Aloo Matar Indian Pea and Potato Curry

Aloo matar or mutter is an easy-to-make Indian pea and potato curry, it is naturally vegan my version is medium hot & heady with fenugreek.

Cooking the potatoes slowly in the gravy over a very low heat allows them to “absorb” the maximum amount of flavour without them falling apart or turning to mush and creates a wonderful meal!

Aloo Mutter Pea and Potato Curry

I’m rather fond of potatoes, they may not be the most glamorous of vegetables but they are glorious.

Even my website name Krumpli means potato in colloquial Hungarian!

I never cease to be surprised by people being surprised that food from the Indian subcontinent can contain potatoes.

Aloo is the Hindi & Urdu word for potato, they were introduced to India in the 17th century by the Portuguese.

They are used in everything from samosas to the classic saag aloo, as well as in dishes like aloo gosht and dum aloo!

Not to mention then really rather famous Bombay Potatoes which is more of a dry side dish than a full-on potato curry.

My aloo matar recipe is designed to be a main course vegan meal. It features a sauce that is medium hot and it is heady with fenugreek, my personal favourite Indian flavouring.

Frequently Asked Questions

What type of potatoes should I use in aloo matar?

Well, that depends on what sort of texture you are looking to achieve!

This version of aloo matar or mutter uses floury potatoes like Maris Pipers or Russets if you are in the US. If you are in the parts of Europe that use the A,B,C categorisation you want a type C.

But you can use anything that you like, my aloo gobi matar uses a medium potato like a Desiree which results in a slightly less thick gravy.

You can even use a salad potato Pink Fir or Charlotte would be wonderful, although you can use any new potato.

What type of chilli should I use?

Like all my curry recipes, choose something that you like.

Eating spicy food is not a competition, I typically use green finger chillies in this recipe.

Can this be made in advance?

Yes, this aloo matar recipe is perfect for making ahead of time. It will store in the fridge for 3-4 days comfortably and will get better with age.

Take care with reheating though! You will need to add a little more water, but place it in a pan over a medium heat and stir regularly.

Serving Suggestions

A traditional Indian aloo matar curry would be served as part of a smorgasbord of dishes.

I really do not eat that way and usually serve this potato curry as a vegan main course dish.

I typically pair it with naan bread or more usually a couple of chapati or roti.

It also works well with a nice side of kachumber salad too!

You can scale this recipe down from a main course curry and serve it as a potato side dish.

This spicy aloo matar with anything from a nice pork chop all the way through to my Indian spiced roast chicken legs.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Large wok.
• Kitchen knife.
• Chopping board.
• Vegetable peeler.
• Grater.
• Stirring and serving spoons.
• Weighing scales and or measuring cups and spoons.