Aloo Matar (Pea & Potato Curry)
Whip up this classic North Indian potato and pea curry that feels like a warm hug in a bowl. It’s simple, packed with flavor, and perfect for a cozy weeknight dinner. My go-to recipe for a true taste of home!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: Main Course, Curry
- Cuisine: North Indian
Ingredients
Scale
- 3 medium potatoes, cubed small
- 2 tsp oil, divided
- 1 tsp whole coriander seeds
- ½ tsp whole cumin seeds
- ¼ cup onion, chopped
- 4 cloves garlic, finely chopped
- 1-inch piece ginger, finely chopped
- ½ hot green chile, finely chopped
- ½ tsp turmeric powder
- ⅓ to ½ tsp cayenne powder
- 2 medium tomatoes, pureed
- ½ tsp salt, plus more to taste
- 1 cup water
- ½ cup frozen peas
- ½ cup fresh cilantro, chopped and divided
Instructions
- Sear the Potatoes: Heat 1 tsp of oil in a skillet over medium heat. Add the cubed potatoes and sauté for 3-5 minutes until they have light golden-brown spots. Remove them from the skillet and set aside. While they cook, crush your coriander and cumin seeds.
- Bloom the Spices: Add the remaining 1 tsp of oil to the same skillet. Add the freshly crushed seeds and toast for about 30 seconds until they smell wonderfully fragrant. Watch them closely—they can burn fast!
- Build the Flavor Base: Add the onion, garlic, ginger, and green chile. Cook for 3 minutes until the onions soften. Stir in the turmeric and cayenne for 30 seconds, then pour in the tomato purée. Cook for another 3-4 minutes until the mixture thickens and you see oil separating at the edges.
- Simmer the Curry: Return the potatoes to the skillet. Add the salt and water, stir everything together, and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
- Finish and Serve: Stir in the frozen peas and half of your chopped cilantro. Cover and cook for another 5-7 minutes, or until the potatoes are tender enough to be easily pierced with a fork. Taste and add more salt if you like. Garnish with the remaining fresh cilantro and serve hot.
Notes
- Serving Suggestions: This curry is fantastic with warm naan bread, roti, or fluffy basmati rice. A side of cooling cucumber raita (yogurt dip) provides a perfect balance to the spices.
- Tips & Tricks: For the best flavor, crushing your own whole spices is key. It releases their essential oils and makes the curry taste so much fresher. If you don’t have a spice grinder, a ziplock bag and a rolling pin do the trick!
- Storage & Reheating: Leftovers are even better the next day! Store the curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water to loosen the gravy if needed.
Find it online: https://masaladiaries.com/aloo-matar-pea-potato-curry/