Aloo Matar (Indian Potatoes and Peas)

Aloo Matar (Indian Potatoes and Peas) recipe

The Spruce / Wanda Abraham

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
300 Calories
7g Fat
53g Carbs
8g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 300
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 53g 19%
Dietary Fiber 7g 27%
Total Sugars 6g
Protein 8g
Vitamin C 27mg 135%
Calcium 58mg 4%
Iron 3mg 18%
Potassium 1259mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are many different ways to prepare Aloo Matar, the classic Indian dish with spiced potatoes (aloo) and peas (matar) in a thick sauce. Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions: some recipes use a coconut base, and others simmer the potatoes in a tomato sauce. This version is a simple recipe that's easy to tweak and make your own.

Garam (hot) masala (a mixture of spices), a ubiquitous ingredient in Indian cuisine, is a blend of ground spices that can vary a bit from region to region. Garam masala may contain spices such as cinnamon, cumin, coriander, bay leaf, cloves, peppercorns, cardamom, and mace, and no recipe is more authentic than another. One commonality, though, is that the spices are toasted before being ground. Some recipes combine the mixture with a liquid to form a paste, while others add herbs to the blend. Here, garam masala is used to add delicious, fragrant spice to a simple but delicious dish of potatoes and peas.

This basic, easy recipe uses simple ingredients for a flavorful and tangy Indian food dish that is naturally both vegetarian and vegan. Serve with rice or naan bread for an easy vegetarian meal, or serve as a filling side dish for a meaty main like a shrimp masala or lamb curry.


  • 3 tablespoons vegetable oil

  • 2 medium onions, diced

  • 3 cloves garlic, minced

  • 1 teaspoon minced or grated fresh ginger

  • 4 large potatoes, peeled and chopped

  • 1 1/2 cups fresh or frozen peas

  • 1 bay leaf

  • 2 tablespoons water

  • 1 1/2 teaspoons garam masala

  • 1 teaspoon paprika

  • 2 tablespoons fresh cilantro, chopped

  • Kosher salt, to taste

  • Pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Aloo Matar (Indian Potatoes and Peas) ingredients

    The Spruce / Wanda Abraham

  2. In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.

    onion, garlic, and ginger in a skillet

    The Spruce / Wanda Abraham

  3. Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.

    potatoes and peas in a skillet

    The Spruce / Wanda Abraham

  4. Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.

    spices added to potatoes and peas

    The Spruce / Wanda Abraham

  5. Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste. 

    Aloo Matar (Indian Potatoes and Peas) in a skillet

    The Spruce / Wanda Abraham

  6. Serve and enjoy!

    Aloo Matar (Indian Potatoes and Peas) in a skillet with cilantro on top

    The Spruce / Wanda Abraham

Recipe Variations

  • You can add more or less spice to this dish to taste. To give it a kick, add a little diced or split whole hot chile like serrano to the mixture.
  • For a version with a savory tomato-based sauce, add a diced tomato or two along with the potatoes and peas.