MATAR ALOO RECIPE
📑 Table of Contents
- 📖 Introduction
- 🍲 Recipe
- 🥗 Serving Suggestion
- 🧑🍳 Variations
- 🙋 Reader Ask
- 📜 Sweet Story
- ⚖️ Nutritional Facts
- 📝 Conclusion
From a culinary view, Matar Aloo is a perfect study in balance: starchy potatoes provide texture and creaminess; peas gives sweetness and texture; tomatoes and onions (or their substitutes) supply acidity and umami; and a small set of spices creates heat, warmth, and perfume. That combination—sweet, savory, spicy, tangy—makes this dish adaptable to many occasions: packed tiffin, lazy Sunday lunch, dhaba-style indulgence, or even a light dinner.
Technically, it’s also a great recipe to learn because it teaches essential Indian-cooking skills: like tempering whole spices, sweating onions to caramelization, cooking spices till the fat separates (building masala), and finishing with delicate aromatics like kasuri methi or coriander. Once you understand those building blocks, you can reinvent the dish endlessly.
Our Other Matar (peas) and Potatoes Outstanding Recipes:
Flavor Map — A Quick Guide to Roles of Ingredients
Potatoes (Aloo) — Give structure, starchiness, and gentle sweetness when roasted or boiled.
Green peas (Matar) — bright bursts of sweet freshness and protein.
Onions & garlic / substitutes — body, caramelized sweetness or savory depth.
Tomatoes / yogurt / amchur — acidity and balance.
Spices (cumin, coriander, turmeric, chili, garam masala) — backbone: earth, warmth, color, and heat.
Finishes (kasuri methi, lemon, coriander) — lift and aroma.
Master Recipe — Step-by-Step
Ingredients
- 3 medium potatoes (about 450–550 g) — peeled and cubed (1–1.5 cm cubes)
- 1 cup green peas (fresh or frozen) — ~150 g
- 2 medium onions — finely chopped (about 1 cup)
- 2 medium tomatoes — pureed or finely chopped (about 1 to 1¼ cups)
- 2 green chilies — slit (optional)
- 1 tbsp ginger-garlic paste (or 1 inch ginger + 3 cloves garlic, minced)
- 3 tbsp oil (neutral oil) or 2 tbsp oil + 1 tbsp ghee (for richer taste)
- 1 tsp cumin seeds (jeera)
- 1 bay leaf (optional)
- ½ tsp turmeric powder (haldi)
- 1 tsp coriander powder (dhania)
- ¾–1 tsp red chili powder (adjust)
- 1 tsp garam masala (finish)
- ½ tsp kasuri methi (optional, crushed)
- Salt to taste (about 1–1.25 tsp)
- 1 to 1½ cups water (for a medium-thick gravy)
- Fresh coriander leaves — chopped, for garnish
- Optional: 1 tbsp butter or 1 tbsp cream for finishing (restaurant-style)
Before You Start — Prep Checklist
Boil potatoes until just tender (not falling apart) OR parboil 6–7 minutes until knife slides in easily. Cooling and dicing gives even pieces. Parboiling speeds final cooking. Don't Cook potatoes completely. Remain it a little hard
Measure spices in small bowls (mise en place) — it makes the flow smoother.
If using frozen peas, keep them ready; no need to thaw if adding later in cooking.
Step 1 — Heat & Temper (0–3 minutes)
1. Place a kadhai / skillet on medium heat. Add oil; when it’s shimmering (not smoking) add cumin seeds.
2. When cumin sizzles (5–8 seconds), add bay leaf. This step should smell aromatic — not burnt. Visual cue: cumin should darken slightly but not blacken.
(Tempering releases essential oil aroma and forms a base flavor note.)
Step 2 — Sauté Onions (3–10 minutes)
1. Add chopped onions. Reduce heat to medium-low. Sauté gently, stirring frequently, until they are soft and golden brown — about 6–8 minutes.
2. If you want deeper flavor, cook longer until the onions show brown edges — that adds sweetness and color.
Troubleshoot: If onions stick or char, reduce heat and add a splash (1–2 tsp) of water to deglaze.
