Aloo Matar Curry

Aloo Matar Curry

Aloo Matar Curry

Aloo Matar Curry

Aloo Matar Curry is an all time Indian favorite made with potatoes and green peas cooked in a onion and tomatoes based gravy with Indian spices.

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Aloo Matar Curry

I have posted a similar recipe, Aloo Matar Recipe (Potato & Green Peas Curry) sometime ago and this recipe is special in it’s own as it uses only turmeric, chilly, coriander and asafoetida powder  in the recipe. When only few spices are used, the result will be amazing. Also, please be sure to use the specified quantity of spices as mentioned.

To Watch the video, click the link below..

I hope this Aloo Matar Curry recipe turns out to be super delicious and do drop me your feedback in the comment section below.

Aloo Matar Curry with step by step recipe..

1.Heat up oil, add cumin seeds..

Aloo Matar Curry

2. Add onion, saute for 2 minutes..

Aloo Matar Curry

3.Add chopped chillies, ginger and garlic paste. Cook until golden brown..

Aloo Matar Curry

4. Add tomato puree..

Aloo Matar Curry

5.Add chilly powder, turmeric powder and coriander powder. Cook for 2 minutes.

Aloo Matar Curry

6. Asafoetida or hing..

Aloo Matar Curry

7.Cook over a slow flame until the oil starts to separate..


8.Add potatoes..

Aloo Matar Curry

9.Add hot water. Cook until potatoes are half done.

Aloo Matar Curry

10. Add green peas..

Aloo Matar Curry

11.Simmer for 10 minutes..

Aloo Matar Curry.

12.Add crushed kasoori methi (fenugreek leaves)..

Aloo Matar Curry

13. Cook for another 2-3 minutes.

Aloo Matar Curry


  • Vegetable oil- 1 Tbsp
  • Cumin seeds – 1 Tsp
  • Onion – 2 medium, chopped
  • Ginger-garlic paste – 1 Tsp
  • Tomato – 2 , pureed
  • Chilly powder -2 Tsp
  • Turmeric powder – 1 Tsp
  • Coriander powder -2 Tsp
  • Green chilly or red chilly – 2 , chopped
  • Asafoetida or hing – 1/4 Tsp
  • Salt to taste
  • Potatoes – 500 gms, diced
  • Green peas, frozen- 2 cups
  • Coriander leaves – 1 Tbsp, chopped
  • Kasoori methi oe fenugreek leaves – 1 Tbsp, crushed


  1. Heat up a skillet, add vegetable oil
  2. Add cumin seeds, fry for a minute.
  3. Add chopped onion and saute for 2 minutes.
  4. Keep the flame slow, add chopped chilly and ginger-garlic paste.
  5. Cook until the onions turn golden brown.
  6. Add tomato puree.
  7. Cook on slow for 2 minutes.
  8. Now add turmeric powder, coriander powder and chilly powder.
  9. Stir fry for 2 minutes and add asafoetida or hing 
  10. Cook until the oil starts to separate from the start of the skillet.
  11. Now add diced potatoes and mix well.
  12. Add hot water and cook until potatoes half done over a low flame.
  13. Add green peas and simmer for another 10 minutes.
  14. Crush kasoori methi or fenugreek leaves and add.
  15. Add chopped coriander leaves and adjust the seasoning.
  16. Serve hot and enjoy.

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Bone Appetite & Happy Cooking!


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