Vegan Aloo Matar

Name: Vegan Aloo Matar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 pcs potato (medium, peeled and cubed); 1 cup green peas (fresh or frozen); 2 tbsp oil; 1 tsp cumin seeds; 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch salt; 0.5 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(187)

TASTE SCORE

8/10

A comforting, homestyle Indian curry made with tender potatoes and green peas simmered in a fragrant tomato-onion gravy. This simple yet satisfying dish comes together in under 30 minutes with pantry staples, making it a perfect weeknight dinner when paired with roti or rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

231 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Pressure cook the potatoes.
1.Place cubed potatoes in a pressure cooker with enough water to cover them.
2.Add a pinch of salt and cook for 2 whistles on medium heat.
3.Let the pressure release naturally, then drain the potatoes.
temper · ~2 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.
3.Add chopped ginger and slit green chilies, sauté for 30 seconds until fragrant.
TIPLet the cumin seeds splutter fully before adding ginger — this releases their nutty aroma.
saute · ~12 min
Cook the onion-tomato base.
1.Add chopped onions and sauté until translucent and lightly golden, about 5-7 minutes.
2.Add chopped tomatoes and cook until they soften and release their juices, about 4-5 minutes.
3.Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute until the spices bloom.
TIPCook the tomatoes until the oil begins to separate from the mixture — that's when the masala is ready.
simmer · ~7 min
Add potatoes and peas, then simmer.
1.Add the boiled potato cubes and green peas to the pan. Stir gently to coat with the masala.
2.Pour in ½ cup water and add salt. Mix well.
3.Cover and simmer on low heat for 5-7 minutes, letting the flavors meld together.
4.Sprinkle garam masala over the top and give a final gentle stir.
TIPDon't over-stir once the potatoes are in — gentle folding keeps them from breaking apart.
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
For the best texture, pressure cook potatoes until just tender — they should offer slight resistance when pierced.
2
Use fresh or frozen green peas directly without thawing; frozen peas cook quickly and retain their sweetness.
3
Let the cumin seeds splutter fully before adding ginger to unlock their nutty aroma.
4
Cook the tomato-onion masala until the oil visibly separates for a deep, well-rounded flavor.
5
Fold the potatoes gently into the gravy to keep them intact; over-stirring can make them mushy.
6
Add garam masala at the very end and off the heat to preserve its volatile aromatics.
7
This curry thickens on standing so adjust water quantity accordingly; add a splash more if reheating.