Looking for a cozy, satisfying, and quick weeknight dinner? This Aloo Matar recipe is a North Indian classic made with potatoes and green peas simmered in a flavorful, creamy tomato-onion gravy. The best part is that it comes together in just 30 minutes, making it perfect for busy nights when you still want a homemade meal. This potato peas curry is naturally vegan and gluten-free, and I've included both Instant Pot and stovetop instructions so you can choose whichever method works best for you.
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What is Aloo Matar (aka Aloo Mutter or Aloo Mattar)
If you've ever peeked into an Indian home kitchen, there's a good chance you'll find this one dish being cooked on repeat. Aloo means potato and Matar (or Mutter) means green peas in Hindi - so the name literally says it all: potatoes and peas.
Aloo Matar hails from North India and is a beloved staple across households. It's a mild, comforting vegan and gluten-free curry where potatoes and peas are cooked in a fragrant tomato-onion-spice gravy. As the starchy potatoes simmer, they absorb all that savory, spiced goodness, while the peas lend a fresh, slightly sweet bite.
I turn to Aloo Matar when I'm at a loss for what to cook. Potatoes and peas are almost always in my pantry or fridge - so it's like my "rescue dinner" when I don't have many veggies or when I want something quick yet satisfying. That's one of its greatest strengths: it's simple, forgiving, and comes together fast.
Even if you're new to Indian cooking, you can start with Aloo Matar. The technique is basic, the flavors are approachable, and the result feels like home. Potatoes + green peas + Indian spices = magic.
If you like Aloo Matar, here are some classic Punjabi recipes you'll want to try: Aloo Palak, Palak Paneer, Dum Aloo, Tawa Chole, Rajma Chawal, Maa Ki Dal, Chana Masala, Lasuni Matar Palak, Matar Paneer, Chana Palak, Aloo Palak, Cauliflower Tikka Masala, Aloo Baingan, Kadai Paneer, and Aloo Gobi. These dishes feature the same hearty, comforting vibes you love in aloo and peas-rich gravies, warming spices, and satisfying textures.
If you're looking to explore beyond Punjabi food, here are some flavorful Indian curries from other regional cuisines that you can try: Matar Nimona, Veg Kolhapuri, Cauliflower Tomato Rassa, Mushroom Masala, Sweet Potato Chickpea Curry, Tofu Tikka Masala, Kofta Curry, Bhindi Masala, Shahi Tendli, Bharli Vangi, and Green Beans Potato Curry. Each of these dishes brings its own unique blend of spices, cooking styles, and regional flavors to your table.
Most of these curries are vegan and gluten-free. Use them to build your menu for weeknight dinners, meal prep rotation, or when you want to explore more of the flavors you already enjoy.
Why Make It
- 🌱 Vegan and Gluten-Free - a wholesome Indian curry that fits most diets without compromising on flavor.
- 🥔 Made with Pantry Staples - just potatoes, peas, onions, tomatoes, and a few everyday Indian spices.
- 🥘 Classic Combo of Peas and Potatoes - simple ingredients that come together beautifully in a creamy, spiced tomato gravy.
- ⏱ Ready in 30 Minutes - perfect for busy weeknights when you want something quick yet homemade.
- ❄️ Make-Ahead Friendly - tastes even better the next day as the flavors deepen.
- 🍽 Versatile Cooking Methods - make it on the stovetop or in the Instant Pot with ease.
- 📏 Easily Scalable - double or triple the recipe to serve a crowd or for meal prep.
- 👨👩👧 Family-Friendly - mildly spiced, kid-approved, and loved by all ages.
- 🍛 Pairs Well with Everything - enjoy with rice, roti, naan, or even quinoa for a wholesome meal.
Ingredients needed 🧾
Potatoes: I use Russet, Yukon Gold, or Idaho potatoes for all my Indian recipes-they hold their shape and cook evenly. Baby potatoes are also a great option if you prefer a smaller, tender bite.
Green Peas: Frozen green peas work perfectly and cook quickly, while fresh peas will need a few extra minutes to soften.
Other Vegetables: Basic veggies like onions and ripe tomatoes form the base of the curry, providing natural sweetness and body.
Aromatics: Ginger paste, garlic, and green chilies are essential for depth of flavor and that signature Indian taste in this Aloo Matar curry.
Spices: You'll need cumin seeds, turmeric powder, coriander powder, red chili powder, and garam masala to build the aloo matar curry's warm, aromatic spice profile.
Herbs and Finishing Touches: Fresh cilantro and a pinch of dried Kasuri methi elevate the flavor and aroma, giving this simple aloo matar dish a restaurant-style finish.
