Aloo Matar Recipe in a Non-Stick Kadhai — Comforting Potato Pea Curry in 20 Minutes

Aloo matar is one of the most universally loved Indian curries — potato and green peas in a spiced tomato-onion gravy that works equally well with roti, paratha, rice, and puri. It requires basic pantry staples and is ready in 20 minutes.

There are two versions: a dry sabzi (little or no gravy, potatoes and peas coated in masala) and a curry version (more liquid, suitable for rice). This recipe covers both with exact water quantities for each version.

Ingredients (Serves 4)

• 3 medium potatoes, peeled and cubed (2cm pieces)

• 1 cup green peas (fresh or frozen)

• 2 medium onions, finely chopped

• 2 tomatoes, finely chopped

• 1 tablespoon ginger-garlic paste

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• Half teaspoon turmeric

• 1 teaspoon red chilli powder

• 1 teaspoon coriander powder

• Half teaspoon garam masala

• Salt to taste

• Fresh coriander and lemon for serving

Method

Step 1 — Parboil Potatoes (Optional but Recommended)

Place cubed potatoes in a pot of boiling salted water for 5-6 minutes until slightly cooked but still firm. Drain. Parboiling means the potatoes need less time in the masala, cook more evenly, and don't absorb excess oil from the masala base.

Step 2 — Build the Masala

Heat oil in a non-stick kadhai on medium heat. Add cumin seeds. When they sizzle, add onions and cook until golden (8-10 minutes). Add ginger-garlic paste and cook 2 minutes. Add tomatoes and all dry spices. Cook on medium-high until oil separates (6-8 minutes).

Step 3 — Add Potatoes and Peas

Add parboiled potatoes and peas to the masala. Toss to coat. Add salt.

For DRY sabzi: add 2-3 tablespoons of water. Cover and cook on low heat 10 minutes until potatoes are fully tender. Open and toss once. Add garam masala.

For CURRY version: add 1-1.5 cups water. Bring to boil, reduce heat, simmer covered 12-15 minutes. Adjust gravy thickness by adding water or simmering uncovered.

Step 4 — Finish

Add garam masala in the last 2 minutes. Adjust salt. Garnish with fresh coriander and lemon squeeze. Serve with hot phulka or rice.

Best Kadhai for Aloo Matar

The Royal Velvet 24cm non-stick kadhai is the best daily sabzi kadhai. The PFOA-free non-stick surface prevents the masala from sticking during the bhunao step. The glass lid — included — is essential for the covered cooking phase where the potatoes and peas cook in their own steam. 487 reviews.

Related Guides

→ Bhindi Masala in an Iron Kadhai — Crispy Okra the Right Way

→ Pav Bhaji Recipe in a Kadhai

Frequently Asked Questions

How do I stop potatoes from becoming mushy in aloo matar?

Parboil cubed potatoes for 5-6 minutes (until slightly cooked but still firm) before adding to masala. This gives the potatoes a slightly sealed exterior that holds its shape during the covered simmer in the masala. Do not over-parboil.

Can I use frozen peas for aloo matar?

Yes — add frozen peas directly without thawing. They thaw and cook in the 10-15 minutes of covered cooking. Frozen peas in aloo matar give the same result as fresh peas and are available year-round.

Conclusion

Aloo matar in 20 minutes: parboiled potatoes, spiced onion-tomato masala, peas added directly (fresh or frozen), covered cooking for 10-15 minutes. The Royal Velvet 24cm non-stick kadhai with glass lid is the ideal vessel for this daily sabzi.

Shop Wonderchef Kadhais
Royal Velvet 24cm (Rs.1,349) | Eco-Glide 24cm (Rs.1,799) | Granite Wok 26cm (Rs.1,599).