Aloo Matar

Watch How to Make it Here

This recipe starts at 09:39

Aloo Matar, or Aloo Muttur, is a dish originating from northern India, which consists of potatoes (aloo) and peas (matar) in a spiced creamy tomato sauce. It's a very filling and budget-friendly meal, and very enjoyable throughout the whole year. We often order the dish from our favourite Indian restaurants, but wonderfully speedy to make it yourself at home too!


Aloo Matar

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 4 Prep Time: 10 min Cook Time: 45 min Total Time: 55 min


2 tsp (10 mL) vegetable oil

1 tsp (2 g) coriander seeds

½ tsp cumin seeds

1 large onion, chopped

4 cloves garlic, minced

2 tsp (3 g) freshly grated ginger

1 tsp (5 g) salt

1 tsp (2 g) garam masala

½ tsp turmeric powder

½ tsp cayenne powder

¼ tsp ground black pepper

4 large potatoes, cut into 1 inch (2 cm) bite-sized pieces

1 can (1¾ cups / 400 g) diced tomatoes

1 cup (240 mL) boiling water

½ vegetable bouillon cube (optional)

1½ cups (260 g) dry brown rice, soaked for 2 hours or overnight

1 cup (150 g) frozen green peas, thawed

½ cup (120 mL) coconut cream (the thick layer from a can of coconut milk)*

Optional Garnish

Fresh coriander, roughly chopped


  1. Heat a large pot over medium-high heat, add the oil, cumin seeds, and coriander seeds. Cook the spices, stirring throughout, for 30 seconds - 1 minute.

  2. Add the onion, garlic, and ginger. Cook for 3 minutes, or until the onion and garlic are translucent.

  3. To the same pot, add the salt, garam masala, turmeric, cayenne, and pepper. Cook for 1 - 2 minutes, or until the spices become fragrant.

  4. Add the potatoes to the pot, cook for 3 - 4 minutes, stirring frequently, so the potatoes are covered in the spices. Add the diced tomatoes to the pot and cook for another 2 minutes.

  5. Pour the boiling water over the potatoes and add the vegetable cube. Bring it to a boil again and then reduce to a gentle simmer. Cover the pot with a lid and let it simmer for 15 minutes.

  6. Take the lid off, give it a stir and cook uncovered for another 15 minutes.

  7. In the meantime, add the soaked and drained rice to a medium pot and cover with 2 cups (480 mL) of boiling water. Partially cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to medium and let simmer until rice is fluffy.

  8. To the large pot, add the peas and coconut cream, give it a stir and cook for 3 minutes, or until fully heated through.

  9. Serve with rice and fresh cilantro, enjoy!


  1. *Place the can of coconut milk in the fridge overnight to get more coconut cream on the top.

  2. Storage: store in an air-tight container in the fridge for up to 3 days.


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❤ Sadia