Dry Aloo matar sabzi, also known as aloo matar sukhi sabzi, is an offshoot of the Aloo Matar recipe that is widely popular in indian cuisine.

This quick and simple recipe combines the perfect blend of spices with boiled potatoes and fresh green peas to create a spicy yet tangy stir fry.

A bowl of aloo matar dry curry is on the plate.

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I prefer to have this as a side dish along with a creamy curry main dish to make it a delightful combination and a balanced meal.

Just like my Instant Pot aloo matar curry, this dish is also a staple in many households and is often served as a lunch recipe.

If you like Indian potato recipes, try my aloo gobi, aloo baingan, and aloo tomato curry recipes.

Why I love this

Combining basic ingredients like potatoes and peas adds great texture to the dish and provides a nutritious meal rich in carbohydrates, fiber, and protein.
This recipe requires minimal preparation and cooking time, making it perfect for busy weeknights when you want to prepare a quick yet satisfying meal.
This side dish is vegan and gluten-free.
You can adjust the spice level to suit your personal preference.
The dish can be paired with steamed white rice or any indian bread.
Best of all, it is bursting with delicious flavors that will leave you wanting more.

Ingredients

Potatoes, boiled and diced
Green peas (fresh or frozen)
Ginger
garlic, minced
Spice powders - red chilli powder, turmeric powder, cumin powder, coriander powder, chaat masala, and garam masala powder
Whole spices- mustard seeds and cumin seeds
Kasuri methi
Pureed tomatoes

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

How to make this

A pan is with ginger and garlic paste over heat.

Heat one tablespoon of oil in a pan over medium heat. Add spices, and sauté until fragrant.

Add the minced ginger and garlic and continue to cook for a minute over medium flame or until the raw smell disappears.

A pan is with green peas and spices over the heat.

Add green peas, along with the red chili powder, turmeric powder, cumin powder, coriander powder, chaat masala, garam masala, and salt to taste.

A pan has green peas, tomato puree, and spices.

Add tomato puree or chopped tomatoes if desired.

Cook for a few minutes until the peas are tender and well-coated with the spices.

A pan has potatoes and peas with spices.

Add the boiled and diced potato cubes to the pan and mix well. Cook for an additional 5-7 minutes over low flame, stirring occasionally.

Finally, add some kasuri methi for a fragrant and flavorful touch. Garnish with chopped coriander leaves.

Serve hot as a side dish or a main course with naan or rice.

Tips

For an extra kick of heat, you can also add chopped green chilies to the dish.
Fresh peas are preferred, but frozen peas can also be used in this recipe. Just make sure to thaw them before adding them to the dish.
To cook the potatoes, follow my instant pot potato recipe. Or, you can boil the potatoes in water for about 15-20 minutes until they are fork-tender.
To get the tangy flavor, add dry mango powder or lemon juice. Since my tomato puree was very tangy already, I skipped adding mango powder.
If aloo matar sabzi is too dry, add ¼ cup of water to moisten it.

Storage and reheating

This aloo matar dry curry can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it on the stovetop or in the microwave when ready to serve.

Serving suggestion

Serve with plain white or brown rice.
Jeera rice and lemon rice also pair well with this dish. You can also enjoy it with some warm naan, plain paratha, or roti on the side.
Any curries like tofu curry, dal tadka, or chana masala complement this aloo matar dry curry.

Variations and substitutions

Although the traditional Aloo Matar Dry recipe is delicious as it is, you can also experiment with a variety of additions and substitutions to suit your dietary preferences or needs:

Spices: If you want to experiment with the flavors, you can try adding other spices like fenugreek seeds, bay leaf, or even a pinch of asafetida for an extra depth of flavor.
Potatoes: Sweet potatoes can be used as a healthier alternative to regular potatoes. They not only add a sweet touch to the dish but also are rich in antioxidants and fiber.
Heat: If you are not a fan of spicy food, tone down the chilli powder or avoid it altogether. Conversely, if you love heat, consider adding more red chili powder or even some fresh green chilies.
No Garlic/Onions: If you are following a Jain diet or simply prefer to cook without garlic, skip them in the recipe. The dish will still be flavorful with the rest of the spices.