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Aloo Matar Curry – South Indian Style

by Jayashri
potato peas curry serve

Aloo Matar Curry | Potato Peas Recipe under 20 minutes | Side Dish for Roti, Chapathi, Poori, Rice

Potato peas kurma/curry also known as aloo matar curry (in hindi) and urulaikilangu pachai pattani kurma (in tamil) is a very famous dish that goes well with chapati, poori, roti, idly and also with biriyani varieties.

This dish is a slight variant of North Indian style of doing aloo matar curry and follows South Indian style.

Potato Peas kurma (Aloo matar) is usually prepared with tomato paste/puree as base. But here we give it a South Indian touch by adding coconut paste.

This is a very simple and quick dish that can be prepared within 20 minutes. You may add a few cashews along with coconut to give the kurma more richness.

Video – Aloo Matar Curry / Potato Peas Kurma

In case you have sudden guests visiting your place, this aloo matar curry/kurma can be helpful for you, as the quantity of vegetables and coconut is all that needs to be increased. Still it can be done under 20 minutes.

This recipe is the best to be served with ghee rice, jeera rice, pulao, biryanis and plain rice too.

While the same procedure can be followed to prepare the dish in pressure cooker as well. You just need to add all the ingredients into a pressure cooker and then add water.

Finally, leave it for 1 whistle on medium flame and then simmer (low flame) and cook for 5 minutes. Then turn off the flame and keep aside until pressure is released by itself.

Aloo Matar Curry – Step by Step Instructions for South Indian Style

For Masala Paste

  • Add all the ingredients mentioned above (Ingredients Group: Masala Paste) into a blender or mixer. Add little water and blend until fine and smooth like a paste.
potato peas curry masala paste

For Curry/Gravy

  • In a kadai – add oil, once it heats up, add the whole garam masalas ( bay leaf, cinnamon, cloves, cardamom, star anise).  Give it a saute for 10 seconds. They will start to crackle. [Medium Flame]
potato peas curry tempering
  • Add sliced onions and salt to taste. Saute well until the onions turn transparent or glossy or you can also cook for more time until they turn light brown or golden color.[Medium Flame]
potato peas curry onions
  • Now add the diced potatoes, green peas and tomatoes. You may also add any vegetables of your choice (such as carrots, beans, cauliflower etc.). Give them a good mix. [Medium Flame] Note: You need not add any salt at this stage, as you have added it while sauteing the onions.
potato peas curry vegetables
  • Cover and cook for 7-8 minutes or until the vegetables are cooked well (turns soft). [Low Flame] Note: To check if the vegetables are cooked well, try to cut the vegetable with the help of a spoon or ladle with a very light pressure. If it gets cut easily then its well cooked.
potato peas curry
  • Now add the ground masala paste to the cooked vegetables and mix well until combined. [Medium Flame]
potato peas curry add masala
  • Add water and mix well. Allow it to boil well. [Medium Flame]
potato peas curry water
  • Cook until the curry thickens little or until desired consistency is reached. Stir occasionally to avoid sticking to the bottom of kadai. [Medium Flame]
potato peas curry boil
  • Garnish with some chopped coriander leaves.
potato peas curry garnish
  • Potato peas curry is ready to be served with rotis, chapathis, naan and it also goes well with rice.
potato peas curry serve

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