This 30-minute plant-based weekday meal, which is an easy Pea Potato Curry, only needs a few common ingredients. It is dairy, soy, and gluten-free.


You’ve come to the right place if you’re in search of a dish that can be prepared quickly and easily without the need for any unusual ingredients or specialized kitchenware. Make my potato pea curry today and observe the pleasure on the faces of your loved ones as they eat every bite.

This is an easy, homemade dish that calls for only a few staple ingredients that you probably already have on hand. I always have potatoes, frozen green peas, onions, and tomatoes, which are essential ingredients for Indian cuisine. When I’m in a hurry and don’t have anything in mind, this is my go-to quick meal.

 Also see, Vegan Potato Curry Recipe, Bitter Melon Potato Curry, and Aloo Gobi Masala


Close up potato peas curry recipe on white plate

What is Aloo Matar?

In this deliciously spicy dish, the words aloo (which means “potatoes”) and matar (also written mattar or mutter, which means “peas”) combine. In Hindi, it is also called aloo matar ki sabji.

Not only are home-style recipes easier and faster to prepare than restaurant-style dishes, but they are also frequently more familiar. This Aloo Matar curry’s pleasant, comforting atmosphere is one of my favorite things. This dish is like a soothing balm for the spirit when you’re feeling down because of illness or because of a particularly tiring day.

This well-known pea and potato curry from Punjab is easy to prepare and requires only a little knowledge of cooking. Additionally, it features a relatively minimal list of ingredients compared to other Indian recipes, making it the ideal beginner’s recipe for novice cooks.

Both picky kids and “foodie” adults will enjoy this aloo mutter, which is exquisitely spiced and flavorful. As the potatoes & peas cook, they get soft and almost creamy. This makes them a great match for the spicy, tangy tomato sauce.

Don’t forget to include the bread! All that delicious, spicy sauce at the bottom of the bowl can be easily sopped up with some naan, roti, paratha, or Puri (Indian fried bread). Can you think of a more relaxing way to clear your plate than with a piece of warm, fresh bread?

 Why You Like This Potato Peas Curry Recipe

  1. You require simple Ingredients from your pantry to make this easy homestyle dish.
  2. It is both gluten-free and vegan.
  3. It pairs great with rice, roti, paratha, or any other preferred flatbread.
  4. It is healthy and delicious.

potato peas curry ingredients in bowl on white background


Potatoes: Cut them into uniform-sized cubes to ensure that they cook at the same rate. They will become mushy and may disintegrate in the curry if you cut them too finely.

Peas: Use green peas that are readily available, whether they are fresh or frozen. English peas are just a sort of garden pea recognized for their sweet flavor and brilliant, gorgeous green color. Before eating, they need to be peeled. Although the flavor varies by variety, it is generally agreed that peas possess both sweet and savory undertones. They go well with a wide range of foods, from fish to roast, thanks to their strong green flavor.

Onion: Whatever type of onion you have on hand, white or yellow, will do the work.

Tomato puree: is added for texture, color, and body. I prepare it from scratch with two fresh tomatoes pureed. You can use half as much of the concentrated canned tomato puree or use the diced tomatoes from the can and purée them.

Ginger garlic paste: I used store-bought ginger and garlic, but fresh would work just as well.

Coconut yogurt: Yogurt is another important ingredient in this recipe. Coconut yogurt is quite different nutritionally from regular yogurt, having little protein or calcium and significantly more fat.

Cumin seeds: Among the best Indian spices. To add crunch to your dish, roast the seeds in oil.

Salt: A pinch of salt brightens everything up. Salts such as sea salt, Himalayan pink salt, and table salt can all be used in this dish if desired.

Smoked paprika: Paprika has a spicy, sweet flavor. It’s a fantastic method to give your food a little smokiness and heat.

Turmeric: In contrast to the powder, the turmeric root has a taste that is almost lemony yet still rather harsh. Additionally, turmeric has a slightly sweet and earthy flavor. You won’t likely notice the texture of the powder when using it unless you use a significant amount, but it is rather gritty.

Coriander powder: The flavor of ground coriander seeds, also called coriander powder, is fragrant, sweet, and somewhat lemony.

Dried fenugreek leaves: Without the delicious fragrant flavor that the dried fenugreek leaves bring, this curry would be incomplete. Substitute with ground fenugreek. 

Avocado oil: You can use any kind of cooking oil, even though I often recommend using avocado oil when cooking. Avocado oil is abundant in vitamins, vital fatty acids, minerals, and antioxidants.

How To Make Pea Potato Curry (Alu Matar Sabzi)?

