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This curry is my take on the authentic ''aloo matar'' from india.

''Aloo matar'' (where 'aloo' means potatoes and 'matar' means peas) is a curry from the state of punjab in the Indian subcontinent.

It is usually made in a creamy tomato based sauce with potatoes and peas added to it along with all those flavorful spices from India like garam masala, dry mango powder, etc.

I start off this curry by toasting whole spices and than sautéing onions until they are lightly golden in colour, than I add the powdered spices followed by the tomatoes and the potatoes than I finish it off by adding frozen peas and some coconut cream which is optional, honestly I like to skip adding the coconut cream as I prefer a lighter less creamy version of this curry.

YOU could try both ways and than decide which one you like better.

In the end I sprinkle chopped coriander on top and serve it hot with some rice and green chillies on the side. you can also enjoy it with 'chappatis' which is a type of indian bread .

This curry feels like a hug in a bowl with all those warming spices and potatoes, ahhh! I mean who doesn't love potatoes. what I like even more is the fact that this curry uses pantry stapes like potatoes, tomatoes and frozen peas. Trust me this recipe is so easy and delicious that you will never buy indian takeouts again after work.







2tsp vegetable oil

1/2 tsp whole corainder seeds

1/4 tsp cumin seeds

1 small onion,finely chopped

1tsp freshly grated ginger

salt to taste

1/2tsp garam masala

1/4tsp turmeric powder

1/4tsp chilli powder

2 medium potatoes, peeled and diced into 1inch chunks

4 medium tomatoes, chopped

1/2cup water or as needed

1/2cup frozen green peas

coriander leaves, as needed

coriander leaves,as needed

green chillies ,optional


  • heat oil in a heavy bottom pot over low heat, toast your whole spices until they are fragrant.

  • add your onions, sauté until light golden brown in colour.

  • add your powdered spices and toast for about 30seconds.

  • add your chopped tomatoes along with the salt and cook until they have broken down, about 15minutes.

  • add your water with the potatoes to the pot and cook for about 20minutes or until the potatoes are fork tender.

  • add green peas and coconut cream to the pot, simmer for 5minutes.

  • garnish with coriander leaves and serve hot with rice or naan. BON APPETITE!

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