Aloo Matar is one of those warm, comforting Indian dishes that’s simple to make and bursting with flavor. It brings together two pantry staples potatoes (aloo) and green peas (matar) into a delicious, spiced curry that’s perfect with rice, roti, or even bread.
This article will take you step-by-step through the journey of Aloo Matar. We’ll start by understanding what it is, explore its ingredients, cover different cooking styles, dive into a detailed recipe, and even look at some tasty variations. Along the way, you’ll get useful tips, easy FAQs, and nutritional facts to help you master this dish even if you’re totally new to Indian cooking!
Now let’s jump into the flavorful world of Aloo Matar!
Aloo Matar
What is Aloo Matar?
“Image of raw ingredients arranged for making Aloo Matar curry.”
Aloo Matar is a classic Indian dish made with potatoes and green peas cooked in a lightly spiced onion-tomato gravy. It’s commonly enjoyed across India, especially during winters when fresh green peas are easy to find.
“Aloo” means potato and “Matar” means peas together, they create a dish that’s simple yet full of homely charm.
This curry is vegan, naturally gluten-free, and doesn’t require fancy ingredients. Whether you’re making lunch for your family or whipping up something quick after school, Aloo Matar always comes to the rescue!
A Popular Dish Across India
From busy street-side stalls in Delhi to quiet home kitchens in South India, Aloo Matar holds a special place in the Indian heart. While the base recipe stays the same, families often add their own twist some make it spicy, others add cream, and a few even turn it into a dry sabzi instead of a gravy.
You might also see variations like:
- Aloo Gobi Matar – with added cauliflower
- Dry Aloo Matar Sabzi – with no gravy
- Restaurant-style Aloo Matar – creamier and richer
These tweaks just show how versatile and loved this dish really is.
Why Everyone Loves This Curry
Kids, grown-ups, picky eaters almost everyone loves Aloo Matar. It’s:
- Easy to cook
- Made from everyday ingredients
- Budget-friendly
- Comforting and tasty
It pairs beautifully with roti, naan, paratha, or even just plain rice. No matter how you serve it, this curry always feels like a warm hug.
Block Quote:
“The best part about Aloo Matar is that it brings joy in every bite whether it’s a weeknight dinner or a special Sunday lunch.”
Ingredients Used in Aloo Matar
Basic Ingredients: Potatoes, Peas, Tomatoes, and Spices
You don’t need fancy stuff to make Aloo Matar. Most of the ingredients are probably sitting in your kitchen right now. Let’s look at what goes into this classic dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Potatoes (aloo) | 3 medium (250g) | Peeled and cubed |
| Green peas (matar) | ½ to ¾ cup | Fresh or frozen |
| Tomatoes | 2 to 3 medium (200g) | Chopped or pureed |
| Onions | 1 large (100g) | Finely chopped |
| Ginger-Garlic Paste | 1 tablespoon | Adds depth and aroma |
| Cumin Seeds | ½ to ¾ teaspoon | For tempering |
| Turmeric Powder | ¼ teaspoon | Adds golden color |
| Red Chili Powder | ¾ teaspoon (adjustable) | For mild to medium heat |
| Coriander Powder | 1 teaspoon | Classic Indian spice |
| Garam Masala | ¾ teaspoon | Warm spice blend |
| Kasuri Methi | ½ to 1 teaspoon | Optional, but highly flavorful |
| Salt | As needed | Enhances all the flavors |
| Oil | 2 tablespoons | For cooking |
| Coriander Leaves | A few tablespoons | Fresh, for garnish |
You can switch chopped tomatoes with pureed ones if you like a smooth gravy. Using fresh peas gives a sweet pop of flavor, but frozen ones work just fine too.
“Good food doesn’t need to be expensive just well-balanced.”
Optional Add-ins: Cream, Yogurt, Cauliflower
If you want to make your Aloo Matar a little richer or different, try these ideas:
- Add a spoonful of yogurt or cream for a creamy touch.
- Toss in a handful of cauliflower to turn it into Aloo Gobi Matar.
- Skip onions and garlic for a simpler, no-frills version.
These little changes can help you shape the dish the way you like. Whether you’re cooking for guests or making a weeknight dinner, it adapts easily!
Fresh vs Frozen Peas – What Works Best?
Fresh green peas taste amazing in winter they’re sweet and soft. But hey, if it’s summer or you’re in a rush, frozen peas are your best friend. Just rinse and toss them in. No need to defrost!
