Aloo Matar Dry | Potato Peas Stir Fry

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Easy Aloo Matar Dry, also known as Alu Mutter ki Sukhi Sabji, is a flavorful Indian stir-fry made with spiced potatoes and peas. It’s simple to prepare and can be ready in under 30 minutes!

Easy Aloo Matar Dry recipe, is a delicious Indian potato and peas dish. This flavorful potato and peas curry is perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen.

Aloo Matar fry is a staple in Indian meals. I grew up eating it a few times a month, especially with chapati or roti in my school lunch box. The recipe may seem quite simple and basic but trust me this aloo matar recipe is delicious.

This Indian Potato and Peas stir fry is a great vegetarian side to make during winters when the market is flooded with fresh green peas, or enjoy this recipe with frozen peas all year round. This aloo matar sabzi pairs wonderfully with roti, naan, or steamed rice. It’s a versatile dish that’s both vegan and gluten-free, making it perfect for various dietary needs.

Learn how to make this simple and quick Aloo Matar ki sukhi sabji recipe at home for your next side dish to rice or chapati.

What is Aloo Matar Dry?

Aloo matar dry, also called sukha aloo matar, is a well-loved dish from North India. It is made with potatoes (aloo) and green peas (matar). Unlike its saucy counterpart, this version doesn’t have any gravy, so it’s perfect to eat with roti or rice, and perfect as a travel food.

This vegetarian dish is not only tasty but also full of nutrients. Potatoes give you energy from carbohydrates, and peas are a great source of plant-based protein and fiber.

Why You’ll Love This Recipe

• Simple and Easy: A quick and easy-to-make recipe that comes together in less than 30 minutes.
• Versatility: It’s a versatile dish that’s both vegan and gluten-free, making it perfect for various dietary needs.
• Handful of Ingredients: A quick meal that can be prepared with just basic Indian pantry staples.
• Flavor Depth: As the potatoes and peas cook together, they soak up the tasty flavors of the spices, making a delicious mix of textures and flavors.
• Perfect Lunch box and Travel food: Dry Aloo matar has no gravy, but it is soft and moist and a perfect accompaniment with puri or roti when traveling.

Ingredients Notes & Suggestions

Potatoes/Aloo: Potatoes are diced. It can be used with skin on potatoes or peeled.

Green Peas/Matar: Fresh or frozen green peas can be used for this recipe.

Onion: One medium-sized onion is roughly chopped. Onions can be skipped if you want to make an onion garlic-free recipe.

Ginger, Garlic, Green Chili: Ginger, garlic, and green chilies are ground into a paste.

Spices: Basic Indian spices are used in this recipe, turmeric, red chili powder, cumin powder and aamchur aka dry mango powder for sourness. Coriander powder can also be added.

Oil: I prefer using mustard oil or ghee for this recipe.

Salt as per taste preference

Coriander Leaves: Cilantro aka coriander leaves are used finely chopped for garnish.

Recipe Variations

• Add diced tomatoes for extra flavor and texture.
• Include other vegetables like carrots or cauliflower.
• Make it vegan by using oil instead of ghee.
• Use lemon juice or chaat masala instead of aamchoor powder.
• Ginger, garlic, and green chilies can be chopped finely instead of making a paste

How to Cook Aloo Matar Dry | Step-by-Step Photo Guide

Preparation before cooking

• Cut the potatoes into small cubes
• Roughly chop the onion
• Make a paste of ginger, garlic, and green chillies

Cook

Step 1: Heat a pan on medium high and add oil. Add mustard seeds, cumin seeds and asafoetida/hing and fry for a few seconds.

Step 2: Add the ground ginger, garlic, and green chili. Fry it for a minute.

Step 3: Add the chopped onion and fry for another minute or till the onions turn lightly brown. Do not overbrown the onions as they continue to fry with the potatoes.

Step 4: Add the dry spices (turmeric, red chili or paprika, and cumin powder).

Saute for a few seconds.

Step 5: Add the diced raw potatoes and salt. Stir well.

Step 6: Cover and cook for 5-10 minutes till the potatoes are 80% cooked. Stir occasionally so that the potatoes brown evenly.

Step 7: Add fresh or frozen green peas. Stir and cook for 3-4 minutes or till the potatoes are cooked.

Step 8: Add the amchur powder and freshly chopped coriander leaves and mix well

Serve hot with rice, chapati, or puri.

Video Tutorial

Click below to watch the video of how to make aloo matar dry recipe on YouTube.

Tips for Perfect Dry Aloo Matar

• Don’t overcook the potatoes – they should be tender but hold their shape. Since the potatoes are cut into small cubes they will cook sooner than usual.
• Adjust spices to your taste preferences.
• Use fresh ingredients for the best flavor.
• Stir occasionally to achieve even browning of the potatoes.
• If preparing this recipe for travel then do not add onions as it reduces the shelf life of the dish.
• Always add amchur or dry mango powder in the end, or else it might taste bitter.

Serving Suggestions?

• Serve this Aloo mutter recipe with rice or chapati aka roti.
• Pack this simple yet delicious recipe with roti, chapati, or puri for travel or your kid’s lunch box.
• Use this recipe as a filling for samosa, sandwiches, or masala dosa.
• This simple potato and peas recipe is great as a side for barbecues and grills.

How to Store Leftovers?

Store leftover Alu matar in the refrigerator for up to 2 days or frozen for 2-3 months in an airtight freezer-safe box.

If you wish to store for longer or want to prepare this recipe for your weekly meal prep then skip adding onions to the recipe, onions reduce the shelf life of the dish.

Recipe Card

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