Aloo matar dry curry bursting with bold North Indian spices. A simple vegetarian and vegan dish perfect for serving with poori or roti. Ready in under 30 minutes with pantry staples.
This Indian potato and pea curry, known as aloo matar sabji in Hindi, this curry is a “dry” mixture of potatoes and peas, as the name suggests! “Dry” refers to the fact that there is no gravy or sauce to this aloo matar sabji. Furthermore, our Indian potato and pea curry is perfect for those following a variety of diets, making it accessible to everyone. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, using what you already have on hand can be an excellent source of inspiration for cooking! This Indian potato and pea curry recipe will definitely show you how two ingredients can be full of amazing flavors, and if you’re like me, you’ll definitely become addicted to this mixture! I encourage you to get started on your cooking journey today by signing up to my email newsletter so you’ll get all of my latest recipes sent directly to your inbox, plus my two free guides will help show you how much fun cooking at home can be!
20 min
2 servings
medium
Flavorful North Indian Dry Potato and Pea Curry Recipe
Be sure to watch the video at the bottom to follow along so you can see how easy it is to make your new favorite Indian potato and pea curry! If you’re not already, I would really appreciate it if you could please subscribe to my YouTube , and don’t forget to press the bell button so you’re notified when all of my new video recipes go live! Let’s get cooking!
Why You’ll Love This Indian Potato and Pea Curry Recipe!
Simple ingredients: The stars of this aloo matar recipe are potatoes and peas, but these two really go a long way to make a mighty delicious mixture! Potatoes and peas are cheap and easily accessible ingredients, and combined with a couple of spices, they really shine to make a memorable dish that you’ll want to make again and again!
Quick and easy: As my family would make this delicious combination before road trips, it had to be fast and easy to make! If you have lots of extra boiled potatoes prepared, then the rest of this dish only takes a matter of minutes to get together in just a few steps.
Suitable for many diets: This Indian potato and pea curry recipe is gluten-free, dairy-free, egg-free, vegetarian, vegan, and low FODMAP. It is also low in calories and high in fiber from the peas.
Customizable: You can adjust the spice level based on your preference. Typically, I don’t make this very spicy, so it’s suitable to those sensitive to spice. However, if you want more heat, then you can certainly do that!
Versatile: There are so many ways to enjoy this aloo matar recipe! Check out plenty of serving suggestions later on in this post!
Do You need to Boil the Potatoes in Advance?▼
Freshly boiled potatoes are much easier to mash but there is no requirement to have it be boiled in advance. If you have it already and want to plan ahead, great. Otherwise prepare it all fresh!
If you want more details on how to boil potatoes in the Instant Pot if you have one, you can check out the full guide here.
All ingredients and instructions can be found in the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. The recipe card will also allow you to scale the ingredient quantities based on how many portions you’re looking to make, and you can save the recipe for later.
Potatoes: I used Yukon gold yellow potatoes for the best flavor, but any potatoes will work here.
Olive oil: Alternatively, you can use ghee if you want the flavor from it. However, if you use ghee, then this dry aloo matar recipe will no longer be vegan.
Salt: A key ingredient that we can’t forget to include to bring out all the wonderful flavors!
How to Make Aloo Matar
To cook the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.
To cook the potatoes in the Instant Pot, thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and pour between 1/4 to 1/3 cups of water over potatoes.
Heat a pan on medium heat and add olive oil. Then, add cumin seeds and sauté until reddish brown.
Add ginger and green chillies and cook off the rawness of the ginger.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor).
Set it aside to cool down. Enjoy!
Tips to Make a Super Delicious Aloo Matar
Take care to cook the spices out until they are toasted and fragrant for maximum flavor. In case you notice the pan is too hot, use a splash or two of water to prevent the spices from burning and turning bitter.
If using fresh peas, peel and boil them in hot water until tender before adding them in along with the peeled potatoes.
Small chunks are great in this mixture and add to the texture. Either use a masher or a wooden spoon to get the desired consistency.
How to Serve Aloo Matar
There are plenty of ways you can serve your aloo matar sabji! Here are a couple of ideas to create a new combination every time!
Sandwich: One of my classics. You can either spread the mixture on bread and enjoy it open-faced, or spread the aloo matar sabji on one slice of bread, close your sandwich, and toast it. Some cheese inside is also delicious!
Roti: Eat it with your hands sabji style or roll up the aloo matar mixture to make it a wrap.
You most certainly can prepare a big batch of this aloo matar! I actually recommend you do so because I guarantee you’ll love it so much that you’ll want to eat it multiple times a day - I most certainly do! Simply allow the potato and pea mixture to cool down, and then transfer it into an airtight container. This aloo matar recipe will stay fresh in the fridge for 3 to 4 days. The simplest method to reheat your aloo matar is to heat in the microwave for about 30 seconds to a minute, stirring occasionally to ensure that the aloo matar is evenly warmed through.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Flavorful North Indian Dry Potato and Pea Curry Recipe
Aloo matar dry curry bursting with bold North Indian spices. A simple vegetarian and vegan dish perfect for serving with poori or roti. Ready in under 30 minutes with pantry staples.
To cook the the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.
To cook the the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.
2
To cook the potatoes in the Instant Pot , thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and between ¼–⅓ cup of water over potatoes.
To cook the potatoes in the Instant Pot , thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and between ¼–⅓ cup of water over potatoes.
1
Heat a pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Heat a pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
2
Add ginger and green chillies and cook off the rawness of the ginger.
Add ginger and green chillies and cook off the rawness of the ginger.
3
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
4
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavour).
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavour).
5
5. Set it aside to cool down. Enjoy!
5. Set it aside to cool down. Enjoy!
Notes
•You can follow my recipe for boiling potatoes in the Instant Pot here .
•Note that if you cook with ghee this aloo matar sabji will no longer be vegan.
Nutrition per serving
199
Calories
6g
Protein
29g
Carbs
8g
Fat
6g
Fiber
5g
Sugar
311mg
Sodium
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