Aloo Matar Recipe| Potatoes, Peas and Cashew Gravy


Aloo matar – "A recipe of boiled potatoes, peas in a gravy of tomatoes and cashews."

You have heard of the word called serendipity right? It means, a fortunate happenstance or pleasant surprise or a discovery of something, which you had not really intended to make.

The recipe, I share with you is one that was born out of a serendipitous search query.

A few days back, I was researching on a recipe, I could make for dinner. I wanted to make something new, and that is when kaju butter masala caught my eye. As soon as I saw this recipe, I knew that it was the gravy I wanted to make.

However, I also wanted to add a few ingredients to the gravy. Something that would be easy to cook and yet go well with the gravy. That was when the idea of using potatoes and peas struck me. Lo and behold, I came up with this aloo matar recipe. 

Aloo matar is a Punjabi dish which is prepared by adding cooked potatoes and peas into a creamy gravy of tomatoes, onions and green chilies. Usually, this recipe is on the spicier side. 

However, the recipe I have made is a bit different. Here, I have used cashew-nuts which I have first roasted and then powdered. Kaju/Cashew is one ingredient that brings richness to whichever recipe you add. Be it in upma, or poha, be it roasted or powdered, it increases the taste of the recipe. Adding cashews make the gravy thick, and brings a slight sweet taste to your dish.

I have not used onions, and have used butter to fry the ingredients. Feel free to use onions, and replace butter with oil if you like.

I have used ready made frozen peas for this gravy. But if you can find fresh peas from the market, that would be great.

This recipe won’t take you more than 45 minutes (15 min preparation time+30 min cooking time).

Now, that I have cleared all the details of this recipe, let me get down to the ingredients list and preparation steps.

Ingredients List:

This list serves 2-3 people.

For Cooking

  • •    Potatoes – 2
  • •    Peas – 50gms.
  • •    Tomatoes – 3
  • •    Green Chilly – 4
  • •    Coriander Leaves – 6-7
  • •    Cashew nuts – 15-20 (unsalted)
  • •    Cumin Seeds/Jeera – 1tbsp
  • •    Butter – ½ slice
  • •    Salt – 1 ½ tbsp.
  • •    Lemon Juice – 3-4 tbsp (Optional)

For Masala's

  • •    Turmeric powder – 1 tbsp
  • •    Cumin powder – 1 tbsp ( Optional)
  • •    Garam Masala/Sabzi Masala  – 1 tbsp
  • •    Coriander Powder – 1tbsp
  • •    Red Chilly powder – ½ tbsp

Aloo Matar - Preparation Steps

1. Take 2 big potatoes. Peel them, and dice them into medium chunks. In a pan/vessel, add ¼ glass of water and boil the potatoes for 10-12 min. Keep a medium flame. Also keep aside cashewnuts



You can also cook the potatoes in a pressure cooker for 2 cooker whistles.

2. In the meantime, heat butter in a pan. As soon as the butter, melts, fry about 15-20 cashews and roast them to golden brown color. Keep a low flame as you do.



Keep check on the potatoes, as you wouldn’t want them to get burned.

3. As soon as the cashews are brown, transfer them into a dry mixer and powder them well.


4. Chop aside 3 tomatoes and 4 green chilies.

5. In the same pan,add ½ slice butter. As the butter gets heated, add 1 tbsp of cumin seeds and let it splutter.


Along with cumin seeds, you can also add 1 bay-leaf, ½ cinnamon, 2 cloves and 1 cardamom if you like.

6. As the cumin seeds splutter, add the powdered cashews and roast it till the cashews turn chocolate brown in color. Keep a medium-low flame for this process, as you don’t want your cashews to get burned.


7. Add the chopped tomatoes and green chilies into the mix and stir well.


8. Add 1 tbsp of turmeric powder, 1 tbsp of cumin powder, 1 tbsp of coriander powder, ½ tbsp. of red chilly powder, and 1 tbsp of garam masala powder. Add ¼ cup of water, stir well and close the pans lid. Let the mix cook for 5-10 min.


9. Remove the lid of the pan. The tomatoes would have turned into a thick paste now. The oil or ghee would leave the sides, showing that it has been cooked well.


10. Add the potatoes, and peas into the mix and stir well. Add water depending on the gravy consistency. Cook for 5 minutes.


11.    Lower the flame, and garnish the dish, with coriander leaves. Get ready to enjoy this recipe of aloo matar for dinner.

› Aloo-Matar