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Bowl of Aloo Matar, a vegetarian Indian curry made with potatoes, peas and spicy sauce, garnished with fresh coriander.

Aloo Matar recipe: easy and delicious vegetarian Indian curry

Aloo Matar is a popular vegetarian dish in Indian cuisine, consisting of potatoes (aloo) and peas (matar) simmered in a spicy sauce made with tomatoes, onions and spices. This simple but tasty curry is rich in flavour thanks to spices such as cumin, turmeric, coriander and garam masala.
Traditionally served with basmati rice, chapatis or parathas, Aloo Matar is a comforting and nourishing dish, perfect for a quick meal or a family dinner. Easy to prepare, it can be adapted to suit all tastes, with a mild or spicier version to suit preference.
It's an ideal choice for those looking for a healthy and tasty vegetarian dish, typical of North India.
Want to try more? Discover our Indian vegetarian recipes for a complete feast.
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Racing: Side dishes, Main course
The kitchen: Indian
Ingredients Method

Ingredients
  

  • 4 medium-sized potatoes peeled and cut into medium-sized pieces
  • ¼ cup peas
  • 2½ tbsp. sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 à 2 cloves
  • 1 cardamom
  • 1 small piece of cinnamon
  • 3 à 4 seeds pepper
  • 1 medium onion chopped
  • 1 tbsp. garlic/ginger purée
  • 1 tsp hot chilli powder
  • 1 large tomato
  • a little liquid cream for decoration (optional)
  • salt
  • 1 à 2 tbsp. fresh coriander chopped

Method
 

  1. Heat 1 and 1/2 tbsp oil in a large saucepan. As soon as it's hot, add ½ tsp cumin seeds and as soon as it changes colour, add ¼ tsp turmeric powder and leave to cook for about 3 minutes.
  2. Add the potatoes with salt and mix. add 1½ cups of water, cover and cook until the potatoes are done.
  3. Heat the remaining oil in another pan. Add the cloves, cardamoms, cinnamon, remaining cumin seeds, pepper and onion. Cook until the onion is golden.
  4. Add the ginger/garlic purée, remaining turmeric and chilli powder and cook for 1 minute.
  5. Add the tomato (diced finely) and salt and cook until the tomato is cooked. Add 1/4 cup of water, stir and cook over a low heat for 2 - 3 minutes. Leave to cool.
  6. Then blend the mixture until smooth.
  7. Heat the potatoes again and add the batter with 1/4 cup of water. Mix well. Add the peas and salt. Cook for 2 - 3 minutes or until boiling.
  8. Serve in a bowl and garnish with a little liquid cream and fresh coriander.