If you are looking for a yummy, delicious Indian curry, then try this simple aloo matar. This aloo matar curry is vegan and gluten-free. It makes an amazingly delightful entree for the dinner menu, even on the weeknights.
Aloo Matar Masala or Spiced Potatoes and Green Peas Curry is a popular everyday dish. In this easy vegan curry, potatoes and green peas are cooked with simple spices, which are common in Indian cuisine.
It's a typical dish in Indian kitchens, especially in north India. In winter, when it is the season of fresh green peas here, we love to make this curry. However, you can also make this curry with frozen peas as well.
This is an easy curry recipe that doesn't require a lot of ingredients. You can also simply make this curry without onion and garlic. This is one of the simplest curries to make in less than 20 minutes. You can use a pressure cooker (manual or electric) instead to make this in less time and effort. Also, check out my instant pot aloo matar recipe.
Aloo matar curry
Ingredients you'll need
Potatoes - any kind of potatoes will work
Green peas - fresh or frozen
Onion, Tomato, and green chili
Ginger and garlic paste - substitute with 3 - 4 garlic minced and ยฝ inch ginger
Spices - Cumin seeds, ground cumin, ground coriander, turmeric powder, red chili powder/ paprika, salt, garam masala (optional), roasted kasuri methi powder
Mustard oil or any neutral-tasting oil like vegetable oil (refined oil)
Fresh cilantro leaves & lemon juice
How to make aloo matar?
Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crack. Add chopped ginger, garlic, and green chilies. Saute for 10 - 15 sec. Add chopped onions and saute until translucent. Add chopped tomatoes, followed by a spoonful of salt or as taste. Salt helps to cook the tomatoes faster.
Once tomatoes turn soft and mushy, add other spices to the pan and mix them well. Add 1 - 2 tbsp of water to mix the spices. Saute for 1 - 2 minutes until spices are cooked and release oil on the sides. Then add diced potatoes and green peas and stir.
Cook on high flame for 1 - 2 minutes, stirring them in between. Add hot water to the pan and stir to mix once. Once it starts to boil, reduce heat to simmer. Cover with a lid and simmer it for 10 - 15 minutes or until potatoes are tender and cooked well.
Once potatoes are cooked tender, add some roasted kasuri methi powder and a pinch of garam masala (optional). Turn off the heat. For a thicker gravy consistency, roughly smash some potatoes with the back of the laddle or the spoon. In the end, add some finely chopped fresh coriander leaves with a squeeze of lemon juice.
Serving Ideas
Aloo matar is a spiced potato curry that is vegan and gluten-free. Serve this with Indian flatbreads like roti, chapati, paratha, poori, or naan. This also goes well with rice dishes. This curry belongs to the main course meal and is simply a delicious one to try.
Leftover and reheat
You can refrigerate the leftover curry in an airtight container and store it for 2 - 3 days, not more. To reheat, transfer the curry to a microwave-safe container and reheat for 1 minute, stirring at 30 sec.
Similar Recipes
Aloo Matar Curry (Vegan, Gluten-free)
Aloo Matar Curry
Equipment
- 1 pan or karahi or pressure cooker
- 1 ladle
Ingredients
- 4 Potatoes diced into bite-sized
- ยผ cup Green Peas Fresh or frozen
- 1 tsp Salt ( or as per taste)
- 3 tbsp Refined oil
- 1 tsp Cumin seeds
- 1 tsp Red Chilli Powder Paprika
- 3 tsp Coriander Powder
- ยฝ tsp Cumin powder
- ยฝ tsp Turmeric Powder
- ยผ tsp Garam Masala optional
- 2 Green Chilli
- 1 tsp Ginger garlic paste or 3 garlic clove + ยฝ inch ginger grated
- 1 medium Onion finely chopped
- 1 medium Tomato chopped
- ยผ tsp Asafoetida/ Hing
- ยผ tsp Roasted kasuri methi powder
- 1 cup Water or as required consistency
- 3 - 4 tbsp fresh cilantro leaves finely chopped
- ยฝ lemon for lemon juice or ยผ tsp dry mango powder or aamchur
Instructions
Method I
- Heat oil in a pressure cooker/ pan or kadhai.
- Add cumin seeds, ginger-garlic paste, green chili, and saute for a minute.
- Add chopped onion and saute till translucent.
- Add chopped tomatoes followed by salt and saute for 2 - 3 minutes until tomatoes turn soft and mushy.
- Add red chili powder or paprika, coriander powder, cumin powder, and turmeric powder.
- Add diced potatoes and green peas. Mix well and saute on high flame for a minute. Then add water and stir them once.
- Cover with a lid if making in the kadhai and simmer for 10 minutes or until potatoes turn tender.
- If cooking on the manual pressure cooker, cover it with its lid and cook for 7 - 8 minutes until for 2 whistles.
- Once done, open the lid and add a pinch of garam masala and roasted kasuri methi along with some finely chopped fresh cilantro leaves and a dash of freshly squeezed lemon juice.
- Aloo matar curry is ready. To make a thicker consistency, smash a few potatoes using the backside of the laddle or spoon and stir.
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