This **North Indian Dry Potato and Pea Curry** is easy to whip up and packed with flavour! Enjoy with rotis, puris, in sandwiches and wraps, or even in stuffed naan!

About North Indian Potato and Pea Curry

This North Indian Potato and Pea Curry, known as aloo matar sabji in Hindi, this curry is a “dry” mixture of potatoes and peas, as the name suggests! “Dry” refers to the fact that there is no gravy or sauce to this aloo matar sabji. Furthermore, our Indian potato and pea curry is perfect for those following a variety of diets, making it accessible to everyone. As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, using what you already have on hand can be an excellent source of inspiration for cooking! This Indian potato and pea curry recipe will definitely show you how to two ingredients can be full of amazing flavours, and if you’re like me, you’ll definitely become addicted to this mixture! I encourage you to get started on your cooking journey today by signing up to my email newsletter so you’ll get all of my latest recipes sent directly to your inbox, plus my two free guides will help show you how much fun cooking at home can be!

Be sure to watch the video at the bottom of this post to follow along so you can see how easy it is to make your new favourite Indian potato and pea curry! If you’re not already, I would really appreciate it if you could please subscribe to my YouTube , and don’t forget to press the bell button so you’re notified when all of my new video recipes go live! Let’s get cooking!

WHy You’ll Love this Indian Potato and Pea Curry Recipe!

Simple ingredients: The stars of this aloo matar recipe are potatoes and peas, but these two really go a long way to make a mighty delicious mixture! Potatoes and peas are cheap and easily accessible ingredients, and combined with a couple of spices, they really shine to make a memorable dish that you’ll want to make again and again!
Quick and easy: As my family would make this delicious combination before road trips, it had to be fast and easy to make! If you have lots of extra boiled potatoes prepared, then the rest of this dish only takes a matter of minutes to get together in just a few steps.
Suitable for many diets: This Indian potato and pea curry recipe is gluten-free, dairy-free, egg-free, vegetarian, vegan, and low FODMAP. It is also low in calories and high in fibre from the peas.
Customizable: You can adjust the spice level based on your preference. Typically, I don’t make this very spicy, so it’s suitable to those sensitive to spice. However, if you want more heat, then you can certainly do that!
Versatile: There are so many ways to enjoy this aloo matar recipe! Check out plenty of serving suggestions later on in this post!

Do You need to Boil the Potatoes in Advance?

Freshly boiled potatoes are much easier to mash but there is no requirement to have it be boiled in advance. If you have it already and want to plan ahead, great. Otherwise prepare it all fresh!

If you want more details on how to boil potatoes in the Instant Pot if you have one, you can check out the full guide here.

Tools Needed to Make Aloo Matar

Ingredients Needed to Make Dry Aloo Matar

All ingredients and instructions can be found in the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. The recipe card will also allow you to scale the ingredient quantities based on how many portions you’re looking to make, and you can save the recipe for later.

Potatoes: I used Yukon gold yellow potatoes for the best flavour, but any potatoes will work here.
Olive oil: Alternatively, you can use ghee if you want the flavour from it. However, if you use ghee, then this dry aloo matar recipe will no longer be vegan.
Cumin seeds:
Ginger: Fresh ginger root, chopped.
Green chillies: Thinly sliced.
Ground cumin
Ground coriander
Turmeric: Optional, but recommended
Garam masala
Peas: You can use either fresh or frozen peas.
Salt: A key ingredient that we can’t forget to include to bring out all the wonderful flavours!

How to Make Aloo Matar

To cook the the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.

To cook the potatoes in the Instant Pot, thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and between 1/4 to 1/3 cups of water over potatoes.

Heat a pan on medium heat and add olive oil. Then, add cumin seeds and sauté until reddish brown.

Add ginger and green chillies and cook off the rawness of the ginger.

Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.

Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavour).

Set it aside to cool down. Enjoy!

