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This easy Aloo Matar (potato and pea curry) comes together with simple, inexpensive ingredients for a hearty, flavorful, comforting, meat-free main – perfect with rice or roti!
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Why You’ll Love This Recipe
Aloo Matar (AKA aloo mutter – meaning potato and peas) is a North Indian curry from the Punjab region, made with potatoes and peas in a rich, spiced tomato-based gravy. While there are lots of regional (and household) variations, including making a dry (no water) or wet version – I make the latter, with a ‘fairly’ traditional recipe. It’s hearty comfort food and one of the easiest Indian curry dishes to make, perfect for even kitchen novices!
This version is SO easy, using basic pantry spices and no fancy tools or techniques. The potatoes soak up all the tasty spices, and the peas add sweetness. Plus, it’s naturally gluten-free, dairy-free, vegan, and the heat is totally customizable, for a family-friendly favorite. Whether you’re new to Indian cooking or want a quick, filling meal, this recipe has your back. Plus, leftovers taste even better the next day!
Looking for more hearty, meat-free curry recipes? Try my creamy chickpea and carrot curry, cauliflower and potato curry, or brussels sprouts curry.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
- Potato: I recommend Yukon Gold or other golden or red potatoes. These are on the waxier side, which means they hold their shape well in this vegan potato curry. Sweet potato also works for a little sweetness.
Recipe Variations
- Aloo gobi matar: Add cauliflower, too.
- More vegetables: Bulk up the pea potato curry with broccoli, carrot, bell peppers, eggplant, spinach, kale, etc.
- Green chili: Minced and sautéed for depth and a little heat.
- Spices: Add a pinch of kasuri methi (dried fenugreek leaves) or hing (Asafoetida) at the end.
- Protein: Add crispy pan-fried tofu or chickpeas for a heartier meal.
- Creamy: Stir in vegan yogurt, cashew cream, or coconut cream at the end.
How to Make Potato Pea Curry (Aloo Matar)
Step 1: Prep the garlic and ginger, tomatoes, onion, and potatoes. Heat the oil in a large, heavy-based pan over medium heat. Once hot, add the cumin seeds and sizzle for 5-10 seconds.
Step 2: Add the onion and sauté until tender (5-6 minutes). Add the garlic and ginger and sauté until fragrant (1-2 minutes).
Step 3: Stir in the tomatoes, cooking until they break down and the mixture thickens (about 5 minutes). Add turmeric, coriander, garam masala, chili, and salt. Temper for 30-60 seconds.
Step 4: Add potatoes and stir, then add the water (or low-sodium broth). Bring to a boil. Simmer it covered for 15 minutes or until the potatoes are fork-tender. Stir occasionally and add water if it looks a little dry.
For the best flavor, cook until oil separates from the masala.
Step 5: Add the peas and cook for 5 minutes. Remove the aloo matar from the heat, mix well, taste, and adjust seasonings. Optionally garnish with cilantro. Enjoy!
FAQs for Potato and Pea Curry
Technically, no, the peels will soften when cooked and add nutrients. They’re usually peeled for aesthetic reasons.
Cook them well, and add a small amount of coconut sugar, brown sugar, or maple syrup to balance the flavors in the potato and pea curry.
I recommend all-purpose Yukon Gold and more waxy varieties, like red potatoes, new potatoes, etc. Avoid Russets/other starchy potatoes – they break down in the curry, becoming mushy.
Pro Recipe Tips
- Don’t rush saute steps: Properly sauteing the onions, softening the tomatoes, and tempering spices help build layers of flavor.
- Chop the potato evenly: So it cooks evenly.
- For a smooth gravy: Blend the sauteed onion and tomatoes into a puree.
- To adjust the thickness: Adjust how much water you add. For even thicker green pea and potato curry, mash some potatoes.
- Season to taste: To fit your taste buds.
Serving Suggestions
- Indian bread (vegan naan, roti, poori, chapati, or paratha)
- Rice (fluffy white rice, basmati rice, jeera rice, pilau, etc.)
- Protein (I.e., crispy pan-fried tofu, crispy baked tofu, or your favorite plant protein)
- Condiments (vegan cucumber raita, chutneys (like this sweet tomato chutney), pickles (like these easy refrigerator pickles), etc.)
- Salad (like a simple cucumber tomato salad or leafy side salad)
Storage Instructions
Fridge: In an airtight container for 4-5 days. Note it will thicken as it sits.
Freeze: In freezer-safe containers for up to 3 months. Then, thaw in the fridge overnight. Note that potatoes can become a little grainy.
Reheat: Heat the potato and pea curry in a microwave (30-second bursts) or on the stove over medium-low until piping hot. Add more water/broth if needed.
More Vegan Curry Recipes
Vegan Dinners
Easy Tofu Vegetable Coconut Curry
Vegan Dinners
Brussels Sprouts Curry
Vegan Dinners
Easy Chickpea Lentil Curry
Vegan Dinners
Quick Eggplant Curry
If you tried this easy potato and pea curry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Easy Potato and Pea Curry (Aloo Matar)
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Ingredients
- 1 tablespoon neutral oil (vegetable, canola, or sunflower)
- 1 teaspoon cumin seeds
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated (or 1 teaspoon ground ginger)
- 2 medium tomatoes chopped (or ½ cup canned crushed tomatoes)
- ½ teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (or to taste)
- 2 medium potatoes peeled and cubed
- 1 ¾ cups water
- ¾ cup frozen green peas
- Fresh cilantro chopped (optional, for garnish)
Instructions
- Heat the oil in a large skillet or saucepan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until soft and golden, about 5–6 minutes.
- Stir in the garlic and ginger. Cook for 1–2 minutes, until fragrant.
- Add the tomatoes and cook until they break down and the mixture thickens slightly, about 5 minutes.
- Stir in turmeric, coriander, garam masala, chili powder, and salt. Mix well to coat the onion-tomato base with the spices.
- Add the potatoes and stir to combine. Pour in the water and bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes or until the potatoes are fork-tender, stirring occasionally. Add more water if needed to keep the curry from drying out.
- Add the green peas and cook for another 5 minutes.
- Turn off the heat and mix well.
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Notes
- Don’t rush saute steps: Properly sauteing the onions, softening the tomatoes, and tempering spices help build layers of flavor.
- Chop the potato evenly: So it cooks evenly.
- For a smooth gravy: Blend the sauteed onion and tomatoes into a puree.
- To adjust the thickness: Adjust how much water you add. For even thicker green pea and potato curry, mash some potatoes.
