Aloo Matar Curry Recipe | Peas Potato Curry UP style

by Rachna

Aloo matar or simple peas potato curry which is rustic and homestyle and is soul-satisfying tasty. It is a regular fixture in my home during winters when we get fresh peas. Of course, one can easily make it with frozen peas as well. Serve it with chapatis or rice and it makes for a tasty meal. The recipe is really simple and makes for a quick curry.

These days I am using a cast iron kadhai and the richer colour and taste of the gravy can also be attributed to it. I am really enjoying using this kadhai for my daily cooking.

aloo matar

So here is the simple recipe:

5 from 1 vote

Aloo Matar Curry Recipe | Peas Potato Curry UP style

This is a tasty, simple homestyle curry made with potatoes and peas. It is really easy to make and tastes better with fresh peas though frozen ones work as well.
Course Main Course | Curry
Cuisine North Indian | UP style
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Rachna Parmar


  • 1 cup shelled fresh peas or frozen
  • 2 medium potatoes chopped in cubes
  • 2 onions
  • 2-3 to matoes
  • 2 green chillies
  • 2 tsp. ginger-garlic paste
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1 tsp. chilly powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. amchur powder dry mango powder
  • 1 tsp. garam masala powder
  • Salt to taste
  • Finely chopped coriander leaves for garnishing


  1. Make the masala
  2. Take chopped onions, tomatoes, green chillies, ginger and garlic paste in a blender and blend to a fine paste.
  3. Heat oil in a kadhai. Add cumin seeds. Allow them to sputter.
  4. Now add in the masala paste. Be careful as it will splatter. Mix well. Now add turmeric powder and salt and let it cook on low heat.
  5. I use a cover while cooking. Keep stirring to avoid the masala burning or sticking. Cook till the raw smell of the masala goes and you see oil separating from the masala.
  6. Now add the cubed potatoes and green peas. Add a cup of water and simmer on low heat till the potatoes and peas are cooked.
  7. Add coriander powder, chilly powder and garam masala powder.
  8. Taste and adjust seasoning. You may add more water if you prefer a thin gravy.
  9. Garnish with chopped coriander leaves.
  10. Serve hot with chapatis or boiled rice.

Recipe Notes

I leave the skins of the potatoes on after washing them well. That enhances the taste of the potatoes.

I prefer using mustard oil but you can use any vegetable oil of your choice.

Adjust the spice like chillies, chilly powder and garam masala as per your taste.

Your aloo matar curry is ready to serve. Aloo matar punjabi curry is also made similarly. Do try and let me know.

You may try my other UP recipes here.

aloo matar

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Obsessivemom December 20, 2017 - 11:00 am

Finally, here’s one recipe that I know already 🙂 and love. This used to be our favourite dinner subzi with plain paranthas.

Kala Ravi December 20, 2017 - 11:44 am

Rachna I absolutely adore this sabzi and so does my family! I had this first time at a friend’s place and her recipe is just the same. Lip-smacking and really a wholesome recipe!

Rachna December 21, 2017 - 9:15 am

Good to know, Kala. It is everyone’s favourite.

Shailaja V December 20, 2017 - 12:57 pm

One recipe the whole family enjoys and it’s super simple to make, even for me. Gy loves this. Your pictures look good!

Rachna December 21, 2017 - 9:11 am

I think every family loves aloo matar. 🙂 Thanks.

Soumya Prasad December 20, 2017 - 12:59 pm

Anything with peas is a favorite with my husband. I don’t use coriander powder in my cooking, somehow the taste feels way too potent for me. Apart from that, this is the exact recipe I use to make aloo matar, but I don’t make this much gravy. I almost make it semi-dry and I absolutely love it. I use the exact same recipe to make paneer matar as well.

Rachna December 21, 2017 - 9:10 am

Really? I love using coriander and cumin powders. 🙂 Yes, you can make it dry. I do too many times. And then I just chop the onions and tomatoes finely. I don’t blend that into a paste. My matar paneer is a bit different. The basic masala is the same of course.

Megala December 20, 2017 - 10:19 pm

Delicious curry !

Rachna December 21, 2017 - 9:12 am

Thanks, Megala.

Shalzzz December 20, 2017 - 11:01 pm

Such a simple yet delicious curry! It is one of our favorites when it comes to sides for rotis.
Something’s Cooking

Rachna December 21, 2017 - 9:11 am

Thanks Shalini. It is.

writershilpa December 21, 2017 - 4:43 pm

This is one of my favourite recipes, Rachna…and I make it exactly like you do! And, with hot phulkas, it tastes simply heavenly! I can have it everyday! YUmmmmm!

Pushpendra Dwivedi December 27, 2017 - 4:09 pm

looking delicious feel yummy thanks for sharing


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