Restaurant Style Aloo Matar
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 4-6 servings
  • Potato/aloo – 7 to 8, medium (about half a kilo)
  • Green peas/matar – 1 cup, fresh
  • Mustard/vegetable oil – 4 tbsp
  • Cumin seeds – 1 tsp
  • Hing/asafetida – ¼ tsp
  • Onion – 1, large, chopped roughly
  • Ginger – 2 inch piece, peeled and chopped roughly
  • Garlic – 6 to 8 cloves, peeled
  • Green chili – 2 to 3, chopped
  • Fresh tomato puree – 1 cup (If using store-bought, use only ½ cup)
  • Turmeric powder – 1 tsp
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Sugar – 1 tsp
  • Salt to taste
  • Fresh cooking cream – ¼ cup
  • Freshly chopped coriander leaves – 1 cup
  1. Peel and cut potatoes into 1 inch cubes. Keep them in cold water to prevent them from turning black. Once all the potatoes are cut and ready, cook them in salted boiling water for 6 to 8 minutes until half cooked. Drain and set them aside.
  2. Cook the fresh green peas in salted boiling water for 10 minutes until ¾th cooked. Drain and set them aside.
  3. Add chopped onion, ginger, garlic cloves and green chilies to a grinder and grind them to make a smooth paste.
  4. Heat the oil in a kadai /wok. Once hot, temper the oil with cumin seeds and hing/asafoetida. Sauté for few seconds until they become fragrant.
  5. Next add the onion-ginger-garlic-green chili paste to the kadai/wok. Sauté them until the paste turns golden brown, about 5-6 minutes on medium heat.
  6. Pour the tomato puree and cook it for 10 minutes until the liquid is absorbed and any raw smell of tomato is gone.
  7. Now add all the spices – turmeric powder, red chili powder, coriander powder – and salt and sugar. Stir and sauté the spices on high until oil starts to separate from them.
  8. Now add about 1 & ½ cups to 2 cups of water and bring it to boil. Add fresh cream and mix well.
  9. Next add the parboiled potatoes and green peas. Stir everything thoroughly to distribute all veggies evenly.
  10. Cover and let the potatoes and peas simmer in the spices for about 10-15 minutes on low heat.
  11. Uncover and check the doneness of the potatoes. Check and adjust seasoning if needed. Boil off any excess water and bring the gravy to your desired consistency.
  12. Finally sprinkle freshly chopped coriander leaves and serve warm aloo matar with roti, rice or paratha. Enjoy!
Recipe by Everyday Indian Recipes at