Aloo Mattar (Potatoes and Green Peas)

August 25th, 2010 filed under Gluten Free, Vegan, Vegetables Curry / Gravy
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This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.


  • 3 medium boiled potatoes
  • 3/4 cup frozen green peas
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1 teaspoon ginger paste
  • 1 minced green chili
  • 2 tablespoons coriander (dhania)
  • 1 teaspoon fennel seed powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon paprika (dagi mirch)
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon mango powder amchoor
  • 1/2 teaspoon garam masala
  • 2 medium tomatoes sliced
  • About 2 tablespoons chopped cilantro (hara dhania)


  1. Peal the potatoes cut them in byte size pieces.
  2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  4. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
  5. Next add green peas and half a cup of water and let it cook until they are tender.
  6. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
  7. Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
  8. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
  9. Aloo matter is ready to serve.

Aloo matter can be served with any bread or rice.

Enjoy it!

If you enjoyed the recipe for Aloo Mattar (Potatoes and Green Peas), here are more great recipes you should try from Manjula's Kitchen.

50 Responses to “Aloo Mattar (Potatoes and Green Peas)”

  1. Jill Rogers says:

    Hi Manjula, love this site. Cooking this for dinner tonight, tastes great so far…along with the Apple Jelebe.

  2. Krishna says:

    Why are you adding tomatoes in the end ? Cant they be added after the spices are cooked and before adding the peas ?

  3. susano says:

    Hi Manula! I love this site and have loved everything I have tried. Today, however, I made this and adding 2 cups of water just made it watery and flavorless. I should have put a little in at a time, but when I try something for the first time I like to go by the recipe. How should I fix it? Should I just mix up/fry all the spices again and add it? It tasted really good before I added all the water.

    • Manjula Jain says:

      I checked the recipe I made the mistake in written recipe which I have corrected, transfer the Aloo Mattar in wide pan and cook for few minutes over high heat so water will be evaporated. sorry.

  4. [...] Spice Blend – Indian Kashmiri Seasoning. I kind of played this dish by ear, loosely adapting this recipe. If you can’t find an Indian spice blend, feel free to follow these recipe directions [...]

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