Here is my version of a quick and easy Aloo Matar made without onion or garlic. Potatoes and green peas are simmered in a simple yet flavourful Indian spiced tomato gravy. Ready within 20 minutes, this curry is perfect for busy weeknights and beginner cooks.
Sometimes I just want dinner on the table fast and this quick aloo matar recipe is perfect for that!
In fact, it's such a simple recipe that I once made this for friends at uni and received lots of compliments!
I make sure that my Indian curries without onion and garlic are always delicious. In this dish, I use kasoori methi, ginger, green chillies and the classic Indian spice powders to provide plenty of flavour.
My family's favourite way to serve this aloo matar with a gravy is with whole wheat roti and a cooling pumpkin raita on the side. To make it a complete meal, I usually add a simple red lentil dal and fresh turmeric pickle.
Aloo Matar Ingredients Notes
See the recipe card below for the full ingredients list with measurements.
Potatoes - normal white potatoes work fine. I prefer all rounder potatoes which are not too waxy or too floury.
Peas - frozen or fresh green peas. I like using frozen for ease.
Tomato - to get a thick and flavourful gravy, I use passata or crushed tinned tomatoes. It's the same technique I use for ringan bateta nu shaak.
Kasoori methi - adds unique flavour and depth without needing the onion garlic. You can find kasoori methi in the Indian section of the world food aisle or in Indian grocery stores. However, it's optional if you do not have it.
How to Make Aloo Matar (Stovetop)
Prepare the potatoes - wash, peel and cube.
Prepare the tomato gravy.
Add the peas, potatoes and water.
Cover and cook for 10 minutes or until the potatoes are tender.
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📖 Recipe
Aloo Matar Without Onion Garlic
Ingredients
- 4 potatoes peeled and cubed
- 1 cup green peas frozen or fresh
- ¾ cup passata
- 1 inch ginger crushed
- 4 green chillies crushed
- 4 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- ½ teaspoon. turmeric powder
- 1 tablespoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi optional
- 3 tablespoon fresh coriander leaves
- salt to taste
Instructions
- Heat 4 tablespoon oil in a pan.
- Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
- Once the seeds crackle, add ¾ cup passata, crushed 1 inch ginger and 4 green chillies.
- Lower the heat and cook the tomato mixture until oil separates at the edges.
- Add 1 teaspoon kasoori methi, 1 teaspoon red chilli powder, ½ teaspoon. turmeric powder, 1 tablespoon ground cumin and coriander, ½ teaspoon garam masala and salt to taste.
- Cook the masala for a minute then add 1 cup green peas and 4 potatoes (peeled and cubed)
- Mix well and add water to cover the potatoes.
- Cover the pan with a lid and cook until the potatoes are tender but not mushy. Check the water level and add more if required.
- Remove from the heat, garnish with 3 tablespoon fresh coriander leaves and serve hot.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Linda says
The print button in the top right of the recipe does not link.
Hayley says
@Linda, sorted. Thank you for heads up.