🫓 Not All Curries Shout. Some Just Stay.
There are dishes that dazzle, and then there’s Aloo Matar — quietly sitting in the corner of your thali, doing what it does best. No drama. No demands.
Just soft potatoes. Sweet green peas. A warm, tomato-onion hug.
It doesn’t try to impress, but somehow always wins.
For me, Aloo Matar is that one sabzi I never say no to — whether it’s in a steel tiffin with paratha, or next to jeera rice and achar on a Sunday lunch.
🛒 What You’ll Need (Serves 3–4):
2 medium potatoes, peeled & cubed
¾ cup green peas (fresh or frozen)
1 large onion, chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
2 tbsp oil
Fresh coriander leaves, chopped
Water as needed
👩🍳 How to Make It – The Gentle Way
1. Sauté the Base
Heat oil. Add chopped onions. Sauté till golden. Add ginger-garlic paste. Cook till fragrant.
2. Spice & Simmer
Add tomato puree, turmeric, red chili, coriander powder, and salt. Cook till oil separates.
3. Add Veggies
Toss in the potatoes and peas. Stir to coat with masala.
4. Add Water & Cook
Add 1–1.5 cups of water. Cover and simmer till potatoes are soft.
5. Finish with Love
Sprinkle garam masala. Garnish with fresh coriander. Done.
🧡 Why I Keep Coming Back to It:
Feels like home — every time
One masala, endless pairings (rice, roti, puri, even pav!)
Easy to make, impossible to mess up
It’s always there — in memory, in fridge, in heart
The Pinch of Masala 