Authentic Matar Aloo Recipe – Green Pea & Potato Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Matar Aloo Recipe – Green Pea & Potato Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Matar Aloo. This classic Indian curry of green peas and potatoes is comfort food at its finest. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. I’m so excited to share my version with you! It’s surprisingly easy to make, packed with flavour, and perfect with a steaming bowl of rice.

Why You’ll Love This Recipe

This Matar Aloo isn’t just any pea and potato curry. It’s a beautiful balance of earthy potatoes, sweet green peas, and a fragrant spice blend. It’s a wonderfully satisfying vegetarian meal that’s both healthy and delicious. Plus, it’s a fantastic way to enjoy fresh, seasonal produce. You’ll love how quickly it comes together, making it perfect for a weeknight dinner.

Ingredients

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

• 3 cups fresh green peas
• 3 tablespoons whole peas
• ¾ cup cilantro, roughly chopped
• 3 garlic cloves
• 1 inch ginger, peeled
• 1.5 tablespoons mustard oil
• 2 small potatoes, peeled and cubed
• 2 bay leaves
• 1 teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 1 medium red onion, chopped
• 1.5 medium tomatoes, chopped
• 1.5 teaspoons coriander powder
• ¼ teaspoon red chili powder (adjust to taste)
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 4-5 cups water
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Mustard Oil: Don’t be scared of mustard oil! It has a distinct, pungent flavour that adds a lovely depth to the curry. Heat it until it smokes – that’s how you know it’s ready. It’s a staple in North Indian cooking, and trust me, it makes all the difference.
• Hing (Asafoetida): This little pinch of magic adds an umami flavour that’s hard to describe. It’s often used in Indian cooking to aid digestion and adds a unique savoury note. You can find it at most Indian grocery stores.
• Fresh Green Peas: While frozen peas work in a pinch (more on that later!), fresh green peas are truly the star here. They have a natural sweetness that’s unbeatable. I love making this when peas are in season – they’re so much more flavourful!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, shell those fresh peas! Blend 3 cups of them into a coarse paste. Don’t make it too smooth – a little texture is nice. Set aside 3 tablespoons of whole peas for later.
2. Now, let’s make a flavourful paste. Blend the cilantro, garlic, and ginger with 3 tablespoons of water until smooth.
3. Heat the mustard oil in a pan over medium heat until it starts to smoke. Carefully add the cubed potatoes and fry for about 4 minutes, until lightly golden. Remove and set aside.
4. In the same oil, add the bay leaves and cumin seeds. Let the cumin seeds sizzle for a few seconds – this releases their aroma.
5. Add the chopped onion and sauté until it turns translucent, about 3 minutes.
6. Stir in the cilantro-garlic-ginger paste and cook for another 2 minutes, until fragrant.
7. Add the chopped tomatoes and ¼ teaspoon of salt. Cook for about 3 minutes, until the tomatoes soften.
8. Now, it’s time for the pea paste! Mix it in and cook for 7-8 minutes, stirring frequently to prevent sticking.
9. Add the fried potatoes, reserved whole peas, coriander powder, red chili powder, turmeric, and another ¼ teaspoon of salt. Cook the spices for about 1 minute, stirring constantly.
10. Pour in 4-5 cups of water and bring to a simmer. Let it cook for 10-15 minutes, or until the potatoes are tender and the flavours have melded. Adjust the salt and consistency to your liking.
11. Finally, finish with a sprinkle of garam masala. Serve hot with rice and a dollop of ghee!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches if necessary to ensure they get nicely browned.
• Stir frequently while cooking the pea paste to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning throughout the cooking process. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! To make it vegan, simply ensure you’re using vegetable oil instead of ghee for serving.
• Spice Level Adjustment: If you like things mild, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Regional Variations: In North India, this curry is often made with a slightly thicker consistency. In East India, you might find it a bit more watery. Feel free to adjust the amount of water to suit your preference. My friend’s family in Kolkata adds a touch of panch phoron (five-spice mix) – it’s delicious!

Serving Suggestions

Matar Aloo is best served hot with:

• Steaming basmati rice
• Warm roti or naan
• A dollop of ghee or yogurt
• A side of raita (yogurt dip)

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. The flavours actually develop even more overnight!

FAQs

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

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

2. Can I use frozen peas instead of fresh? How will it affect the taste?

Yes, you can! Frozen peas are a convenient substitute. However, fresh peas have a sweeter, more vibrant flavour. If using frozen, you might want to add a pinch of sugar to balance the flavours.

3. What is Hing (Asafoetida) and where can I find it? Is there a substitute?

Hing is a resin with a pungent smell that adds a unique umami flavour to Indian dishes. You can find it at most Indian grocery stores. If you can’t find it, you can omit it, but it does add a special touch. A tiny pinch of garlic powder can offer a very subtle substitute, but it won’t be the same.

4. How can I adjust the spice level of this curry?

Start with ¼ teaspoon of red chili powder and taste. Add more gradually until you reach your desired level of spiciness.

5. What is the significance of using Mustard Oil in this recipe?

Mustard oil adds a distinct, pungent flavour that’s characteristic of North Indian cuisine. It also has a high smoke point, making it ideal for frying.

6. Can this curry be made ahead of time?

Absolutely! Matar Aloo actually tastes even better the next day. Just store it in an airtight container in the refrigerator and reheat when you’re ready to eat.

Enjoy this delicious Matar Aloo! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!