This easy aloo matar recipe is allium-free and yet so flavorful with lovely spices. Enjoy this classic Indian dish, with gluten-free naan to make a sumptuous dinner. If you are a beginner to Indian cooking, this is one recipe you should definitely try.
I do love being creative with my dishes (these vegetarian zucchini boats, for instance) and fusion dishes (this spicy pasta recipe tops the list) are right up my street! But then there are days when only a classic will do for that comforting feeling 😍
Aloo matar or potatoes peas curry or aloo mutter as it is also known is a staple of Punjabi cuisine and one of my favorites. I mean, what can go wrong with this combination, right?! Potatoes and peas are like a marriage made in heaven, no matter how you combine them!
The role of spices in any dish is to enhance the flavors of the main ingredients. In this dish, I take particular care to use spices that are gentle yet flavorful.
Jump to:
This recipe is free from
✷Gluten
✷Soy
✷Nuts
✷Grains
✷Dairy
This recipe is also vegan and allium-free.
Why I love this recipe (and you will too!)
✨ Uses two of my favorite veggies - potatoes and peas - a combination that always works!
✨ Is free from all top 14 allergens.
✨ Uses simple spices that are good for the gut and add oodles of flavor.
✨ Not too much chopping and prepping (I hate cutting vegetables!) - only potatoes to chop and tomatoes (unless you, like me, use canned tomatoes).
✨ Simple recipe - The usual aloo matar gravy recipe calls for onion paste (or chopped), fresh garlic paste, and tomato puree. This simplified version requires none of these!
✨ Pairs well with any bread or rice.
✨ Keeps for 2-3 days in the refrigerator (tastes better with each passing day!)
So many good reasons, right?! Let us now make this deliciousness 😋
Ingredients for aloo matar
Pantry staples and gut-healing spices.
See the recipe card for quantities.
Tomatoes: If you too look for every reason to save yourself some chopping, use canned tomatoes 😊
Green peas: I love making this recipe throughout the year and so use frozen peas. If in season, you can use fresh peas. For sweeter tastes and faster 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.
Oil: I use neutral oil for this recipe. You can use olive or any other oil of your choice.
Instructions
Making this potato and peas 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. Mix the spice powders (fennel, cumin, coriander, chili, and turmeric) in about ¼ cup of water to make something that resembles a sauce.
Step 2: Place a skillet on medium heat, and add oil to it. When the oil is warm (not hot), add the spice "sauce". Fry it for 1-2 minutes (keep stirring or the spices will burn).
When the spices are cooking and deepened in color, add crushed ginger, chopped tomatoes, and salt. Mix well. Cook for 3-4 minutes or until the tomatoes become mushy (press them down with the back of the ladle to help) and the oil starts to show on the top of the gravy.
Step 3: Add the diced potatoes and water. Cover and cook till potatoes are just nearly cooked. Take off the lid and add the peas. Cook (do not put the lid on) for another 4-5 minutes or until the potatoes are fully cooked.
Mash a few potato pieces with the back of the ladle and into the gravy (see video) - this will help thicken the gravy.
Step 4: To finish off, add a teaspoon garam masala or your favorite curry powder, chopped fresh cilantro, or a teaspoon of dried fenugreek leaves (kasuri menthi).
Voila! The delicious aloo mutter recipe is ready!
Notes, tips, and variations
Potatoes: Cut potatoes into bite-sized pieces. The bigger the pieces, the longer they will take to cook. I leave the skin on for extra fiber and nutrition. You may peel the skin if that is your choice. To avoid discoloration, keep the potato pieces immersed in water until it is time to use them in the dish.
Spice "sauce": Mixing the spice powders with water and then adding them to the pan, prevents them from burning in the pan.
Top tip: When any recipe calls for ground spices to be added early on in the dish, mix them with water, make a paste/slurry and then add them to the oil. This stops them from burning.
Peas: Use petit pois instead of regular peas for a sweeter taste. You can use frozen or fresh peas. Originally this recipe uses fresh green peas and is made during winter when peas are in season.
Flavor boost: for more flavor,
- Add 2 cloves of crushed garlic (along with the ginger) for more flavor or instead of fresh ginger, add 2 teaspoons of ginger garlic paste.
- Add fresh (or cubed) stock to amp up the flavor.
Substitute: Regular potatoes with any other type of potatoes (red, purple).
Variations:
- Make this curry with sweet potatoes instead of regular potatoes. Keep in mind that sweet potatoes take lesser time to cook than regular potatoes.
- Add cauliflower (low carb!) instead of potatoes to make delicious gobhi matar.
Smart shortcuts:
- 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 using boiled potatoes, bear in mind that you will need less water.
- You can make this recipe in a pressure cooker. After you have added all the ingredients, cook it for 2-3 "whistles".
- I am sure you can make this in an instant pot, although I have not tried that method.
Have you made this recipe in an instant pot? Do let me know in the comments below. I would love to hear from you xx Padma
Serving suggestions and storage
Serve this incredibly yummy dish as a side with some naan or roti or flatbread of your choice.
I like having it with plain basmati rice and some cucumber rounds.
Make a hearty gluten free meal with jeera rice, cucumber raita (Indian yogurt sauce), and onions salad.
You can make this recipe thicker and drier (use less water) and use it as a filling for a wrap with a store-bought tortilla or this vegan tortilla flatbread for a satisfying vegan meal.
Storage: This recipe keeps well for 2-3 days in the refrigerator (tastes better with each passing day!). Store it in a clean, glass container with a tight-fitting lid.
