Aloo Matar is a popular North Indian  vegetarian dish. It is a easy to make simple dish.  Perfect side dish for all types of rotis and parathas. I made this dish using milk, you can use cream to make this dish tasty and creamy. If you don’t have cream in fridge you can use milk or coconut milk to make this dish.


Green peas, fresh or frozen – 1 cup
Potato- 3 small
Onion, chopped -1
Ginger- 1 inch
Garlic-2 big cloves
Green chilli -1 (optional)
Tomatoes- 2 big
Turmeric powder- ¼ teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- ½ teaspoon
Garam masla- ½ teaspoon
Cashewnuts, broken- 6-8
Kasoori methi/ Dried fenugreek leaves- ¼ teaspoon
Milk - ¼ cup


  • Pressure cook the potatoes till done. Peel them and cut them into medium sized pieces.
  • Grind onion, ginger, garlic, green chilli and tomatoes together as a fine paste.(if you want a creamy gravy, sieve it to remove seeds of tomatoes and unground pieces)
  • Heat oil in  a pan and add bay leaves with jeera and fennel seeds.
  • Add the ground paste and cook for about five minutes, till the oil separates to the top.
  • Add turmeric powder, chilli powder, coriander powder and garam masala, cook till the masala smell leaves.
  • Now add the peas, potatoes, little water and salt, cook for two to three minutes.
  • Add the kasoori methi and cook for a minute.  
  • Reduce the flame and add the ground cashew nut paste to cook for a minute.
  • Then add thick cream or milk or coconut milk and just heat the mixture. Switch off the gas.
  • Serve with any type of roti or paratha.