Aloo matar ki sabzi (also called Aloo Mutter) is a Pakistani and Indian curry made with potatoes and peas in a rich onion tomato gravy. It’s a vegan potato and pea curry that can be served with rice, roti / chapati, naan or paratha.
Aloo means potatoes, and matar means peas in Urdu / Hindi. Sabzi is the word used to describe a vegetable dish, which can be dry or with gravy. So aloo matar ki sabzi means a potato and peas curry in English.
This sabzi is a family favourite recipe that is a regular part of my weekly dinner rotation. It’s a one pot recipe that is simple to prepare, requires basic pantry ingredients, and is ready in around 30 minutes. I like to serve it with roti / chapati along with raita and kachumber salad on the side.
Why this recipe works
- It’s quick to prepare: This delicious Pakistani / Indian sabzi is ready to serve in less than 40 minutes. Use frozen peas and canned tomatoes to reduce the cooking time even further.
- Can be served with any type of carb: It can be served with rice, naan, chapati / roti, or paratha. Or you can even eat it on its own with a spoon. You can also add the sabzi on toast, and eat it as an open faced sandwich.
- It’s vegan. It’s also gluten-free, dairy free, and the curry has no nuts.
- Can be made dry or with gravy: This is a gravy style aloo matar recipe, however, you can reduce the amount of water to make it a dry style sabzi.
- One pot recipe: This is an easy one pot aloo matar recipe, which means clean up is a breeze.
This quick and easy potato and pea curry requires only a few ingredients.
- Onions – finely diced. Use any kind of onion – white, yellow or red.
- Tomatoes – fresh tomatoes are preferred for this recipe. However, canned can be used as well. Use whole or crushed peeled tomatoes, not diced.
- Spices – this recipe uses jus
- Potatoes – cut the potatoes into small cubes so they are easy to eat and also cook faster.
- Peas – Use fresh or frozen peas in this recipe – just adjust the cooking time when using fresh peas. I use frozen peas as they are easily available abroad.
- Cilantro / Coriander leaves – added for flavour and aroma, right in the end.
Check out my guide on how to stock a Pakistani Kitchen + Pakistani Pantry List (with English translation and descriptions).
Making this potato curry with peas is super simple. It’s also a one pot sabzi recipe so clean-up is easy.
- Frying the onions: The gravy base for this potato and pea curry starts off with frying the onions till light brown. Then add the cumin seeds and cook till they splutter and release their aroma.
- Add the tomatoes: Add the tomatoes, followed by the spices. Cook till they get soft and jammy. Use a wooden spoon to mash the tomatoes.
- Add the potatoes and peas: Add the potatoes and fry for 2 – 3 minutes. Then add the peas, along with water. If you prefer a dry style sabzi, add less water. Cook the sabzi till the potatoes are tender.
- Garnish: Garnish with green chilies, and coriander / cilantro then serve hot with naan, paratha, roti / chapati or rice.
This traditional Pakistani / Indian aloo matar ki sabzi can be served with roti / chapati, naan, paratha or rice. My personal preference is to serve it with roti / chapati. On the side you can add achaar / pickles, raita, or a kachumber salad.
Other dishes that can be added on the side for a full Pakistani / Indian meal are kaali daal or mash ki daal for a vegetarian meal. For a non-veg meal, you can add aloo keema, shami kebab or chicken karahi.
The sabzi can be stored in the fridge for 2 – 3 days. Store in an airtight container. It’s best to reheat in a small saucepan on the stove.
No, you shouldn’t freeze aloo matar. The potatoes will get soft and mushy, and will lose their shape and flavour.
Yes, they are. The translation of matar in English is green pea. In Pakistan and India, green peas are usually purchased in the pod, peeled and then added fresh to dishes. However, abroad, frozen green peas or peas are more commonly available, and also convenient. Fresh or frozen both can be used in this recipe.
In order to make a dry or sukhi sabzi, reduce the quantity of water that you add. Just add ¼ cup, enough to let the potatoes get tender.
Leftover sabzi can be reheated and eaten for the next 2 – 3 days. You can also make sandwiches or wraps out of the leftover sabzi. Mash the potatoes with a fork, add cheese, and sauces to turn into a quick sandwich filling.
Looking for other Pakistani / Indian vegetarian recipes
Aloo Matar ki Sabzi
- 2 tablespoons oil
- 1 medium onion (~100g) finely chopped
- ½ teaspoon cumin seeds
- 2 medium tomatoes (~250g) finely chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 3 medium potatoes (~500g) cut into small cubes
- 1 cup peas / green peas
- ½ cup cilantro / coriander leaves dhaniya, for garnish
- 2 green chilies for garnish
- Heat oil on medium heat in a medium sized saucepan. Once the oil is hot, add the chopped onions and fry till light golden.
- Add cumin seeds and cook for about a minute till they splutter and release their aroma.
- Add the chopped tomatoes. Followed by the spices (red chili powder, turmeric and salt). Cook tomatoes for about 10 minutes till they are jammy and soft. Mash the tomatoes with a wooden spoon every 1 - 2 minutes to help them in breaking down.
- Add the cubed potatoes and fry for 2-3 minutes in the onion tomato gravy. Then add the peas (fresh or frozen) with 1 cup water. Add peas with 1 cup water. If you prefer a dry style sabzi add only ¼th cup of water.
- Bring to a boil, and then turn heat to simmer. Cook the potatoes till they are tender and desired level of gravy is reached. This will take about 15 - 20 minutes depending on the type of potato used, and the size of the cubed potatoes.
- Turn off the heat. Garnish with green chili and coriander, and serve hot with rice, chapati / roti, naan or paratha. My personal preference is to serve with chapati / roti.
- Storage Instructions: This aloo matar sabzi can be stored in the fridge for 2 – 3 days. Store in an airtight container. It’s best to reheat in a small saucepan on the stove.
- Freezing Instructions: This sabzi should not be frozen. The potatoes will get soft and mushy, and will lose their shape and flavour.
- How to make a dry style sabzi: This particular recipe is a gravy style potato and pea curry. In order to make a dry or sukhi sabzi, reduce the quantity of water that you add. Just add ¼ cup, enough to let the potatoes get tender.