Forktionary

Aloo Matar Recipe

Experience the vibrant flavors of India with this easy-to-make Aloo Matar recipe! Inspired by a fantastic first taste of authentic Indian food, this recipe is surprisingly simple, inexpensive, and delivers a delicious, comforting curry perfect for any weeknight. Serve it over fluffy jasmine rice with naan or pita bread for an unforgettable meal. Learn how to make this restaurant-quality dish at home!

Prep Time 15 mins
Cook Time 40 mins
Calories 184.3 kcal
Protein 9g
Rating 4.6 (16 Reviews)
Aloo Matar 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aloo Matar

  • 2 medium potatoes, peeled and cubed (1-inch cubes)
  • 1 cup frozen peas
  • 1 - 2 green chilies, finely chopped (or to taste)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 (14 1/2 ounce) can crushed tomatoes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (or to taste)
  • 1 tablespoon ground coriander
  • salt & pepper (to taste)
  • fresh cilantro, for garnish (optional)
  • 1/2 cup plain yogurt (optional, for creamier dish)

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How to Make Aloo Matar

  1. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add 1 teaspoon cumin seeds and 2 bay leaves. Cook until the seeds begin to splutter (about 30 seconds).
  3. Add 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Sauté until the onions soften and the oil separates (about 5-7 minutes).
  4. Stir in half of a 14.5-ounce can of crushed tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon red chili powder (adjust to taste), and 1 tablespoon coriander powder.
  5. Continue to stir-fry until the oil separates again (about 2-3 minutes).
  6. Add 1 cup frozen peas, 2 medium potatoes (peeled and 1-inch cubes), 1-2 green chilies (finely chopped, adjust to taste), and the remaining crushed tomatoes. Heat through, stirring occasionally, until potatoes are tender (about 10-15 minutes).
  7. Remove the bay leaves.
  8. Serve hot over jasmine rice, and garnish with fresh cilantro if desired. Enjoy with pita bread or naan.
  9. For a creamier dish, stir in 1/2 cup plain yogurt before serving.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

22g

Fat

6g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Potatoes Vegetables Asian Indian Vegan Vegetarian Dietary