Aloo Matar is a North Indian flavorful dish made with potatoes and green peas in a spiced onion tomato gravy. This recipe is versatile and can be paired with roti, rice, or pulao. The potatoes and peas are cooked in a rich, aromatic sauce, making it a favorite for families. This curry is a comforting dish to enjoy.

This recipe is made with simple ingredients. The creamy texture of the base and warm spices create a soulful dish. It’s both satisfying and full of flavor, making it the perfect choice for a home-cooked meal any day of the week. This dish brings the comfort of restaurant-style Aloo Matar.
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About Aloo Matar
Aloo Matar is a classic comforting dish. The soft potatoes and tender green peas soak up all the flavors of the spices, making each bite delicious and wholesome. This recipe uses minimal ingredients but tastes delicious. The spices along with aloo, matar blend gently into the onion tomato base, and gives the curry a homely feel.
You can enjoy this dish anytime, whether it’s a quick weekday lunch or a peaceful weekend dinner. The subtle sweetness from peas and the creamy bite of potatoes make it a great combo that never fails. You can make it anyway either thick or slightly runny, depending on what you’re serving it with.
The potatoes and peas perfectly complement the warm, aromatic spices, creating a balanced and flavorful dish. It’s also perfect for lunch boxes and stays tasty even after a few hours. This recipe uses basic vegetables, is budget-friendly, and is a reliable dish.
You will love this for sure.

Aloo Matar Ingredients
- Oil, cumin seeds – Added for tempering and aroma.
- Ginger garlic paste – Adds depth and flavor to the curry base.
- Onion, tomatoes – These are ground into a paste to create the flavorful base.
- Red chili powder, turmeric powder, garam masala powder – Adds heat, earthy flavor, and a rich, aromatic spice blend to the curry.
- Tomato sauce – Adds tanginess and deepens the curry’s flavor.
- Potatoes, green peas – These are the key ingredients that absorb the curry flavors.
- Fresh cream – Makes the curry creamy and smooth, adds richness to the dish.
- Coriander leaves – Adds freshness to the dish and as a garnish.
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Why This Recipe Works
- This recipe is quick and easy to make with minimal ingredients.
- The dish is full of flavors, filling and satisfying.
- Can be made with simple pantry ingredients.
- Easily Customizable – you can adjust the spice levels accordingly.
- Best side dish for ghee rice, roti, or phulka.
- Great for lunch or dinner. Ideal for any day.
How to make Aloo Matar Step by Step
1.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside. Grind the ingredients listed under ‘to grind’ to a fine paste, Set aside.

2.In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle, then add ginger garlic paste give a quick sauté. Then add tomato puree and sauté for few mins till raw smell leaves. Add required salt.

3.Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick. Then add potato and peas.

4.Mix well till the masala coats well with the veggies. Sauté for 2-3 minutes. Then add 1 cup of water and pressure cook for 2-3 whistles in low flame. Once pressure releases open and let it boil. Adjust salt and spice level at this stage.

5.Then add tomato sauce, fresh cream and bring to a boil. Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

Serve hot with roti / rice or any pulao of your choice.

Expert Tips
- Spice level – You can adjust the amount of red chili powder and garam masala to reduce spice.
- Consistency – For thicker gravy, you can let it simmer for longer time after pressure cooking.
- Tomato sauce – This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
- Cream – Use fresh cream to make the curry rich and creamy.
- Potatoes – Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
- Onion paste – Blend the onions and tomatoes finely for a smooth gravy.
- Garnish – Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.
Serving and Storage
Serve Aloo Matar hot with roti, rice, or pulao. It’s perfect as a side dish for any Indian meal.
You can store it in an airtight container in the refrigerator for up to 2 to 3 days. The curry may thicken after refrigeration, so add a splash of water to adjust the consistency while reheating.
FAQS
1.Can I skip the cream?
Yes, you can skip it for a lighter version of the dish. Add 1/4 cup boiled milk for a creamy texture.
2.Can I make this recipe without a pressure cooker?
Yes, you can cook it in a pan. But it will take a bit longer to cook the vegetables.
3.Can I add other vegetables?
Yes, you can add vegetables like carrots, beans, or cauliflower for a different flavor and taste. But make sure to cook the vegetables accordingly.
4.Can I use tomato puree instead of fresh tomatoes?
Yes, you can use homemade tomato puree or store bought puree but the taste slightly varies.
5.Can I make Aloo Matar without onions?
While onions add depth to the flavor, you can skip them if needed.
6.What can I serve with Aloo Matar?
You can pair it with roti, nan, plain basmati rice, or pulao.

