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, Indian 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; warm and quietly satisfying.
Why you’ll love my recipe
- A classic North Indian sabzi that is simple yet flavorful
- Made with simple, everyday ingredients found in any kitchen
- Warm, spiced flavor that’s comforting but not heavy
- Naturally vegan and gluten-free
Aloo Mattar Sabzi
Ingredients
- 700 g new potatoes scrubbed (leave skins on)
- 200 g frozen peas
- 15 ml vegetable oil
- 3 g cumin seeds
- 2 dried red chilies
- 2 g ground coriander
- 1 g ground turmeric
- 1 g ground cumin
- 5 g salt or to taste
- 2 g sugar
- 250 ml 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.
Troubleshooting
Potatoes are still firm
They likely need a few more minutes of gentle cooking. Add a splash of warm water, cover, and continue cooking on low heat. Using smaller, evenly cut cubes also helps them cook evenly.
Sabzi turned mushy
This can happen if the potatoes overcook or if you stir too often. Cook on medium-low and gently fold instead of mixing vigorously. Waxy potatoes hold shape better than very starchy ones.
Peas turned dull and soft
Peas only need a few minutes at the end. Add them once the potatoes are almost done and avoid overcooking to keep them bright and slightly firm.
Too watery
Remove the lid and cook on medium-high for a couple of minutes to let excess liquid evaporate. For a dry sabzi, add just enough water to steam-cook the potatoes and no more.
Too dry or sticking to the pan
Add a splash of warm water, cover again, and increase heat slightly. Stirring just once or twice while it cooks helps prevent sticking without breaking potatoes.
Sabzi tastes flat
A sprinkle of salt and a squeeze of lemon at the end brings balance and brightness. Fresh coriander also lifts the flavor. If you like tangier notes, a pinch of amchur works well.
Spices feel raw
Cook spices for 30–60 seconds in oil before adding potatoes. If already mixed in, cook uncovered for a minute more on low so the flavors settle.
Peas are hard or undercooked
This happens if peas are added too late or not thawed. Add them while there's still a little moisture left and let them steam under the lid.
Aloo Mattar Sabzi is the kind of dish that makes everyday cooking feel special; simple ingredients like potatoes and peas come alive with cumin, turmeric, and gentle heat.
If you loved this Aloo Mattar Sabzi, enjoy it with jowar roti together they turn a simple meal into a wholesome, satisfying meal.
If you try this, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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