Step 3 — Add Ginger-Garlic & Chilies (10–12 minutes)
1. Add ginger-garlic paste and slit green chilies. Sauté for 1–2 minutes until the raw smell dissipates.
2. Keep the heat medium; do not let the paste burn — it should become glossy.
Step 4 — Build the Masala with Tomatoes (12–18 minutes)
1. Add turmeric, coriander powder, and red chili powder.
2.Add tomato puree or chopped tomatoes. Stir, lower heat to medium-low. Mix and cook for 6–8 minutes until the oil starts to separate from the masala and the tomato reduces. This is key — it means the raw tomato taste is gone and spices are cooked.
3. If your tomatoes are not juicy, add a couple of tablespoons of water and cook until thick.
Visual cue: A darker, glossy masala where the oil beads at the edges.
Step 5 — Add Potatoes & Peas (18–21 minutes)
1. Add cubed potatoes and peas. Stir thoroughly so each cube is coated with masala.
2. Season with salt (start with ¾ tsp, then adjust later). Mix gently to avoid breaking potato edges.
Step 6 — Add Water & Simmer (21–32 minutes)
1. For a medium-thick gravy: pour 1 to 1¼ cups water (enough to reach but not drown the vegetables). For a thicker curry add only ¾ cup; for thin gravy add up to 1½ cups.
2. Cover and simmer on low-medium heat for 10–12 minutes, stirring once or twice. Check: potatoes should be fork-tender and peas cooked but still bright. If potatoes are not cooked, simmer 3–5 more minutes.
Pressure cooker alternative: after adding vegetables and 1 cup water, close lid and cook 2 whistles on medium — then let pressure release naturally for best texture.
Step 7 — Finish & Adjust (32–35 minutes)
1. Uncover, check consistency. If too thin, cook uncovered a few minutes to reduce; if too thick, add a splash of water and simmer 1–2 minutes.
2. Stir in garam masala and crushed kasuri methi. Add 1 tbsp butter/cream if using. Adjust salt and a tiny pinch of sugar if tomatoes are very acidic. Cook for the next 4 min.
3. Turn off the stove. Garnish with chopped coriander leaves and a squeeze of lemon if you like brightness.
Serving: Serve hot with chapati, parathas, puris, or rice. Freshly chopped coriander and a wedge of lemon make the final difference.
Master Recipe — Visual Cues & Troubleshooting (Quick Guide)
If Onions not browning? Then Increase heat slightly and stir; patience is key.
Masala is burning? Lower the heat and add 1–2 tbsp water.
Potatoes become mushy? You likely overcooked — next time parboil fewer minutes or reduce cooking after adding to masala.
Peas are hard? Use fresh/frozen peas. Dried peas need pre-soaking and pressure cooking.
Curry bland? Add salt slowly, taste, finish with lemon and kasuri methi to lift flavors.
Variations
I listed 6 detailed variations, each with ingredient tweaks and steps so you get consistent results.
1) Dry Aloo Matar (Sukha) — Great for Parathas & Tiffins
Less water, more punch — the masala clings to potatoes and peas; perfect for stuffing paratha or packing lunch.
Ingredients differences: Use 2 tbsp oil (no ghee), reduce water to 2–3 tbsp only, and add ½ tsp amchur (dry mango powder) at the end for tang.
Steps:
1. Temper cumin in oil on medium heat. Add onions and sauté till light golden.
2. Add ginger-garlic, green chilies, then tomatoes and spices — cook till oil separates.
3. Add parboiled cubed potatoes and peas; toss for 2 minutes so masala coats.
4. Sprinkle 2–3 tbsp water, cover, and cook on low 6–8 minutes. Open, cook 2–3 minutes uncovered to evaporate excess moisture.
5. Finish with amchur, garam masala, and coriander. Serve hot.
Tip: Sear the potato cubes in a separate pan first for a crisp outer texture before adding to masala.
2) Dhaba-Style Matar Aloo (Rustic & Rich)
Smoky, buttery, and big flavors — what you get at roadside dhabas.