Cooking Methods for Aloo Matar
Traditional Stovetop Method
This is how most Indian homes cook Aloo Matar in a regular pan or pot. It’s simple and doesn’t need any special tools.
Steps:
- Heat oil, crackle cumin seeds.
- Sauté onions, then ginger-garlic paste.
- Add tomatoes and cook till soft.
- Mix in spices, stir well.
- Add potatoes and peas.
- Pour just enough water to cover.
- Simmer till potatoes are fork-tender.
Pro Tip: “Always let the masala cook till oil separates it’s the secret to big flavor!”
This method gives you full control over the texture and taste. Plus, it’s easy for beginners!
Instant Pot Aloo Matar – Easy and Quick
If you’re into quick meals and own an Instant Pot, you’ll love this version. It cuts down cooking time and still tastes just as good.
Steps:
- Use Sauté mode to cook cumin, onion, and ginger-garlic.
- Add tomato puree and spices.
- Toss in the cubed potatoes and peas.
- Pour water, seal the lid.
- Pressure cook for 4 minutes.
- Do a quick release, add kasuri methi and garnish.
Done in under 20 minutes!
“Busy day? Let the Instant Pot handle your Aloo Matar!”
How to Make Aloo Matar Without Onion and Garlic
Some people avoid onion and garlic due to health or religious reasons. That’s totally okay you can still enjoy a flavorful curry!
Instead of onion and garlic, use:
- More tomatoes
- A pinch of hing (asafoetida)
- Fresh coriander and kasuri methi for added aroma
It’s a lighter version but just as tasty. A great option during fasts or festivals!
If you’re a fan of quick meals, you might also enjoy our Crockpot Frozen Chicken recipe simple and hassle-free just like Aloo Matar!
Step-by-Step Guide to Make Aloo Matar
Let’s get cooking! Making Aloo Matar isn’t hard at all. In fact, once you know the basic steps, it’s super fun. This guide will help you get a flavorful curry that’s just the right texture not too runny, not too dry.
Prepping the Vegetables
The first step is getting your ingredients ready. Clean, peel, and chop the veggies before you turn on the stove.
- Peel and cube 3 medium-sized potatoes.
- Chop or puree 2–3 ripe tomatoes.
- Finely chop 1 large onion.
- If you’re using frozen peas, just rinse them. If using fresh, shell and rinse.
“Good prep is half the cooking. It makes the rest smooth like butter!”
Making the Onion Tomato Masala
This is the base of the curry the heart of your Aloo Matar.
- Heat 2 tablespoons of oil in a pan.
- Add ½ teaspoon cumin seeds and let them crackle.
- Toss in the chopped onion and cook until golden.
- Add 1 tablespoon ginger-garlic paste. Stir till the raw smell goes away.
- Add chopped or pureed tomatoes and stir.
- Sprinkle spices:
- ¾ tsp red chili powder
- ¼ tsp turmeric
- 1 tsp coriander powder
- ¾ tsp garam masala
- Salt to taste
Stir everything together and cook until you see oil separating on the edges. That’s your sign the masala is ready!
“If the masala smells amazing, your curry will taste even better.”
Cooking Potatoes and Peas Perfectly
Now let’s bring it all together!
- Add the cubed potatoes and mix them well in the masala.
- Add ½ to ¾ cup green peas.
- Pour 1 cup hot water just enough to cover the veggies.
- Cover the pan and simmer on medium-low heat.
- Stir once in a while and check the potatoes. When they’re soft, you’re almost done.
- Crush 1 tsp kasuri methi between your palms and add it for a final flavor boost.
- Taste the curry and adjust salt or spices if needed.
Block Quote:
“Aloo Matar tastes best when the potatoes soak up the gravy like little flavor sponges.”
Your curry should be thick but not too dry. If it’s too runny, let it cook uncovered for a few more minutes. If you like it thick, mash a few potatoes into the curry.
Garnish with fresh coriander and serve hot. Yum!
Tips to Get the Best Flavor from Aloo Matar
Even though Aloo Matar is a simple curry, there are a few smart tricks that can take it from “good” to “can I have seconds?”
How to Balance Spices
Too spicy? Too bland? Finding the right spice level is key.
- Start small, especially with chili powder. You can always add more later.
- Use garam masala at the end, not the start. That way, its aroma stays fresh.
- For a tangy twist, you can add a splash of lemon juice or a tiny bit of amchur (dry mango powder).
“A little spice brings out the real taste. Don’t dump everything at once!”
Also, salt matters more than you think. Add it early to soften veggies, then taste at the end and adjust.
Importance of Kasuri Methi and Fresh Herbs
This one’s a flavor game-changer!
