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Aloo Matar Recipe

4.3
4
Notes
35 mins cook
This quick and easy (yet extremely delicious) potato and pea curry is a staple in homes across India, particularly in the north. I love eating it with steamed basmati rice drizzled with ghee, or simple rotis.
Karan Gokani

Karan Gokani

Aloo Matar Recipe
Serves
4
Potato
Red Onion
Fresh Ginger
Garlic Clove
Fresh Coriander
Bay Leaf
Cumin Seeds
Ground Turmeric
Kashmiri Chilli Powder
Ground Cumin
Ground Coriander
Crushed Red Chillies
Tinned Chopped Tomatoes
Frozen Pea
Lime
Vegetable Oil
Salt

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    Notes
    (2)

    K
    Kristin K.
    3 days ago
    Great taste! Was careful with how much water I added to make sure it didn’t get watery as some below complained of. Also added in cauliflower and a handful of spinach to finish for some extra veg.
    S
    Simon R.
    3 months ago
    I did this but the potatoes were hard and the consistency of the curry really watery. This was after 20 mins. Maybe I needed to cut the potatoes even smaller, or cook them first.
    B
    Bartosz D.
    3 months ago
    I've boiled the potatoes much longer than required for them to be good. Around 30 minutes. After 10 minutes I've removed lid so the water could evaporate. They boiled correctly and the watery consitency changed to more 'saucy' :)
    K
    Kaeman M.
    2 months ago
    Don’t be afraid to cook things for longer than the recipes tell you ! And if in the cooking process the water evaporates too much just add more liquid and re season .

    Karan Gokani

    Karan Gokani is a restaurateur, author, cook and co-founder of Hoppers Restaurants. He has contributed to major publications and appeared on shows like BBC’s Saturday Kitchen and MasterChef UK.

    Karan Gokani
    View Chef profile

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