Potato Pea Curry Recipe – Authentic Indian Aloo Matar Dish

Last Updated on 2 months by Neha Deshmukh

Potato Pea Curry Recipe – Authentic Indian Aloo Matar Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Matar! It’s a comforting, flavorful potato and pea curry that’s surprisingly easy to make. Honestly, this is one of those dishes that just feels like home. I first made this on my own when I moved away for college, and it instantly made my little dorm room feel a little warmer. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Matar recipe is a winner for so many reasons. It’s quick, easy, and packed with flavor. Plus, it’s a wonderfully versatile dish – perfect for a weeknight dinner, a festive gathering, or even a simple lunch. It’s a classic North Indian curry, and once you try it, you’ll understand why it’s so beloved!

Ingredients

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

• 2 tablespoons oil (vegetable, canola, or mustard oil)
• ½ teaspoon cumin seeds
• 2 medium onions, chopped
• 2 green chillies, chopped (adjust to your spice preference!)
• 1 teaspoon ginger-garlic paste
• Salt to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 3 medium tomatoes, chopped
• 2 medium potatoes, diced
• 1 cup green peas (fresh or frozen)
• 2 cups water
• 1 tablespoon freshly chopped coriander leaves

Ingredient Notes

A few little tips from my kitchen to yours!

• Oil: Traditionally, mustard oil is used in North Indian cooking for its pungent flavor. But vegetable or canola oil work perfectly well if you prefer a milder taste.
• Potatoes: I like to use Yukon Gold potatoes because they hold their shape well during cooking. But red potatoes or even new potatoes are great too!
• Spice Blend: Feel free to adjust the red chilli powder to your liking. Kashmiri chilli powder will give you a beautiful color with less heat.
• Fresh vs. Frozen Peas: Fresh peas are amazing when in season, but frozen peas are a perfectly acceptable (and convenient!) substitute. No need to thaw them first.
• Ginger-Garlic Paste: Making your own is always best, but store-bought is fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their lovely aroma.
2. Add the chopped onions and green chillies. Sauté until the onions soften and turn a light golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears. This is important – nobody wants raw garlic in their curry!
4. Add the salt, red chilli powder, and turmeric powder. Cook for a minute or two, stirring constantly, until the oil starts to separate from the masala (spice mixture). This is a sign that the spices are nicely roasted.
5. Mix in the chopped tomatoes and cook until they soften and the oil surfaces again. You want a nice, thick tomato base.
6. Add the diced potatoes and green peas. Sauté for 4-5 minutes, allowing the flavors to meld together.
7. Pour in the water and add the coriander leaves. Give everything a good mix.
8. Pressure cook for 3 whistles, or until the potatoes and peas are tender.
9. Let the pressure release naturally. Then, open the cooker and serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• Adjust the amount of water depending on your preference for a thicker or thinner curry.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

• My Mom’s Secret: My mom always adds a bay leaf to the pressure cooker for extra fragrance.
• Spicy Kick: For a spicier curry, add a pinch of cayenne pepper or a finely chopped Serrano pepper.
• Tomato Twist: Some people like to add a tablespoon of tomato paste for a richer tomato flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder as per the recipe.
• Hot: Add ½ teaspoon of cayenne pepper along with the 1 teaspoon of red chilli powder.

Festival Adaptations (Navratri, Holi)

Aloo Matar is a popular choice during Navratri, especially for those who avoid onion and garlic (you can omit them!). It’s also a comforting dish to enjoy during Holi celebrations.

Serving Suggestions

Aloo Matar is best served hot with:

• Roti (Indian flatbread)
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)

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.

FAQs

What type of potatoes work best for Aloo Matar?

Yukon Gold potatoes are my go-to because they hold their shape well. But red potatoes or new potatoes work great too!

Can I make this Aloo Matar recipe without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. It will take longer – about 45-60 minutes – until the potatoes are tender.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to serve Aloo Matar for a potluck?

Transfer it to a slow cooker to keep it warm. And don’t forget a side of rice or roti!

Can I freeze leftover Aloo Matar?

Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months.

Enjoy this Aloo Matar recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!