Tips to make A Super Delicious Aloo Matar

Take care to cook the spices out until they are toasted and fragrant for maximum flavour. In case you notice the pan is too hot, use a splash or two of water to prevent the spices from burning and turning bitter.
If using fresh peas, peel and boil them in hot water until tender before adding them in along with the peeled potatoes.
Small chunks are great in this mixture and add to the texture. Either use a masher or a wooden spoon to get the desired consistency.

How to Serve Aloo Matar

There are plenty of ways you can serve your aloo matar sabji! Here are a couple of ideas to create a new combination every time!

Sandwich: One of my classics. You can either spread the mixture on bread and enjoy it open-faced, or spread the aloo matar sabji on one slice of bread, close your sandwich, and toast it. Some cheese inside is also delicious!
Roti: Eat it with your hands sabji style or roll up the aloo matar mixture to make it a wrap.
Paratha: White or classic triangular paratha, and you can enjoy your aloo matar the same way as the rotis!
Puri: I love making rolls with this mixture! This was a classic road trip staple!
Bhature: Enjoy it like puri, but bhature are even larger and puffier!
Naan: As a side with your naan or you can stuff this filling in naan!
Rice: Enjoy with some Steamed Basmati Rice, or even a Light and Healthy Vegetable Pulao, Turmeric Rice, or Jeera Rice will be excellent.
Dal: Mixed Dal or Chana Dal will be perfect with this aloo matar sabji!

Can You Make Aloo Matar in Advance?

You most certainly can prepare a big batch of this aloo matar! I actually recommend you do so because I guarantee you’ll love it so much that you’ll want to eat it multiple times a day - I most certainly do! Simply allow the potato and pea mixture to cool down, and then transfer it into an airtight container. This aloo matar recipe will stay fresh in the fridge for 3 to 4 days. The simplest method to reheat your aloo matar is to heat in the microwave for about 30 seconds to a minute, stirring occasionally to ensure that the aloo matar is evenly warmed through.

More Delicious Indian Potato Recipes

Watch How to Make North Indian Dry Potato and Pea Curry Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

indian food,aloo matar recipe,how to make aloo matar,aloo matar dry recipe,aloo matar,potatoes and pea curry,punjabi aloo matar recipe,aloo matar dry,how to make indian potatoes and peas curry,indian potatoes and peas curry,indian potatoes and pea curry,indian potato and pea curry,easy aloo matar curry,side dish for chapati,easy n quick aloo matar,Easy n Quick Aloo Matar,how to make aloo matar curry,aloo mutter curry,aloo matar ki sabji,aloo matar sabji

Indian, vegetarian, vegan, lunch, dinner, potatoes

Indian

Yield: 1 2/3 Cup

Author: Anadi

Aloo Matar - Dry North Indian Potatoes and Pea Curry

This North Indian Dry Potato and Pea Curry is easy to whip up and packed with flavour! Enjoy this dry potato and pea curry with rotis, puris, in sandwiches and wraps, or even in stuffed naan! This dry potato and pea curry only takes a few minutes to make and will have you wanting more!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Cook modePrevent screen from turning off

Ingredients

2-3 potatoes, boiled and peeled
1 Tbsp olive oil or ghee
1 tsp cumin seeds
1 inch ginger, finely chopped
2-3 green chillies finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp turmeric (optional)
1/2 tsp garam masala
1/2 cup peas (fresh or frozen)
salt to taste

Instructions

To cook the the potatoes on the stovetop, bring a pot of water to a boil, season with a tablespoon of salt and boil the potatoes until fork tender.
To cook the potatoes in the Instant Pot, thoroughly rinse potatoes and scrub any dirt off. Insert the trivet in the Instant Pot, place potatoes on the trivet and between 1/4 to 1/3 cups of water over potatoes.

Heat a pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Add ginger and green chillies and cook off the rawness of the ginger.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavour).
5. Set it aside to cool down. Enjoy!