get your veggies in!

Ingredients

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

• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1 teaspoon chopped ginger
• 1 teaspoon chopped garlic
• 2 tablespoons oil (vegetable, canola, or sunflower work well)
• ½ – 1 teaspoon cumin seeds
• 1 tablespoon malai (or see substitutes below)
• 1 pinch asafoetida (hing)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ – 1 teaspoon turmeric powder
• 1 cup green peas (fresh or frozen)
• 2 large potatoes, peeled and diced
• 1.5 cups water (adjust as needed)
• Salt to taste
• ½ – 1 teaspoon garam masala
• 2 tablespoons chopped coriander leaves (cilantro)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Malai: Traditionally, malai is the creamy layer skimmed off the top of full-fat milk. It adds a lovely richness. If you can’t find it, don’t worry! You can substitute with 1 tablespoon of almond or cashew powder mixed with a little water to form a paste, or even 1 tablespoon of heavy cream.
• Spice Levels: Indian cooking is all about personal preference. I’ve given a range for the chili powder – start with less and add more to taste. Some regions in India prefer a much spicier aloo matar than others!
• Turmeric: Don’t skimp on the turmeric! Not only does it give the dish its beautiful golden color, but it also has amazing health benefits. Make sure you’re using good quality turmeric powder for the best flavor and color.
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make our base. Blend the onions, tomatoes, ginger, and garlic into a smooth paste without adding any water. This is key for a rich, concentrated flavor.
2. Heat the oil in a nice, heavy-bottomed pan over medium heat. Once hot, add the cumin seeds. Wait until they start to crackle – that’s when you know they’re ready to release their aroma.
3. Now, pour in that beautiful tomato-onion paste. Add the malai (or your chosen substitute) and stir well. Cook this mixture, stirring frequently, until the oil starts to separate from the masala. This takes about 8-10 minutes and is a sign that the base is well-cooked.
4. Add a pinch of asafoetida (hing), red chili powder, and turmeric powder. Sauté for another 2 minutes, stirring constantly to prevent burning. The kitchen should be smelling amazing right about now!
5. Time for the stars of the show! Add the green peas and diced potatoes to the pan. Stir well to coat them evenly with the spice mixture.
6. Pour in the water, season with salt to taste, and give everything a good stir. Bring it to a boil, then reduce the heat to low, cover the pan, and simmer for 20-30 minutes, or until the potatoes are tender.
7. Finally, sprinkle in the garam masala and chopped cilantro. Stir gently and cook for another minute. And that’s it! Your Pea and Potato Masala is ready to serve.

Expert Tips

• Don’t rush the process of cooking the masala. Allowing the onions and tomatoes to cook down properly is crucial for developing a deep, rich flavor.
• If the gravy becomes too thick, add a little more water.
• For a smoother gravy, you can blend a small portion of the cooked curry before adding the garam masala and cilantro.

Variations

• Vegan Adaptation: Easily make this vegan by substituting the malai with 1 tablespoon of cashew cream or full-fat coconut milk.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: As mentioned before, adjust the amount of red chili powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Navratri fasting, you can skip the potatoes and make a purely pea-based curry, using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Pea and Potato Masala is incredibly versatile. I love serving it with:

• Steaming hot basmati rice
• Warm, fluffy roti or naan
• A side of raita (yogurt dip) to cool things down
• A simple onion salad

Storage Instructions

Leftovers 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 is Malai and can I skip it?

Malai is the creamy layer from milk. You can definitely skip it, or use the substitutes I mentioned earlier – almond/cashew powder or heavy cream. It adds richness, but the curry will still be delicious without it.

What type of potatoes work best in this recipe?

Yukon Gold or red potatoes are my go-to because they hold their shape well. Russet potatoes can work in a pinch, but they might break down a bit more during cooking.

How can I adjust the spice level of this dish?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavors will actually develop even more.

What is Asafoetida (Hing) and where can I find it?

Asafoetida, or hing, has a pungent aroma but adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores, or online. A little goes a long way!