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Aloo Matar Indian Pea and Potato Curry

Aloo Matar is an easy-to-make pea and potato curry, it is naturally vegan and my version features a masala style gravy heady with fenugreek.

Indian aloo matar, pea and potato curry served in a white bowl.

Vegan Pea and Potato Curry.

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

They are incredibly versatile and are capable of so much more than roast potatoes or mashed potatoes.

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!

The delightful and little known chanar dalna is a Bengali curry that features fried paneer balls in a sauce, a real unknown star of a recipe.

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.

I guess in many ways could be considered to be aloo matar masala thanks to its rich and thick tomato based sauce.

A sauce that is relatively lightly spiced and heady with fenugreek, my personal favourite Indian flavouring.

Overhead image of an Indian aloo matar, pea and potato curry served in a white bowl.

Frequently Asked Questions.

What type of potatoes should I use in aloo matar?

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 matar 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.

You can use a floury potato but they will break down and give you a potato curry much more like the sort typically served with puri.

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 fresh cayenne in this recipe and remove the membrane.

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

Can this be made in advance?

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

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

Close up of an Indian aloo matar, pea and potato curry

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 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.

Indian aloo matar, pea and potato curry served in a white bowl with a chapati flatbread.
Yield: 2 Servings

Vegan Aloo Matar Recipe

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

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

Ingredients

  • 350g (12oz) Small Waxy Potatoes
  • 150g (1 Cup) Onion
  • 1 Red Chilli Pepper
  • 2 Garlic Cloves
  • 250ml (1 Cup) Water
  • 1 Tsp Ground Turmeric
  • 1 Tbsp Dried Fenugreek
  • 1 Tsp Coarse Sea Salt
  • 150g (2/3 Cup) Tomato Passata
  • 1/2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1 Tsp Garam Masala
  • 175g (1 1/4 Cups) 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!

Karl

Thursday 13th of January 2022

Really delicious.Added some generous buds of cauliflower with the garlic and chilli pepper,and a few raisins [just to surprise the taste buds] Forgive me for the break with traditional Indian fare. Your videos are superb, definitely a fan.

Brian Jones

Friday 14th of January 2022

Never apologise for making your dinner to your taste! I love to hear of folk doing just that, and I love adding fruit to curries, I have a real left field pineapple and apple chicken curry that I love and raisins appear in my biryani too :)

I really must get round to making more videos, I've just relocated so that has impacted how many I am producing at the moment, but I am sure there will be more to come as the year rolls on.

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.

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