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  • Writer's pictureheutemalindisch

Aloo Matar - Potatoes and peas in onion-tomato sauce

This popular Punjabi curry is a simple and tasty dish. I almost always have potatoes in my pantry as well as a bag of frozen peas in the freezer, so when my fridge is empty, I can still make this delicious curry.

Potatoes and peas are rather humble ingredients, but when you serve them in a fragrant onion and tomato sauce, they really shine.

Ingredients for 4 Portions

  • 2 tbsps ghee / use vegetable oil for vegan version

  • 600 ml water

  • 1 bay leaf

  • 1 tsp cumin seeds

  • 2 medium red onions, chopped

  • 1 ½ tsp ginger paste

  • 1 ½ tsp garlic paste

  • ¼ tsp turmeric

  • 1 ½ tsp ground coriander

  • ½ tsp cayenne pepper

  • ½ tsp paprika powder

  • 200g potatoes (about 4 small firm boiled), peeled and diced in 1 cm

  • 1 cup strained tomatoes

  • 1 ¼ cup peas (frozen)

  • ½ tsp Garam Masala

  • 1 tsp. salt

  • 2 tbsp fresh coriander leaves, finely chopped


Heat ghee / oil in a non-stick pan over medium heat and briefly toast the cumin seeds and bay leaf in it. Once the seeds start to pop, add in onions and fry for 3-4 minutes until golden brown. Then add the ginger paste and garlic paste and stir fry for 30 seconds.

Add turmeric, coriander, cayenne bell pepper, paprika powder and stir fry for another 30 seconds.

Toss the diced potatoes in the spice mixture and add 600 ml of water. Bring to a boil, cover and simmer over low heat for 5 minutes or until the potatoes are half cooked.

Add the strained tomatoes and stir. Cover and simmer over medium heat for 8 minutes, stirring occasionally, until potatoes are cooked (they should slide easily off a knife inserted into them).

When potatoes are done, stir in peas, garam masala and salt. Cover and simmer over medium heat for 15 minutes, stirring occasionally

Then sprinkle with coriander greens and serve with steamed Basmati rice, Chapatis or parathas.


  • Do not use canned peas, as they are already precooked.

  • The spiciness can be adjusted according to taste.

  • Not only cayenne pepper, but also garam masala adds spiciness to this dish.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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