Aaloo Mattar ( Indian-Style Peas and Potatoes)

"This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc. Another variation of this recipe is to use tomato puree instead of chopped tomatoes"
photo by Sana7149 photo by Sana7149
photo by Sana7149
photo by Sana7149 photo by Sana7149
Ready In:




  • Heat the oil in a pan.
  • Add the ginger,garlic, onions, chillies and tomatoes.
  • Saute till the tomatoes and onions are softened.
  • Add the turmeric powder, coriander powder, cumin powder and garam masala.
  • Add salt to taste.
  • Add the boiled peas and potatoes.
  • Add the chopped cilantro.
  • Add the water and bring to a simmer.
  • Serve with Indian Bread or Rice.
  • Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

Questions & Replies

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  1. This was my first attempt at homemade Indian, and I was very pleased with the results. I used tomato puree and added a sliced carrot. To save time, I steamed the potatoes, peas and carrots in the microwave while I prepared the rest of the ingredients. I also used just one small green chili pepper. Served with raita (#120649), flatbread, and mango chutney. I can hardly wait to eat the leftovers!
  2. This is awesome. I've made it several times for an Indian themed meal. I don't like peas so this part of the meal wasn't going to be for me. As a matter of fact I never even bought peas until this dish. I did try it and for some reason in this dish I eat them and that's HUGE!!! I think the potatoes, tomatoes and spices don't make the peas taste like peas.
  3. Made this for a quick lunch meal with basmati rice. Very nice. I changed the order up a bit - added the onions first for a couple minutes to soften, then the spices, ginger and garlic for about a half minute - to let the heat of the pan make the flavors pop, then added the chillies and tomatoes. After a few minutes I added some diced leftover boiled potatoes and frozen sweet peas and simmered for only a few minutes to heat through (I don't like my peas too cooked). Nice balanced flavor in this curry recipe. I'll take your suggestion and use it as a base to try different combinations of veggies, etc. Thanks Sana!
  4. I really loved this, as it is one of my favorite Indian dishes. The only thing I would do differently is use tomato paste or tomato juice instead of fresh tomatoes, because it tasked a bit too tomatoey to me. Great recipe!!!
  5. I followed this recipe very loosely as I didn't quite have all the ingredients on hand. I used pumpkin as well as potato, used tin tomatoes & didn't have garam masala so just added a bit of cinnamon & nutmeg & black pepper as well, omitted the chillies & used some chilli paste & used dried coriander as that was all I had. Despite my changes this turned out great, a perfect side to my recipe #220270. Thanks!


An Indian living in the US for the past couple of years. A full time graduate student. Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
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