Aloo Matar recipe आलू मटर
A homely potato and green pea curry in a light onion-tomato gravy, cooked in most North Indian kitchens through the winter pea season. It goes with roti, puri or plain rice.
- Serves 4 servings
- Prep 10 min
- Cook 25 min
- Course Main course
Vegetables for Aloo Matar
Potato Aloo
500 g₹20
Green Peas Matar
500 g₹40
Tomato Tamatar
500 g₹15.75
Onion Pyaz
500 g₹20
Green Chilli Hari Mirch
250 g₹15
Coriander Leaves Hara Dhaniya
1 bunch₹15
Today's total ₹125.75
Quantities are for 4 servings and follow each vegetable's pack size. You can change any quantity in the cart before checkout; out-of-stock items are skipped.
You will also need
- Oil – 2 tbsp
- Cumin seeds (jeera) – 1 tsp
- Turmeric (haldi) – ½ tsp
- Red chilli powder – 1 tsp
- Salt to taste
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
How to make Aloo Matar
- Peel and cube the potatoes and shell the peas. Finely chop the onion, tomatoes and green chillies.
- Heat the oil in a kadhai, add the cumin and let it splutter. Add the onion and cook until golden.
- Add the green chilli, tomatoes, turmeric, chilli powder, coriander powder and salt. Cook until the tomatoes are soft and the oil separates.
- Add the potatoes and peas, stir to coat them in the masala, then pour in about 1½ cups of water. Cover and simmer for 12–15 minutes until the potatoes are tender.
- Stir in the garam masala, adjust the gravy with a little water if needed and finish with chopped coriander.