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Aloo Matar is a simple, spicy, tangy potato and green peas curry. Serve with any kind of flatbread and rice recipe to enjoy this vegan aloo matar best.

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 specially 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.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Author Bhawana


  • 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


  • 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.
  • Take tomatoes, ginger, and garlic in a grinding jar and make a puree. Keep it ready.
  • 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.
  • Heat oil in a non-stick pan on medium flame. Once the oil is hot add mustard seeds, cumin seeds and let them crackle.
  • Further, add chopped onion and green chilies and fry until it becomes golden brown in color.
  • 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.
  • Next add salt, turmeric powder, red chili powder, kitchen king powder, coriander powder & mix well. Cook for 5 minutes on low flame.
  • 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.
  • Finally, garnish with coriander leaves and serve hot with parathas/flatbread.
  • Vegan aloo matar or potatoes peas curry is ready to serve hot. Enjoy.


  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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg