Aloo Matar Curry Recipe

Aloo Matar Curry is one of the very tasty recipe prepared with peas and potatoes in curry of onion, tomato and ginger garlic laced with Aromatic Indian spices. Aloo Matar curry recipe does not require any special preparations before cooking and is best cooked in pressure cooker retaining its taste and flavour.


  • 2 Medium Potatoes/ aloo, peeled & cubed
  • ½ cup peas / matar (fresh/ frozen)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoon oil
  • 1 teaspoon kasuri methi / dry fenugreek leaves
  • ½ teaspoon cumin / jeera
  • ½ teaspoon turmeric / haldi powder
  • 1 teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon salt/ as per taste
  • 2 cup water
  • 1 green chilli finely chopped
  • 2 tbsp coriander leaves, finely chopped

How to make Aloo Matar Curry/ Peas Potato Curry

  1. In a pressure cooker heat oil and saute ½ inch cinnamon, kasuri methi, cumin till it turns aromatic.
  2. Add chopped onion and saute well.
  3. Add ginger garlic paste and saute well till onion turns golden.
  4. Now add turmeric powder, kashmiri red chilli powder and coriander powder. saute on low flame for 30 seconds.
  5. Now add chopped tomatoes and saute till the tomatoes turn soft and mushy.
  6. Add cubed potatoes, peas, chopped green chili and salt. Mix well and saute well for 2-3 minutes.
  7. Add 2 cups water and Pressure cook for 3 whistles or till potato gets cooked well.
  8. Once the pressure gets settled down, mash slightly adjusting consistency.
  9. Add garam masala and coriander leaves. Mix well.
  10. Serve Aloo Matar Curry with chapati, naan, steamed or fried rice.

Recipe Tips:

  • Fresh and finely chopped ginger and garlic can be used in place of ginger garlic paste.
  • Consistency can be maintained by adding more water.
  • Curry can be thickened by mashing potatoes and increasing the quantity of potatoes.