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Aloo matar ki sabzi (potato and pea curry) in a white plate with a spoon in it.
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5 from 2 votes

Aloo Matar ki Sabzi

Aloo Matar ki sabzi (also called Aloo Mutter) is aPakistani and Indian curry made with potatoes and peas in a rich onion tomatogravy. It’s a vegan potato and pea curry that can be served with rice, roti /chapati, naan or paratha.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Pakistani, Vegan, Vegetarian
Servings: 4 people
Calories: 245kcal
Author: Kiran

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 245kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 677mg | Potassium: 970mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1006IU | Vitamin C: 60mg | Calcium: 46mg | Iron: 2mg
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