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    Home » Recipes » Sides

    Aloo Muttar – Potato & Pea Curry

    Published Sep 6, 2017, modified Mar 6, 2021 by Nicole Shroff / 7 Comments /

    Jump to Recipe
    Pin image of aloo muttar in blue bowl and text overlay

    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.

    Aloo Mattar curry

    ⭐️ 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

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    📋 Recipe

    Aloo Mattar in small blue bowl

    Dry Aloo Matar – Potato & Pea Curry

    Nicole Shroff
    A popular tasty and simple North Indian vegetarian dish, made with potatoes with peas. This dry version goes well with roti and dosa.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert, Side
    Cuisine Indian
    Servings 4 people
    Calories 281 kcal

    Ingredients

    Metric | US Customary
    • 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
    • ½ teaspoon turmeric
    • ¼ teaspoon asafoetida powder (optional)
    • 1 kilos 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)

    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.

    Notes

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

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 281kcalCarbohydrates: 52gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 127mgPotassium: 1533mgFiber: 12gSugar: 9gVitamin A: 875IUVitamin C: 69.1mgCalcium: 115mgIron: 10.8mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. The Belly Rules The Mind

      September 07, 2017 at 1:29 pm

      My goto recipe when I am in a rush. I can call this my comfort food as I never get bored of it.

      Reply
    2. Jagruti

      September 07, 2017 at 1:05 pm

      It’s great combo, loved by all in my family. I would devour with hot parathas 🙂

      Reply
    3. jayashreetrao

      September 07, 2017 at 10:00 am

      These both make a great combination. Nice recipe, easy one.

      Reply
    4. Soma

      September 07, 2017 at 7:46 am

      Truly a soulfood recipe just need some Parathas or puris with it to enjoy for a Sunday morning breakfast ??

      Reply
    5. Lathiya

      September 06, 2017 at 7:12 pm

      This is one yummy recipe..your preparation is so simple

      Reply
    6. aanchalgupta3

      September 06, 2017 at 4:30 pm

      Peas and potatoes is the ultimate combination! Love the simple recipe.

      Reply
    7. Mayuri Patel

      September 06, 2017 at 3:51 pm

      All time favorite. Its easy to make and is enjoyed by kids and adults too. we love to have it with parathas.

      Reply

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