Potatoes and Peas curry aka Aloo matar


Yet again, a very popular North Indian dish which has loads of different variations. This particular recipe is normally how you are likely to taste this dish in either weddings or at the little eateries around known as Halwaai. The exact translation of the word ‘Halwaai ‘is a confectioner. But it’s a very cultural concept that in India, a confectioner is not limited to preparing just desserts or sweet meats.

Goes well  as an accompaniment to Roti, Poori , Chapathi or Naan.


  • Potatoes – 400 gms, peeled and chopped into chunky pieces
  • Green peas – 150 gms ( I have used frozen peas which were thawed )
  • Onion – 1 large, chopped fine
  • Ginger garlic – 1 tbsp crushed
  • Tomatoes – 2 small
  • Tomato puree – 1 tbsp ( alternatively you can substitute with fresh tomatoes finely chopped)
  • Green thin chilli – 1, slit lengthwise ( optional or adjust as per taste )
  • Any cooking oil or ghee – 1 tbsp
  • Cumin seeds – 1.5 tsp
  • Ground coriander – 1 tsp
  • Turmeric powder – 1/8th tsp
  • Red Chilli powder – adjust as per taste
  • Garam masala powder – 1 tsp
  • Dried Fenugreek leaves / Kasuri Methi – 1 tbsp
  • Green cardamom – 1 lightly crushed
  • Cinnamon – 2 inch piece
  • Cloves – 2
  • Dried bay leaf – 1 medium size
  • Salt – to taste
  • Water – as required


To make –

  1. In a large heated pan with oil, let the cumin seeds sizzle. Fry the ginger, garlic, onions along with the green chilli if using until the onion turns colour. Do not over fry.
  2. Add the whole spices of cardamom, cloves, cinnamon, bay leaf, tomatoes, along with tomato puree and salt and cover with lid and cook until the tomatoes are well cooked.
  3. At this stage reduce the heat and add in the turmeric, red chilli powder, ground coriander, half of the dried fenugreek leaves, garam masala and stir quickly.
  4. Put the green peas and give it a minute on heat with lid on, with low heat.
  5. Put the potatoes in and stir well for the masala to coat the potato well. Pour in just enough water to submerge the potatoes. Cover and cook with lid on until potatoes are well cooked. Keep stirring in between so that the spices don’t catch at the bottom. It took me about 20 mins on medium heat for the potatoes to completely cook.
  6. Mash a few pieces of potato to give thickness to the gravy. Check for seasoning. Add the remaining dried fenugreek leaves between your palms and sprinkle on the mixture. Another minute on heat and ready to remove to serving dish and serve.



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