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Spicy Aloo Matar in a frying pan

Aloo Matar Recipe

Aloo Matar Recipe aka Potato Peas Curry Recipe is an easy recipe which is often prepared in as food during and after fasting. The key ingredients as the name suggests are Peas and Potatoes. Both of these are widely popular in the world. Due to the easy with which these two vegetables blend with others you can find wide variety of dishes made from them. In Indian sub-continent the dish is quite popular in festivals and is often cooked as food during and after fasting. During festivals and after fast it is typically served with Poori or Puri, Suji Halwa, Potato Curry aka Aloo Curry, Jeera Aloo and Cucumber Raita or Kaddu Raita. Apart from these there are many other tasty dishes which are prepared during fast. You can also prepare it as a breakfast or full meal and serve it with either Plain Paratha, Steamed Rice or Jeera Rice. It is very similar to Potato curry and very quick and easy to make at home.
5 from 3 votes
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Course: Currys, Food Recipes, Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3
Calories: 203kcal
Author: Team Felicity

Ingredients

Main Ingredients for Aloo Matar

  • 200 g Potatoes Aloo
  • 1 cup Green Peas Matar
  • 2 Small Tomatoes Tamatar
  • 10 g Green Chillies Hari Mirch
  • 1/2 tsp Cumin Seeds Jeera
  • 2 Bay Leaves Tej Patta
  • 2 Whole Red Chillies Khadi Lal Mirch
  • 3/4 Red Chillies Powder Kashmiri Lal Mirch powder
  • 1/2 tsp Turmeric Powder Haldi Powder
  • Pinch of Asafoetida Hing
  • 3/4 tsp Salt Namak or As per taste
  • 1 tsp Coriander Powder Dhania
  • 1/2 tsp Garam Masala
  • 1.5 tbsp Vegetable Oil

Garnishing

  • Few Coriander Leaves

Instructions

Preparation Steps to make Aloo Matar

  • Take potatoes in a pressure cooker and add 3 - 4 cup water so that Potatoes are submerged under it. Now switch on the gas and take one whistle on high and one on low flame.
    200 g Potatoes
  • Now chop green chillies and Coriander leaves. Also, finely chop tomatoes.
    10 g Green Chillies, Few Coriander Leaves, 2 Small Tomatoes
  • Once the pressure gets released open the pressure cooker and peel potatoes. The potatoes may be very hot so either you can wait for another few minutes or use normal or mild cold water to cool them down. Do not keep potatoes in cold water for long or else the taste may change.
    200 g Potatoes
  • Take peeled potatoes and cut them into small or medium pieces.

How to make Aloo Matar

  • Take vegetable oil in a frying pan and put it on high flame burner. Once the oil becomes hot add Cumin seeds to it.
    1.5 tbsp Vegetable Oil, 1/2 tsp Cumin Seeds
  • When Cumin seeds will start crackling and turn brown in colour add bay leaves, Whole Red Chillies, pinch of Asafoetida and green chillies. Stir it for a minute.
    2 Bay Leaves, 2 Whole Red Chillies, Pinch of Asafoetida, 10 g Green Chillies
  • Now add Salt, Red Chilli powder, Turmeric powder, Garam Masala and Coriander powder to it. Stir for a minutes.
    3/4 Red Chillies Powder, 1/2 tsp Turmeric Powder, 3/4 tsp Salt, 1/2 tsp Garam Masala, 1 tsp Coriander Powder
  • Now add chopped tomatoes and coriander leaves and mix them well. Stir it for couple of minutes or until the tomatoes become soft.
    2 Small Tomatoes, Few Coriander Leaves
  • If required add little water so that the spices don't stick to the frying pan.
  • Now add Peas in the frying pan and stir it for a couple of minutes.
    1 cup Green Peas
  • Add Potatoes in the frying pan and mix them well. Cook for a 3 - 4 minutes and
    add 1/2 cup of water to make the curry. Stir the curry for another few minutes until potatoes become soft.
    200 g Potatoes
  • Mash few potatoes with a spatula or spoon to make thick curry. After 5 minutes turn down the flame and your Aloo Matar curry is ready.
  • Garnish the dish with some chopped Coriander leaves and serve with Puri or Paratha.
    Few Coriander Leaves

Notes

Few considerations while cooking and serving -
  • To make Aloo Matar curry extra spicy similar to restaurant style Aloo Matar curry take 1 tbsp Vegetable Oil in a Ladle aka Tadka Pan and put it on low or medium flame. Once the oil becomes hot add 1 whole red Chilli and a pinch of Asafoetida which will fry instantly. Pour this over the Aloo Matar curry which you have just prepared and serve.
  • If you want, you can have Aloo Matar curry during fast however in such case you need to replace Table Salt with Rock Salt.
  • Alternative to current method of making Aloo Matar Curry dish, you can use potatoes without boiling them first. In such case, you need to peel raw potatoes and cut them into small or medium pieces. Now in place of boiled potatoes, saute the chopped potatoes in cooked spices. All the remaining steps are the same. This method will take slightly longer and you need to cook the potatoes until they become soft.
  • Aloo Matar curry is best served with Plain Paratha or Puri. You can also serve it with Steamed Rice or Jeera Rice.

Nutrition

Serving: 1Serving | Calories: 203kcal (10%) | Carbohydrates: 30g (10%) | Protein: 6g (12%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 6g | Sodium: 598mg (26%) | Fiber: 6g (25%) | Sugar: 8g (9%)
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