Aloo matar (potato and pea curry)

Main Dish
6 servings
20 min
40 min
Creamy, spicy and aromatic and with soft tender potatoes and green peas.


Number of serving: 6
3 potatoes (medium size ; remove skin and cut into chunks)

1 tsp turmeric powder

5 shallots (remove skin)

5 garlic (remove skin)

1 tsp plain chilli powder

1 cup frozen green peas

1 1/2 tbsp yoghurt (lightly beaten)

Salt (for taste)

For tempering :

2 tbsp oil

4 red chillies (4 to 5 dried ; cut/snip into pieces)

3 sprigs curry leaves

1 tsp cumin seeds

1 tsp mustard seeds


  • Simmer potatoes with shallots, garlic, turmeric powder, chilli powder and enough water.
    When potatoes becomes soft and mushy, add green peas and season with salt.
  • Stir and simmer for another 2 to 3 minutes.
    Remove from heat and gently combine in yoghurt.
  • In another pan/wok, quickly fry the tempering ingredients.
    Tip into curry and stir.


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