Aloo Mattar

This is a classic Punjabi recipe and my granddad’s favourite dish. It’s very easy to make and I’d definitely call this comfort food. 



1 large onion, chopped

2 tomatoes, chopped 

1 table spoon tomato purรฉe 

1 teaspoon crushed ginger 

1 teaspoon crushed garlic 

Chopped coriander to taste 

Salt to taste 

Red chilli powder to taste 

1/2 teaspoon turmeric 

1 teaspoon garam masala 

2 teaspoons jeera

4 large potatoes, cubed

1 cup sweet garden peas, shelled 

1 pinch kasuri (dry) methi, optional


In a non-stick pan use 1 teaspoon of oil. When hot add jeera. When jeera sizzles, add onions and lightly brown them. Add tomatoes, purรฉe, ginger, garlic and cook for about five minutes. Add a little bit of water if you think it’s too thick. 

Add your masalas, followed by the methi (if using), coriander, potatoes & peas. Add a little water and cook until potatoes are done and the water from the masala has dried up. 

Serve hot garnished with chopped coriander. 

*Goes well with yellow or green daal with garam roti! 

* Some people even add carrots to this sabzi. You can cut 2 small carrots into cubes and add with the potatoes and peas. 

12 thoughts on “Aloo Mattar

  1. This looks so yummy – and I would love to try and make it! But I’m scandinavian and I do not know what Methi or Jeera is? Is there other names for it or maybe substitutes that will work?
    Your blog looks very nice!


    1. Hi! Jeera is cumin and methi is fenugreek. Both can be optional if not available. You can try and source cumin powder as an alternative; use 1 teaspoon. ๐Ÿ™‚
      Let me know how it turns out.


      1. Yes, completely raw hence the water to stop the masala from going really brown and burning. Also that’s the reason why they’re cut into smallish cubes. For a quick and easy way to make this dish, you could parboil the potatoes. That way they’ll cook faster.


    1. Hi! If you are to use one teaspoon of the dried leaves, replace with half a teaspoon of the powder. Fenugreek is quite a strong flavour, even when you use the fresh methi. It complements the other masalas really well and gives a bit of a kick to the flavour. You’ll always be asked what’s your secret ingredient – it’s the methi!
      Let me know how this works out for you.

      Liked by 1 person

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