Aloo Matar Ki Sabji | How To Make Aloo Matar

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Aloo matar or alu muttar is a comforting curry originating from northern parts of India. Having said that, aloo matar is one of those dishes that is relished across every state in India.

About Aloo Matar

Aloo matar in English translates to green peas and potato curry. This is a vegan, gluten-free, beginner & bachelor-friendly, protein-rich delicious one-pot curry recipe.

Aloo matar is made using fresh or frozen green peas along with potato cubes that are cooked in rich onion tomato gravy with basic Indian spices.

In winter, we get abundant fresh green peas, and that’s when we often indulge in this curry. The taste and texture of fresh peas in this curry are heavenly.

Apart from making this aloo matar we also make simple Maharashtrian style matar usal using goda masala which goes best with bread. This is our vegetarian Sunday special meal during winter.

Making this aloo matar recipe is very easy and quick. You can also make this in an instant pot or pressure cooker.

At home, we love to relish this aloo matar curry/aloo matar ki sabji with puffed poori, tava paratha, bhature or with pav (bread).

This makes a great weekday meal after a busy working day. This is one of our family favourites, a comforting and filling meal!

You can also pack this for lunch-box for work or kid’s tiffin box. This aloo matar ki sabji is a favourite among kids too when served with bread.

In case you want to pack it for tiffin then you can add very little water just to cook the vegetable and keep it semi-dry or completely dry.

To make this aloo matar ki sabji / aloo matar curry, juicy green peas and cubed potatoes are simmered in an onion-tomato base which is flavoured with red chilli powder, garam masala and ginger-garlic paste.

This curry turns out spicy, tangy and creamy without even adding any cream or milk.

I normally make it in a kadai but feel free to make it in a pressure cooker or instant pot. I love to make this recipe using fresh green peas over frozen ones as the taste and texture differ otherwise.

But if you couldn’t get your hands on the fresh ones, certainly go ahead with the frozen ones. The tomato gives a nice tangy touch to the dish and the earthy spices make this dish flavourful.

This aloo matar curry goes well as a side dish with dal rice or plain rice. A protein-rich recipe that is loved by kids and elders too. Makes a perfect mid-week supper as well.

There are several variations in which this aloo matar curry / sabji is made. You can make this into a dry dish or with curry, you can make it with cream or without. It all depends on your personal preference.

To make this curry, simple staple spices are used making it very easy for beginners.

The best thing about making this vegetable is that everything goes into one pot and within minutes you are ready to serve this delicious curry. You can make this recipe in the instant pot too.

lngredients

Matar / Green Peas: 150 grams of fresh green peas (You can use frozen too)

Aloo / Potatoes: I have used 2 medium-sized aloo/ potatoes that I cubed and placed them in water to avoid oxidation.

Onion & Tomatoes: We will require one medium-sized onion and tomato as a base for this curry.

Spices & Herbs: We will require, red chilli powder, garam masala powder, ginger & garlic to flavour this curry.

Seasoning: I have used salt and jaggery (gul) here to balance the tartness of the tomatoes. You can use a teaspoon of sugar instead of jaggery here.

Oil: I have used 1 1/2 tablespoons of sunflower oil to make this curry.

Water: To cook the curry.

You are going to love this aloo matar ki sabji / curry as

• It’s delicious

• Easy to make

• It’s gluten-free & vegan

• Quick to make, comes under in under 30 minutes.

Frequently asked questions

Can I make aloo matar curry without onions and garlic?

Yes, you can completely omit onion and garlic and instead use only tomatoes and ginger.

Can I use frozen peas instead of fresh green peas?

You can use frozen peas in this recipe, however, the texture of the curry will differ slightly.

Can I use store-bought tomato paste/puree to make this aloo matar sabji?

Yes, you can use the store-bought tomato puree for this recipe. Just make sure to add a little more of sugar or jaggery to balance the tartness of the puree.

Storage Options

This aloo matar curry stays good for about a week when stored in the refrigerator. Reheat while serving.

Other Variations For Aloo Matar Ki Sabji

Matar Paneer: For a more protein-rich curry, you can add cubed panner in this curry instead of potatoes. Just make sure to add paneer at the end when the peas are cooked and simmer panner in the gravy for just about 5 minutes.

Aloo Matar Paneer: You can add both aloo/potatoes and paneer along with green peas which will give a nice texture to this curry.

Creamy Curry: You can add cream to this curry which makes it quite rich in taste and pairs well with tandoori naan.

Coconut Milk For Vegan option: You can add 1/4th cup of coconut milk to this curry which will enhance the taste and texture of this aloo matar sabji.

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How to make Aloo Matar Curry

• Cut potatoes into cubes and wash them along with peas and keep them aside along with water to stop oxidation.

• In a pan heat oil and add roughly chopped onions. Saute for 2 minutes.

• Now add one chopped tomato. Saute till onion and tomatoes are soft.

• Set aside this mixture to cool.

• Once onion tomatoes are cooled, blend them to a fine paste. Add water only if required.

• Now in a kadhai / deep pan heat a tablespoon of oil. Add ginger-garlic paste and saute till the raw smell fades away.

• Then add the onion tomato paste and cook till the oil separates from the mixture.

• Cook this onion-tomato mixture till it starts leaving the oil which is an indicator that the paste is cooked completely.

• Once the oil starts separating from the onion-tomato mixture, add garam masala powder, red chilli powder, salt. Mix well.

• Now add, green peas and cubed potatoes, mix well.

• Add water as per the gravy consistency you require, along with jaggery / sugar, and cook the peas and potatoes on medium flame stirring occasionally.

• Adjust the consistency of the gravy and cook Aloo Matar (Green Peas Potato) till it’s tender. Do not cover the pan with the lid while cooking.

• Aloo Matar – Green Peas Potato Curry is ready.

• Serve hot with Roti, Paratha, Nan, POORI, or Bread.

• While Serving squeeze lemon over it (Optional).

Note:

I have used onion and garlic in this recipe, but you can make it without them too. Just use ginger and 2 large tomatoes instead.

If you do not have garam masala powder, add curry powder or cumin and coriander powder instead. There will be a difference in the taste though.

Use sugar instead of jaggery if jaggery is not available. Sweeteners helps balance the tartness of tomatoes.

Utensil used: Non-stick Kadhai (Indain Wok)

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