Matar aloo masala curry is an easy vegetable curry recipe made with potatoes, peas, onions and a blend of spices. Masala aloo curry is a veg curry recipe as well as a vegan curry that is a fantastic meal for any time of day.
Also known as matar and aloo ki sabzi in Urdu, matar aloo ki sabzi is a delicious spicy potato curry recipe that is served alongside dosa or as a side with boiled basmati rice. This aloo recipe is an easy potato recipe that is sure to impress anyone and be one to add to your cookbook.

- 600 g Potatoes/Aloo
- 2 tbsp Vegetable Oil
- 2 Onions/Pyaz finely diced
- 3 Garlic Cloves/Lehsan finely chopped
- 3 Tomatoes chopped
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Salt/Namak
- 1 tsp Turmeric Powder/Haldi
- 1 tbsp Dried Fenugreek Leaves/Methi
- 1 tbsp Cumin Seeds/Jeera crushed
- 2 Green Chillies/Hari Mirch
- 150 ml Water
- 100 g Peas/Matar
- Coriander/Dhaniyaa finely chopped
Heat the vegetable oil in pan and sauté cumin seeds for a few minutes
Add diced onions and cook for 3-4 minuteson medium heat until softened
As the onions are cooking dice the tomatoes then add into the pan and cook for a further 5 minutes
Add the chilli powder, salt and turmeric powder then cook the spices for 6-8 minutes – after a few minutes add a few tablespoons of the water so the spices do not burn and allow the spices to release their colour
Add the chopped potatoes, chopped green chillies and the rest of the water then cover and cook on low heat for 15-20 minutes
Add the dried fenugreek leaves and peas, then cook for 2-3 minutes
Add the cumin seeds and cook for 2-3 minutes
Add the finely chopped coriander and cook for 1-2 minutes
Your aloo matar curry is ready!
Calories: 262kcal