Go Back
–+ servings
Aloo Matar, potato and pea curry

Aloo Matar (Potato and Pea Curry)

by Laura Harshbarger
This aloo matar is a delicious warming potato and pea curry. Aromatic and grounding spices and tomatoes make this savory dish so comforting and delicious!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 ½ tablespoons avocado oil
  • 2 teaspoons cumin seeds
  • ½ red onion, finely diced
  • 4 cloves garlic, minced
  • 1 ½ inches ginger root, peeled and minced
  • ½ -1 serrano or jalepeño pepper, to taste, minced
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon garam masala
  • 1 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 pounds gold potatoes, washed and diced into 1/2 inch pieces (approximately 5 medium potatoes)
  • 1 (14.5 ounce) can diced tomatoes
  • 2 ½ cups water
  • 1 (16 ounce) bag frozen peas

For serving

  • Prepared basmati rice
  • Cilantro and greens

Instructions
 

  • In a 4 quart dutch oven or other large pot, add avocado oil and turn a burner to medium heat. If you have not prepared the rice yet, prepare the rice per the package directions or see below for instant pot basmati rice option.
  • Once heated add the cumin seeds and sauté until they crackle. Add the red onion and sauté about 5 minutes, then add garlic, ginger and serrano/jalapeño. Sauté an additional 1 minute, then add the spices (curry, turmeric, cumin, coriander, garam masala, salt and pepper). Saute for one to two minutes.
  • Add potatoes ,can of diced tomatoes, and 2 ½ cups of water. Turn up the heat until bubbling and give it a good stir. Then turn the heat down to medium heat and cover for 10 minutes.
  • After 10 minutes, remove lid and stir. Add the bag of frozen peas and continue to cook until the potatoes are tender, stirring as needed. This can take 10-15 minutes depending on the size of your potatoes. You may need to add a little more water if it cooks down too much.
  • Serve with prepared basmati rice. Garnish with cilantro and greens if desired.
  • Leftovers will keep for up to five days in a covered container in the fridge.

Notes

Instant Pot Basmati Rice
Ingredients
2 cups basmati rice
2 cups filtered water
  1. Rinse and drain basmati rice in a fine mesh strainer. Add the rice to the Instant Pot and add 2 cups of water. Stir the rice so it is distributed evenly.
  2. Secure the lid and set the valve to “sealing.” Select manual program and set the rice to cook for 4 minutes on high pressure.
  3. When the time is up, let it naturally release for at least 10 minutes or until you are ready to serve the rice. If the valve is not released yet, carefully move the valve to “venting.” When the valve drops, open the lid, carefully avoiding the steam.
  4. Fluff rice with a fork before serving.
Tried this recipe?Let us know how it was!