Potato and Pea Curry Recipe: Mild, Creamy, and North Indian Classic

Potato and Pea Curry, popularly known as Aloo Matar, is a comforting North Indian classic made with tender potatoes and sweet green peas in a mildly spiced, creamy gravy. Simple yet flavorful, this dish is a staple in Indian home cooking and loved for its gentle warmth and richness.

1. How to Make

To make potato and pea curry, sauté onions and aromatics, cook them with tomatoes and spices, then simmer potatoes and peas in a creamy gravy until soft and perfectly balanced in flavor.

2. Ingredients

Main Ingredients:

• 3 medium potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 2 tablespoons oil or ghee
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• ½ cup fresh cream
• Salt, to taste

Optional Ingredients:

• 1 green chili, finely chopped
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 tablespoon cashew paste (for extra creaminess)
• Fresh coriander leaves for garnish

3. Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: About 45 minutes

4. Step-by-Step Instructions

1. Heat oil or ghee in a pan over medium heat; add cumin seeds if using and let them splutter.
2. Add chopped onions and sauté until soft and lightly golden.
3. Stir in garlic, ginger, and green chili; cook until fragrant.
4. Add tomato puree, turmeric, coriander powder, and salt; cook until the masala thickens and oil separates.
5. Add cubed potatoes and mix well to coat them with the masala.
6. Pour in enough water to partially cover the potatoes, cover, and simmer for 10–12 minutes.
7. Add green peas and cook until potatoes are tender.
8. Stir in fresh cream and cashew paste (if using) for a mild, creamy texture.
9. Sprinkle garam masala, adjust seasoning, and simmer for 2–3 minutes.
10. Turn off heat and garnish with fresh coriander leaves.

5. Servings

Serves 4 people.

6. Presentation & Decoration

Serve hot in a deep bowl, topped with fresh coriander or a light swirl of cream. Pair with naan, roti, or steamed basmati rice for a classic North Indian presentation.

7. Best Time to Eat

Best enjoyed for lunch or dinner, especially as a comforting homemade meal or part of a traditional Indian spread.

8. Portion Guide

• With roti or naan: 1 cup per person
• With rice: 1½ cups per person

9. Storage & Shelf Life

• Refrigerator: Store in an airtight container for up to 3 days
• Reheating: Reheat gently on the stovetop or microwave, adding a little water if needed
• Freezing: Can be frozen for up to 1 month, though texture may soften slightly

10. Allergy Guide

• Contains dairy if cream or ghee is used
• Naturally gluten-free
• Vegan-friendly when prepared with oil and plant-based cream

This potato and pea curry recipe offers mild spices, creamy comfort, nd authentic North Indian flavors perfect for an easy, satisfying meal any day of the week.

Frequently Asked Questions (FAQs)

1. Can I make potato and pea curry without cream?

Yes, you can skip the cream and use cashew paste, coconut milk, or blended soaked almonds for a creamy texture. The curry will still be flavorful and mildly rich.

2. Is aloo matar a vegan dish?

Aloo matar can be completely vegan if prepared with oil instead of ghee and plant-based cream or coconut milk instead of dairy cream.

3. Can I use frozen peas for this recipe?

Absolutely. Frozen peas work perfectly and do not require thawing. Simply add them directly to the curry during cooking.

4. How can I make this curry spicier?

To increase heat, add extra green chilies, red chili powder, or a pinch of crushed chili flakes while cooking the masala.

5. What is the best accompaniment for potato and pea curry?

Potato and pea curry pairs best with roti, naan, paratha, or steamed basmati rice. It also tastes great with jeera rice or plain pulao.