Ingredient tweaks: Use 1 tbsp ghee + 1 tbsp oil, extra ginger-garlic (1½ tbsp), 1 tsp kasuri methi, 1 tbsp butter, and 2 tbsp cream (optional).
Steps:
1. Heat ghee + oil, temper cumin and a crushed clove of garlic for aroma.
2. Add a larger quantity of onions and brown deeply (8–10 minutes) until edges caramelize.
3. Add extra ginger-garlic paste and tomato and spices; cook until thick and oiled.
4. Add parboiled potatoes and peas, 1 cup water, simmer till done.
5. Finish with butter, cream, kasuri methi, and extra garam masala. Serve with lachha paratha.
Tip: For a smoky touch, briefly hold the lid off with a small steel bowl and burn a piece of charcoal, place it in the bowl, pour 1 tsp ghee on it, cover for 1–2 minutes to add dhuni (smoke).
3) Aloo Matar with Paneer
Paneer adds texture and protein; great for meals when you want more satiety.
Additional ingredients: 200 g paneer, cubed and lightly pan-seared; add at the end to avoid rubbery paneer.
Steps:
1. Prepare base masala as in master recipe.
2. After potatoes are almost done, add peas and gently stir in seared paneer cubes.
3. Simmer 2–3 minutes so paneer absorbs flavor. Finish with cream or butter, garam masala, coriander.
Tip: Sear paneer cubes in 1 tsp oil until golden — improves mouthfeel.
4) No-Onion No-Garlic Aloo Matar (Temple / Jain / Fasting Style)
Replacements: Use 1–2 tsp grated ginger + ¼ tsp hing (asafoetida) + extra tomato/curd for body. Skip onion and garlic.
Steps:
1. Heat oil, temper cumin and hing. Add grated ginger and slit green chilies.
2. Add tomato puree and cook with turmeric, coriander powder until oil separates.
3. Add potatoes and peas; add water, simmer till cooked.
4. Finish with crushed coriander and a pinch of sugar if needed.
Tip: Use plain yogurt whisked well for creaminess (add low heat, whisk and add at the end).
5) South Indian–Style Aloo Matar (Coconut & Curry Leaves Twist)
A coastal spin with mustard, curry leaves, and coconut — lighter and fragrant.
Adds: 1 tsp mustard seeds, 8–10 curry leaves, ¼ cup coconut milk, optional ½ tsp sambar powder.
Steps:
1. Temper mustard seeds in oil till they pop, add curry leaves and dried red chili.
2. Add onions, ginger, then tomato and spices. Stir in potatoes and peas.
3. Add ¾ cup water, simmer until tender.
4. Stir in coconut milk, simmer 1–2 minutes (don’t boil vigorously). Finish with coriander.
Tip: Add roasted coconut paste for deeper coconut flavor.
6) Achari Matar Aloo
Tangy, punchy, and bold — uses pickling spices for a unique taste.
Adds: 1 tbsp mustard oil, 1 tsp mustard seeds, ½ tsp fenugreek seeds, 1 tsp fennel seeds, ½ tsp nigella seeds (kalonji), 1 tsp achar masala or crushed pickle masala, 1 tbsp mustard sauce or ½ tsp mustard paste.
Steps:
1. Heat mustard oil until smoking point, cool slightly. Temper mustard seeds, nigella, fennel, fenugreek till aromatic.
2. Add onions, ginger, then tomatoes and achar masala.
3. Add potatoes and peas, ¾ cup water, simmer until cooked.
4. Stir in 1 tsp mustard paste / 1 tbsp store-bought mustard sauce (adjust), finish with coriander.
Tip: Use less oil; achari flavor is about the spices.
7) Creamy Restaurant-Style Matar Aloo
For special meals when you want luxurious mouthfeel.
Adds: 2 tbsp cashew paste (soak 8–10 cashews and blend), 2 tbsp cream or 2 tbsp butter at finish, reduce water.
Steps:
1. Prepare masala as master recipe. Blend half cooked tomatoes with cashew paste for silky texture.
2. Add potatoes and peas. Add ¾ cup water, simmer till done.
3. Finish with cream and a knob of butter, sprinkle garam masala and kasuri methi.
Tip: Don’t boil hard after adding cream — warm just enough.
