Aloo Matarਆਲੂ ਮਟਰ

Name: Aloo Matar
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 4 medium potatoes, peeled and cut into 1½-inch cubes; 1½ cups green peas (fresh or frozen); 2 medium onion, finely diced; 2 medium tomatoes, pureed; 1½ tbsp ginger-garlic paste; 1 tsp cumin seeds (jeera); 1 bay leaf; ½ tsp turmeric powder (haldi); 1 tsp red chili powder; 2 tsp coriander powder (dhania); ½ tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 3 tbsp neutral oil; to taste salt; 2 tbsp fresh coriander leaves, for garnish

⏱ Prep 15m🍳 Cook 35m🍽 Serves 4🌿 Vegan

Video: HomeCookingShow (YouTube)

Aloo Matar is one of the most deeply satisfying weeknight curries in the Punjabi kitchen — cumin-fragrant tomato gravy clinging to soft potato chunks and sweet green peas. Every household has its own version, some thick and dry, others runny and saucy, but the soul is the same: slow-fried onion, ginger-garlic, and a tomato base cooked until the oil surfaces before the vegetables go in. Serve with roti or plain rice and a spoonful of pickle.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪potatoes, peeled and cut into 1½-inch cubes4 medium
▪green peas (fresh or frozen)1½ cups
▪onion, finely diced2 medium
▪tomatoes, pureed2 medium
▪ginger-garlic paste1½ tbsp
▪cumin seeds (jeera)1 tsp
▪bay leaf1
▪turmeric powder (haldi)½ tsp
▪red chili powder1 tsp
▪coriander powder (dhania)2 tsp
▪garam masala½ tsp
▪kasuri methi (dried fenugreek leaves)1 tsp
▪neutral oil3 tbsp
▪saltto taste
▪fresh coriander leaves, for garnish2 tbsp

🌍 Cooking abroad? Substitutions

Frozen green peas go straight in from the freezer — no thawing needed; they cook in 8-10 minutes and stay bright green. Dried peas need overnight soaking and 20-30 minutes of boiling before adding to the curry, but they give an earthier, creamier result worth trying.
Kasuri methi (dried fenugreek leaves) is sold in every Indian grocery store and is well worth buying; it gives the gravy a slightly bitter, aromatic finish that is distinctly restaurant-style. If unavailable, add a small pinch of ground fenugreek seed (methidana) or simply leave it out.
Ginger-garlic paste is sold ready-made at Indian stores. To make at home: blend equal weights of peeled garlic and peeled ginger with a splash of water until smooth; freeze in an ice-cube tray for easy use.

Method

1Heat oil in a heavy pot over medium heat. Add cumin seeds and bay leaf; let them sizzle for 30 seconds.
2Add the diced onion and fry, stirring occasionally, until deep golden brown — about 8-10 minutes. Do not rush this step; the colour of the onion determines the depth of the gravy.
3Add ginger-garlic paste and fry for 2 minutes, scraping the bottom of the pan, until the raw smell disappears.
4Add the tomato puree; cook over medium-high heat for 5-7 minutes, stirring frequently, until the oil starts to separate and pool around the edges of the masala.
5Add turmeric, red chili powder, and coriander powder; stir for 60 seconds.
6Add the potato cubes and stir to coat them thoroughly in the masala; cook for 3 minutes.
7Pour in 1 cup of water and salt; stir, cover, and cook on medium-low heat for 15 minutes until the potatoes are about halfway done.
8Add the green peas; stir gently, cover, and cook for 8-10 minutes more until potatoes are completely tender and peas are bright and cooked through.
9Crush the kasuri methi between your palms directly into the pot; add garam masala; stir and simmer uncovered for 2 minutes to finish the gravy.
10Taste for salt. Garnish with fresh coriander and serve hot.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.