Aloo matar curry recipe (potato peas curry)

Aloo matar is a potato and peas curry , it is a spicy curry with a base of coconut onions and tomatoes cooked and tempered with some powdered spices . it is simple to make and is very delectable . Aloo matar curry is best served with Steamed rice recipe rice or Jeera rice recipe or roti or chapatis , this curry is my personal favorite to make during winters.

This aloo matar curry recipe is easy to make , does not require very elaborate method or complicated ingredients , it’s simply a blended coconut paste cooked with onions and tomatoes and some powdered spices .

This is an easy and simple recipe with different ingredients combining and making the gravy absolutely flavorful and delicious .

There are many ways in which aloo matar curry recipe is made all across India . different parts in India have a different version of this recipe . some make a dry roast of this curry , some make it into only a tomato based gravy . this recipe is what I like to cook at home with a base of onion tomatoes and coconut blend cooked with powdered spice .

This dish can be enjoyed with both rotis Easiest everyday Roti recipe (Whole wheat flat bread) or rice. This is a very popular recipe and is mostly eaten during lunch and dinner .


  • Peas – 2 cups
  • Potatoes- 2 medium sized
  • Onions – 1 medium sized chopped
  • Tomato- 1 medium sized chopped
  • Shredded fresh coconut – about half cup
  • Green chillies- 2 roughly chopped
  • Coriander leaves – about a handful (half cup)
  • Ginger – one inch piece chopped
  • Garlic – 5-6 cloves chopped
  • Salt to taste – 1tsp
  • Oil – 1 ½ tbsp
  • Turmeric powder – ½ tsp
  • Redchilli powder- 1 tsp
  • Garam masala powder – 1 tsp
  • Curry leaves – 4-5 leaves
  • Water – 2 glasses


Pre preparation of vegetables

Wash two cups of peeled peas thoroughly and keep them aside . Clean it thoroughly to avoid any dust particles or usual green insects that are found in green peas , so clean them carefully  and properly and keep them aside.

Take two medium sized potatoes. Wash them , clean all the dirt and dust on top of it , then remove the outer skin of the potatoes by peeling them and cut them in dices or roughly chop them in medium sized chunks and keep them aside .

To make a blend paste

Take a blending jar and In the blending jar take about half cup of freshly shredded coconut, two roughly chopped green chillies, one inch piece of ginger, five to six cloves of  chopped  garlic and about a handful of coriander leaves and blend it in a mixer to make a smooth paste of it.

We don’t need any chunks or pieces of the ingredients. Make a dry blend first and then add 2 tbsp of water and blend it into a smooth paste. We need a very fine paste that’s why its important to first do a dry blend the ingredients turn coarse and then add water to the blending jar  to make a fine paste.

To make the gravy

Now in a saucepan or any deep vessel,  heat one and a half tablespoon of oil and let it heat up well.

Add in four to five curry leaves and let them splutter for 2 to 3 seconds. Make sure the curry leaves do not get burned, we don’t need a bitter taste to our gravy. Keep the flame on medium and then, add them and let them splutter ,till they develop a coat of oil around them.

Then quickly add in one medium sized chopped onion and sauté it till they turn golden brown. Keep stirring the onions in between so that they don’t burn . We have let them turn to golden brown in colour. Once they change their color to golden brown then add in the next ingredients

Add in one medium sized chopped tomato and cook it till they turn soft. Don’t let the tomatoes remain raw. Cook them well till they are soft and mushy . Also when they leave oil from the sides, and become soft that’s when we know the rawness has gone away , then proceed with the other ingredients.

Now add in the washed and peeled peas and the chopped potatoes cover and cook for 2 to 3 minutes. Adding the vegetables at this stage will coat them with the oil and also they will cook faster.

Adding the blended paste

Now add the blended paste and mix well. Make sure the paste is coated on the potatoes and peas and is well combined with them.

Cover the vessel with a lid for three to five minutes. Let the paste get cooked properly with the potatoes and peas to get combined and add nice flavor to it.

Open the lid And see that the  paste leaves oil on the sides of the vessel , that’s when we know its properly getting cooked .

Now stir the paste and the vegetables well, and see that the paste doesn’t stick to the bottom of the vessel, so mix well.

Add little bit of water around half cup , if the mixture sticks to the bottom of the pan . Let the water dry up completely and then only add in the powdered spices.

Adding the dry powdered spices

Add in the dry spices. Like , half teaspoon turmeric powder, one teaspoon red chilli powder and one teaspoon garam masala powder, and around one teaspoon of salt.

Now cover and cook till the oil separates from the spices, for around five to seven minutes on a high flame.

Once the oil separates from the spices, add in 2 glasses of water , and cook it till, potatoes and peas turn soft. This will take around 15 to 20 minutes. Adjust the water, according to the consistency of the gravy, that you want. This gravy is not very thin nor too thick, It has a semi liquid thick gravy texture.

Once the mixture turns thick, and the potatoes and peas become soft and are cooked, the dish is ready to be served. This dish can be served with roti or rice.