If there’s one dish that instantly reminds me of simple, satisfying, everyday Indian cooking, it’s aloo matar. Soft potatoes, sweet green peas, a tomato-based masala that comes together in minutes, this one’s pure comfort food!
This aloo matar recipe is the kind of sabzi you make when you want something quick, hearty, and reassuring without too much effort. It’s also a classic for a reason: minimal ingredients, pantry-friendly, and it pairs beautifully with everything from roti and paratha to jeera rice.
This is such a common Indian recipe that every house has their own version, and here’s mine. A simple, fuss-free aloo mutter recipe that’s cooked entirely in the pressure cooker, yet tastes like something straight out of your mum’s kitchen. You need to try it ASAP ❤️
Jump to section: Aloo Mutter
Aloo Matar Ingredients
Potatoes: Gold and Russet potatoes, cut into small cubes. If you’re in India, try to use new potatoes as they have a lower starch content that works better for this recipe.
Peas: I have used fresh peas here as they’re in season, but frozen work just as well
Tomatoes: finely chopped to form the base of this potato peas curry.
Whole spices: cumin seeds, mustard seeds, kalonji (nigella seeds) add a subtle nutty warmth and aroma.
Powdered spices: turmeric, coriander, cumin, and red chilli powder for flavor and color.
Aromatics: finely chopped ginger and green chillies deliver flavor, aroma, and subtle heat.
Oil: I have used groundnut oil, but any neutral-flavored oil such as vegetable, canola, rice bran, etc. will work.
Salt: for seasoning
Coriander leaves: to garnish
Frequently Asked Questions
Yes! This version of aloo mutter is naturally vegan and gluten free.
Absolutely. Frozen peas work perfectly and don’t require extra cooking time.
Yep you can. Kalonji or black sesame seeds adds a mild earthy flavor that we really enjoy, but feel free to skip if it’s not available or if you don’t enjoy the flavor.
Yes, why not! Follow the recipe as is, but simply cook it covered in a pan with a little extra water until the potatoes are soft and cooked through.
Richa’s Top Tips
- Dice potatoes to the same size so they cook nice and even without breaking down
- Use ripe, juicy tomatoes for the best flavor and natural sweetness. You can even blend them if you prefer a smoother gravy
- Add a touch more water if you want a runnier matar aloo; keep it less for a thicker sabzi that pairs with rotis.
- Let the pressure drop naturally. This extra few minutes helps the potatoes soften perfectly without turning mushy.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze aloo matar for up to 2 months. Let it cool completely and store in portioned containers.
- Reheating: Reheat gently on the stovetop or microwave. Add a tablespoon of water if it looks too thick to freshen it up.
Customisation Ideas
- Make it without a pressure cooker: Simply cook covered in a kadai. It takes a bit longer, but the result is just as delicious.
- Add onions: I have grown up eating this curry without onions and garlic, but if you prefer an onion-tomato base, sauté finely chopped onions before the tomatoes.
- Make it richer: I love adding a splash of cream or a spoonful of cashew paste at the end when I want something a little more indulgent.
Serving Ideas
- With rotis: The classic combo. A simple roti + warm aloo matar is the kind of everyday meal that just hits the spot.
- Pair with jeera rice or plain steamed rice: The light gravy from the potato peas curry coats each grain beautifully and makes for a cozy, no-fuss lunch.
- As part of a full Indian thali: Add dal, rice, a quick salad, papad, and some achar. Aloo mutter fits effortlessly into any thali-style meal.
- With pooris on weekends: This is a nostalgic favourite. Hot puffed pooris and matar aloo is a combination that never disappoints.
- Alongside raita: Whether it’s boondi raita, onion raita, or plain curd with some chaat masala, the creamy coolness balances the warmth of the sabzi really well.
Aloo matar is one of those dishes that proves how comforting simple food can be. With just a handful of everyday ingredients, you get a warm, homely curry that works for quick weeknight dinners, lunchbox days, and everything in between.
Prevent your screen from going dark
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Heat oil in a pressure cooker, add cumin, mustard, nigella seeds and once they splutter, add ginger, green chillies and saute for a few seconds till fragrant.
1 tablespoon groundnut oil or any neutral flavoured oil, ¼ teaspoon cumin seeds, ¼ teaspoon mustard seeds, ¼ teaspoon kalonji, 1 tablespoon finely chopped ginger, 2 green chillies
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Add tomatoes and spice powders – turmeric, coriander, cumin, red chilli, saute for 2 minutes. Cook covered with the lid for 5 minutes till the tomatoes turn mushy.
1 cup chopped tomatoes, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon red chilli powder
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Add potato cubes, green peas, salt, stir well, add water and close the lid of the pressure cooker. cook on high till the first whistle and on low for 3 whistles till the potatoes and peas are cooked well. Let the cooker depressurize by itself, add coriander leaves, mix and serve.
2 potatoes / aloo, ½ cup green peas / matar, ½ – ¾ teaspoon salt, 1 cup water, 2 tablespoons finely chopped coriander leaves
Calories: 152kcal, Carbohydrates: 26g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 471mg, Potassium: 646mg, Fiber: 5g, Sugar: 4g, Vitamin A: 378IU, Vitamin C: 37mg, Calcium: 49mg, Iron: 2mg
This article was researched and written by Urvi Dalal.