  1. Heat some oil in a pan and cumin seeds.
  2. Let the cumin seeds roast a little, then add ginger garlic paste.
  3. After the ginger garlic paste sizzles, add in chopped onions and let it fry until golden brown.
  4. Stir in tomato puree, smoked paprika, turmeric, coriander
  5. Let the masala cook until it leaves oil.
  6. Add in potatoes and peas.
  7. Give it a good mix. Add water, cover the saucepan, and bring to a boil. Reduce heat to simmer until the potatoes are tender, about 10-15 minutes.
  8. Add coconut yogurt, and stir well. Cover the saucepan and cook for 2 minutes. Season with salt to taste.
  9. Remove the cover and serve. 

Serving Suggestions?

  • At any time of day, this recipe is delicious with roti, paratha, or puri, three types of Indian flatbread.
  • It may also be served with brown basmati rice and salad as a side dish.
  • Make grilled sandwiches with the leftover pea potato stuffing; it’s excellent. You can also use it to make vegan rolls.

How Long Can You Store Potato Peas Curry In Refrigerator?

Store the pea potato curry in an airtight container in the fridge for up to three days.

Recipe Notes

  • Instead of using tomato puree, you could alternatively use finely chopped tomatoes. But for a beautiful, creamy texture, I much like adding puree.
  • Swap Potatoes for, tofu, or mushrooms.
  • Reduce the water content if you prefer a little drier curry.
  • If you want to make this recipe faster, I suggest parboiling the potatoes first.
  • To ensure that the potatoes cook evenly, cut them into equal-sized pieces. Additionally, remember that smaller-sliced potatoes cook more quickly.
  • You can adjust the number of spices to suit your tastes. Add a little water to the spices while cooking to prevent burning.


Aloo Gobi Gajar (Carrot) Matar – Due to the fresh produce, this is a go-to meal during the winter in India.

Chana Aloo Matar – For added protein, add one can of rinsed and drained chickpeas to the aloo matar.

Other Curry Recipes

Frequently Asked Questions

Can I Use Prepared Onion Tomato Masala To Make This Aloo Matar?

The answer is yes. It is perfect for your meal-planning needs. To make this recipe for Aloo Matar, use half a cup of that masala. To your liking, you can exclude the onion, tomato, ginger, and garlic from this dish. You don’t need to defrost the masala if you already have it frozen.

What Kind Of Potatoes Are Best To Use?

I utilized Maris Piper potatoes, but you could also use King Edward, Yukon Gold, or Rooster. All potatoes work.

Can I Use Frozen Peas?

In any meal where matar is a key ingredient, I like fresh peas to frozen ones. I used fresh peas, that I had shelled and frozen, in this recipe.

Is Aloo Mutter Very Spicy?

The dish is not really spicy as indicated; rather, I would call it less spiced gravy. It ought to be mild for kids. You can change the number of spices you use to make the pea and potato curry spicier if you’d like. When making tomato paste, you can also include a green chili.


Give this pea potato curry (Alu Matar Sabzi) recipe a try. It’s incredibly delicious and super easy. I hope you like it.

As always, I would love to hear from you. So if you tried this recipe or any other from my website, please let me know how it turned out in the comments below. Thanks for visiting my recipes, and I hope to see you again soon!

Potato pea curry

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Pea Potato Curry (Alu Matar Sabzi) in a white plate

Pea Potato Curry (Alu Matar Sabzi)

This 30-minute plant-based weekday meal, which is an easy Pea Potato Curry, only needs a few common ingredients. It is dairy, soy, and gluten-free.
5 from 7 votes
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Indian
Keyword: Pea Potato Curry (Alu Matar Sabzi)
Prep Time: 7 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 248kcal


  • 2 tablespoons avocado oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 medium onion chopped
  • 1/4 cup tomato puree
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon dried fenugreek leaves or 1/4 teaspoon fenugreek powder
  • 3 medium potatoes peeled and chopped
  • 1 cup green peas fresh or frozen
  • !/2 cup water
  • 2 tablespoons unsweetened coconut yogurt
  • Salt to taste


  • Heat oil in a large saucepan over medium-high heat. Add cumin seeds and cook until fragrant, about 1 minute.
  • Add ginger and garlic and cook for another minute.
  • Stir in onion and cook until onion is soft about 3 minutes.
  • Add tomato puree, smoked paprika, turmeric, coriander
  • Let the masala cook for 3 more minutes.
  • Stir in potato and peas and mix to coat.
  • Add water, cover the saucepan, and bring to a boil. Reduce heat to simmer until the potatoes are tender, about 10-15 minutes.
  • Add coconut yogurt, and stir well. Cover the saucepan and cook for 2 minutes. Season with salt to taste.
  • Delicious served over rice, naan, chapati or quinoa.


Calories: 248kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 928mg | Fiber: 7g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 3mg