This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 tsp oil (divided)
  • 3 medium potatoes cubed small.
  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 cup chopped onion
  • 4 cloves of garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1/2 hot green chile (finely chopped)
  • 1/2 tsp turmeric
  • 1/3 to 1/2 tsp cayenne
  • 2 medium to large tomatoes (pureed)
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 cup peas
  • 1/2 cup chopped cilantro (loosely packed divided)
  • optional additions: sprinkle garam masala towards the end (1/2 tsp dried fenugreek leaves)

Method

  1. Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
  2. Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
  3. Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent.
  4. Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.
  5. Add the potatoes, salt and water and cover and cook for 15 mins.
  6. Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference.
  7. Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.