Potato Pea Masala Recipe – Authentic Indian Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Potato Pea Masala Recipe – Authentic Indian Curry with Spices

Hey everyone! If you’re anything like me, a comforting bowl of aloo matar (that’s potato and pea curry in Hindi!) is the ultimate soul food. It’s a dish that instantly reminds me of my grandmother’s kitchen, filled with the aroma of spices and warmth. This recipe is my take on her classic, tweaked just a little over the years to make it even more flavorful. It’s surprisingly easy to make, even if you’re new to Indian cooking, and it’s perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Potato Pea Masala is more than just a curry; it’s a hug in a bowl! It’s packed with flavor, incredibly satisfying, and comes together in under 30 minutes. Plus, it’s a fantastic way to use up leftover boiled potatoes. Seriously, who doesn’t love a recipe that’s both delicious and practical? You’ll love how the spices blend beautifully, creating a rich and aromatic gravy that perfectly coats the potatoes and peas.

Ingredients

Here’s what you’ll need to create this magic:

• 3 tbsp oil (vegetable or mustard oil)
• 0.5 tsp cumin seeds
• 0.75 cup chopped onions
• 1 tsp ginger paste
• 1 tsp green chili paste
• 0.5 tsp garlic paste
• 1 cup chopped tomatoes
• A pinch of turmeric powder
• 0.5 tsp red chili powder (optional)
• 2 tbsp coriander powder
• 0.5 tsp garam masala
• To taste salt
• 2 cups boiled potatoes (cubed) – about 3 medium potatoes
• 1 cup boiled green peas
• Handful of fresh coriander leaves (chopped), for garnish
• 1 cup water

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish.

• Fresh Ginger-Garlic Paste: Seriously, make your own! It makes a huge difference. Store-bought pastes just don’t have the same zing. I usually make a big batch and freeze it in ice cube trays.
• Garam Masala: This spice blend varies regionally. Some are warmer, some are more floral. Experiment to find one you love! North Indian garam masalas often include black cardamom, while South Indian versions might have cinnamon and cloves.
• Oil Choice: Traditionally, this curry is made with mustard oil, especially in North India. It adds a lovely pungent flavor. However, if you’re not a fan, vegetable oil works perfectly well. Just be sure to heat the oil well before adding the cumin seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadhai (a traditional Indian wok) or a deep pan over medium heat. Once hot, add the cumin seeds. Let them crackle for about 10 seconds – this releases their amazing aroma.
2. Add the chopped onions and sauté until they turn golden brown. This takes about 5-7 minutes, so be patient! Don’t rush this step, as browned onions are the base of a flavorful curry.
3. Now, stir in the ginger-garlic paste and green chili paste. Cook for another 1-2 minutes until you can really smell the fragrance. This is when your kitchen will start smelling incredible!
4. Add the chopped tomatoes and cook until they become soft and pulpy, about 4-5 minutes. You want them to break down and create a nice sauce.
5. Time for the spices! Add the turmeric powder, red chili powder (if using), coriander powder, garam masala, and salt. Cook for 2-3 minutes, stirring constantly, until the oil starts to separate from the masala. This is a sign that the spices are well cooked and will give your curry a beautiful color and flavor.
6. Add the boiled potatoes and peas. Gently mix them in, ensuring they’re well coated with the spice mixture. Cook for about 5 minutes, allowing the flavors to meld together.
7. Pour in 1 cup of water, bring the curry to a boil, then reduce the heat and simmer uncovered for 8-10 minutes, or until the gravy has thickened to your liking.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of green chili paste to your spice preference.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomatoes.

Variations

• My Family’s Secret: My aunt always adds a small piece of jaggery (Indian unrefined sugar) to balance the flavors. It’s a lovely touch!
• Coconut Milk Delight: For a creamier version, add 1/2 cup of coconut milk during the last 5 minutes of cooking.
• Spinach Boost: Throw in a handful of spinach during the last few minutes for an extra dose of nutrients.

Vegan Adaptation

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

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Omit the red chili powder and use a smaller amount of green chili paste.
• Medium: Use 0.5 tsp of red chili powder and 1 tsp of green chili paste.
• Hot: Use 1 tsp of red chili powder and 1.5 tsp of green chili paste, or add a pinch of cayenne pepper.

Festival Adaptations

This aloo matar is a staple during festivals like Navratri and Diwali. During Navratri, it’s often made without onions and garlic as part of the fasting traditions.

Serving Suggestions

Serve this Potato Pea Masala hot with:

• Roti (Indian flatbread)
• Steamed rice
• Naan (leavened 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 this potato pea masala?

Yukon Gold or red potatoes hold their shape well and have a lovely creamy texture. Russet potatoes can also be used, but they might break down a bit more.

Can I make this curry ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when ready to serve.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered.

What is garam masala and where can I find it?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can find it in most Indian grocery stores or online.

Can I use frozen peas instead of boiled green peas?

Absolutely! Just add the frozen peas directly to the curry during the last 5 minutes of cooking.

Is this dish suitable for meal prepping?

Definitely! It reheats beautifully and is a great option for a healthy and flavorful meal prep.