Frequently Asked Questions
Aloo matar curry is made of potatoes, peas, tomatoes, ginger, garlic, and spices. It is made like gravy which pairs well with any type of bread or rice. It is also made dry - where the spices coat the vegetables. This dry version of aloo matar works well as a filling for wraps.
Aloo matar literally translates to potatoes peas in English. It is also called aloo mutter by some people. Aloo matar is basically a curried dish with potatoes and peas. It is a staple North Indian dish, made with pantry staples and simple spices.
Aloo matar is a classic dish, mainly from North India, especially Punjab, even though variations of this dish are made across India. This is the most basic of Indian curries, made with staple vegetables, simple spices, and basic cooking techniques.
More potato recipes
Love potatoes? Me too! This aloo matar recipe is a regular at home and here are some more recipes that have this versatile vegetable:
Vegan potato soup: Looks gorgeous, tastes delicious, so healthy. This soup has sweet potatoes, garlic, turmeric, and black pepper.
Vegetable pulao: Everything about this recipe is gentle and aromatic - basmati with warming, gentle spices, and vegetables, this pulao is a family favorite.
Green beans and potatoes: The poppy seeds sauce gives this curry a delicate and creamy texture.
If you have made this vegan, allium-free aloo matar recipe, please take a moment to leave a comment and rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Aloo Matar Recipe (No Onion, No Garlic)
Equipment
- 1 skillet
- 1 spatula
- 1 mixer grinder or pestle and mortar
Ingredients
- 2 large potatoes (500-550 grams)
- 1 cup green peas (frozen or fresh) (150grams, approximately)
- 1 inch piece ginger (10 grams, approximately)
- 3 medium sized tomatoes (or 1 cup canned tomatoes)
- 2 and ⅓ tablespoons oil
- 2 and ½ cups water (for the gravy) (1 cup = 220 ml)
- ¼ cup water (to make spices paste)
- 1 and ½ teaspoons salt
Spices and flavorings
- ¼ teaspoon turmeric
- 3 teaspoons coriander powder
- 1 teaspoon fennel seeds (saunf) powder
- 1 teaspoon cumin powder
- 2 teaspoons chili powder
To finish off - add all or any (optional)
- A handful cilantro
- 1 teaspoon dried fenugreek leaves (kasuri menti)
- 1 teaspoon curry powder /garam masala
Instructions
Let us prep first
- Wash and dice potatoes (I keep the skin on. You can peel if that is what you prefer). Keep in water till it is time to add them to the dish.2 large potatoes
- Wash and crush the ginger (again, I keep the skin on. You can peel, if that is what you prefer)1 inch piece ginger
- Place the spice powders in a bowl and add ¼ water to it. Mix well to make a lump-free paste. Keep this masala (spices) paste aside.¼ teaspoon turmeric, 3 teaspoons coriander powder, 1 teaspoon fennel seeds (saunf) powder, 1 teaspoon cumin powder, 2 teaspoons chili powder, ¼ cup water (to make spices paste)
Now let's cook!
- Place oil in a skillet on medium heat. When the oil is warm (not hot), add the spice mix paste. Let it come to a lively bubble. Fry for a couple of minutes. Keep stirring or the spices will burn.2 and ⅓ tablespoons oil
- Add crushed ginger, chopped tomatoes, and salt. Mix well and cook until tomatoes become mushy (crush them down with the back of the spatula to help them cook faster) and the oil starts to float on the top. Oil separating from the spices is an indication that the spices and tomatoes are cooked well.3 medium sized tomatoes, 1 and ½ teaspoons salt, 1 inch piece ginger
- Now add the diced potatoes. Add the water. Mix, bring to a boil, and cook (on medium-high heat) till the potatoes are nearly cooked.2 large potatoes, 2 and ½ cups water (for the gravy)
- Add the green peas. Cook (this time without the lid) till potatoes and peas are cooked through, Not covering the skillet will help retain the bright green hue of the peas. While they are cooking, crush some of the potato pieces with the back of the ladle and into the gravy (see video). This will help thicken the gravy.1 cup green peas (frozen or fresh)
- To finish off (and this is totally optional) add a handful of chopped fresh cilantro and a teaspoon of your favorite curry powder or garam masala. Mix and serve warm.A handful cilantro, 1 teaspoon curry powder /garam masala, 1 teaspoon dried fenugreek leaves (kasuri menti)
- I love eating this vegan curry with this gluten free naan for a sumptuous and comforting meal.
Video
Notes
- 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 using boiled potatoes, bear in mind that you will need less water.
- Use petit pois peas as they are smaller and more tender (and therefore cook faster) than regular garden peas.
- You can make this recipe in a pressure cooker and let after you have added all the ingredients, cook it for 2-3 "whistles".
- I am sure you can make this in an instant pot, although I have not tried that method.
- Add 2 cloves of crushed garlic (along with the ginger) for more flavor or instead of fresh ginger, add 2 teaspoons of ginger garlic paste
- Add fresh (or cubed) stock to amp up the flavor.
-
- Make this curry with sweet potatoes instead of regular potatoes. Keep in mind that sweet potatoes take lesser time to cook than regular potatoes.
-
- Add cauliflower (low carb!) instead of potatoes to make delicious gobhi matar.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
[…] that can hold their shape and not get too mushy when cooked. For example, sweet potato, pumpkin, potato, carrots, okra/ladyfingers and drumsticks/moringa. The vegetables that should definitely not be […]