Aloo Matar: Potato And Green Pea Curry Recipe

Looking for a simple yet satisfying meal? Try our easy Aloo Matar recipe. With just potatoes, peas, and spices, it’s a budget-friendly option that’s perfect for busy weeknights.

A bowl of Aloo Matar the potato and green pea curry.

The Vegan Aloo Matar

Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavor.

You want to cook this dish when you don’t have much time to spend in the kitchen for whatever reason. 

It uses simple, cheap, but wholesome ingredients. And they are all plant-based items, so this aloo matar is a perfect curry choice for vegans.

Potato and green pea curry in a red rectangle dish.
Photo Credit: So Yummy Recipes.

But you will love the dish even more because it is easy and quick to make. You only need about 20 minutes to create this tasty dish. 

Yes, I actually timed myself when cooking it. It took me roughly 20 minutes. In those 20 minutes, I also managed to simultaneously cook Basmati rice on the side. So the full meal was ready in about less than an hour. 

It’s the dish I will make when I feel like having a meat-free meal in a jiffy.

Easy Ingredients

Apart from the spices, we only need potatoes, green peas, tomatoes, ginger, and garlic to make this dish.

A photo of the ingredients for aloo matar.
Photo Credit: So Yummy Recipes.

When it comes to potatoes, I suggest you choose a waxy type of potatoes. New potatoes, Jersey Royal, or Charlotte potatoes are good options. The reason is that the spud won’t break and go mushy easily. So avoid floury potatoes such as Maris Piper, Desiree, King Edward, etc. 

Ideally, you use fresh green peas that obviously offer a better taste. But don’t fret if you can only get the frozen ones. They will do an equally tasty Aloo Matar, too.

As for ginger garlic, I sometimes make ginger garlic paste in bulk and store it in the freezer. Other times, I buy readily crushed ginger garlic from the shop that comes as frozen cubes. 

So if you only have fresh ginger and garlic, you can mince and pound ½ inch of ginger with 4 garlic cloves. This should be more than enough for this recipe. 

Simple Method

So, first, you sizzle the whole cumin and black mustard seeds with a bit of oil. Then add the rest of the spices (ground cumin, paprika powder, ground coriander, turmeric powder, and dried chili flakes), salt, and ginger garlic paste. Stir and fry until the spices release their delicious aroma. 

sizzling whole cumin seeds and black mustard seeds
frying ginger garlic paste with the spices

Next, put the prepared and cut potatoes in and continue cooking for about five minutes before adding the green peas and tomatoes. 

cooking the potatoes with spices
adding the green peas to the potatoes

Cook at medium-high heat with the pan lid on for about 10 minutes until the vegetables are soft and fully cooked. During this time, keep checking and stirring to prevent burning at the bottom of the pan. Try to mash the tomatoes as much as you can simultaneously.

cooking the potato and green peas curry on a pan
Aloo Matar is readily cooked in a pan

Though it’s a dry curry dish, you don’t want it to over-dry. So add ¼ cup of water if you find it too dry. 

Side Dish and Main Course

I often serve this potato and green peas curry as a side dish alongside meaty stuff such as aloo gosht, kebabs, chicken karahi, etc. 

However, I sometimes make this vegetarian dish on its own as the main course, together with some carbs like plain basmati rice, chapati, or naan bread. 

Aloo Matar - Pakistani potato and green pea curry in a white bowl with blue napkin on the background.
Photo Credit: So Yummy Recipes.

More Vegan Curry Recipes

Thank you for checking this aloo matar recipe. I hope you’re now wanting to try it. When you do, please share what you think about the recipe in the comments below. I really appreciate it.

Don’t forget to follow me on Facebook, Instagram, and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

And before you go, check out my other vegan curry recipes that you may like.

Thank you and all the best.

