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    Home » Sabzis

    Dry Aloo Matar (Sukhi Sabzi)

    Published: Nov 4, 2014 · Last Modified: Jan 11, 2023 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe
    A bowl of sukha aloo matar sabzi.

    This super simple and easy-to-make dry aloo matar sabzi gets ready in just 15 minutes (if you have boiled potatoes ready). This sukha aloo matar goes well with roti or paratha. 

    Dry aloo matar served in a white bowl.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    • Quick meal: You can make this dry aloo matar in 15 minutes and serve it with phulka roti or any dal-chawal. 
    • Lunch-box friendly: You can make a day before or early in the morning for your office lunch box. 
    • Taste: It is medium spicy with a slightly tangy flavor from tomatoes and amchur. 
    • Texture: It is a semi-dry kind of sabzi if you eat it within 5-10 minutes of making it. As it sits longer, all the moist thick gravy is absorbed by the potatoes and you’ll have (sukha) dry aloo matar sabzi. 

    🧾Ingredient Notes

    • Potatoes: This recipe calls for boiled potatoes. So I always boil potatoes in instant pot. If I am making this dry aloo matar in the morning then I use the delay start button and keep the potatoes in instant pot the night before. So in the morning, I’ll have boiled potato ready to make this sabzi.
    • Green peas: I use frozen peas as I don’t get fresh ones easily here in the USA. I boil them in the microwave. If using fresh peas then it takes longer to cook.
    • Ginger, Garlic: You can freshly crush them or use the ready paste.
    • Tomato: I prefer to use Roma or plum tomatoes for Indian cooking. I stay away from salad tomatoes or wine-ripe tomatoes.
    • Spice powders: All of them are basic Indian spices.

    👩‍🍳Step By Step Photo Instructions 

    Prep:

    • Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes.
    • To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.

    Making Dry Aloo Matar:

    1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

    2) Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.

    3) Add tomato and a pinch of salt.

    4) Mix and cook until tomatoes are soft and almost mushy kind.

    Collage of 4 images showing tempeing cumin, cooking ginger, garlic and tomato.

    5) Add turmeric powder, coriander powder, red chili powder, garam masala and amchur. 

    6) Mix and cook for a minute or until the oil starts to separate. 

    7) Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.

    8) Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro. 

    Collage of 4 images showing adding spices, potato, peas and cooking together.

    💭Expert Tips

    • Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices. 
    • Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly. 
    • Storage: This dry aloo matar stays good for 2-3 days in the refrigerator in an airtight container. Reheat the required amount in the microwave until hot. 

    🍽 Serving Ideas

    • For the day-to-day meal, serve sukha aloo matar with phulka roti or paratha. Serve kachumber salad, and dal-rice on the side to make a completely balanced meal.
    • To make an indulging meal, serve dry aloo matar with poori.  
    A bowl of sukha aloo matar sabzi.

    Check Out Other Dry Sabzi Recipes

    • Aloo bhindi
    • Aloo capsicum
    • Gavar sabji
    • Broccoli sabzi
    • Brussels sprouts curry

    Did you try this dry aloo matar recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Dry aloo matar served in a white bowl.
    Print Pin Save Saved!

    Dry Aloo Matar (Sukhi Sabzi)

    5 from 4 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This super simple and easy-to-make dry aloo matar sabzi gets ready in just 15 minutes (if you have boiled potatoes ready). This sukha aloo matar goes well with roti or paratha.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 258kcal
    Servings 2
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 small Potatoes boiled and cubed (around 1 cup)
    • 1 cup Green peas boiled
    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 1 small Green chili chopped finely
    • 1 teaspoon Ginger paste or freshly grated or crushed
    • 1 teaspoon Garlic paste or freshly grated
    • 1 medium Tomato ½ cup chopped
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Coriander powder
    • 1 teaspoon Red chili powder
    • ½ teaspoon Garam masala
    • ½ teaspoon Amchur powder (dried mango powder)
    • Salt to taste
    • ¼ cup Water
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    Instructions 

    • Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes.
    • To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.
    • Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
    • Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
    • Add tomato and a pinch of salt. Mix and cook until tomatoes are soft and almost mushy kind.
    • Add turmeric powder, coriander powder, red chili powder, garam masala and amchur. Mix and cook for a minute or until the oil starts to separate.
    • Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.
    • Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro.

    Notes

    • Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices.
    • Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly.

    Nutrition

    Calories: 258kcal | Carbohydrates: 27.4g | Protein: 6g | Fat: 15g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 589mg | Fiber: 6.3g | Sugar: 6.5g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Mirandamom

      May 22, 2017 at 2:09 pm

      This is so delicious! Usually, I make recipes as written the first time I make them, and decide what changes I will make on subsequent uses. Not this one-- I won't change a thing!5 stars

      Reply
      • Kanan

        May 23, 2017 at 9:43 am

        Wow, good to know that you liked it

        Reply
        • Mirandamom

          September 23, 2022 at 12:03 pm

          This is the first of your recipes that I tried. I loved it then and I’m still making it five years later. The only change is that now I’ve tried dozens of your recipes and yours has become my favorite ever cooking website. Thank you for the wonderful work you do!

          Reply
          • Kanan Patel

            September 23, 2022 at 2:21 pm

            Glad to hear it. Very happy that site and recipe are helpful to you.

            Reply
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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