Everyday Kitchen

Indian · Dinner

Aloo Matar

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Simmer small potato cubes and peas in an onion and tomato sauce. Check the potato centres before serving.

Prep
15 min
Cook
35 min
Total
50 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of aloo matar
Representative potato and pea curry. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Blender; saucepan with lid; spoon; fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Blend the base · About 1 min

  1. Put 80 g roughly chopped onion, 150 g roughly chopped tomato, 1 tsp chopped ginger and 1 tsp chopped garlic in the blender.
  2. Blend to a smooth puree.

Cook the base · About 10 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Add ½ tsp cumin seeds.
  3. Stir for 30 seconds.
  4. Add the puree carefully.
  5. Cook for 8–10 minutes, stirring every minute.

    Check: The puree should thicken and lose its raw onion smell.

  6. Add ½ tsp red chili powder, ¼ tsp turmeric and ½ tsp salt.
  7. Stir for 20 seconds.

Simmer the vegetables · About 22 min

  1. Add 250 g peeled potatoes, cut into 2 cm cubes, 240 ml green peas and 360 ml water.
  2. Bring the sauce to a gentle boil.
  3. Reduce the heat to medium-low.
  4. Cover the saucepan.
  5. Simmer for 18–22 minutes, stirring every 5 minutes.

    Check: A fork should enter the centre of a potato cube easily.

  6. If the potato remains firm, cook for another 3 minutes before checking again.
  7. Add ½ tsp garam masala.
  8. Turn off the heat.
  9. Scatter 2 tbsp chopped coriander over the curry.

Tips

  • The yield is for side portions; rice or bread is a separate accompaniment.

Substitutions

  • Use frozen peas without thawing.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make the sauce one day ahead; refrigerate.

FAQ

Why are potatoes firm?

Cut equal small cubes and simmer until a fork enters easily.

Can I mash it smooth?

Aloo matar usually keeps potato pieces; mash only a few to thicken.

How should I store aloo matar?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Aloo Matar Recipe | Punjabi Aloo Mutter.

Stovetop timing; optional cream and asafoetida omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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