Kitchen Hacks & Pro Tips
1. Parboil or Roast Potatoes First: Parboiling reduces final cook time and prevents overcooking; roasting cubed potatoes in a 200°C oven for 12–15 minutes gives caramelized edges and extra texture.
2. Use Frozen Peas Smartly: Add frozen peas in the last 3–4 minutes to avoid overcooking; frozen peas stay bright green and sweet.
3. Prevent Potatoes from Disintegrating: Use slightly waxy potatoes (not ultra-waxy but not very floury). Parboil 6–7 minutes—test with a fork; it should slide in with slight resistance.
4. Color & Depth from Onions: Cook onions slowly for real sweetness; don’t rush at high heat. Browned onions add umami and color.
5. Tomato Trick for Consistent Tang: If tomatoes are bland, add a pinch of sugar to balance; if too tart, a spare potato cube mashed can mellow acidity.
6. Thicken Without Flour: Mash 2–3 potato pieces into the curry for natural thickness; or use a spoon of cashew paste.
7. Quick Clean-Up Tip: Use a splatter guard on the pan after adding tomatoes; less mess.
8. Flavor Boosters: Finish with crushed kasuri methi, lemon juice, a drizzle of ghee, or a small knob of butter for richness.
9. Reheating Tip: Reheat in a pan with a splash of water/ghee on low heat; microwaving can make potatoes gummy unless you add water.
10. Freezing: Freeze without cream. Cool completely, pack in airtight containers, use within 2–3 months. Defrost overnight in the fridge; reheat on stove with a splash of water.
11. Scaling for Crowd: For every 1 kg potatoes, use proportionate peas (350–400 g) and multiply spices conservatively then adjust at end—taste is king.
12. Paratha Stuffing: Make dry version, drain any extra moisture, mash lightly, cool, then use as paratha stuffing. Add a pinch of chat masala for punch.
13. Quick Weeknight Hack: Sauté pre-frozen hash-brown potato cubes and frozen peas, toss with masala paste from a jar + spices — decent fallback.
Serving Suggestions & Plating
Classic Thali: Serve with chapati/phulka, a bowl of dal, raita, and a pickle.
For Kids: Make it mild, mash lightly, serve with buttered bread or mild paratha.
Party Plating: Spoon a shallow portion of curry into warm clay bowls, add a swirl of cream and a sprig of coriander; pair with stuffed parathas and a tangy salad.
Drink Pairings: Masala chai or buttermilk (chaas) pairs well with heavy meals; yogurt-based raita cools the palate.
Nutritional Notes
Vitamins & minerals: Vitamin C, B6, folate, potassium, iron (from peas), antioxidants from spices.
Nutrition Facts
Aloo Matar (Per Serving ~200g)
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Storage & Reheating — Step-by-Step
1. Cool Completely: Before storing in the fridge, cool 1 hour to room temp.
2. Fridge: Store in airtight containers for up to 48–72 hours.
3. Reheat on Stove: Thaw in fridge overnight; reheat on low with a splash of water; stir occasionally. For frozen to stove: thaw in microwave briefly, then reheat on stove.
5. Avoid sogginess: Reheat slowly; do not over-boil.
Sweet Story — An Extended Memory
The smells that immediately bring us back to particular moments—one of mine is the warm, cumin-scented air from my grandmother’s kitchen on a rainy afternoon. She would buy peas from the vendor who called out from the street; they were still warm from the sun. We would sit around the chopping board, shelling peas and listening to her stories: how she’d learned the dish from her mother, how during lean months it fed many, how a pinch of kasuri methi could make anyone smile. She never wrote recipes — she cooked by sight and sound. The onion’s color, the sound of the cumin, the way the tomato lost its raw smell—those were her measures.
When she served Matar Aloo, she’d ladle it into a small steel karahi, put a dollop of ghee on top, and the family would gather, silent for the first minute while the warmth spread through our hands and the first bite. Those little rituals—the communal shelling of peas, the agreement on which potatoes were best, the way leftovers were heated and served became the language of love in our house. Each time I make Matar Aloo now, those rituals come back, and cooking the dish becomes an act of remembrance and care.
