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...
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Peel and cut the potatoes into cubes or wedges.
Heat mustard oil in a pan.
Add 1 tsp salt and fry the potatoes until golden around the edges and half-cooked.
Remove and set aside.
In the same pan, add the chopped onions and the remaining 1 tsp salt. Sauté until golden brown.
Mix in the ginger–garlic paste and cook until the raw smell disappears.
Add ground tomatoes and green chillies. Cook until the moisture reduces and the mixture thickens.
Stir in degi chilli, turmeric, coriander powder, cumin powder, and garam masala.
Pour in ½ cup of water and cook the masala for 1–2 minutes.
Lower the heat completely. Add the yogurt, and stir continuously until the oil begins to separate.
Pour in the milk and add crushed kasuri methi. Cook for 3–4 minutes.
Mix in the peas and cook for a minute.
Return the fried potatoes to the pan. Add the remaining ½ cup of water.
Cover and cook for 8–10 minutes, or until the potatoes are soft.
Adjust seasoning, garnish with fresh coriander.
Serve hot with roti, paratha or rice.
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.
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.
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