Quick & Easy Aloo Matar Recipe

The consistency of the curry is based on personal preference. I make it slightly thinner if I plan to serve it with rice. I prefer the thicker version if I'm going to serve it with any bread.

If you feel the gravy is very thin, fix it by adding a corn flour slurry. Mix and add a tablespoon of corn flour with two tablespoons of water with no lumps to the gravy. Alternatively, you can also mash some potatoes. It will soak up the excess water. Also, keep in mind that Aloo Matar will naturally thicken as it cools.

There is also a dried version with no water. Skip the water and used chopped tomatoes instead of the puree.

Do not chop the potatoes too small after peeling them. They will become mushy when cooked. Instead, cut them into medium-sized cubes or wedges. While prepping the potatoes, after peeling and chopping them, transfer them into a bowl of water. This prevents them from turning black.

Shallow frying or deep frying the potatoes prior gives the aloo mutter a totally different flavor profile. So skip this step only if you are pressed for time. You can also use boiled potatoes. Since they are already cooked they will need less time to fry in the pan.

Yes, you can use frozen peas. Frozen peas will take less time to cook. It is important to note, that when you use frozen peas they can quickly turn from a bright and vibrant green to a dull green after they’ve been stewing. Add the frozen peas at the last minute to preserve the color. 

It is not too spicy in terms of heat, although it does have spice which gives this dish a beautiful depth of flavor. But it is mild enough that children and those who don’t like too much heat can enjoy it. If you like your dishes on the spicy side, you can add more heat by adding more dried chili powder.

You can add cauliflower florets to the mix and make Aloo Gobi Matar. In fact, potatoes can also be swapped with cauliflower, broccoli, paneer, tofu, or carrots.

Baby potatoes can also be used in this Indian potato/aloo curry, similar to Dum Aloo. Instead of frozen peas, you can also use fresh peas or dried peas. If using dried peas, cook them separately first and then use them in the Aloo Mutter curry recipe.

Aloo Matar stays well in the fridge for 4-5 days in an airtight container.
It also freezes well. Transfer it to a freezer-safe airtight container. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop. 

To make this a dry dish eliminate the water. In a bit of oil add the turmeric powder, coriander powder, cumin powder, and salt along with the garlic, ginger, and onions. Then add the potatoes and saute until fork tender. Add the remaining spices and peas. Cover and cook until peas are ready. Add the tomato and green chillies. Stir together and serve.