Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
In Indian Cuisine, there are unlimited curries using Aloo/Potato either as a main ingredient (or) as a part of the curry. Amma (Mom) never used onion & garlic in her recipes, hence even my recipes in my blog are mostly without them. Irrespective of their absence, the curries / any dish that Amma made was for sure, a classic.
She always taught me that the taste of a recipe should not be dependant on any one particular ingredient. Whatever you add or eliminate the taste would retain if right amount of Salt & Spice are added. 🙂
This, Aloo matar / potato peas gravy curry, recipe is the one I learnt from my Mom. Of course she never used garam masala, which I added additionally. So, just try this very simple recipe of my Mom, I bet you’ll adore it!
Its a Vegan, Gluten free, No Onion, No Garlic curry.
How to serve, ‘Aloo-Matar Masala / Potato-Green Peas Gravy Curry’:
- We had it, along with fluffy poori (fried Indian bread) and healthy salad (as shown in below pic).
- It goes great as an accompaniment with any Indian bread like, roti, paratha, naan, phulka, poori.
- Try it with my Avocado roti>> Avocado Roti / Tortilla (Whole Wheat), which tastes just good.And moreover makes a wholesome meal.
- You can even serve as a side dish with steamed plain rice, or even with any pulao rice / pilaf. For say, like>> Spinach & Chickpeas Pulao Rice (South Indian style) , Jeera Pulao / Cumin Rice , Spring Onion Pulao / Salad Onion Rice.
- And one more best option is to use as a sandwich filling just like this recipe>> Indian Masala Sandwich
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Breakfast recipes collection⇒ Breakfast / Tiffin
Rice recipes collection⇒ Main Course
Related Posts with POTATO:
- Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora
- Chana-Aloo Chat / Chickpeas-Potato Salad
- Potatoes – 5 (large size)
- Tomatoes – 4 (medium size)
- Ginger – 1 inch piece
- Salt – as per taste
- Coriander – 10 twigs
- Curry Leaves – 10 leaves
- Green Chillies – 7
- Cooking Oil – 3 tablespoons
- Fresh Coriander – 5 to 6 twigs
- Frozen Green Peas – 1 cup
- Sugar / Jaggery – 1 tablespoon
- Red Chilli Powder / Paprika – 2 teaspoons
- Garam Masala Powder – 1 (or) 2 teaspoons
- Jeera/Cumin Powder – 1 tablespoon
- Water – as required
Ingredients for Tempering:
- Turmeric – ¼ teaspoon
- Sesame Seeds – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Mustard Seeds – ¾ teaspoon
- Garam Masala Powder
- Jeera/Cumin Powder
Step wise pics Procedure for ‘Aloo Matar masala / Potato Peas gravy curry’:
- Firstly, wash the vegetables and herbs.
- Peel the potatoes, cut into cube size pieces and put them in a bowl of water (to prevent them from changing colour).
- Cut the tomatoes into small pieces.
- Slit the green chillies length wise, finely chop the ginger and coriander.
- Put a frying pan on stove top under medium flame, add the oil and let it heat.
- Add all the ‘Ingredients for Tempering’ and let them splutter.
- Add the chopped ginger, slit green chillies and curry leaves.
- Transfer all the potato, tomato pieces and required salt.
- Add 1½ of water and close the pan, let it cook for 10 mins.
- Now add the green peas, leave the pan with lid for 5 more mins.
- Take the lid off the pan, add the sugar, red chilli powder, garam masala powder and jeera /cumin powder.
- Mix everything thoroughly and leave it open for 2-3 mins.
- Once the curry reaches your desired consistency, add half of the chopped coriander.
- Give a gentle mix and switch the flame off.
- Transfer the curry/sabzi into a serving dish and garnish it with rest of the coriander. Done!!
- If you prefer Onions & garlic, you can add them (chopped) along with the ginger and pan fry them.
- Adjust the salt and spice as per your taste.
- Keep the flame on, until you get the desired consistency of curry.
- You can add 1 tablespoon of chickpea flour / besan at the end to thicken. That’s optional. I didn’t.
- This curry can be stored in the refrigerator up to 1 week and re-heat before serving.
- The taste of this, Aloo matar masala / potato peas gravy, is so delectable that we will surely go for another serving.
- Though this curry doesn’t have onions & garlic, because of the fresh masala/spice powders, the aroma & taste easily enhanced.
- We had this curry as a side dish with Poori/Puffed Indian Bread.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Aloo-Matar Masala / Potato-Peas Gravy Curry
- Frying pan (for stove-top method)
- 5 count Potatoes (large size)
- 4 count Tomatoes (medium size)
- 1 inch piece Ginger
- Salt as per taste
- 10 twigs Fresh Coriander
- 10 count Curry Leaves (optional)
- 7 Fresh Green Chillies (or as per taste)
- 3 tablespoons Cooking Oil
- 4-5 twigs Coriander
- 1 cup Frozen Green Peas
- 1 tablespoon Sugar/Jaggery
- 2 teaspoons Red Chilli Powder / Paprika (or as per taste)
- 1-2 teaspoons Garam Masala Powder
- 1 tablespoon Jeera / Cumin Powder
- Water (as required)
Ingredients for Tempering
- ¼ teaspoon Turmeric
- ¼ teaspoon Sesame Seeds
- ½ teaspoon Jeera / Cumin Seeds
- ¾ teaspoon Mustard Seeds
- Wash the vegetables and herbs. Peel the potatoes, cut into cube size pieces and put them in a bowl of water (to prevent them from changing colour).
- Cut the tomatoes into small pieces.Slit the green chillies length wise, finely chop the ginger and coriander.
- Put a frying pan on stove top under medium flame, add the oil and let it heat.Add all the ‘Ingredients for Tempering’ and let them splutter.
- Add the chopped ginger, slit green chillies and curry leaves.Transfer all the potato, tomato pieces and required salt.Add 1½ of water and close the pan, let it cook for 10 mins.
- Now add the green peas, leave the pan with lid for 5 more mins.Take the lid off the pan, add the sugar, red chilli powder, garam masala powder and jeera /cumin powder.Mix everything thoroughly and leave it open for 2-3 mins.
- Once the curry reaches your desired consistency, add half of the chopped coriander.Give a gentle mix and switch the flame off.Transfer the curry/sabzi into a serving dish and garnish it with rest of the coriander. Done!!
You can Pin it here for later, Pinterest:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can find my other recipes by clicking the Recipe Category