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Dry aloo matar garnished with chopped cilantro.

Spicy aloo matar dry-curried potatoes and peas

Aloo matar dry or aloo matar ki sookhi sabzi is a very easy vegan and gluten-free recipe from India. Made with potatoes and green peas, this delicious dish gets ready in less than 30 minutes. If you like Indian food and want to learn Indian cooking, start with this simple recipe.
Course Main Course
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Calories 153kcal


  • 1 Skillet or pan
  • Spatula
  • Knife and chopping board



  • Heat oil in a pan and add cumin seeds. Once the cumin seeds start spluttering add chopped onion and cook until it becomes translucent.
  • Add ginger, garlic, and green chilies. Saute for a few seconds.
  • Add coriander powder, red chili powder, and turmeric powder. Saute for around 30 seconds.
  • Next, add green peas and salt. Saute for a minute.
  • Add around ½ a cup of water, mix, and cover the pan. Cook covered for 4-5 minutes or until the peas are cooked. I have used frozen peas, if you are using fresh peas they will take a longer time to get cooked.
  • Once the peas are cooked, add boiled potato cubes, dried mango powder, and some chopped cilantro. Mix everything. Cover the lid and cook for around 2 minutes.
  • After 2 minutes, turn off the heat and remove the lid. Mix everything and garnish with more chopped cilantro. Serve with any Indian flat bread or as a side dish with rice and dal.



  • I prefer using starchy potatoes in this recipe but you can use any variety of potatoes to make aloo matar ki sabzi. Even baby potatoes are fine to be used in this recipe.
  • I have used frozen green peas, you can use fresh peas too. If you are using fresh peas, add around 1 cup of water instead of ½ and cook for a longer period as fresh peas take comparatively more time to get cooked.
  • Adding green chili is optional. If your heat tolerance is low either skip green chili or remove its seeds.
  • Instead of dried mango powder, lime or lemon juice can also be used in the recipe. You can also sprinkle some chaat masala on aloo matar once it's ready.
  • I have used some very basic Indian spices, you can use more spices of your choice to flavor aloo matar like kasoori methi, cumin powder, or a pinch of garam masala powder.
  • You can also make aloo matar with gravy if you want. For that, add one finely chopped tomato once the onion is cooked. Cook tomatoes until they turn mushy. Then add peas, potato, spices, chili, and salt to the onion tomato masala. Saute for about a minute. Add water and cook until the peas are cooked well. You can skip lime juice and amchur powder if adding tomatoes.
  • More recipe tips and tricks are shared in the post above, please follow them to make this recipe.


Calories: 153kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 46mg | Potassium: 696mg | Fiber: 6g | Sugar: 5g | Vitamin A: 400IU | Vitamin C: 46mg | Calcium: 42mg | Iron: 2mg