How to make it 🔪
To Make The Tomato Masala Base
- Start by throwing roughly chopped tomatoes, cilantro, and green chilies into a blender.
- Blitz them just enough to form a coarse mixture (not ultra smooth) and set that aside.
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To Prepare Aloo Matar Gravy
- Peel and wash your potatoes, then cut them into bite-sized cubes. Uniform size helps them cook evenly.
- Heat oil (neutral or light-flavored) in your pan. Add cumin seeds and let them sizzle. Then add minced garlic and ginger paste and sauté until the raw aroma dissipates - about 30 seconds to a minute.
- Toss in chopped onions and cook until they turn light golden-don't rush this part; good onion color deeply influences flavor.
- Pour in your blended tomato-cilantro mix and a pinch of sugar (this balances the acidity). Sauté for 3 to 4 minutes until the rawness of the tomato cooks off. The mixture will thicken slightly and oil may start separating from the edges.
- Sprinkle in turmeric, coriander powder, red chili powder (or paprika for milder version), and salt. Stir well so the spices coat the masala. If the masala is sticking to the bottom of the pan, add 1 to 2 tablespoons of water to prevent them from burning.
- Gently fold in the cubed potatoes and a bit more salt. Coat them in the masala so that each cube is nicely covered.
- Add the frozen green peas along with enough water to just cover the potatoes (or according to your preferred consistency). Stir gently, cover the pan, lower the heat, and let it simmer for about 10-12 minutes, or until the potatoes are tender and cooked through.
- Once the potatoes are done, remove the lid, and if the gravy seems too thin, let it simmer uncovered a minute or two to thicken. Sprinkle garam masala and chopped cilantro over the top, stir lightly, and remove from heat.
Serving suggestions 🍽
A quick squeeze of fresh lime or lemon juice on top brightens the curry and adds a tangy punch that balances the creamy tomato gravy perfectly.
Aloo Mutter curry pairs beautifully with Indian breads like roti, chapati, naan, paratha, bhakhri, or even soft water rolls. Dip generously to scoop up all that flavorful gravy! This vegan, gluten-free curry holds up well in the fridge and makes for an easy, satisfying packed lunch. Simply reheat and enjoy for a flavorful midday meal.
You can also enjoy aloo matar with steamed basmati rice, brown rice, or cauliflower rice for a lighter meal. In that case, make the gravy thinner. For something different, serve with quinoa, millet, or couscous for a modern twist on this classic.
On a simple weeknight, pair Aloo Matar with a refreshing Chaas (buttermilk) and a crisp cucumber salad or tomato salad. For festive occasions or weekend family meals, serve alongside Jeera Rice, Sweet Potato Masala Puri, or stuffed parathas.
Top recipe tips 💭
To get that signature deep red-orange color in your Aloo Matar, add 1 teaspoon of Kashmiri red chili powder. It imparts vibrant color without making the curry overly spicy. Adjust the spice level according to your taste - this dish works equally well mild for kids or spicy for adults. When using frozen peas, be mindful that prolonged cooking can dull their bright green hue. To preserve color and texture, add frozen peas at the very last minute of cooking, just long enough to heat them through. This ensures your curry looks as vibrant as it tastes.
Recipe FAQs 📖
When making Aloo Matar, cut your potatoes into medium-sized cubes or wedges rather than very small pieces-this helps them hold their shape and prevents them from turning mushy in the curry. After peeling and chopping, soak the potatoes in a bowl of water to stop them from oxidizing and turning black.
For extra flavor, you can shallow fry or deep fry the potatoes before adding them to the curry; this gives the dish a slightly crispy, golden texture and rustic taste. If you're short on time, you can also use boiled potatoes, which will cook faster in the gravy and still absorb all the spices beautifully.
The consistency of Aloo Matar depends on how you plan to serve it. I like a slightly thinner gravy when serving with steamed rice, but a thicker, creamier version works best with roti, naan, or paratha.
If your curry turns out too thin, you have a few easy options: create a cornstarch slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of water (no lumps) and stir it into the curry to thicken. You can also mash a few of the cooked potatoes directly into the gravy; they naturally absorb excess liquid and add body. Keep in mind, the gravy will thicken further as it cools.
Aloo Matar is a versatile curry that you can easily tweak to suit your taste or pantry. Add cauliflower florets to make Aloo Gobi Matar, or swap potatoes with cauliflower, sweet potatoes, broccoli, paneer, tofu, or carrots for a different twist. Baby potatoes also work beautifully, giving a Dum Aloo-style touch.
For the peas, you can use fresh or frozen peas. If using dried peas, soak them overnight and then cook them separately first before adding them to the curry.
