Aloo Matar WFPB

ALOO MATAR WFPB in a round glass bowl


Potatoes and green peas A.K.A. Aloo Matar (pronounced as muh – terr) in a tasty tomato gravy has origins in the Northern part of India. This delicious recipe is whole food plant based, no oil, vegan, gluten-free, soy-free and nut-free. Ready in half an hour this quick and easy recipe is a regular on my meal plans.

Preparation Time – 15 minutes

Cooking Time – 15 minutes

We need,

  • 1 teaspoon Panch Phoron (dry spice mix with cumin, mustard, nigella, fenugreek & fennel seeds)
  • 2 medium Tomatoes, roughly chopped
  • 1 Brown Onion, peeled & quartered 
  • 2 cloves Garlic
  • 1″ fresh Ginger root
  • 6 Potatoes, medium sized, diced and rinsed in water
  • 1 cup frozen Green Peas
  • 2.5 – 3 cups Warm Water
  • Salt, to taste
  • 3 – 4 Curry Leaves, fresh – optional
  • 4 – 5 Coriander leaves & stalks, minced – optional


  1. Add the dry spices to a deep sauce pan and roast on low heat.
  2. Meanwhile blend the tomatoes, onion, ginger and garlic into a smooth Masala paste.
  3. Add the tomato gravy into the deep sauce pan and cook until bubbling.
    (This is why use a deep pan as the tomato tends to splatter on everything!)
  4. Mix in the potatoes and add the water until well covered.
  5. Bring to a rolling boil and add the frozen green peas.
  6. Check if potatoes are cooked and if happy with the consistency of the gravy. Turn off the heat.
  7. Stir in the salt and turn off the heat.
  8. Garnish with curry leaves and coriander, if using.

We ate our Aloo Matar WFPB with Roti, but also tastes great with steamed rice.

Note: I’ve noticed a difference in the amount of water needed for different varieties of potatoes to cook. I start by adding 2 cups and add the rest in 1/4 cup increments. Sometimes 2 – 2.5 cups of water is plenty not needing the whole 3 cups of water.


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