Aloo Mattar Gravy ( Potato and Green Peas Gravy)

Aloo Mattar is a famous  North Indian dish that goes very well with rotis, paranthas and rice. It adds a zing to the meal, a recipe not too hard to prepare, this is a must-try for anyone. Since all ingredients for this recipe are easily available, it is an easy to rustle-up recipe. I guess this is one of my favourite ‘pots of curries’.

The preparation of this dish sometimes varies in every home; this is the way I prepare the Aloo-Mattar Gravy. Hope you will enjoy it!


  • 2 cups potatoes-boiled and cubed
  • 2 cups shelled-green peas
  • 3-4 green chillies-slit a little

For the gravy:

  • 250 gm chopped onions
  • 4-5 peeled pods of garlic
  • 1 tsp chopped ginger
  • 125 gm tomato, grated OR 1/4 cup puree
  • 1/4 cup oil
  • 2 tsp cumin seeds
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1 tbsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 tbsp coriander powder
  • 1 tbsp chopped coriander leaves, for garnish.


  • Grind the chopped onions with garlic and ginger, to a paste.
  • Heat oil and add the cumin seeds and the bay leaf. When the seeds begin to splutter, add the onion paste and sauté.
  • Add the tomatoes or puree, turmeric, salt, garam masala (whole spice powder), chilli powder and the coriander powder, and stir-fry till the oil separates.
  •  Add the peas, potatoes and the green chillies and sauté over high heat till the vegetables are blended well with the masala.
  • Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.
  • Garnish with coriander leaves and serve hot with rotis, paranthas, dosas or rice.

Preparation Time: 45 minutes

Serves : 4

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