Aloo Matar Curry
A comforting and hearty North Indian curry with tender potatoes and sweet green peas simmered in a flavorful onion-tomato gravy. Perfect for a weeknight dinner with hot rotis or rice.
For 4 servings
Prepare the Potatoes
- If using raw potatoes, have them peeled and cubed. If you prefer a faster cooking curry, boil the cubed potatoes in salted water for 8-10 minutes until they are just fork-tender but not mushy. Drain and set aside.
Sauté the Aromatics (5-7 minutes)
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add the finely chopped onions and sauté for 5-7 minutes, stirring frequently, until they turn soft and light golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Cook the Masala (6-8 minutes)
- Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
- Immediately add the tomato puree to prevent the spices from burning. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the mixture. This step is crucial for a flavorful gravy.
Simmer the Curry (10-15 minutes)
- Add the cubed potatoes (raw or par-boiled) and green peas to the pan. Gently stir for 2 minutes to coat them well with the masala.
- Pour in 1.5 cups of hot water and add salt. Stir everything together.
- Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer. If using raw potatoes, simmer for 12-15 minutes. If using par-boiled potatoes, simmer for 8-10 minutes, or until the potatoes are fully cooked and the gravy has thickened to your desired consistency.
Finish and Garnish (2 minutes)
- Once the potatoes are tender, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, creamier gravy, add 2 tablespoons of cashew paste or heavy cream in the last 5 minutes of simmering.
- 2Using hot water for the gravy helps maintain the cooking temperature and results in a better-tasting curry.
- 3For an authentic 'dhaba' flavor, add 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) along with the garam masala at the end.
- 4Don't overcook the potatoes, especially if you par-boil them first. They should hold their shape and not turn into mush.
- 5To deepen the flavor, ensure you sauté the onions until they are properly golden brown and cook the tomato masala until oil separates.
Adapt it for your goals.
Protein-Rich
Add 200g of cubed paneer or tofu along with the potatoes and peas for a more substantial meal.
With Other VegetablesWith Other Vegetables
Incorporate other vegetables like carrots, cauliflower florets, or French beans. Add them along with the potatoes, adjusting cooking time as needed.
No Onion No GarlicNo Onion No Garlic
For a 'satvik' version, omit the onions and ginger-garlic paste. Use a pinch of asafoetida (hing) in the hot oil and increase the amount of tomato puree slightly.
Spicy VersionSpicy Version
Increase the number of green chilies and add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Why this is on our healthy list.
Energy Boosting
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
Rich in Plant-Based Protein & Fiber
Green peas are packed with protein and dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger gives this curry natural anti-inflammatory benefits that support overall health.
Good for Gut Health
The combination of fiber from vegetables and digestive spices like cumin and coriander can help promote a healthy gut microbiome and improve digestion.
Frequently asked questions
One serving of this Aloo Matar Curry (approximately 1 cup or 320g) contains around 200-250 calories, depending on the amount of oil used and the size of the vegetables.