Dry Aloo Matar – Potato & Pea Curry

Sharing is caring!

A popular tasty and simple North Indian vegetarian dish, made with potatoes with peas. This dry version goes well with roti and dosa.

Aloo (potato) and Matar (peas),originally from Punjab in India, is a very simple dish to make and a firm family favourite.

Why it works

The potatoes and peas are cooked in a spicy tomato masala. Flavours come together beautifully as the vegetables, the depth of spices, garlic and ginger, and the sweetness of the onions, are balanced with tomatoes.

How to make it

1. Sauté the onions till golden.
2. Add the cumin seeds and heat through with the onion.
3. Mix in the ginger and garlic, and allow to to cook in the oil for around a minute.
4. Stir in the turmeric, chillies and asafoetida.
5. Add the chopped potatoes, tomatoes, water, salt and pepper, and stir. Then cover and reduce the heat to low and cook for 10 minutes or till the potatoes are tender.
6. Add the peas and cook covered for a further 5 minutes.
7. Remove from the heat and garnish with garam masala and chopped cilantro (coriander leaves).

How to serve

I usually make this as a side, but it can be enjoyed warm, as a light meal served with Steamed Rice, hot roti or paratha, or as a stuffing inside a dosa.

To make this with a gravy

Add a bit more water if you like a gravy and to serve with rice.

⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

⚜

Print Recipe

5 from 1 vote

Dry Aloo Matar - Potato & Pea Curry

A popular tasty and simple North Indian vegetarian dish, made with potatoes with peas. This dry version goes well with roti and dosa.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert, Side

Cuisine: Indian

Keyword: Aloo matar, peas and potato curry, vegetable curry

Servings: 4 people

Calories: 281kcal

Author: Nicole

Ingredients

US Customary - Metric

• 1 tablespoon sunflower oil
• 1 medium red onion finely chopped
• 1 teaspoon cumin seeds
• 1 clove garlic minced
• 1 inch ginger minced
• 2 green chillies finely chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafoetida powder (optional)
• 1 kg Potatoes peeled and cubed
• 1 cup water
• sea salt and pepper to taste
• 2 cups frozen green peas
• 1 cup tomato passata
• 1 teaspoon garam masala (optional)
• a handful Cilantro (coriander leaves)

US CustomaryMetric

Instructions

• On medium heat, in a saucepan, heat the oil, add the chopped onions, and sauté till golden.
• Add the cumin seeds and mix well with the onions. Once the aroma of the cumin comes through (after about 1 minute), add the ginger and garlic and sauté for a minute.
• Stir in the green chillies, turmeric and asafoetida.
• Add the potatoes, water, salt and pepper. Cover, turn the heat to low and cook for 10 minutes till tender.
• Add the peas and tomato sauce, cover again and cook for another 5 minutes.
• Turn off the heat and garnish with garam masala and chopped cilantro/coriander leaves. Serve with warm roti, or in dosa.

Recipe Notes

This is a dry aloo matar recipe. To make it with gravy, add an extra cup of water before adding to the pan.

Nutrition Facts

Dry Aloo Matar - Potato & Pea Curry

Amount Per Serving

Calories 281 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Sodium 127mg5%

Potassium 1533mg44%

Carbohydrates 52g17%

Fiber 12g48%

Sugar 9g10%

Protein 12g24%

Vitamin A 875IU18%

Vitamin C 69.1mg84%

Calcium 115mg12%

Iron 10.8mg60%

* Percent Daily Values are based on a 2000 calorie diet.

Did you try this recipe? Snap a picture!Mention @Endofthefork or tag #endofthefork on Instagram I'd love to see it!

Sharing is caring!