Potato Pea Curry Recipe – Authentic Indian Aloo Matar

Last Updated on 2 months by Neha Deshmukh

Potato Pea Curry Recipe – Authentic Indian Aloo Matar

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Matar, or Potato Pea Curry. It’s the kind of dish my grandmother used to make, filling the house with the most incredible aroma. Honestly, it’s comfort food at its finest, and surprisingly easy to whip up! This recipe is perfect for a weeknight dinner, or even a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Matar is more than just a curry; it’s a hug in a bowl. It’s packed with flavour, wonderfully comforting, and comes together pretty quickly. Plus, it’s a fantastic way to use up potatoes and peas – two pantry staples! You’ll love how the earthy potatoes pair with the sweet peas, all brought together by a fragrant blend of Indian spices.

Ingredients

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

• 2 cups heaped Potato cubed (about 400g)
• ½ cup Fresh Green peas (about 120ml)
• ½ cup Onion chopped (about 100g)
• As needed Salt (to taste)
• ¼ tsp Turmeric powder (about 1g)
• 2 tsp Coriander powder (about 6g)
• ¾-1 tsp Chilli powder (about 2-3g – adjust to your spice preference!)
• ¾ tsp Garam Masala Powder (about 3g)
• 2 tbsp Oil (about 30ml)
• 1 tsp Cumin Seeds (about 5g)
• 2 sprigs Curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients for a moment. A few little things can make a big difference!

• Curry Leaves: Seriously, don’t skip these! Fresh curry leaves add such a unique, fragrant flavour. You can find them at Indian grocery stores, and they really make the dish sing. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is best.
• Garam Masala: This spice blend varies from region to region in India. Some are more cinnamon-forward, others more cardamom-heavy. Feel free to use your favourite brand – it’ll give the curry your own personal touch!
• Potatoes: I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well during cooking and have a lovely creamy texture. But honestly, any potato you have on hand will work! Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Let them splutter – you’ll know they’re ready when they start to dance in the oil!
2. Add the chopped onions and curry leaves. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
3. Now, add the cubed potatoes and turmeric powder. Give everything a good mix, then cover the pan and cook, stirring occasionally. Sprinkle in a little water (a tablespoon or two at a time) if the potatoes start to stick.
4. Once the potatoes are about halfway cooked (they should still have a bit of bite), add the salt, coriander powder, chilli powder, and garam masala. Mix well to coat the potatoes in all those lovely spices. Continue cooking until the potatoes are tender.
5. Add the fresh green peas and mix thoroughly. Cook for another 5 minutes or so, until the peas are heated through and the flavours have melded together beautifully.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the potatoes in batches to ensure they cook evenly.
• Keep stirring! This prevents the potatoes from sticking and burning.
• Taste as you go! Adjust the salt and chilli powder to your liking.

Variations

• My Family’s Secret: My aunt always adds a small piece of ginger-garlic paste along with the onions for an extra layer of flavour.
• Tomato Twist: Add 1 chopped tomato along with the potatoes for a slightly tangy curry.
• Spinach Boost: Throw in a handful of spinach during the last few minutes of cooking for added nutrients.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products (some blends might).

Spice Level Adjustment

• Mild: Use ¾ tsp chilli powder or even less.
• Medium: Stick to the 1 tsp chilli powder.
• Hot: Add 1 ¼ – 1 ½ tsp chilli powder, or a pinch of cayenne pepper for extra heat!

Festival Adaptations

Aloo Matar is a popular dish during festivals like Navratri and Holi. During Navratri, it’s often served as part of a thali (a platter of various dishes). During Holi, it’s a comforting meal after a day of playing with colours!

Gluten-Free Option

This recipe is naturally gluten-free.

Serving Suggestions

Aloo Matar is incredibly versatile! Serve it with:

• Steaming hot rice
• Warm roti or paratha
• Naan bread
• 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.

FAQs

What type of potatoes work best for Aloo Matar?

Yukon Gold or red potatoes are ideal, but any potato will do!

Can I use frozen peas instead of fresh?

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

How can I adjust the spice level of this curry?

Adjust the amount of chilli powder to your liking.

What is the best way to prevent the potatoes from sticking to the pan?

Stir frequently and add a tablespoon or two of water if needed.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight!

What is Garam Masala and where can I find it?

Garam Masala is a blend of warming spices commonly used in Indian cuisine. You can find it at most Indian grocery stores, or in the spice aisle of many supermarkets.

Enjoy making this Aloo Matar! 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!