Vegan Aloo Matar Recipe | Indian Aloo Matar Dhaba Style | Potato Peas Curry

Aloo Matar is a simple, mildly spicy, tangy potato and green peas curry. This is a popular curry/gravy recipe to make in winters especially in North India when fresh peas hit the market. Serve with any kind of flatbread and rice recipe to enjoy this vegan aloo matar best. Aloo matar is a potato pea curry and vegan.

I have used frozen peas to make this vegan version of aloo matar curry. It is best to make with fresh peas. But in case if fresh peas are not available you can always cook this with frozen peas. Just soak them in warm water for 10 minutes and you are all set to make this easy and quick aloo matar gravy.

In winters when I see fresh peas in the market I tend to buy in bulk and ask my husband to peel and separate them. And then I make peas paratha,  peas pulao, and gajar matar sabji.  Enjoy this Indian aloo matar dhaba style with rice or flatbreads. In India, this is served with tandoori roti or butter nan in dhaba. Check my whole wheat naan with yeast recipe.

What Is Aloo Matar?

Aloo matar curry or potato peas curry is basically an Indian recipe, where boiled potatoes and peas are added in mild spicy thick tomato gravy. Originating in Punjab this Punjabi aloo matar have many variations to make all over the world based on the variety of spices and the way gravy prepared. This is a mildly spicy, tangy, vegan and gluten-free recipe.

How To Make Vegan Aloo Matar Recipe?

Aloo matar tends to thick after cooling down so adjust water accordingly. This is normally paired well with roti or paratha or rice variety, make a perfect comforting meal. I made this aloo matar in a non-stick pan, but you can make it in kadhai or pressure cooker or instant pot. I will make an instant pot version in another post.

You may also like other similar recipes

Rasedar Aloo Gobhi | Potato Cauliflower Gravy
Lauki Chana Dal | Bottlegourd With Bengal Gram
Tofu Palak | Tofu In Spinach Gravy
Aloo-Gobhi WIth Methi/Potato-Cauliflower With Fenugreek
Gobhi Paratha or Stuffed Cauliflower Flatbread

You can enjoy this vegan aloo matar with gluten-free flatbread –  Quinoa Roti or Quinoa Flatbread

Potato peas is a dish cooked very often in north India during winters. Fresh peas always taste great as compare to frozen but if fresh one is not available, frozen will work any time. During fasting too it is prepared without onion and garlic.

Very tasty and easy going dish. I remember when I documented aloo matar recipe in my first blog. Such a big difference to see in terms of clicking and texture.

You can make aloo matar recipe in two ways, dry (without adding water) or gravy/curry (adding water). I am sharing a gravy recipe with adding water and here I used boiled potatoes. Boiled potatoes not only reduces the cooking time but also gives you the freedom to make this aloo matar anytime. So let see how to make this finger-licking vegan aloo matar recipe step by step.

Vegan Aloo Matar Recipe | Potato Peas Curry

Ingredients                                                       4 Serving

3 Medium size boiled potatoes
1 Cup peas (fresh or frozen)
1 Small onion chopped finely
1-2 Green chilies chopped finely (as per taste)
2 Big tomatoes pureed
1″ Ginger
2 Garlic Cloves
1 Tsp Coriander powder
1 Tsp cumin seeds
1/2 Tsp mustard seeds
1/4 Tsp Turmeric powder
1/2 Tsp kitchen king powder
1/2 Tsp Red chili powder (as per taste)
2 Tbsp Oil
Salt To Taste
2 Cups water
Chopped coriander leaves to garnish

Method

1. First of all, pressure cooks the potatoes till 3 whistles. Let the pressure releases on its own. Peel the potatoes and cut them into medium sized cubes.
2. Take tomatoes, ginger, and garlic in a grinding jar and make a puree. Keep it ready.
3. If you are using fresh peas, great. But if using frozen peas, just soak them in warm water for 10 minutes before using in the gravy. Keep it ready.
4. Heat oil in a non-stick pan on medium flame. Once the oil is hot add mustard seeds, cumin seeds and let them crackle.
5. Further, add chopped onion and green chilies and fry until it becomes golden brown in color.
6. To this add tomato puree and cook it on a medium flame for 10 minutes. Keep stirring it should not get burnt. After 10 minutes mixture will thicken and starts leaving oil on the edges.
7. Next add salt, turmeric powder, red chili powder, kitchen king powder, coriander powder & mix well. Cook for 5 minutes on low flame.
8. Add 2 cup of water and let the gravy boil. Add boiled potatoes and peas. Cook on low flame for 5-7 minutes. It will make a thick gravy by this time.
9. Finally, garnish with coriander leaves and serve hot with parathas/flatbread.
10. Vegan aloo matar or potatoes peas curry is ready to serve hot. Enjoy.

Note

1. Adjust spices as per taste. This is mildly spiced, you can always adjust spices as per taste.
2. Eliminate onion and garlic to make during fasting. It will be a no onion no garlic recipe.

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

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