Aloo Matar Masala (Creamy Potato & Peas Curry)

Name: Aloo Matar Masala (Creamy Potato & Peas Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: North Indian
Ingredients: 2 medium potatoes; 2 cups peas (fresh or frozen); 0.5 cup mustard oil; 2 tsp salt, divided; 1 cup onions, finely chopped; 1 tbsp ginger–garlic paste; 1 cup tomatoes, ground; 2 green chillies, chopped (adjust to taste); 0.5 tbsp degi chilli powder; 1 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 1 cup water, divided; 0.5 cup yogurt (curd); 1 cup milk; 0.5 tsp kasuri methi, crushed; 3 tbsp fresh coriander, for garnish

Aloo Matar Masala is one of those vegetarian Indian lunch-and-dinner recipes I turn to when I want something simple, cosy, and full of flavour without overthinking the meal. It has all the classic North Indian comfort vibes — soft potatoes, sweet green peas, and a rich, slow-cooked onion-tomato base. And to give it a flavourful, creamy twist, I use milk and yogurt. They give the curry a silky-smooth texture without making the curry heavy.

Pan-frying the...

peas (fresh or frozen)

onions, finely chopped

ginger–garlic paste

green chillies, chopped (adjust to taste)

kasuri methi, crushed

fresh coriander, for garnish

Calories

262.5kcal (13.13%)

Protein

8.8g (17.5%)

Step 1

Peel and cut the potatoes into cubes or wedges.

Step 2

Heat mustard oil in a pan.

Step 3

Add 1 tsp salt and fry the potatoes until golden around the edges and half-cooked.

Step 4

Remove and set aside.

Step 1

In the same pan, add the chopped onions and the remaining 1 tsp salt. Sauté until golden brown.

Step 2

Mix in the ginger–garlic paste and cook until the raw smell disappears.

Step 3

Add ground tomatoes and green chillies. Cook until the moisture reduces and the mixture thickens.

Step 4

Stir in degi chilli, turmeric, coriander powder, cumin powder, and garam masala.

Step 5

Pour in ½ cup of water and cook the masala for 1–2 minutes.

Step 1

Lower the heat completely. Add the yogurt, and stir continuously until the oil begins to separate.

Step 2

Pour in the milk and add crushed kasuri methi. Cook for 3–4 minutes.

Step 1

Mix in the peas and cook for a minute.

Step 2

Return the fried potatoes to the pan. Add the remaining ½ cup of water.

Step 3

Cover and cook for 8–10 minutes, or until the potatoes are soft.

Step 1

Adjust seasoning, garnish with fresh coriander.

Step 2

Serve hot with roti, paratha or rice.