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Potato Curry with Peas (Aloo Matar)

This simple potato curry with peas or aloo matar is a simple but utterly delicious vegan meal featuring a little heat & plenty of fenugreek.

Portrait image of a pea and potato curry or aloo matar served in a white bowl

Aloo Matar.

I never cease to be surprised by people being surprised that Indian food 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 really rather common in Indian food. They are used in everything from samosas to the classic saag aloo, a potato and spinach curry!

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

This simple potato curry recipe is an entirely made up affair that I created from good stuff in my garden.

This is loosely influenced by my matar paneer recipe.

It is entirely meat free, plant based or vegan depending where you sit on those definitions.

Portrait image of a pea and potato curry or aloo matar served in a white bowl

The Ingredients.

None of the “spice” ingredients in this potato curry should be unusual to anyone that dabbles in cooking Indian food.

On the potato front, you want a waxy potato, this is because waxy potatoes will not break down.

You want something that will stay whole and have a good texture when cooked, similar to the potatoes in this aloo gobi recipe.

A fingerling potato variety like Pink Fir or Charlotte would be wonderful, although you can use any new potato.

I like to choose potatoes that provide a couple of “bites” when cut in half. So around 5-7.5 cm in length and 4-5cm in diameter.

For the peas, use frozen! Unless you are growing them in your garden then frozen peas are better than anything else you can get your hands on.

As for the chilli, like all my curry recipes, choose something that you like”

Eating curry is not a competition, I typically use fresh cayenne in this recipe and remove the membrane.

This leads to a pleasing heat but all of the flavour of the chilli!

Portrait close up image of a pea and potato curry or aloo matar served in a white bowl

Serving Suggestions.

I 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 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.

It would work with anything from a nice pork chop all the way through to my Indian spiced roast chicken legs.

Square image of a pea and potato curry or aloo matar served in a white bowl
Yield: 2 Servings

Potato Curry Recipe with Peas

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

I adore this simple vegan pea and potato curry, fresh chilli gives a nice punch of heat that sits alongside earthy turmeric and fenugreek.

Ingredients

  • 350 g Small Waxy Potatoes
  • 150 g Onion
  • 1 Red Chilli Pepper
  • 2 Garlic Cloves
  • 250 ml Water
  • 1 Tsp Ground Turmeric
  • 1 Tbsp Dried Fenugreek
  • 1 Tsp Coarse Sea Salt
  • 150 g Tomato Passata
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1 Tsp Garam Masala
  • 175 g Garden Peas (Defrosted if frozen)
  • 1 Tbsp Cooking Oil

Instructions

  1. Cut the potatoes in half.
  2. Peel and slice the onion into 5-7mm thick half-moon shapes.
  3. Heat the oil in a pan that you have a lid for over a medium high heat.
  4. Place in the potatoes cut side down and sear for 5 minutes.
  5. Throw in the sliced onions and cook for a further 5 minutes stirring occasionally.
  6. Dice the chilli pepper as finely as you can.
  7. Slice the garlic as finely as you can.
  8. Add the garlic and chilli pepper and cook for 60 seconds.
  9. Pour in the water and add the turmeric, fenugreek and salt.
  10. Stir and add a lid, then cook for 25 minutes over a low heat.
  11. Remove the lid and stir in the tomato passata, cumin, coriander and garam masala.
  12. Simmer gently for 10 minutes.
  13. Add in the peas and cook for a final 2 minutes just to heat the peas.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 388Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1203mgCarbohydrates: 70gFiber: 13gSugar: 14gProtein: 13g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Helen

Sunday 2nd of February 2020

Wow!! This sounds a must try out one!!

Brian Jones

Monday 3rd of February 2020

Thanks Helen. Enjoy.

Amy Nash

Friday 30th of March 2018

Such a yummy, satisfying sounding curry! I have not seen black onion seeds before - will have to look for those to try them in this dish!

Brian Jones

Sunday 1st of April 2018

Really... They are also known as nigella seeds in some places :)

Melve

Thursday 29th of March 2018

Another delicious recipe added to my Curry list. I tried your other curry recipes and it was so good. Looking forward to more Curry recipes from you. Thank you for inspiring us through your cooking.

Brian Jones

Friday 30th of March 2018

Cheers Melve!

Deanna

Thursday 29th of March 2018

WOW! I am loving the flavors you have on these potatoes. Plus I love potatoes to begin with! (Im part Irish, it is in my genes!) Seriously this dish looks amazing!

Brian Jones

Friday 30th of March 2018

Haha, my wife adores potatoes too, I dig em (literally as well) but am not in a full-on amourous relationship with em though. These are purdy foxy though even if I say so myself.

Whitney

Thursday 8th of September 2016

Ooooooo, this sounds delicious! I love fingerlings, but I've only ever roasted them. I love that you use nigella, as I absolutely love nigella seeds.

Brian Jones

Friday 9th of September 2016

They are great aren't they!