Aloo Matar/Potato and Peas Masala

Ready to eat Aloo Matar


  • 3 medium russet potatoes; peeled, washed and cut in small squares
  • 1 1/2 cup of frozen peas; thawed 
  • 2 medium Roma tomatoes; finely chopped
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1/4 tsp red chili powder
  • 1/2 tsp Garam masala 
  • 2 bay leaves 
  • 3-4 black cardamoms (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp Sea Salt (according to taste)
  • Pinch of asafetida (optional) 
  • 1 tbsp ginger; freshly grated or finely chopped 
  • 3 tbsp cilantro; finely chopped for garnish


  1. Take a saucepan (with lid) and place it on medium heat.
  2. Once the saucepan is hot, add cumin seeds, bay leaves, black cardamom and asafetida. Stir until ingredients turning light brown.
  3. Add tomatoes to the saucepan. Mix and sauté the tomatoes with other ingredients for 3-5 mins into a paste.
  4. Add ginger, salt, red chili powder, garam masala, turmeric to the mixture in the saucepan. Mix well and cover with lid. Cook covered for 3-5mins.
  5. Stir the mixture and check it is not sticking to the saucepan. If it’s sticking add 2-3 table spoons of water and stir.
  6. Add potatoes and peas to the saucepan with 2 cups of water and mix well and cover with lid.
  7. Every 5 mins, take a fork and poke the potato to check if it is cooked. If the fork easily pokes and pierces the potato it is done. You can add 1/2 to 1 cup water depending on the potatoes, if they need to cook more.
  8. Once the potatoes are cooked, turn the heat off.
  9. Garnish them with cilantro 
  10. Enjoy this authentic Indian recipe with Indian bread, brown rice or quinoa 
Prepare the mixture with spices
Prepare the mixture with spices
Prepare the paste
Prepare the paste
Mix the ingredients
Mix the ingredients
Simmer the dish
Simmer the dish
Ready to eat Aloo Matar
Ready to eat Aloo Matar
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