Aloo Matar – Potato Peas curry

BM Theme : A-Z Curries

It’s a funny thing when you are all ready to do a round up of A-Z and then you realize that you haven’t posted A,B and C yet! So here it is, A for Aloo Matar. It’s not what I had originally planned for the post, but I like this one better. I had prepared this as part of a thali with peas paratha.

I usually go for a simple aloo tomato curry with green peas in it, but this time I decided to go for a smoother and thicker gravy. I followed the recipe here for most part. The cream is optional. If the tomatoes are tangy, you can add a little sugar or honey to balance it out.

Read on for the recipe.


  • 2 tablespoons oil, divided
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 1” piece of ginger, peeled and minced
  • 3 medium tomatoes, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 3 medium potatoes, peeled and diced
  • 1/2 cup frozen green peas
  • Salt as needed


  1. Heat oil in a pan. Add the onions along with minced ginger and garlic. Cook until it starts to turn brown. Add the chopped tomatoes and all the spice powders. Mix well. Cover and cook stirring in between to prevent anything sticking to the bottom of the pan. Cook until the tomatoes are done and mushy. Remove from heat and set aside to cook. Once it’s cooled down completely, grind into a smooth paste.
  2. When the tomatoes are cooking, bring a pot of water to boil and cook the potatoes and green peas. Drain. You can also fry or sauté the potatoes until they are done.
  3. Heat another tablespoon of oil in the same pan you cooked the onions and tomatoes. Add the ground tomato paste. Cook for a couple of minutes, cover with a lid if it starts to splutter.
  4. You can add a little sugar or honey if the tomatoes are tangy.
  5. Now add the cooked diced potatoes, green peas and salt to taste. If the curry it too thick, add a little water to bring it to the consistency you prefer. Mix everything well and cover and cook for 5-7 minutes for the flavors to mingle. Taste test in between and adjust seasonings if needed. Turn off the heat.
  6. Serve with rotis or rice. Top with a little cream on top if preferred, at the time of serving .


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