Aloo Matar Recipe (Potato and Peas): No Onion Garlic

This aloo matar recipe is allium-free, meaning it has no onion and no garlic, but it is still so flavorful! Whether you are new to Indian cooking or a seasoned cook looking for a simple dish with pantry staples, you should definitely try this recipe.

I do love being creative with my dishes - these vegetarian stuffed zucchini and this aloo pasta for instance, are right up my alley! But sometimes, only a classic can give me that comforting feeling😍.

Aloo matar, sometimes spelt aloo mutter, is basically potatoes peas curry. It is a staple in the region of Punjab and one of my favorites. I mean, what can go wrong with this combination, right?! Potatoes and peas are a perfect match, no matter how you combine them!

The role of spices in any dish is to enhance the flavors of the main ingredients. In this aloo matar recipe, I use spices that are gentle yet flavorful.

Enjoy this classic Indian dish with gluten-free roti for a sumptuous dinner. See the section below for more suggestions.

Allergens Free Labels:

This recipe of aloo matar is plant based and is also free of:

• gluten
• grains
• soy
• nuts
• dairy

If you are ok with onions and garlic you can add them to this recipe. See the section below for details.

The powdered spices that I used in this recipe are all gluten free. Make sure you check the label on the packets for information on allergens.

Why I love this recipe (and you will too!)

• It uses two of my favorite veggies - potatoes and peas - a combination that always works!
• It is free from all top 14 allergens.
• It requires simple spices that add oodles of flavor. 
• A quick and easy recipe that requires only some basic ingredients and no extensive prepping.
• This is a simplified version of a restaurant classic that skips any elaborate process such as making onion tomato masala, or grinding ginger and garlic. 
• It goes well with Indian breads or white or brown rice. See the section below for more details.
• It lasts in the fridge for 2-3 days. It tastes better the next day :). See the section below for details on storing and reheating.

This sauteed whole okra is another one of my favorites that does not require extensive prepping.

What is aloo matar curry made of?

Aloo mutter curry is one of those dishes that you can never go wrong with. It is a simple yet satisfying curry of potatoes and green peas cooked in a flavorful tomato gravy and some basic Indian spices.

See the recipe card for quantities.

Potatoes: You can make this recipe with any starchy potatoes.

Tomatoes: Use fresh tomatoes if you prefer. But if you are like me and look for every reason to avoid chopping, use tomato puree or canned tomatoes 😊.

Peas: I use frozen green peas because I love making this recipe throughout the year. If they are in season, use fresh green peas. For sweeter taste and quicker cooking, use petit pois.

Fennel seeds powder: Also known as saunf in Hindi, fennel seeds are great for digestion and add a lovely sweet aroma to the dish.

Spices: Pantry staples such as turmeric powder, coriander powder, and cumin powder.

Red chilli powder: Use a hot or mild variety as per your preference. Cayenne pepper or paprika will also work.

Oil: Use any neutral oil of your choice. Olive oil will not work for this one. Like smoked aubergine curry, this recipe is also traditionally made with mustard oil.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

Making this Punjabi aloo matar curry is so easy! Come, let's make it.

Step 1: Measure out all the ingredients.

• Wash and dice potatoes. Keep them in water or they will get discolored.
• Crush the ginger.
• Make the masala paste: Mix the spice powders in ¼ cup water to make a thick, lump-free paste.
• Heat up the water that is to be added to the gravy.

Step 2: Make the gravy.

Place oil in a skillet on medium heat and when it is warm, not hot, add the masala paste. Stir continuously, for 2-3 minutes, or until it comes to a lively bubble.

When the spices are cooking and deepened in color, add the crushed ginger, chopped tomatoes, and salt.

Stir well and cook until the tomatoes are mushy and the oil rises to the top.

To speed up the cooking process, mash the tomatoes with the back of the spoon.

Step 3: Make the aloo matar.

Add the diced potatoes and hot water to the tomato gravy. Stir and bring to a boil. Cook on medium-high heat for about 10-15 minutes or until the potatoes are almost done, but still need some more cooking.

Workflow tip: While the potatoes are cooking, make some beetroot raita to go with it.

Add the green peas. Cook without the lid until the potatoes and peas are tender.

Leaving the skillet uncovered will help preserve the bright green color of the peas.

As they cook, mash some of the potato pieces with the back of the ladle into the gravy (see video). This will thicken the gravy.

To finish off (and this is totally optional) add a handful of chopped fresh cilantro (coriander leaves) and garam masala powder.

Voila! Delicious aloo matar ki sabji is ready!

Notes, tips, and variations

Potatoes: Cut them into bite-sized pieces. Smaller pieces will cook faster. I leave the skin on for extra fiber and nutrition. You can peel them if that is what you prefer.

Masala paste: Mix the spice powders with water and then add them to the pan. This prevents them from burning.

Top tip: When any recipe calls for ground spices to be added early in the dish, mix them with water and then add them to the oil.

Add alliums: If you like the flavor of onions and garlic, then add 1 medium-sized, finely chopped onion to the oil. Crush garlic and add it along with the ginger. Or add 2 teaspoons of ginger garlic paste.

More flavor: Add 1 teaspoon of kasoori methi (dried fenugreek leaves) after you have taken the pan off the heat.

Variations:

• Make this curry with sweet potatoes instead of regular potatoes. Keep in mind that sweet potatoes take less time to cook than regular potatoes.
• Add cauliflower instead of potatoes to make delicious gobhi matar. Or just reduce the amount of potatoes by half and add cauliflower florets to make delicious aloo gobi matar.

Time saving tips:

1. To make this recipe quicker than it already is, use pre-boiled potatoes. This will cut down the cooking time by at least 15 minutes! If you use boiled potatoes, remember that you will need less water.
2. Use petit pois as they are smaller and more tender (and therefore cook quicker) than regular garden peas. 
3. You can make this recipe in a stovetop pressure cooker or in an Instant Pot. Cook it for 4-5 minutes on high heat (2-3 “whistles” in a jiggle top cooker).

Have you made this recipe in an instant pot? Do let me know in the comments below. I would love to hear from you. - Padma

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

What to serve with aloo matar? Plus storage

Serve this incredibly yummy potato peas curry as a main with and Indian flatbread of your choice. I love serving it with some white rice and bullet naan for a spicy kick!

To make a hearty gluten free meal, serve aloo matar gravy with jeera rice, cucumber raita (Indian yogurt sauce), and onions salad.

Storage: This recipe keeps well for 2-3 days in the refrigerator (tastes better with each passing day!). Store it in a clean, airtight container.

Reheating: This curry tastes best when served hot. Gently heat it up either on the stovetop or in a microwave.