Aloo Matar

  • Time
    30 mins
  • Servings
  • Nutrition
    310 Per Serving

Potato (aloo) and green peas (matar) are cooked together in a rich tomato sauce. This traditional punjabi dish uses fragrant spices and simple ingredients to create a wholesome and comforting meal.


An important step in this recipe is blooming the cumin seeds in oil at the beginning. This releases the aromatic compounds of the spice into the oil which permeates the whole sauce. This dish is fast and filling and is usually served with flatbread such as naan or roti and fluffy basmati rice.



Kitchen Tools

  • Medium Pot
  • Small Pot for Rice
  • 2 Tablespoons Cooking Oil
  • Salt
  • jatin



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Peel and dice the potato and set aside. In a saute pan over medium heat add one tablespoon of cooking oil. Sprinkle the cumin seeds over the pan and roast until golden brown and fragrant, about 1 minute.

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Add the onion, ginger-garlic paste, and green chili and continue to saute for 5 minutes. Stir in the coriander, turmeric, and garam masala powders. Add chili powder to your desired spice level.

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Stir in the tomato paste and 1 cup of water and cook down for a few minutes until sauce begins to simmer.

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Add the potatoes and bring to a boil. Cover the pan and reduce heat allowing the curry to cook for 10 minutes. Meanwhile start making rice as per instructions.

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Add the peas to the potatoes and cook for an additional 5 minutes. Remove from heat. Make Boondi Raita as per instructions.

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Serve hot aloo matar with hot rice and cool Boondi Raita.

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