Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style

/ / / Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style
Aloo Matar - the Pakistani potato and green peas curry in a round dish

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The Vegan Aloo Matar

Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavour.

This dish is one of the kinds you want to cook when you don’t have much time to spend in the kitchen for whatever reason. 

It uses simple ingredients. And it’s so easy and quick to make that you only need about 20 minutes to create this tasty dish. 

a round dish of Aloo Matar - the Pakistani potato and green peas dry curry

Yes, I actually timed myself when cooking it. It took me roughly 20 minutes. In fact, in that 20 minutes, I also managed to cook Basmati rice on the side at the same time. So the full meal was ready in about less than an hour. 

Side Dish And Main Course

I often serve this potato and green peas curry as a side dish alongside meaty stuff such as aloo gosht, kebabs, or chicken karahi, etc. 

However, I sometimes make this vegetarian dish on its own as the main course as well. Together with some carbs like plain basmati rice, chapati, or naan bread. 

Easy Ingredients

Apart from the spices, we only need potatoes, green peas, tomatoes, ginger and garlic to make this dish.

When it comes to potatoes, I suggest you choose a waxy type of potatoes. New potatoes, jersey royal or charlotte potatoes are good options. The reason is that the spud won’t break and go mushy easily. So stay away from floury potatoes such as Maris Piper, Desiree, King Edward, etc. 

Ideally, you use fresh green peas that obviously offer a better taste. But don’t fret if you can only get the frozen ones. They will do an equally tasty Aloo Matar too.

As for ginger garlic, at times, I make ginger garlic paste in bulk and store it in the freezer. Other times, I buy the readily crushed ginger garlic from the shop that comes as frozen cubes. 

So if you only have fresh ginger and garlic, you can mince and pound ½ inch ginger with 4 cloves of garlic. This should be more than enough for this recipe. 

Simple Method

So, first, you sizzle the whole cumin seeds and whole black mustard seeds with a little bit of oil. Then add in the rest of the spices (ground cumin, paprika powder, ground coriander, turmeric powder and dried chilli flakes), salt, and ginger garlic paste. Stir and fry until the spices release their delicious aroma. 

sizzling whole cumin seeds and black mustard seeds
frying ginger garlic paste with the spices

Next, you put the prepared and cut potatoes in and continue cooking for about five minutes before adding the green peas and tomatoes. 

cooking the potatoes with spices
adding the green peas to the potatoes

Cook at medium-high heat with the pan lid on for about 10 minutes until the vegetables are soft and fully cooked. During this time, keep checking and stirring to prevent burning at the bottom of the pan. And try to mash the tomatoes as much as you can at the same time.

Though it’s a dry curry type of dish, you don’t want it to over-dry. So add ¼ cup of water if you find it too dry. 

cooking the potato and green peas curry on a pan
Aloo Matar is readily cooked in a pan

Related Recipes

Thank you for checking this recipe out. I hope you’re now wanting to try it. When you do, please share what you think about the recipe in the comments below. 

Don’t forget to follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

And before you go, check out my other Pakistani side dish recipes that you may like.

Thank you and all the best.

Yield: 6

Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style

Pakistani Aloo Matar - the potato and green peas curry in a round dish

Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavour.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 400 gr/ 14.11 oz/ 0.88 lb new potatoes.
  • 1 ⅓ cup/ 200 gr/ 7.05 oz/ 0.44 green peas (see the note).
  • 1 tbsp ginger garlic paste (see the note).
  • ½ tsp whole cumin.
  • ¼ tsp black mustard seeds.
  • ½ tsp dried chilli flakes.
  • ¼ tsp paprika powder.
  • ½ tsp ground cumin.
  • ½ tsp ground coriander.
  • ¼ tsp turmeric powder.
  • ¾ tsp salt.
  • ½ cup/ 120 gr/ 4.23 oz tinned tomatoes.
  • Fresh coriander leaves for garnish, chopped (optional).
  • 3 tbsp cooking oil.

Instructions

  1. Scrub and wash the potatoes. And cut them into small pieces roughly ½ inch square with ¼ inch thickness. Soak the potatoes in plenty of water and set them aside. 
  2. Heat the oil in a cooking pan and put the whole cumin and black mustard seeds.
  3. Cook the spices for a few minutes until the seeds are crackling. Then add in ginger-garlic paste, salt and the rest of the spices. Fry further until they release the aroma.
  4. Next, drain the potatoes and add them to the spice mixture. Give it a good stir and cook at medium-high heat for about 5 minutes as you stir every now and again.
  5. Then add in the green peas followed by the tomatoes. Stir well and leave it to cook with the lid on. 
  6. Check and stir the potatoes every so often to prevent burning at the bottom of the pan. You can add ¼ cup of water if you find the curry dry too quickly. 
  7. Continue cooking and stirring for about 15 minutes until your aloo matar is slightly dry with oil separated from the edges. 
  8. Serve your potato and green peas curry garnished with coriander leaves.

Notes

  • You can use fresh green peas from the pods. 
  • If tinned tomatoes are not available, you can replace them with fresh tomatoes. Just chop them into small pieces. For this recipe, you only need 2 small tomatoes or 1 medium tomato. 
  • Dried chilli flakes can be substituted with red chilli powder. Feel free to adjust the amount according to your taste. 
  • Potatoes soak a lot of water. Use your judgement whether or not you need to add more water than it says in this recipe. Though ¼ cup has almost always been sufficient for this recipe. 
  • For ginger garlic paste, mince and pound ½ inch ginger with 4 garlic cloves into a paste.  

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 150Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 366mgCarbohydrates 18gFiber 3gSugar 2gProtein 3g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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