- Kasuri methi, or dried fenugreek leaves, gives that special restaurant-like aroma.
- Just ½ to 1 teaspoon is enough.
- Always crush it between your fingers before adding it releases more flavor.
Fresh coriander leaves added just before serving brighten up the dish and make it pop with color and taste.
“Want that secret dhaba-style touch? Don’t skip kasuri methi!”
Love trying new recipes?
For more delicious meals and how-to guides, check out other exciting recipe articles on Yuum Recipes.
Variations of Aloo Matar
Aloo Matar is amazing just the way it is, but did you know you can change it up in fun ways? Whether you want a drier version or something richer, there’s a twist for everyone.
Dry Aloo Matar – A No-Gravy Style
Sometimes, you just want something that’s not too saucy. That’s where dry Aloo Matar comes in!
Instead of making a gravy, you simply sauté the potatoes and peas with spices until they’re soft and slightly crispy.
How to do it:
- Skip the tomatoes or use very little.
- Use less water just enough to steam the veggies.
- Add a little more oil and cook uncovered.
- Finish with coriander and a squeeze of lemon.
This dry version goes super well with parathas, in lunchboxes, or even wrapped in a tortilla for a fun fusion roll.
“No gravy? No problem. Dry Aloo Matar is full of bold flavor and easy to eat!”
Aloo Gobi Matar – Add Cauliflower
Want more veggies in your curry? Add cauliflower and turn it into Aloo Gobi Matar.
This version adds:
- Crunch from the gobi (cauliflower)
- Extra flavor and fiber
- A new look to your favorite dish
Just chop small florets and sauté them with the potatoes before adding water. Cook everything together until soft. The peas add sweetness, the potatoes make it hearty, and the cauliflower adds texture.
So good, even picky eaters might ask for seconds!
Creamy Aloo Matar with a Restaurant-Style Twist
If you’re after that rich and creamy taste you get at a restaurant, we’ve got a few tricks:
- Add 1–2 tablespoons of cream or thick yogurt near the end.
- Mix in a spoon of butter or ghee while it simmers.
- Use a splash of milk instead of water for a softer flavor.
“A dash of cream turns your Aloo Matar into a royal feast!”
This version is perfect for special dinners or when you want to impress guests without much effort.
What to Serve with Aloo Matar
“Serving suggestion showing Aloo Matar with different Indian accompaniments.”
A tasty dish like Aloo Matar needs the right sidekicks! You’ve got plenty of yummy options, whether you’re craving bread, rice, or a bit of both.
Best Indian Breads: Roti, Paratha, Poori
Nothing beats hot Aloo Matar scooped up with soft Indian bread. Some favorites include:
- Roti – Light and simple. A healthy pick!
- Paratha – Buttery, layered, and perfect with curry.
- Poori – Puffy, deep-fried, and oh-so-fun to eat.
Whether it’s lunch or dinner, this combo never fails.
“Dip, scoop, and enjoy every last bite with your favorite Indian bread!”
Want something even simpler? A slice of toasted bread works too. Soak up that gravy and you’re good to go.
Rice Options: Jeera Rice, Ghee Rice, or Plain Rice
If you’re more into rice, don’t worry Aloo Matar goes great with it!
Try it with:
- Jeera Rice – Fragrant and light, with the smell of cumin.
- Ghee Rice – Rich and buttery, makes the dish feel fancy.
- Plain Steamed Rice – Always a safe and easy choice.
You can also try brown rice or quinoa for a healthy twist. The curry coats each grain, making every bite taste awesome.
“Aloo Matar and rice? That’s comfort food done right!”
Side Dishes that Complement the Curry
To round out your meal, add something crunchy or fresh:
- Cucumber raita or plain yogurt to cool things down
- A crunchy papad or pickle for an extra zing
- Fresh salad with lemon for a refreshing touch
Mix and match to suit your mood this dish plays well with others!
Want fluffy rice to pair with your Aloo Matar? Try our easy Perfect Fluffy Rice Hack.
Aloo Matar for Different Diets
One of the best things about Aloo Matar is how flexible it is. Whether you follow a special diet or just like to eat clean, this dish fits in easily. Let’s see how!
Vegan and Gluten-Free Friendly
Good news the classic Aloo Matar is already vegan and gluten-free. That means no animal products and no wheat!
- It uses oil instead of butter or ghee (though you can use vegan butter if you like).
- There’s no flour, bread crumbs, or wheat just fresh veggies and spices.
- Serve it with gluten-free rice or gluten-free flatbreads.
