Asian Curry Herbs Indian Saute Simmer Spice Vegetables Vegetarian

Indian Curried Potatoes and Peas (Alu Mattar)

Aloo Matar
Written by Kate thecook
Aloo Matar

Indian Curried Potatoes and Peas (Alu Mattar)

A simple vegetarian side dish that packs a punch both in colour but also in taste.
4.69 from 51 votes
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Course: Side Dish
Cuisine: Indian
Keyword: Curry, Vegetables
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 187kcal



  • Heat the ghee in a heavy pot over moderate heat until it is very hot.
  • Add the ginger and garlic and cook for 30 seconds.
  • Add the onion and salt and cook, stirring frequently, until the onion is soft and golden brown, about 8 minutes.
  • Stir in the cumin, turmeric, and cayenne, followed by the tomatoes.
  • Cook, stirring frequently, until most of the liquid has evaporated and the mixture forms a thick paste, about 5 minutes.
  • Add the peas and tomatoes and stir to coat them with the tomato mixture.
  • Stir in the water and bring to a boil, stirring frequently.
  • Reduce the heat and simmer covered for 10 minutes, until the potatoes are tender.
  • Sprinkle with chopped cilantro and garam masala and serve immediately.


Sodium: 17mg | Sugar: 7g | Fiber: 5g | Potassium: 294mg | Calories: 187kcal | Monounsaturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Saturated Fat: 0.1g | Fat: 10g | Protein: 6g | Carbohydrates: 19g