Few dishes feel as rooted in everyday Indian cooking as Aloo Mattar Sabzi. This simple combination of potatoes and peas has been a staple across North Indian households for generations. Whether cooked dry for tiffin boxes or simmered in a light gravy for family dinners, it is the kind of dish that shows how ordinary vegetables can be transformed into something deeply satisfying with just a handful of spices.
Historically, potatoes and peas became common companions in Indian kitchens after the British introduced large-scale potato cultivation in the 18th century. Peas, already beloved in winter markets, joined hands with the tuber to form one of the most comforting pairings in Indian cuisine. Over time, aloo mattar found its way into thalis, street food, and festive spreads, embodying both practicality and nostalgia.
What I love about aloo mattar is how something so simple can feel so complete. The soft potatoes, the sweetness of peas, and that gentle balance of spices create a kind of comfort that never gets old. It’s a dish that fits just as easily into an everyday meal as it does on a special table — humble, warm, and quietly satisfying.
Why you’ll love my recipe
- A classic North Indian sabzi that is simple yet flavorful
- Made with pantry staples, ready in under 30 minutes
- Naturally vegan and gluten-free
- Versatile: pairs with roti, paratha, or rice
Aloo Mattar Sabzi – Spiced Potatoes with Peas
Ingredients
- 700 g 1½ lbs new potatoes, scrubbed (leave skins on)
- 200 g 1½ cups frozen peas
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds increased for more aroma
- 2 dried red chilies less heat but still flavor
- 1 teaspoon ground coriander adds depth
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin extra layer of flavor
- 1 teaspoon salt or to taste
- ½ teaspoon sugar balances bitterness
- 250 ml 1 cup warm water
- Fresh coriander leaves chopped, to garnish
- Lemon wedges to serve
Instructions
Method
Prepare the Potatoes:
- Cut the potatoes into small, even cubes (about 2–3 cm).
- Rinse in cold water and drain well.
Toast the Spices:
- Heat the oil in a large nonstick pan over medium heat.
- Add cumin seeds and dried red chilies.
- Let them sizzle for 30 seconds until fragrant.
Add the Potatoes:
- Tip in the cubed potatoes.
- Sprinkle over ground coriander, turmeric, ground cumin, salt, and sugar.
- Stir well to coat all the pieces in spices and oil.
Cook:
- Pour in the warm water.
- Cover the pan and cook on medium-low heat for about 12–15 minutes until the potatoes are almost tender.
Add the Peas:
- Stir in the frozen peas.
- Cover again and cook 5 more minutes until the peas are heated through and the potatoes are soft.
Finish:
- Remove the lid and cook over medium-high heat for another 2–3 minutes if you prefer the liquid to reduce.
- The sabzi should have a light glaze but not be too wet.
Serve:
- Garnish with fresh coriander.
- Serve hot with lemon wedges and Indian flatbread.
Notes
- Use sweet potatoes instead of regular potatoes for a different flavor
- Frozen peas work well when fresh peas are not in season
- Add carrots or cauliflower for extra vegetables
- Adjust water based on whether you want a dry sabzi or curry
- Do not overcook peas, they should stay bright and slightly firm
- For a richer flavor, add a spoon of ghee at the end
- Sabzi keeps well for 2 days in the fridge
- Reheat on stovetop with a splash of water to restore texture
- Avoid freezing as potatoes may become grainy
- Pair with chapati, poori, or steamed basmati rice
- Add a side of raita or pickle for balance
- Works beautifully in lunchboxes with paratha
- Spicier: Add extra green chili or crushed black pepper
- Tangier: Stir in a spoon of yogurt or amchur powder
- Creamier: Blend some cooked tomatoes into a smooth base
- Fusion: Use as a filling for wraps or stuffed sandwiches
Nutrition
FAQs
Is aloo mattar sabzi vegan?
Yes, this recipe is naturally vegan unless you add ghee at the end.
Can I make it without onions and garlic?
Yes. Skip them and add a pinch of hing for flavor, often done in Gujarati or Jain households.
Can I pressure cook it?
Yes. Cook for 2 whistles in a pressure cooker with water, then release steam naturally.
What goes best with aloo mattar sabzi?
Roti, paratha, or steamed rice are the most common pairings.
Aloo mattar sabzi has a way of bringing warmth to the table no matter when you make it. It’s simple, flavorful, and always feels right — the kind of dish that fits effortlessly into any meal.
If you try this Aloo Mattar Sabzi, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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