Skip to content

Aloo Matar–Curried Potatoes and Peas

May 12, 2011

A fresh bag of peas is calling my name as I open the fridge.    Whenever is see fresh peas in grocery store I always get it.  Matar Bangan (Peas and eggplant) subzi Guajarati style is a family favorite (which I will save for a later post).  But to break away from same old, I decided to make Aloo Matar (Potatoes and Peas)North Indian style.   Aloo Matar is fairly simple, quick and child friendly recipe.   So here is how Curried Potatoes and Peas are made.





2 Cups Fresh or Frozen Peas

2 Large Potatoes

2 Roma Tomatoes

1 Medium Onion

½ inch Piece Ginger

2-3 Cloves of Garlic

1 Tsp Cumin Seeds

1 Tsp Turmeric

1 Tsp Red Chili Powder

2 Tsp Coriander Powder

¼ Tsp Garam Masala

¼ Tsp Aamchur Powder (dried Mango Powder)

¼ Cup Milk

1 Tsp Kasuri Methi (Dried Fenugreek Leaves)

2 Tbsp Oil

Salt to Taste

Pinch of Asafetida





  1.  Peel, wash, and dice potatoes in to Medium pieces.
  2. Crush Ginger and Garlic to make a coarse paste
  3. In a pan/Kadhai heat oil until cumin seeds splutters.  You can test by adding few to oil.
  4. Once oil is hot enough, add Cumin Seeds and Asafetida.
  5. Add Onion and cook for a few minutes.
  6. Add Tomatoes and cook for a few minutes.
  7. Add Turmeric, Red Chili Powder, Garam Masala, Coriander Powder, Aamchur Powder and Salt.
  8. Cook Tomatoes and Onion until Tomatoes break down and mixture is pasty.
  9. Add Peas and Potatoes and 2 -2/12 Cup Water.
  10. Bring it to boil then cover and cook on medium flame until everything is cooked.
  11. Take Kasuri Methi in your palm and crumble it with your fingers to make it finer.
  12. Add Milk and Kasuri Methi.
  13. Simmer for 5 minutes on medium flame. 
  14. Garnish with Fresh Coriander leaves.

Serve hot with your choice of flat bread (Roti, Paratha, Naan or Puri) and also pairs well with hot seaming rice.

7 Comments leave one →
  1. Creg permalink
    December 16, 2011 6:07 pm

    No note on when to add the garlic/ginger paste. Presumably around the same time the onions are added to the oil/cumin/asefatida?

    • January 4, 2012 11:30 pm


      I apologize i forgot to include in the steps, and you are right about when to add ginger/garlic paste. I will edit the post. Thanks for stopping by and bringing this to my attention.

  2. May 16, 2011 6:21 am

    This looks delicious! Love the addition of Aamchur & Kasuri Methi in it. Tempting pics!!!

  3. May 14, 2011 12:59 pm

    That looks so so good!

  4. May 14, 2011 1:28 am

    Lovely pictured peas! And a lovely recipe too 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: