My simple aloo matar recipe has cubes of potatoes and green peas simmered in a spiced tomato gravy. This recipe has no onion and no garlic, yet so delicious! You can make this curry on the stovetop or in a pressure cooker. I have included detailed instructions for both methods.
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If you've read my no onion no garlic recipes post or made my shahi paneer recipe, you already know that I regularly create versions of traditional recipes without onion and garlic.
Aloo matar is a staple in Northern India and one of my all-time favorites. I enjoy having it with simple buttered rice, though it goes well with bread, white, or brown rice. Be sure to check out the section below for pairing suggestions.
Why this aloo matar recipe works:
- It is made without onion and garlic, which makes it lighter and more digestible without compromising on taste.
- It's a budget-friendly dish that comes together in just 30 minutes.
- A one-pot dish that you can make on the stovetop, in an Instant Pot, or in a pressure cooker.
- It is naturally a vegan and gluten-free recipe.
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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About Aloo Matar
Aloo Matar is a classic North Indian curry made with potatoes (Aloo) and green peas (Matar) simmered in a spiced tomato-based gravy. While traditionally made with onions and garlic, this version is a lighter, sattvic preparation that focuses on pure spice flavors.
My Recipe Of Aloo Matar
I like my curry to have a consistency where the gravy thickly coats the aloo and the matar. This makes it perfect for scooping with a piece of bread or enjoying with rice.
The potatoes should be cooked through but not mushy, and the peas should not lose their bright color.
I usually make this on the stovetop in about 30 minutes. However, if you are in a rush, you can also make it in a pressure cooker or an Instant Pot.
It goes well with bread, white, or brown rice. Be sure to check out the section below for pairing suggestions.
Why Make Aloo Matar Without Onion And Garlic?
I make this satvik aloo matar recipe on days when I prefer not to eat onions and garlic.
Skipping the heavy aromatics allows the natural sweetness of the green peas and potatoes to shine through beautifully. You can actually taste each ingredient more clearly instead of everything being led by onion and garlic.
Plus, it makes the dish easier to digest, which is always a win. The spices still do their magic, so you are not missing out on flavor at all. In fact, you might be surprised at how comforting and satisfying this simple version feels.
If you are looking for more recipes without onion and garlic, check out my allium-free recipes collection.
Ingredients
This budget-friendly recipe comes together with pantry staples.
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.
Potatoes: For the best texture, use all-purpose potatoes such as Maris Piper, Yukon Gold, or Russet potatoes.
Green Peas: I use frozen green peas because I love making this recipe throughout the year. If they are in season, feel free to use fresh green peas.
Tomatoes: Use fresh tomatoes if you prefer. However, if you are like me and look for every reason to avoid chopping, use tomato puree or canned tomatoes.
Powdered spices:
- 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, you can skip it.
- Turmeric
- Ground coriander
- Cumin powder
- Red chili powder (dried red pepper powder): Make it as hot or as mild as you like.
Oil: Use any neutral oil of your choice.
Ginger: For its gentle warmth.
Kasuri methi (dried fenugreek leaves): This is optional, but recommended for that authentic aroma.
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.
How to make aloo matar (step-by-step)
Making this matar aloo recipe is such a breeze. Let's get started. Also, see the video at the end of the recipe card.
Before you start:
- Measure out all the ingredients.
- Wash and dice potatoes. I do not peel them. You can, if you prefer.
- Mince the ginger.
- Make the masala paste: Place the powdered spices in a bowl, add some water, and mix into a runny paste.
- Keep some hot water ready
Step 1: Make the spicy tomato gravy
Place a pan over medium heat and saute the masala paste for a couple of minutes.
Add the ginger, tomatoes, and salt. Stir well and cook until the tomatoes are mushy and the oil rises to the top.
Tip: As they cook, mash the tomatoes with the back of a spoon. This helps them break down faster.
Step 2: Add the vegetables:
Add the diced potatoes and hot water to the gravy. Stir and bring to a boil. Cover and cook on medium-high heat until the potatoes are almost tender.
Padma's Top Tip: Always use hot water! Cold water "shocks" the potatoes, making them waxy rather than fluffy.
Next, add the green peas and cook uncovered until both the potatoes and peas are tender.
Pro Tip: To preserve the bright color of the peas, cook them without the lid.
As the curry cooks, mash a few potato pieces with the back of the ladle directly into the gravy. This naturally thickens the gravy.
Step 3: Finish off:
To finish, optionally,
- Add a handful of chopped fresh cilantro
- A sprinkle of garam masala powder
- If using kasuri methi, crush it between your palms (to release its flavor) and sprinkle it on the curry.
And that's it. Your simple and easy aloo matar curry is ready.
Expert Tips For The Perfect Aloo Matar
With recipes as simple as this one, every step and every ingredient matters because there is nowhere to hide. Here are some tried-and-tested tips:
- The thickening secret: Once the potatoes are soft, take your ladle and lightly mash 2-3 potato chunks against the side of the pot. Stir them back into the liquid; this releases starch and creates a rich, thick gravy naturally.
- Always mix the spice powders with water before adding them to the pan. This prevents them from burning.
- Use hot water when adjusting the consistency of the gravy.
- Let the dish rest for 5 minutes after cooking. This gives the flavors time to meld together.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Making Aloo Matar In Instant Pot
You can make this recipe in the Instant Pot or a traditional pressure cooker in about 20 minutes.
- Set the Instant Pot to sauté mode. Add oil and the masala paste, and cook for a couple of minutes.
- Then add the ginger, tomatoes, potatoes, peas, and water all at once. Mix well.
- Close the lid and pressure cook on high for 2 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Open the lid and check for doneness. If, for any reason, the potatoes are not fully cooked, set the Instant Pot to sauté mode, cover, and cook until done.
- Add garnishes as you like.
Easy Variations
Aloo and matar are the classic combination, and most days that will do. However, you can make some interesting variations if you have them on hand.
Aloo matar paneer: Cut the paneer into cubes, and as I have explained in my palak paneer post, soak them in warm water. Add them to the curry about 2 minutes before the finishing time. Mix well.
Aloo gajar matar: Adding gajar (carrots) to this recipe is another popular way of enjoying this dish, especially in the winter. Cut the carrots into cubes, the same size as the potatoes. Add them along with the potatoes and follow the rest of the steps.
Dry aloo matar sabzi: This variation is with the gravy. Pre-boiled potatoes work best for this because then you can skip adding the water and the tomatoes. Just start by frying the masala paste, and then add the cubed potatoes and green peas. Cook until the peas are tender. Finish off by adding some lemon juice and garnish as you like.
Creamy matar aloo: Add a splash of thick coconut milk, cashew paste, or almond paste for a richer restaurant-style feel without dairy.
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 aloo matar recipe tastes even better the next day.
Storing: Once completely cooled, store it in an airtight container in the refrigerator. It will keep for 2 to 3 days.
Reheating: This curry is best enjoyed hot. Reheat only what you plan to eat. Warm it gently on the stovetop or in the microwave.
FAQ
Absolutely. Using boiled potatoes is a great time-saver. Simply reduce the amount of water since the potatoes are already cooked. Add them when you add the peas, and the dish will be ready even faster.
Yes, you can. Let it cool completely, then store it in an airtight container or freezer-safe bag. It keeps well for up to one month. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Aloo matar, sometimes spelled aloo mutter, is pronounced as ah-loo muh-tur. "Aloo" means potato, and "matar" means peas in Hindi. Say it smoothly: ah-loo, which rhymes with bamboo, and muh-tur, like butter with an "m".
What to serve with aloo matar?
I like to make this aloo matar recipe gravy-style because it pairs so well with vegetable pulao, some sliced cucumbers, or even leftovers of carrot cucumber salad.
The gravy also makes it perfect for scooping up with a piece of warm bullet naan or my deliciously ghee-flavored onion kulcha.
When I am in the mood for a hearty gluten-free meal, I serve my 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
- Allergen-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!
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!