A bowl of Aloo Matar the potato and green pea curry.
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4.99 from 55 votes

Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style

Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavour.
Author: Devy Dar
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Pakistani
Servings: 6


  • Kitchen knife
  • Chopping board
  • Peeler
  • Cooking pan with lid
  • Wooden spoon


  • 14.11 ounces new potatoes.
  • 1 ⅓ cup green peas see the note.
  • 1 tablespoon ginger garlic paste see the note.
  • ½ teaspoon whole cumin.
  • ¼ teaspoon black mustard seeds.
  • ½ teaspoon dried chilli flakes.
  • ¼ teaspoon paprika powder.
  • ½ teaspoon ground cumin.
  • ½ teaspoon ground coriander.
  • ¼ teaspoon turmeric powder.
  • ¾ teaspoon salt.
  • ½ cup canned tomatoes.
  • Fresh coriander leaves for garnish chopped (optional).
  • 3 tablespoons cooking oil.


  • Scrub and wash the potatoes. And cut them into small pieces roughly ½ inch square with ¼ inch thickness. Soak the potatoes in plenty of water and set them aside. 
  • Heat the oil in a cooking pan and put the whole cumin and black mustard seeds.
  • Cook the spices for a few minutes until the seeds are crackling. Then add in ginger-garlic paste, salt and the rest of the spices. Fry further until they release the aroma.
  • Next, drain the potatoes and add them to the spice mixture. Give it a good stir and cook at medium-high heat for about 5 minutes as you stir every now and again.
  • Then add in the green peas followed by the tomatoes. Stir well and leave it to cook with the lid on. 
  • Check and stir the potatoes every so often to prevent burning at the bottom of the pan. You can add ¼ cup of water if you find the curry dry too quickly. 
  • Continue cooking and stirring for about 15 minutes until your aloo matar is slightly dry with oil separated from the edges. 
  • Serve your potato and green peas curry garnished with coriander leaves.


  • You can use fresh green peas from the pods. 
  • If tinned tomatoes are not available, you can replace them with fresh tomatoes. Just chop them into small pieces. For this recipe, you only need 2 small tomatoes or 1 medium tomato. 
  • Dried chilli flakes can be substituted with red chilli powder. Feel free to adjust the amount according to your taste. 
  • Potatoes soak a lot of water. Use your judgement whether or not you need to add more water than it says in this recipe. Though ¼ cup has almost always been sufficient for this recipe. 
  • For ginger garlic paste, mince and pound ½ inch ginger with 4 garlic cloves into a paste.  


Serving: 1g | Calories: 150kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 366mg | Fiber: 3g | Sugar: 2g


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Mandy Applegate says:

    5 stars
    I love Indian food, but haven’t really tried any Pakistani food, so I was really keen to make this. It turned out beautifully, I ate it with Naan bread as you suggested, and it was delicious! This ones a keeper!

  2. 5 stars
    This turned out so good! We like to do a meatless Monday, so I actually made it for dinner instead of a side dish. With all those potatoes, it was plenty hearty to make a full vegetarian meal. Will definitely make this again.

    1. Agree to the vegetarian meal out of this aloo matar as it can be a hearty dish.

  3. Jere Cassidy says:

    5 stars
    I’ve had this before and loved it, so I gave it a try at home, and it came out just as tasty and easy to make. I was just missing one spice, but the peas were still super flavorful.

    1. That’s fab that you still approve the recipe despite lacking one item of spice.

  4. 5 stars
    I love peas and it’s so hard to find good recipes to use them in. This one was so flavorful and delicious!

    1. I’m so glad you like this aloo matar, hope it adds your recipe collection for cooking peas 😉

  5. 5 stars
    This potato curry has become a staple in my house! We had it for lunch again, over the weekend and it tasted so good with roti and rice. The potatoes were perfectly cooked and the recipe wasn’t too spicy. Will make it over and over again.

    1. I developed this recipe when my kids were still little, hence the less chili. But we can always add more if we want to. I’m happy you approve it.

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