Nicolas Bouliane

Aloo Matar Updated in




  1. Heat oil in a large frying pan or skillet over medium-high heat. Stir fry cumin seeds for 30 seconds.
  2. Add onions. Sauté until browned.
  3. Add garlic, ginger, and green chilies. Sauté, stirring, for one minute or until fragrant.
  4. Add turmeric, coriander, garam masala, and chili powder. Sauté, stirring, for 1 minute or until aromatic.
  5. Add canned tomatoes and tomato paste. Cook until oil separates and floats to the top. Add water as needed - around 1 cup.
  6. Add potatoes. Stir to combine. Season with salt. Cook, stirring occasionally, until potatoes are tender. Add water as needed. At this point, I like to mash some of the potatoes to thicken everything.
  7. Add green peas. Cooked until sauce is thick and peas are cooked.
  8. Add cilantro, dried fenugreek leaves and coconut milk. Stir to combine. Simmer for a minute.
  9. Serve with naan, roti, paratha, or steamed rice. Garnish with coriander (cilantro) leaves.

Notes for next time