Can I use frozen peas?

Absolutely. Frozen peas work perfectly and need no extra cooking time.

How do I prevent yogurt from curdling?

Lower the heat completely, whisk the yogurt before adding, and stir continuously until it blends into the gravy.

Can I make this vegan?

Yes — skip the yogurt and milk. Add ¼ cup coconut milk or 2 tbsp cashew paste for creaminess.

How long does it stay fresh?

It keeps well for 2 days in the fridge. Reheat on low flame with a splash of water.

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

Leena Kohli (@leenakohli)

North Indian Lunch Dinner Main Course Vegetarian

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 potatoes...

Aloo Matar Masala (Creamy Potato & Peas Curry) recipe

Stuck mid-recipe?

Chefadora AI has the answer - timers, swaps, step-by-step help.

Prep Time

15min

Cook Time

40min

Total Time

55min

How to make Aloo Matar Masala (Creamy Potato & Peas Curry)

Pan-fry the potatoes

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.

Prepare the masala base

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.

Make the gravy creamy

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.

Add peas & simmer

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.

Serve

Step 1
Adjust seasoning, garnish with fresh coriander.
Step 2
Serve hot with roti, paratha or rice.

Nutrition (per serving)

Calories

262.5kcal (13.13%)

Protein

8.8g (17.5%)

Carbs

21.3g (7.73%)

Sugars

5.0g (10%)

Healthy Fat

15.1g

Unhealthy Fat

3.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Pan-frying the potatoes helps them stay firm and soak up the masala beautifully.
Lower the heat completely before adding yogurt to prevent curdling.
Mustard oil adds a traditional North Indian flavour, but you can substitute it with vegetable oil or ghee.

FAQS

Can I use frozen peas?
Absolutely. Frozen peas work perfectly and need no extra cooking time.
How do I prevent yogurt from curdling?
Lower the heat completely, whisk the yogurt before adding, and stir continuously until it blends into the gravy.
Can I make this vegan?
Yes — skip the yogurt and milk. Add ¼ cup coconut milk or 2 tbsp cashew paste for creaminess.
How long does it stay fresh?
It keeps well for 2 days in the fridge. Reheat on low flame with a splash of water.