There is something deeply comforting about a big, warm bowl of Aloo Hari Matar. This classic North Indian Potato and Green Pea Stew is my absolute go-to when I need a meal that is cozy, flavorful, and filling. It strikes the perfect balance of spices without being too heavy, making it an amazing dinner option whether you prefer it dry with flatbreads or saucier over steamed rice. Trust me, the aroma of ginger and cumin sizzling in the pan is going to make your kitchen smell incredible!
Ingredients
• 3 tbsp Ghee or vegetable oil
• 1 tbsp Fresh ginger root, finely shredded or minced
• 2 Hot green chilies, seeded and minced (or to taste)
• ½ tbsp Cumin seeds
• 1 tsp Black mustard seeds
• ¼ tsp Asafetida powder (hing)
• 8 Curry leaves, preferably fresh
• 12 oz / 340 g Tomatoes, peeled, seeded and chopped
• 24 oz / 685 g Waxy new potatoes, peeled and cut into ¾ inch / 2 cm pieces
• ¾ tsp Turmeric
• 1 tbsp Ground coriander
• ¾ to 1½ cups Water
• 1½ cups Fresh or frozen green peas
• 1¼ tsp Salt
• 3 tbsp Fresh coriander or parsley, chopped
Instructions
1. Heat the ghee or oil in a heavy-bottomed pan over moderate heat. Add the ginger, chilies, cumin seeds, and black mustard seeds. Fry until the mustard seeds turn gray and pop.
2. Immediately add the asafetida and curry leaves, followed seconds later by the chopped tomatoes. Fry for 2-3 minutes until the ghee separates from the tomato purée.
3. Add the potatoes, turmeric, ground coriander, and water. Bring the mixture to a boil.
4. Reduce the heat to moderately low, cover, and cook for 15 minutes.
5. Add the peas, salt, and half of the fresh coriander. Continue cooking, partially covered, until the potatoes are tender. If using frozen peas, add them only in the last 2-3 minutes.
6. Garnish with the remaining fresh coriander and serve immediately.
Nutritional Information
• Calories: 195 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 490mg
• Total Carbohydrates: 27g
• Dietary Fiber: 4g
• Protein: 5g
Pro Tips
• Use waxy potatoes like Yukon Golds or new potatoes. They hold their shape well in the stew, unlike starchy potatoes which can become mushy.
• Have your spices measured and ready before you start. The initial tempering (tadka) happens very quickly, and burnt spices will make the dish bitter.
• If using frozen peas, add them only in the last 2-3 minutes of cooking to keep them bright green and prevent them from turning mushy.
• For a thicker gravy, mash a few cooked potato chunks against the side of the pan with a fork and stir them back into the stew. This acts as a natural thickener.
FAQ
Q: Can I make this aloo matar recipe vegan
A: Yes, this recipe is easily made vegan. The ingredients list provides an option to use vegetable oil instead of ghee. Simply make that substitution for a completely plant-based version.
Q: Is this Indian potato and pea curry gluten-free
A: This recipe is naturally gluten-free, but you must use a certified gluten-free asafetida (hing) powder. Some brands compound asafetida with wheat flour, so always check the label to ensure it is suitable for a gluten-free diet.
Q: How can I add more protein to this vegetarian stew
A: To boost the protein content, consider adding 1 cup of cubed firm tofu or paneer. Pan-fry the cubes separately before adding them to the stew along with the potatoes for the best texture.
Q: How should I store leftover aloo hari matar
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and become even richer overnight. Reheat gently on the stovetop or in the microwave before serving.
