By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A classic, comforting North Indian curry made with potatoes (aloo) and peas (matar) in a lightly spiced tomato base.
According to eatmundo's ingredient comparison, the closest dish to Aloo Matar from another cuisine is Pea and Artichoke Tagine (Morocco): the two share 43% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 500g potatoes and cut them into 2 cm cubes; measure out 100g peas.
- 2
Heat 2 tbsp oil in a pan and add cumin seeds; once they sputter, add grated ginger.
- 3
Add chopped tomatoes, turmeric, and salt, cooking until the tomatoes turn into a soft mush.
- 4
Add the potato cubes and peas and mix well to coat them in the spiced tomato paste, then pour in 150 ml water.
- 5
Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally to prevent sticking.
- 6
Once the vegetables are fork-tender, sprinkle with garam masala for a final aroma hit.
- 7
Garnish with chopped cilantro if desired and serve hot with warm bread like Roti.
Frequently Asked Questions
What is Aloo Matar?
Aloo Matar is a vegetarian curry from India consisting of potatoes and green peas cooked in a spiced tomato-based sauce. It is a staple dish commonly served as a main course for lunch or dinner alongside flatbreads or rice.
Can I use cauliflower instead of potatoes?
You can, but with cauliflower the dish becomes Gobi Matar; traditional Aloo Matar is made with potatoes and peas.
How do I make sure the potatoes cook through evenly?
Cut them into even 2 cm cubes, add the 150 ml water from step 4 and keep the pan covered on low heat, stirring occasionally. Add a splash more water if the pan looks dry.
Is this a vegan dish?
Yes, the recipe uses oil and no ghee, so the dish is completely plant-based.
Can I add coconut milk for creaminess?
It is not traditional, but you can add a little coconut milk at the end for a richer version.