Vegan Aloo Matar/Mutter is one of the most popular Indian curry recipes made with potatoes and green peas. A delicious weeknight meal that's loved by all!
Table of Contents
Most common Indian curry
Aloo Mutter is one dish that is made nearly in all the Indian homes. Aloo means potato and Matar or Mutter means green peas in Hindi.
This North Indian dish is finger licking good! This vegan recipe is prepared with the most basic ingredients - peas and potatoes that are cooked in a creamy tomato gravy.
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If I am ever confused on what to cook, I end up making Aloo Mutter. Potatoes and peas are very common ingredients sure to be in our kitchens right?
It's my go-to dish when I don't have any veggies at hand or I am feeling lazy to cook an elaborate meal. Aloo Mutter recipe comes together very quickly.
If you have just started cooking Indian cuisine, you can definitely make this. It's one of the basic Indian curries that is loved by all.
Potatoes and green peas make a delicious combo when cooked with Indian spices. Check the Matar Nimona recipe for proof! It's so good.
This was also mom's first
When my mom first came to Bombay post her marriage to my dad, she was just a simple girl from the South of India who was only exposed to South Indian food.
Moving to this city changed her in many good ways. She learnt new languages - Hindi and Marathi, her sense of style changed a bit, and her confidence grew.
The best of it all was - her food horizon expanded! She was suddenly exposed to multiple cuisines thanks to our cosmopolitan neighborhood.
Our Maharashtrian neighbor taught her many North Indian dishes to make and Aloo Mutter was one of the first few recipes she learned.
She would then make it regularly for all of us and very soon it became our favorite dish. My Aloo Mutter recipe is inspired by hers.
Why make this
- It's a vegan and gluten-free potatoes recipe
- Made with basic pantry essentials
- Combines peas and potatoes beautifully
- Comes together in 30 minutes
- It can be made ahead of time
- Perfect weeknight meal that's delicious
- Can be made on the stovetop, or in the Instant Pot
- Easily scalable - can be doubled or tripled
Ingredients needed
Potatoes - I use Russet, Yukon Gold, or Idaho potatoes for mostly all Indian recipes that call for potatoes. You can also use baby potatoes in this vegan Indian potato/aloo curry recipe.
Green peas - Frozen green peas works perfect in this Aloo Matar recipe. If you are using fresh green peas, you will need to cook it a bit longer.
Other veggies - onions, ripe tomatoes, ginger, garlic and green chillies are some basic ingredients that make this vegan curry delicious.
Spices - Cumin seeds, turmeric powder, coriander powder, cumin powder, chilly powder, and garam masala are the spices you will need.
Herbs and other ingredients - Fresh cilantro, and dried Kasuri methi are the two herbs that add so much flavor to Aloo Mutter.
Here's how to make it
- Make a smooth puree of tomatoes and green chillies. Keep it aside for now.
- Heat oil in a pan. Add turmeric powder, coriander powder, cumin powder and salt. Fry the spices for 15 seconds.
- Add the peeled and chopped potatoes to the pan. Mix, cover and saute on medium flame till they are crispy and cooked. This could take 8-10 minutes.
- Transfer to a plate and keep it aside for now.
- Heat oil in the same pan, temper the cumin seeds. Then add the onions, garlic and ginger paste. Saute till the raw smell goes away and the onions turn translucent.
- Then add the tomato puree along with sugar. Saute for 3-4 minutes.
- Now add the spices like turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix and let it cook for a minute.
- Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
- Then add the green peas. Continue to saute for another 5 minutes.
- Add water to get the desired consistency. Bring to a boil and cook for another 3-4 minutes.
- Now, add the fried potatoes to the pan. Mix and continue to cook the vegan curry for 2 more minutes.
- Crush Kasuri methi between your palms and add it to the pan along with garam masala.
- Garnish with chopped cilantro. Mix and take it off the flame.
Serving suggestions
You can also squeeze a lime to make it more tangy. Serve it with any Indian bread like roti, chapati, naan, bhakhri, paratha, water rolls or steamed rice.
On weeknights, you can pair it with a glass of Chaas and cucumber salad or tomato salad. On special occasions, serve it with Jeera Rice or Sweet Potato Masala Puri.
This restaurant-style Aloo Mutter can also be served with cauliflower rice, alternate grains like quinoa, or even couscous.
This makes for a great meal on a weeknight or for family gatherings on weekends. You can also pack this vegan aloo curry in lunch boxes. Do give this vegan potatoes recipe a try!
Top tips, recommendations, and suggestions
To save time, you can also use store bought tomato puree instead of making it at home. I like this brand for Indian curries.
To get that deep red/orange color, add a teaspoon of Kashmiri red chilly powder. It will give the curry the color without increasing the spice.
In order to give it a restaurant finish, add some cashew cream or vegan cream on top. You can also add coconut milk or almond powder. It gives it a totally different flavor.
Aloo Matar stays well in the fridge for 4-5 days. It also freezes well. Thaw and reheat as and when needed.
The right consistency
The consistency of the curry is based on personal preference. I make it thinner if we plan to serve it with rice. I make it thicker 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.
How to prep the potatoes
Do not chop the potatoes too small after peeling them. They will become mushy when cooked. Instead, cut them in medium sized cubes or wedges.
While prepping the potatoes, after peeling and chopping them, transfer them into a bowl of water. This prevents them for 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.
How to make it in the Instant Pot
You can skip frying the potatoes step in this method. Just peel, chop and add them to the Instant Pot after you have added the onions.
Cook in saute mode for 3-4 minutes. Cover with a glass lid while the potatoes are cooking. Add 1/4 cup of water to prevent the potatoes from sticking to the pot
Then follow the recipe for the order of ingredients. After adding them all, close the lid, and cook in manual/pressure mode for 5 minutes.
Do a manual pressure release. Garnish with Kasuri methi, garam masala, and cilantro. Mix and serve this Indian vegan potato/aloo curry.
Recipe variations
You can add cauliflower florets in 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 it separately first and then use them in the Aloo Mutter curry recipe.
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Aloo Mutter | Potatoes & Green Peas Gravy
Equipment
Ingredients
To make tomato puree
- 2 tomatoes
- 2 green chillies
To prep the potatoes
- 4 potatoes
- 2 tbsp olive oil
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
To prepare the curry
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 onion
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp sugar
- 1 tsp chilly powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- salt
- 1.5 cups green peas
- 1-2 cups water
- 1 tbsp Kasuri methi
- 1 tsp garam masala
- 1/4 cup cilantro
Instructions
To make tomato puree
- Add roughly chopped tomatoes and green chillies to a blender jar. Blitz to make a smooth puree. When done, keep it aside.
To prep the potatoes
- Heat oil in a pan. Add turmeric powder, coriander powder, cumin powder and salt. Fry the spices for 15 seconds.
- Add the peeled and chopped potatoes to the pan. Mix, cover and saute on medium flame till they are crispy and cooked. This could take 8-10 minutes.
- Transfer to a plate and keep it aside for now.
To prepare the curry
- Heat oil in the same pan, temper the cumin seeds. Then add the onions, garlic and ginger paste. Saute till the raw smell goes away and the onions turn translucent.
- Then add the tomato puree along with sugar. Saute for 3-4 minutes.
- Now add the spices like turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix and let it cook for a minute. Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
- Then add the green peas. Continue to saute for another 5 minutes.
- Add water to get the desired consistency. Bring to a boil and cook for another 3-4 minutes.
- Now, add the fried potatoes to the pan. Mix and continue to cook the vegan curry for 2 more minutes.
- Crush Kasuri methi between your palms and add it to the pan along with garam masala.
- Garnish with chopped cilantro. Mix and take it off the flame.
Notes
Nutrition
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