This aloo matar recipe, potato and pea curry, has potatoes and green peas simmered in a spiced tomato gravy that is enriched with herbs. In my version of this classic Indian curry, I've deviated from tradition by making it allium-free—no onion or garlic here and it’s just as delicious!
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I enjoy getting creative with my recipes—like these vegetarian zucchini boats or this potato with pasta dish—but sometimes, only a comforting classic like aloo matar can hit the spot.
Aloo matar recipe is a beloved potato and pea curry that’s a staple in Northern India—and one of my all-time favorites. Honestly, what could go wrong with this combination?
Whether you’re new to Indian cooking or a seasoned pro looking for a simple dish to make, this aloo matar recipe is a must-try.
This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.
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Allergens Free Labels
This recipe is naturally plant-based and is also:
- gluten-free
- grain-free
- soy-free
- nut-free
- dairy-free
You can make this dish with onions and garlic. 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.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
About this recipe
Traditionally, aloo matar can be made in two styles: “dry,” where the spices and sauce coat the vegetables, or with a flavorful gravy. The dry version pairs wonderfully as a side dish with roti or naan (like this gluten-free naan!) alongside dal or another curry, such as this mung bean curry. It’s also great as a filling for wraps.
The gravy is typically made with onion, garlic, ginger, tomatoes, and a blend of powdered spices like coriander, cumin, and turmeric. I prefer the gravy version since it pairs perfectly with both roti and rice.
My recipe skips the onion and garlic, and you’ll also notice I don’t start the curry by blooming cumin seeds in oil, as I do in this chana dal fry recipe and other recipes. Instead, I rely on the powdered spices to deliver the flavor and the taste.
This dish comes together entirely on the stovetop in about 30 minutes. If you’re short on time, you can also make it in a pressure cooker or an Instant Pot. Don’t worry—I’ll include tips for both methods as we go along.
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 is versatile - goes well with bread, white or brown rice. See the section below for pairing suggestions.
- 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 okra is another one of my favorites that does not require extensive prepping.
Ingredients
Aloo matar is one of those dishes that you can never go wrong with.
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.
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 a 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. If you do not have it, skip it.
Spices: Pantry staples such as turmeric powder, coriander powder, and cumin powder.
Red chili 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. Please do not use olive 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 aloo mutter recipe is so easy! Come, let's make it. Also, see the video at the end of the recipe card.
Begin by measuring out all the ingredients and doing some prep work: wash and dice potatoes; mince the ginger; make the spices paste.
To make the tomato gravy, fry the masala paste in oil on medium heat and when the spices are cooked, add the ginger, 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.
Add the diced potatoes and hot water to the gravy. Stir and bring to a boil. Cook on medium-high heat until the potatoes are almost done, but still need some more cooking.
Workflow tip: While the potatoes are cooking, make some beetroot raita.
Add the green peas and cook, uncovered, 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 optional) add a handful of chopped fresh cilantro (coriander leaves) and garam masala powder.
To make it in a pressure cooker: Start the process in a pressure cooker. Add the potatoes, water, and green peas all at once. Close the lid, secure the valve, and cook on high for 4–5 minutes (2–3 "whistles"). Let the pressure release naturally. Once done, remove the lid and add the garnishes.
To make Instant Pot aloo matar: Begin in an Instant Pot on sauté mode. Add the potatoes, water, and green peas all at once. Close the lid and pressure cook on high for 3 minutes. Let the pressure release naturally. Once it’s done, remove the lid and add the garnishes.
Recipe notes
Cut the potatoes 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.
Mix the spice powders with water and then add them to the pan. This prevents them from burning.
To add more flavor:
- Add 1 teaspoon of kasuri methi, dried fenugreek leaves, after you have taken the pan off the heat.
- Make the recipe, like I do this smoked aubergine curry, in mustard oil.
- If you like extra spice, finish the curry off with some slices of green chili.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Top tips
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.
Use petit pois as they are smaller and more tender (and therefore cook quicker) than regular garden peas.
You can make this recipe in a stovetop pressure cooker or an Instant Pot. See the section above for more details.
Chef's tip: When any recipe calls for ground spices to be added early in the cooking process, mix them with water and then add them to the oil.
Variations
Swap regular potatoes with sweet potatoes. The natural sweetness balances beautifully with the spices and the tomatoes!
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.
If you, like me, love peas with anything, I highly recommend this super easy and super delicious frozen peas and carrots recipe!
Storing and reheating
This recipe stays fresh for 2–3 days in the refrigerator—and it tastes even better as the flavors develop over time! Store it in a clean, airtight container.
Reheating: This curry is best enjoyed hot. Gently reheat it on the stovetop or in the microwave, but only warm up what you plan to eat. Avoid reheating the entire batch.
FAQ
Absolutely! Using boiled potatoes is a great time-saver. Just reduce the amount of water in the recipe since the potatoes are already cooked. Add them in when you add the peas, and you’ll have aloo matar ready even faster!
To thicken aloo matar gravy, mash a few potato chunks right in the pot—they’ll naturally thicken the sauce. You can also simmer it uncovered for a few extra minutes to reduce the liquid.
Yes, you can freeze aloo matar! Let it cool completely, then store it in an airtight container or freezer-safe bag. It keeps well for up to a month. Thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave when you're ready to enjoy it.