“Simple ingredients, big taste and no gluten or dairy in sight!”
So, if you’re cooking for someone with allergies or dietary needs, Aloo Matar is a safe and tasty pick.
Making it Kid-Friendly
Spices can be tricky for little ones, but Aloo Matar is easy to adjust.
- Cut down the chili powder or skip it.
- Mash the potatoes a little to make the texture smoother.
- Add a spoon of butter or a splash of milk to mellow the flavor.
Most kids love the soft potatoes and sweet green peas it’s like comfort in a bowl. Plus, you can tuck leftovers into wraps or sandwiches for school lunch!
Low-Oil or No-Oil Version for Health-Conscious Cooking
Trying to eat lighter? No worries! Aloo Matar can be made with very little oil or even no oil at all.
- Cook onions and tomatoes in a nonstick pan with water instead of oil.
- Add spices directly into the tomato base.
- Use boiled potatoes and peas to speed up the process.
You’ll still get all the flavor just a lighter version that’s perfect for everyday meals.
Storage and Reheating Tips
Sometimes, you have leftovers and that’s a good thing! Aloo Matar tastes even better the next day when the flavors settle in. But it helps to store and reheat it the right way.
How to Store Leftover Aloo Matar
To keep your curry fresh and tasty, follow these steps:
- Let it cool to room temperature.
- Store in an airtight container.
- Keep in the fridge for up to 3 days.
Make sure not to leave it out for too long after cooking, especially if it’s warm in your kitchen.
“A tight lid and a cool fridge = fresh curry for tomorrow’s lunch!”
If you want to save it longer, freeze it! Just skip the fresh herbs when freezing and add them when you reheat.
Freezing Tips for Meal Prep
Yes, you can freeze Aloo Matar! Here’s how to do it right:
- Freeze in small portions so it’s easier to defrost.
- Use freezer-safe containers or bags.
- Label with the date (it’s easy to forget what’s inside!).
It stays good for about 1 month in the freezer. When you’re ready to eat, thaw it in the fridge overnight or microwave on defrost mode.
Best Way to Reheat Without Losing Flavor
To keep the taste and texture just right:
- Reheat on the stove over medium heat.
- Add a splash of water if it looks too thick.
- Stir gently and heat until it’s nice and hot.
Microwaving is fine too, especially if you’re in a hurry. Just make sure to stir halfway through so it heats evenly.
“Leftover Aloo Matar? You’re one warm naan away from another perfect meal.”
Aloo Matar
Equipment
- Pan or Pot
- Spatula
- Knife & Chopping Board
Ingredients
Main Ingredients
- 3 medium potatoes peeled and cubed (about 250g)
- ½ to ¾ cup green peas fresh or frozen
- 1 large onion finely chopped (about 100g)
- 2 to 3 medium tomatoes chopped or pureed (about 200g)
- 1 tbsp ginger-garlic paste
- 2 tbsp cooking oil
- ½ to ¾ tsp cumin seeds
- ¼ tsp turmeric powder
- ¾ tsp red chili powder adjust to taste
- 1 tsp coriander powder
- ¾ tsp garam masala
- ½ to 1 tsp kasuri methi crushed
- to taste salt
- 3 tbsp fresh coriander leaves chopped, for garnish
- 1 cup hot water for cooking
Instructions
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown. Then add ginger-garlic paste and sauté for a minute.
- Add chopped or pureed tomatoes and cook until the mixture thickens and oil separates.
- Add turmeric, red chili, coriander powder, and salt. Mix well.
- Add potatoes and mix to coat with the masala. Pour in 1 cup hot water. Cover and cook until potatoes are fork-tender.
- Add green peas, garam masala, and crushed kasuri methi. Simmer for another 5–7 minutes.
- Garnish with fresh coriander leaves and serve hot with roti, rice, or naan.
Notes
Conclusion and Final Tips
Aloo Matar is the kind of dish that never lets you down. It’s simple, hearty, and full of homestyle flavor. Whether you cook it on a lazy Sunday or after a long day, it always hits the spot.
Here’s a quick recap:
- You need just a few everyday ingredients.
- It works with rice, roti, or all by itself.
- It’s easy to make creamy, dry, or even without onion and garlic.
- It’s friendly for most diets and great for meal prep.
Block Quote:
“With a pot of Aloo Matar bubbling on the stove, you’re always just minutes away from a cozy, satisfying meal.”
So go ahead grab some potatoes, peas, and spices, and cook up your new favorite curry. Once you taste it, you’ll want to make it again and again.