Aloo Matar Dry Recipe (Potato And Peas Curry)

5 from 17 votes

This quick and simple aloo matar dry recipe combines spices with boiled potatoes and green peas to create a spicy yet tangy stir fry.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 274kcal

Heat one tablespoon of oil in a pan over medium heat. Add spices, and sauté until fragrant.
2 tablespoon olive oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds
Add the minced ginger and garlic and continue to cook for a minute over medium flame or until the raw smell disappears.
1 teaspoon ginger, 2 garlic cloves
Add green peas, along with the red chili powder, turmeric powder, cumin powder, coriander powder, chaat masala, garam masala, and salt to taste.
1 cup green peas, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¼ teaspoon chaat masala, ½ teaspoon garam masala powder, salt to taste, ½ teaspoon coriander powder, ¼ teaspoon cumin powder
Add tomato puree or chopped tomatoes if desired.
½ cup tomato puree
Cook for a few minutes until the peas are tender and well-coated with the 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.
4 cup potatoes
Finally, add some kasuri methi for a fragrant and flavorful touch. Garnish with chopped coriander leaves.
1 teaspoon kasuri methi, 2 teaspoon cilantro
Serve hot as a side dish or a main course with naan or rice.

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.