Aloo Matar Curry

Name: Aloo Matar Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 3 pcs potato (medium, peeled and cubed into 1-inch pieces); 1 cup green peas (fresh or frozen); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 2 pcs onion (medium, finely chopped); 1 inch ginger (grated or finely minced); 4 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

8/10

A comforting North Indian classic of tender potatoes and sweet green peas simmered in a lightly spiced, tangy tomato-onion gravy. This everyday homestyle curry comes together quickly and pairs perfectly with roti or steamed rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

236 cal

SERVINGS

METHOD · 7 STEPS

prep
Boil the potatoes and peas.
1.Place cubed potatoes in a saucepan, cover with water, and boil until fork-tender (8-10 minutes). Drain and set aside.
2.If using fresh peas, blanch them in boiling water for 3-4 minutes until tender. If frozen, simply rinse under warm water and set aside.
TIPDon't overcook the potatoes — they should hold their shape in the curry.
temper · ~1 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds until fragrant.
3.Sprinkle in asafoetida — it will sizzle immediately.
saute · ~7 min
Sauté the aromatics.
1.Add chopped onions and cook until soft and translucent (4-5 minutes).
2.Add ginger, garlic, and green chilies. Sauté until the raw smell disappears (1-2 minutes).
TIPStir onions frequently so they cook evenly without burning.
saute · ~9 min
Cook the tomato masala.
1.Add chopped tomatoes and cook until they soften and release oil (5-7 minutes).
2.Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
3.Cook the spice mixture for 2 minutes until the oil separates from the masala.
TIPThe oil separating is your visual cue — it means the tomatoes are fully cooked.
simmer · ~7 min
Add potatoes, peas, and water. Simmer.
1.Gently fold in the boiled potatoes and green peas into the masala.
2.Pour in 1 cup of water, stir to combine, and bring to a gentle simmer.
3.Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld.
TIPUse the back of your spoon to lightly mash a few potato pieces — this naturally thickens the gravy.
mix · ~2 min
Finish with garam masala.
1.Sprinkle garam masala over the curry and gently stir.
2.Cook uncovered for 2 minutes more, then turn off the heat.
TIPAdding garam masala at the end preserves its aromatic oils for maximum flavor.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Peel and cube the potatoes into even 1-inch pieces so they cook at the same rate and don't fall apart in the gravy.
2
When sautéing onions, cook until they are soft and translucent, not brown, for a sweeter base.
3
Let the tomato masala cook until oil visibly separates on the sides of the pan — this ensures no raw tomato taste remains.
4
Boil potatoes until just fork-tender; they will continue cooking slightly in the gravy.
5
For a thicker gravy, lightly mash 2–3 potato cubes against the side of the pan after adding them to the masala.
6
Add garam masala only after turning off the heat to preserve its delicate volatile oils and aroma.
7
If using frozen peas, do not thaw them — rinse under warm water just before adding to retain their bright color and texture.