If you have any more questions about this Aloo Matar Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Aloo Matar Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Matar Recipe | Aloo Mutter Recipe
Ingredients
- 2 potatoes medium sized
- 1/2 cup green peas tightly packed
- 1/4 cup big onion finely chopped
- 1 tablespoon ginger garlic paste finely chopped
- 1 teaspoon red chilli powder
- 2 pinches turmeric powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon tomato sauce
- 1 tablespoon fresh cream optional
- coriander leaves for garnish
- salt to taste
To temper:
- 2 teaspoon oil
- 3/4 teaspoon jeera
To grind:
- 1 big onion roughly chopped
- 2 tomatoes roughly chopped
Instructions
- Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes, Set aside.
- Grind the ingredients listed under ‘to grind’ to a fine paste, Set aside.
- In a pan heat oil – add the items listed under ‘to temper’ allow it to crackle, then add ginger garlic paste give a quick sauté.
- Then add tomato puree and sauté for few minutes till raw smell leaves.
- Add required salt.
- Then add turmeric powder, garam masala powder and red chili powders, give a quick mix, let it cook for 2-3 minutes until it becomes thick.
- Then add potato and peas.
- Mix well till the masala coats well with the veggies.
- Sauté for 2-3 minutes.
- Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.
- Once pressure releases open and let it boil.
- Adjust salt and spice level at this stage.
- Then add tomato sauce, fresh cream and bring to a boil.
- Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
- Serve hot with roti / rice or any pulao of your choice.
Notes
- Spice level – You can adjust the amount of red chili powder and garam masala to reduce spice.
- Consistency – For thicker gravy, you can let it simmer for longer time after pressure cooking.
- Tomato sauce – This adds tanginess to the dish, but you can skip it if you prefer a traditional curry.
- Cream – Use fresh cream to make the curry rich and creamy.
- Potatoes – Cut the potatoes into bite-sized cubes so they cook quickly and absorb the flavors fully.
- Onion paste – Blend the onions and tomatoes finely for a smooth gravy.
- Garnish – Garnish it with fresh coriander leaves and a sprinkle of garam masala for extra flavor and aroma.
Meenal Ramanathan
Thanx for the recipe.
mohammed dawood
i will try it tomarro
Hamaree Rasoi
I too agree that it is a simple punjabi recipe. Thanks for posting . would try it out very soon.
Deepa
saranyas
Hi,
Is this gravy slightly watery than the usual gravies? Wonder whether all Punjabi gravies are a bit on the watery side..
SHARMILEE J
The gravy is thick not watery but its not creamy like PB masala
saranyas
Thanks for the clarification 🙂
Coral crue
i love aloo matar, it's so nice to have with simple rotis 🙂
Magees kitchen
Simple and Delicious…
mohammed dawood
when we need to add ginger garlic paste
SHARMILEE J
after tempering…
traditionallymodernfood
Aloo peas one of fav gravy:-) looks yummy
Keerthana Kancherla
Can we pressure cook aloo and peas then add it to gravy is that good?
SHARMILEE J
Yes you can do that too….but cooking it along with gravy gives a better taste I guess
Priya KS
Thank you for the recipe!
Aishwarya Vasudevan
Tried it and came out absolutely yummy, thanks for posting!!