Importance of Matar Aloo — Cultural, Nutritional, Social
1. Cultural: It appears across regions; each household’s version tells a story — of location, festival, or personal taste. It is both everyday and celebratory.
2. Economic: Uses inexpensive pantry staples. For families on a budget, it’s a filling main that stretches well.
3. Nutritional: Offers carbs + plant protein + fiber — a balanced vegetarian option. Serving with roti and salad, it becomes a complete meal.
4. Education: Great recipe to teach kids kitchen basics (tempering, patience, tasting).
5. Social: Shared meals of simple dishes like Matar Aloo create bonds — communal cooking and shelling peas are social acts that connect generations.
Readers-Ask / FAQs —
Q: How do I make sure peas stay bright green?
A: Add frozen peas near the end (last 3–5 minutes). For fresh peas, blanch 30–45 seconds in boiling water then shock in ice water before adding for color retention.
Q: My potatoes always break down — how to avoid?
A: Use medium-firm potatoes and parboil just until fork slides in; avoid overcooking in the final step. Lower heat and shorter simmer times help.
Q: Can diabetics eat this?
A: Portion control matters. Potatoes are higher-GI carbs—pair the dish with protein & fiber (roti made from whole grains, salad, dal) and moderate portion size.
Q: How to scale recipe for a party of 20?
A: Scale potatoes and peas proportionally, but increase spices conservatively (about 75–85% of scale then adjust to taste). Cook in batches or use a large heavy-bottomed pot.
Q: Can I make this oil-free?
A: Yes — use a non-stick pan and sauté onions with a couple tablespoons of water; finish with a small splash of olive oil or none. Flavor will be different but still tasty.
Q: Is it okay to add other veggies?
A: Yes — carrots, cauliflower, green beans work well; adjust cooking time accordingly.
Q: How can I make it more kid-friendly?
A: Reduce chili, mash slightly, and serve with buttered bread or mild paratha.
Q: Why does my gravy separate?
A: Usually due to too much fat or sudden high heat. Stir well, simmer gently, or mash a potato cube to bind.
Final Conclusion
Matar Aloo looks simple, but there’s more to it than meets the eye. After a few tries, you can make it easily, but paying attention to small details — like slowly sautéing the onions, simmering gently, adding a pinch of kasuri methi, or a final squeeze of lemon — can turn it from good to amazing. More than just food, it’s about memories and little lessons: patience when you cook the onions slowly, generosity when you make extra to share, and creativity when you try your own twist.
Start by making the main recipe exactly as written to learn the basics. Then you can try different versions — a dry version for parathas, a rich dhaba-style for weekends, or a tangy achari version for something new. Use the kitchen tips to save time and get better results, and check the FAQ for common questions.
If this guide helped you, here’s what you can do next:
Cook the the recipe this week and leave a comment about which version you tried.
Share a photo on social media and tag the blog, or tell me how you served it — I love seeing your creations.
Bookmark or save this recipe for a rainy day.
If you want, I can make a printable recipe card or a one-page step-by-step version for your kitchen wall.
Ingredients for Matar Aloo Curry
- 3 medium potatoes, peeled and cubed
- 1 cup green peas (fresh or frozen)
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 2 cups water (adjust for curry consistency)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Mix in ginger-garlic paste and sauté until raw smell disappears.
- Add tomato puree and green chilies. Cook until the oil separates from the masala.
- Now add turmeric, red chili powder, coriander powder, and salt. Mix well.
- Add the cubed potatoes and sauté for 5 minutes so they absorb the masala flavors.
- Add green peas and mix everything together.
- Pour in 2 cups of water, cover the pan, and let the curry simmer until the potatoes are cooked (about 12–15 minutes).
- Once potatoes are soft, add garam masala and crushed kasuri methi. Stir well.
- Simmer for 2–3 minutes to thicken the curry to your desired consistency.
- Turn off the heat, garnish with fresh coriander leaves, and serve hot with roti, paratha, or steamed rice.
Nutritional Information (per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 280 kcal | 6g | 12g | 36g |
