Aloo Matar
A comforting North Indian curry of tender potatoes and green peas in a spiced tomato-onion gravy. Perfect for a quick, satisfying meal that pairs beautifully with rice or bread.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Potatoes (peeled and cubed)
- 200 g Green Peas (fresh or frozen)
- 2 Onions (finely chopped)
- 2 Tomatoes (chopped)
- 2 tsp Ginger-Garlic Paste
- 2 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Chilli Powder (adjust to taste)
- 50 ml Vegetable Oil
- 200 ml Water
- 0 Salt (adjust to taste)
- 0 Coriander (chopped, for garnish)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the cumin seeds and allow them to sizzle for 30 seconds.
- 3
Add the chopped onions and sauté for 4–5 minutes until golden brown.
- 4
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- 5
Add the chopped tomatoes and cook for 3–4 minutes until soft.
- 6
Mix in turmeric powder, coriander powder, red chilli powder, and salt. Cook for 1–2 minutes.
- 7
Add the cubed potatoes and green peas, stirring to coat with the spices.
- 8
Pour in the water, cover, and simmer on low heat for 15–20 minutes until the potatoes are tender.
- 9
Sprinkle garam masala over the curry and stir gently.
- 10
Garnish with chopped fresh coriander and serve hot with rice or roti.