Potato Peas Curry Recipe – Authentic Indian Aloo Matar Dish

Last Updated on 2 months by Neha Deshmukh

Potato Peas Curry Recipe – Authentic Indian Aloo Matar Dish

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Matar! It’s a simple, flavorful potato and pea curry that’s perfect with rice, roti, or even just a warm piece of bread. I remember learning to make this from my mom, and it’s a dish I still crave whenever I need a little taste of home. 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 quick to make, uses everyday ingredients, and is packed with flavor. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!). It’s a fantastic weeknight meal, and honestly, it tastes even better the next day.

Ingredients

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

• 3 medium potatoes
• 1 cup Frozen Green Peas
• 2 tomatoes
• 2 medium onions
• 2 teaspoon Ginger Garlic Paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam Masala Powder
• 1 tablespoon Oil
• ½ teaspoon Cumin Seeds
• 1 cup Water
• Salt to taste
• Cilantro for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Aloo Matar turns out just right:

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this curry. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they can become too soft.

Frozen Peas: Fresh vs. Frozen

Frozen peas work wonderfully here! They’re convenient and retain their sweetness. If you happen to have fresh peas, that’s fantastic too – about 1 cup shelled will do the trick.

Tomatoes: Regional Tomato Preferences in Indian Cooking

In India, tomato preferences vary widely! Some regions love a tart tomato, while others prefer something sweeter. Use whatever tomatoes you enjoy – Roma tomatoes are a good all-rounder.

Ginger Garlic Paste: Making Your Own vs. Store-Bought

Freshly made ginger garlic paste is always best! It has a brighter, more vibrant flavor. But, store-bought is perfectly fine in a pinch. Just make sure it’s good quality.

Kashmiri Red Chili Powder: For Color and Mild Heat

This is a game-changer! Kashmiri chili powder gives the curry a beautiful red color without a lot of heat. If you can’t find it, you can substitute with regular chili powder, but use a little less.

Spices: The Foundation of Aloo Matar

Don’t be intimidated by the spice list! These spices are what give Aloo Matar its signature flavor. Make sure your spices are relatively fresh for the best results.

Oil: Traditional Oils Used in Indian Cuisine

Traditionally, mustard oil or vegetable oil are used in Indian cooking. I usually use vegetable oil as it’s more readily available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dice your potatoes into roughly 1-inch cubes. Pop them into a bowl of water to prevent them from browning while you prep everything else.
2. Heat the oil in a pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Add the chopped onions and cook until they turn translucent and lightly golden brown – about 5-7 minutes. Patience is key here; nicely browned onions build a lot of flavor!
4. Stir in the tomato puree and ginger garlic paste. Cook for 2-3 minutes, stirring occasionally, until the tomatoes lose their raw smell.
5. Now, add the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala powder. Give everything a good mix and cook for another minute. This blooms the spices and releases their aroma.
6. Deglaze the pot with about ¼ cup of water, scraping up any browned bits from the bottom.
7. Drain the potatoes and add them to the pot, along with the frozen peas, 1 cup of water, and salt to taste. Stir well to combine.
8. If using a pressure cooker, close the lid and cook on high heat for 5 whistles. Then, let the pressure release naturally (or do a quick release, carefully!). If using a pot, cover and simmer for 20-25 minutes, or until the potatoes are tender.
9. Once cooked, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the potatoes! You want them to be tender but still hold their shape.
• Adjust the water level: If the curry looks too dry, add a little more water. If it’s too watery, simmer uncovered for a few minutes to reduce the sauce.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

• Vegan Aloo Matar: This recipe is already pretty close to vegan! Just ensure you’re using vegetable oil.
• Gluten-Free Aloo Matar: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or increase the amount of chili powder.
• Festival Adaptations (e.g., Navratri-friendly version): During Navratri, some people avoid onions and garlic. You can omit them from this recipe and still have a delicious Aloo Matar! Add a little extra ginger for flavor.

Serving Suggestions

Aloo Matar is incredibly versatile! Here are a few of my favorite ways to serve it:

• With fluffy basmati rice.
• With warm roti or naan.
• As part of a larger Indian thali (platter).
• With a side of raita (yogurt dip).

Storage Instructions

Leftover Aloo Matar keeps well in the refrigerator for up to 3 days. Store it in an airtight container. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

What type of potatoes work best for Aloo Matar?
Yukon Gold or red potatoes are my go-to! They hold their shape well and have a creamy texture.

Can I use fresh peas instead of frozen?
Absolutely! About 1 cup of shelled fresh peas will work perfectly.

How can I adjust the spice level of this curry?
Add a pinch of cayenne pepper for more heat, or reduce the amount of chili powder.

What is the best way to serve Aloo Matar?
With rice, roti, or naan – it’s delicious with everything!

Can this curry be made ahead of time?
Yes! It actually tastes better the next day.

How do I store leftover Aloo Matar?
In an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

What is the difference between Kashmiri chili powder and regular chili powder?
Kashmiri chili powder provides a vibrant red color with minimal heat, while regular chili powder can be quite spicy.

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!