Aloo Matar Sabzi
A comforting North Indian curry with tender potatoes and sweet green peas simmered in a savory tomato and onion gravy. This classic homestyle dish is a perfect side dish to accompany hot rotis or rice and comes together quickly for a weeknight meal.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a pressure cooker or a heavy-bottomed pan over medium heat.
- c.Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until they become soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
- 2
Step 2
- a.Build the Masala Base
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
- c.Pour in the tomato puree and add the salt. Mix well.
- d.Increase the heat to medium and cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the sides.
- 3
Step 3
- a.Add Vegetables and Pressure Cook
- b.Add the cubed potatoes and green peas to the masala. Stir gently for 2 minutes to coat the vegetables evenly.
- c.Pour in 1.5 cups of water and stir to combine.
- d.Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 8-10 minutes).
- e.If using a pan, bring the curry to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
- f.Turn off the heat and let the pressure release naturally.
- 4
Step 4
- a.Garnish and Serve
- b.Once the pressure has released, carefully open the lid.
- c.Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
- d.Gently stir to combine. Let the sabzi rest for 5 minutes to allow the flavors to meld.
- e.Serve hot with fresh rotis, parathas, 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 1-2 tablespoons of cashew paste or heavy cream along with the water.
- 2If using fresh green peas, you may need to cook them for a slightly longer time. Frozen peas can be added directly.
- 3To make a dry version (Sukhi Aloo Matar), reduce the water to 1/4 cup and cook in an open pan until the potatoes are tender and the water has evaporated.
- 4Lightly mashing a few potato cubes with the back of a spoon can help thicken the gravy naturally.
- 5Ensure the masala is well-cooked (until oil separates) as this is the key to a flavorful curry.
Adapt it for your goals.
Aloo Matar Paneer
Add 150g of cubed paneer in the last 5 minutes of cooking for a protein-rich version.
Jain Version (No Onion/Garlic)Jain Version (No Onion/Garlic)
Omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds.
With FenugreekWith Fenugreek
Add 1/2 cup of chopped fresh fenugreek leaves (methi) along with the potatoes for a slightly bitter and aromatic twist.
Restaurant StyleRestaurant-Style
Use a base of boiled and pureed onion, tomato, and cashews for a smoother, richer gravy.
Why this is on our healthy list.
Rich in Fiber
Green peas are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Energy Boosting
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Source of Plant-Based Protein
Green peas contribute a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Antioxidant Properties
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both powerful antioxidants that help protect the body against cellular damage.
Frequently asked questions
Yes, Aloo Matar Sabzi can be a healthy dish. It's made with wholesome vegetables like potatoes, peas, and tomatoes. Potatoes provide energy and potassium, while peas offer protein and fiber. To make it healthier, use minimal oil and serve it with whole wheat rotis.