Aloo Matar

I don't go out to eat very often anymore. I'm in save all the money ever mode, and I haven't had a ton of time  between my three jobs plus housework. I do cook all the time and occasionally share stuff I make that I end up really liking. This was one of those dishes, Aloo Matar. While I'm not authority on cooking Indian food, I did managed to eek this out based on what I had on hand. It was tasty, spicy, simple, and about as cheap to make as it gets. The spice really helped with clearing out mine and my housemates sinuses - we're all now just getting over the flu. 

Aloo Matar

The Gravy:

  • 1 tsp cumin seeds
  • 1 tsp ginger grated
  • 1 tbsp garlic pressed
  • 1 medium onion diced
  • 1 can crushed tomatoes 14 oz.
  • 1 tsp red chili powder (You can add more depending on what spice level you'd like. Start with 1 tsp and build from there)
  • 1/2 cup sour cream (You can omit this to make the dish vegan, still just as tasty.)
  • salt and pepper to taste
  • oil

The Curry:

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/3 tsp fenugreek seeds 
  • 2 tbsp curry powerder
  • 1 tsp. paprika powder
  • 1 tsp tumeric powder
  • 5 medium potatoes
  • 5 oz frozen peas
  • 2 tbsp sugar
  • Chopped cilantro for garnishing
  • water


  1. To make the gravy heat oil in a pan. Add cumin seeds, garlic, and ginger frying for a few seconds until golden brown. Add pinon and a sprinkle of salt. Cook until golden brown. Mix in tomatoes and red chili powder, cook until combined and onions tender. Remove from heat. Once cooled a bit mix in sour cream. Set aside. 
  2. In a deep pot with a lid (I used a covered cast iron) heat oil. Add mustard seeds, cumin, fenugreek and curry. Fry for a few seconds. Add chopped potatoes, salt and pepper to taste, and about a 1/2 cup water. Stir and cover. Cook on a low-med heat until potatoes are fork tender. You may need to add more water to keep them from sticking. 
  3. Add gravy and frozen peas to potatoes, mix well. Add sugar and remaining spices. If you still want a spicer dish add more red chili powder until desired heat level is acquired. Cover again and cook for five more minutes. 
  4. Serve over rice and garnish with chopped cilantro.