Yes, aloo matar is naturally vegan and gluten free! It’s made with plant-based ingredients like potatoes, peas, tomatoes, and spices. Just double-check that your cooking oil and any garnishes you use are vegan-friendly, and you’re all set to enjoy this vegan gluten free Indian classic!
Aloo matar (sometimes spelled aloo mutter) is pronounced as ah-loo muh-tur. “Aloo” means potato, and “matar” means peas in Hindi. Say it like you’re combining the words smoothly: ah-loo (rhymes with “bamboo”) and muh-tur (like “butter” with an “m”). Easy, right?
What to serve with aloo matar?
I like to make this aloo matar recipe with gravy because it pairs so well with plain rice—or, when I’m feeling indulgent, with vegetable pulao or buttered rice and some sliced cucumbers or any leftover of this carrots cucumber salad.
The gravy also makes it perfect for scooping up with a piece of warm naan—I especially love the spicy kick of bullet naan!
When I am in the mood for a hearty gluten-free meal, I serve aloo matar with jeera rice, cucumber raita, and some spicy Indian onion salad.
Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!
📖 Recipe
Aloo Matar Recipe (Potato and Pea Curry)
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Ingredients
Equipment
Instructions
- Wash and dice potatoes. I do not peel their skin. You can peel if that is what you prefer. Keep them in water and set aside.2 large (~500g) potatoes
- Wash and crush the ginger. I do not peel the skin. You can peel, if that is what you prefer). Keep aside.1 inch piece (~10g) ginger
- Make the masala paste: Place the spice powders in a bowl, add ¼ cup water to the and stir to make a, thick, lump-free paste. Keep it aside.¼ teaspoon turmeric powder, 3 teaspoons coriander powder, 1 teaspoon fennel seeds (saunf) powder, 1 teaspoon cumin powder, 2 teaspoons red chili powder, ¼ cup water to make spices paste
- Place oil in a skillet on medium heat and when it is warm, not hot, add the masala paste. Stir continuously until it comes to a lively bubble.2 and ⅓ tablespoons oil
- 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. When the oil separates from the spices, it means that the spices and tomatoes are well cooked.1 cup canned tomatoes, 1 and ½ teaspoons salt, 1 inch piece (~10g) ginger
- Add the diced potatoes and water. Stir and bring to a boil. Cook on medium-high heat until the potatoes are almost done, but still need some more cooking.2 large (~500g) potatoes, 2 and ½ cups water for the gravy
- Add the green peas. Cook without the lid until the potatoes and peas are tender. Tip: 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.1 cup (~150g) green peas
- To finish off (and this is totally optional) add a handful of chopped fresh cilantro and garam masala. Mix and serve warm.A handful cilantro, 1 teaspoon garam masala powder, 1 teaspoon dried fenugreek leaves (kasuri methi)
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Allergens-Free Labels: This is an allium-free recipe, i.e. it contains no onion or garlic. It’s also gluten-free, dairy-free, nut-free, and soy-free.
- Potatoes: I use regular white potatoes, but you can use any starchy variety you prefer.
- Green peas: Opt for petit pois peas—they’re smaller, more tender, and cook faster than regular garden peas.
- Red chili powder: Adjust the spice level to suit your taste—go mild or as fiery as your taste buds can handle!
- Time-saving tips:
- To speed things up, use pre-boiled potatoes. This will cut the cooking time by at least 15 minutes! Just remember that if you’re using boiled potatoes, you’ll need less water.
- You can make this recipe in a pressure cooker and cook it for 4-5 minutes (2-3 “whistles” in a jiggle top cooker) or in an Instant Pot. See the section in the blog post above for more details.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
David Stillwagon says
looks delicious on a cold winter's day!
Padma Kumar says
You said it, David!
Sheenia Denae | Live Love & Blossom says
Looks delicious!
Hari says
This looks like a delicious recipe for me. Love its overall texture!
Padma Kumar says
Thank you so much Hari.
Mo says
Warning! Chili powder normally contains garlic! You have to get specific dried chilis (we like ancho chilis for a mild spiciness) to make it safe for people with a garlic allergy.
Padma Kumar says
Mo, Yes, the spice mix that is sold in most grocery stores in the US contains garlic and some other spices. However, the chili powder sold in Indian grocery stores is just powdered dry red chili peppers. Thanks for highlighting it. It is an important point that I should mention in my post.
Kyle W says
This recipe looks really delicious and I can’t wait to try it for myself
The post and recipe are set out in a really good way that makes it really easy to follow and understand what is being said to the readers
Padma Kumar says
Thank you so much Kyle.
Andrew says
Looks delicious
Sabine says
This aloo matar was so delicious. I made it for my family and they loved it. So much flavour and so good.
Amy Liu Dong says
A kind of side dish that is so easy to make and so flavorful. I really like it!
Sam says
This is such a good recipe! Makes for an awesome dinner for the family. Yum!
Katie says
This looks so warm and comforting. I will definitely be making it this winter!
Alena says
Such a great and comforting meal. Loved the combination of spices.
Debbie says
Yum! This aloo matar recipe sounds amazing. I love anything with potatoes - so I can’t wait to try it!