To achieve a richer, restaurant-style finish, try drizzling cashew cream or a splash of plant-based yogurt. You can also stir in coconut milk or a pinch of almond powder for a creamier texture and slightly nutty flavor. These simple substitutions and variations make this classic curry adaptable for weeknight dinners, festive meals, or meal prep, while keeping it vegan, gluten-free, and full of flavor.
For a perfectly dry Aloo Matar Sabji, use firm potatoes that hold their shape during cooking and skip adding water so the curry stays thick. Lightly sauté the spices before adding the potatoes to enhance their flavor, and add tomato mixture and peas toward the end to keep the dish dry. Cover briefly after adding peas to ensure they're tender but not mushy.
Prep the potatoes 🥔
Peel and chop the potatoes into bite-sized cubes. Set aside.
Prepare the tomato masala base 🍅
As per the steps mentioned in the recipe.
Sauté the aromatics 🧅
Turn on the Instant Pot to Sauté mode. Heat oil, add cumin seeds, followed by minced garlic and ginger paste. Sauté for 30 seconds until fragrant, then add chopped onions and cook until golden brown.
Add potatoes & a splash of water 💧
Add the chopped potatoes along with about ¼ cup of water to prevent sticking. Sauté for 3-4 minutes, covering with a glass lid if needed, so the potatoes start softening slightly.
Add remaining ingredients 🍅
Follow the recipe order for adding the tomato mixture, peas, and spices. Mix well so the potatoes and peas are coated in the flavorful masala.
Pressure cook ⏱
Close the Instant Pot lid, set to Manual / Pressure Cook mode on high for 5 minutes. Once cooking is complete, perform a manual pressure release.
Garnish and serve 🌿
Finish with a sprinkle of Kasuri methi, a pinch of garam masala, and chopped fresh cilantro. Give it a gentle stir and serve hot with basmati rice, roti, naan, or your favorite grains.
Refrigeration: Aloo Matar keeps well in the fridge for 4-5 days when stored in an airtight container. This makes it ideal for meal prep or quick weeknight dinners.
Freezing: This curry also freezes beautifully. Transfer it to a freezer-safe airtight container and store for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.
Tips for Best Results:
Use airtight containers to maintain flavor and prevent moisture loss.
If the gravy thickens too much after refrigeration or freezing, add a splash of water or plant-based milk while reheating.
This method works equally well for both the creamy and dry versions of Aloo Matar.
More Recipes With Green Peas
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Recipe 📖
Classic Aloo Matar - The Ultimate Indian Potato and Peas Curry
Equipment
Ingredients
To Make The Tomato Masala Base
- 2 tomatoes
- 2 green chillies
- ½ cup cilantro
To Prepare Aloo Matar Gravy
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 cup onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon sugar
- 1 teaspoon chilly powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- salt
- 4-5 medium-sized potatoes
- 1 cup green peas
- 3 cups water
- 1 teaspoon garam masala
- ¼ cup cilantro
Instructions
To Make The Tomato Masala Base
- Start by throwing roughly chopped tomatoes, cilantro, and green chilies into a blender.
- Blitz them just enough to form a coarse mixture (not ultra smooth) and set that aside.
To Prepare Aloo Matar Gravy
- Peel and wash your potatoes, then cut them into bite-sized cubes. Uniform size helps them cook evenly.
- Heat oil (neutral or light-flavored) in your pan. Add cumin seeds and let them sizzle. Then add minced garlic and ginger paste and sauté until the raw aroma dissipates - about 30 seconds to a minute.
- Toss in chopped onions and cook until they turn light golden-don't rush this part; good onion color deeply influences flavor.
- Pour in your blended tomato-cilantro mix and a pinch of sugar (this balances the acidity). Sauté for 3 to 4 minutes until the rawness of the tomato cooks off. The mixture will thicken slightly and oil may start separating from the edges.
- Sprinkle in turmeric, coriander powder, red chili powder (or paprika for milder version), and salt. Stir well so the spices coat the masala. If the masala is sticking to the bottom of the pan, add 1 to 2 tablespoons of water to prevent them from burning.
- Gently fold in the cubed potatoes and a bit more salt. Coat them in the masala so that each cube is nicely covered.
- Add the frozen green peas along with enough water to just cover the potatoes (or according to your preferred consistency). Stir gently, cover the pan, lower the heat, and let it simmer for about 10-12 minutes, or until the potatoes are tender and cooked through.
- Once the potatoes are done, remove the lid, and if the gravy seems too thin, let it simmer uncovered a minute or two to thicken. Sprinkle garam masala and chopped cilantro over the top, stir lightly, and remove from heat.
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Rama says
Super
Priya says
Thank you