Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
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In Indian cuisine there are unlimited number of curries using Potato / Aloo as the main ingredient (or) as part of the curry. My Mom never used onion – garlic in her recipes, hence most of my recipes which I learnt from her are without them. Irrespective of their presence, whatever dish Amma (Mom) made, was a classic for sure. 🙂
She always taught me that the taste of any recipe should not be dependant on any one particular ingredient. But she proved that, whatever you add (or) eliminate, the taste would retain if right amount of salt and spice were added. 🙂
This, Aloo Matar Masala / Potato Green Peas Gravy Curry, recipe is the one that I learnt from my Mom. Well, she never added garam masala, which I added additionally. So, just try this very simple recipe from my Mom, and I bet you’ll adore it.
Table of Contents:
- Possible alterations for the recipe, ‘Aloo Matar Masala Sabzi / Potato Green Peas Gravy Curry’:
- How to serve, ‘Aloo Matar Masala Satvik Sabzi / Potato Green Peas Vegan Gravy Curry’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Aloo Matar Masala Sabji / Potato Green Peas Gravy Curry’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible alterations for the recipe, ‘Aloo Matar Masala Sabzi / Potato Green Peas Gravy Curry’:
To use Onion and Garlic: Add 1 cup of chopped onion, and a tablespoon of finely chopped garlic after the tempering is done. Fry them until the onions soften, and then proceed with the rest of the recipe.
Using Ginger-Garlic paste: After the tempering ingredients are sautéed, add the ginger garlic paste fry for 30 sec, and then proceed with the recipe as it is.
To avoid tempering ingredients: Try to add at least mustard seeds and turmeric powder.
Adding other vegetables: This curry is made with basic veggies and basic Indian spices. So, adding any other veggies would actually ruin its original taste. But for the sake of it, other vegetables that can be added are sweet corn, eggplant.
To get more gravy: Using a potato masher, just mash few of the potato pieces and switch the flame off before the curry is thickened. Or else add ¼ cup more water, than mentioned.
Instant Pot method recipe: Just click this link>> Potato Curry (Electric Pressure Cooker)
How to serve, ‘Aloo Matar Masala Satvik Sabzi / Potato Green Peas Vegan Gravy Curry’:
As shown in the pic, We had it as a side, along with plain chapathi (Indian style tortilla) and healthy salad.
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>>
- Methi Pulao / Rice with Fenugreek Leaves
- 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
Other recipes from my blog:
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’:
- Spicy Baby Potato Roast (Instant Pot / Stove Top)
- Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora (Instant Pot, Stove Top)
- Chana-Aloo Chat / Chickpeas-Potato Salad
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- Potatoes – 5 (large size)
- Tomatoes – 4 (medium size)
- Ginger – 1 inch piece
- Salt – as per taste
- 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 Powder – 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 Sabji / Potato Green 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.
- 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.
- Storage: This curry can be stored in the refrigerator up to 1 week and re-heat before serving.
- The taste of this, Aloo Matar Masala Sabzi / Potato Green Peas Gravy Curry, 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’:
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Recipe Card & Print:
Aloo Matar Masala Sabji / Potato Green Peas Gravy Curry
- Frying pan (for stove-top method)
- 5 count Potatoes (large size)
- 4 count Tomatoes (medium size)
- 1 inch piece Ginger
- as per taste Salt
- 10 count Curry Leaves (optional)
- 7 count Fresh Green Chillies (or as per taste)
- 3 tablespoons Cooking Oil
- 4-5 twigs Fresh 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
- as required Water
Ingredients for Tempering
- ¼ teaspoon Turmeric Powder
- 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!!
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