Name: Aloo Matar Without Onion Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium or 2 cups Potatoes (peeled and cubed); 1 cup Green peas; 1 large or ¾ cup Tomato (chopped in medium chunks); 2 tablespoons Oil; ¼ teaspoon Mustard seeds; 1 teaspoon Cumin seeds; ½ inch Ginger; 1 Green chili; Salt (to taste); 2 teaspoons Red chili powder; ½ teaspoon Turmeric powder; 1 teaspoon Coriander powder; 1 teaspoon Cumin powder; 1 ½ cup Water (more or less (depending on the size, shape and thickness of the pan)); 1 tablespoon Cilantro or coriander leaves (chopped finely)

Jump to Recipe Pin Recipe

This is a satvik version of aloo matar without onion garlic. It is loaded with flavors and gets ready in under 30 minutes. Serve it with roti, paratha, or even steamed rice for a wholesome meal.

I tried this recipe.. it was simply…awesome!!! 🙂
⭐⭐⭐⭐⭐ – Inakshi

Aloo matar served in a bowl with napkin underneath.

About This Recipe

There’s a common misconception that dishes made without onion and garlic lack flavor—but this Aloo Matar recipe proves otherwise! If you’ve never tried a satvik-style curry before, I highly recommend giving this one a go. I promise, you won’t miss the onion or garlic.

As a Gujarati, we call this dish vatana bateta nu shaak—vatana means green peas and bateta means potatoes.

Why you’ll love it:

Super simple: No need to grind tomatoes here—we’re using chopped ones. One less thing to wash!
One-pot dish: The process couldn’t be easier. Start with a tempering, add ingredients one by one, and let everything cook in a single pot.

Ingredient Notes

Here is the pic of the ingredients you’ll need to make this simple yet delicious aloo matar without onion garlic.

Ingredients to make aloo matar with labels.

Potatoes: I prefer Yukon gold or red skin potatoes. They hold their shape well after cooking, unlike Idaho or Russet potatoes, which tend to break down and become mushy.
Green peas: I always use frozen peas—they’re convenient and cook quickly. No need to thaw, just add straight from the freezer.
Tomatoes: Go for Roma or plum tomatoes. They have fewer seeds, less moisture, and a nice balanced flavor perfect for curries.
Ginger & Green chili: I usually crush fresh ginger and green chili using a mortar and pestle for that fresh punch. Sometimes, I use a wet jar of my spice grinder to crush them. But if you’re short on time, store-bought paste works just fine too.
Basic spices: I’ve used a simple mix of turmeric, red chili powder, cumin powder, and coriander powder—all pantry staples

How To Make Aloo Matar Without Onion Garlic?

Heat the oil in a pan or kadai over medium heat. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle.
Add the crushed ginger-chili paste and sauté for a minute, or until the raw smell goes away.
Add cubed potatoes and green peas.
Also add salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well so the veggies are coated evenly with the spices.

Collage of 4 steps showing tempering, adding potatoes, peas and spices.

Add chopped tomatoes.
Pour in water and give it a stir.
Cover the pan with a lid and cook until the potatoes are fork-tender (soft but still holding their shape). Stir every 5-7 minutes and check if there’s enough water. If needed, add a splash more and continue cooking. It took me about 15 minutes.
💡Note: At this point, the curry will look watery. Let it rest covered for 5-7 minutes, and magic will happen—the gravy thickens and the flavors come together beautifully.
Finally, garnish with freshly chopped cilantro and serve.

Collage of 4 steps showing adding tomato, water, cooked aloo matar, garnished with cilantro.

Expert Tips

For extra flavor, add ½ teaspoon of garam masala and a squeeze of lemon juice after the potatoes are cooked.
Don’t skip the resting time! Let the curry sit covered for 5 minutes after cooking. This allows the gravy to thicken and gives the potatoes time to firm up and absorb all the flavors.
Storage: It stays good in the refrigerator for 2-3 days when stored in an airtight container.
After refrigerating, the potatoes will soak up most of the gravy, so you’ll end up with a delicious, semi-thick curry where everything is well coated.

Serving Ideas

This aloo matar without onion garlic goes well with roti or paratha.
Or it can be served with plain steamed rice.
To make a complete meal, kachumber salad and chaas is served on the side.

Aloo matar without onion garlic served in a white bowl with orange napkin under the bowl.

Check Out Other No Onion No Garlic Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry