Aloo Matar Sabzi
A simple home-style potato and green pea sabzi cooked with onions, tomatoes, and everyday spices. It turns soft, lightly spiced, and comforting, making it perfect with roti, paratha, or a small bowl of rice.
For 4 servings
- prep · ~10 min
Prepare the vegetables.
1.Peel and cube the potato into small even pieces.2.Finely chop the onion and tomatoes.3.Slit the green chili, grate the ginger, and chop the coriander leaves. - saute · ~5 min
Cook the cumin and onions.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until soft and light golden, 4 to 5 minutes.TIPKeep the heat medium so the cumin does not burn and turn bitter. - saute · ~5 min
Make the masala base.
1.Add ginger and green chili, then cook for 30 seconds.2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomatoes soften and the masala looks thick, 4 to 5 minutes. - saute · ~3 min
Coat the potatoes and peas with the masala.
Add the potato and green peas to the pan. Mix well so the masala coats everything evenly, then cook for 2 to 3 minutes, stirring a couple of times.
- simmer · ~12 min
Cover and cook the sabzi.
Add water and stir well. Cover and cook on low heat until the potatoes are tender and the peas are cooked through, 10 to 12 minutes, stirring once or twice in between.
TIPIf the pan looks dry before the potatoes soften, add 1 to 2 tablespoons more water. - garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala and chopped coriander leaves over the sabzi. Mix gently and cook uncovered for 1 minute to dry out any extra moisture.
- serve
Serve hot.
Serve Aloo Matar Sabzi hot with roti, paratha, or as part of a simple Indian meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into small, even cubes so they finish cooking at the same time as the peas.
- 2Let the tomato masala turn thick before adding potatoes; a raw, watery masala makes the sabzi taste flat.
- 3Stir only once or twice while covered so the potato cubes stay intact and do not turn mushy.
- 4If using frozen peas, add them straight from the freezer; thawed peas can overcook and lose their bright color.
- 5Finish the garam masala at the end, not earlier, so its aroma stays noticeable in the final sabzi.
- 6This sabzi tastes even better after 20 to 30 minutes of resting, when the potatoes absorb the masala.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing the onions and masala for a lighter everyday sabzi.
no onion no garlicNo-onion-no-garlic
Skip the onion and rely on extra tomato, ginger, cumin, and coriander powder for a simple vrat-style or lighter home version.
dry sabziDry sabzi
Use slightly less water and cook uncovered longer at the end for a drier aloo matar that packs well in lunchboxes.
gravy styleGravy-style
Add a bit more water and simmer longer if you want a softer, spoonable version to serve with rice.
Why this is on our healthy list.
Fiber from Potatoes and Peas
Potatoes and green peas together make the sabzi more filling and provide plant fiber that supports satisfying, everyday meals.
Plant-Based Comfort Dish
Made entirely from vegetables, spices, and oil, this sabzi fits well into vegetarian meals without needing rich cream or butter.
Phytonutrients from Tomatoes and Spices
Tomatoes, ginger, cumin, coriander, and chili add more than flavor, bringing a range of plant compounds to the dish.
Frequently asked questions
Yes. Add frozen peas directly to the pan with the potatoes; they cook quickly and usually do not need separate thawing.
