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A close up of a copper and steel Indian handi bowl with aloo matar and chapatis
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5 from 3 votes

Easy Aloo Matar

A tasty, saucy bowl of Aloo Matar that comes together in minutes with the basic tomato onion sauce. Vegan, gluten-free, soy-free and nut-free recipe.

Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: gluten-free, Indian Punjabi, Indian Vegetarian, nut-free, One-Pot Recipe, Soy-free, Vegan
Servings: 6 servings
Calories: 130kcal


  • Saucepan



  • Start out by heating the vegetable oil in a saucepan. Add cumin seeds and when they start to darken, add the basic tomato onion sauce. Stir well, and let the sauce come to a boil.
  • Add the potatoes and, if you're using fresh green peas, add them at this time. Add 2 cups of water. Once the potatoes are cooked, and if you're using frozen green peas, add at this time.
  • Let the sauce return to a boil. If at any time the sauce appears too thick, add some water. You don't want your aloo matar to be extremely saucy, but it should have enough sauce that you can scoop it up with a roti or naan.
  • Add salt and turn off the heat. Garnish with cilantro and serve.


Calories: 130kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 666mg | Fiber: 6g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 5mg