Masala Aloo Matar (No Onion, Garlic)

No ratings yet

on Oct 17, 2026

This post may contain affiliate links. Please read our disclosure policy.

This masala aloo matar sabzi uses no onion and garlic, but is still bursting with flavor in every single bite. It’s spicy, tangy, and loaded with texture. For potato lovers, this needs to be on your lunch menu!

masala aloo matar still in its cooking vessel

This masala aloo matar recipe is the perfect example of the fact that simple ingredients can create the most delicious dishes if used right. It’s got potatoes, peas, tomatoes, and a handful of everyday Indian spices, but the resulting sabzi is sooo flavorful that you’ll want to make it again and again!

My family loves eating this potato and peas curry with dal tadka and jeera rice, but I keep switching things up by plating this along with hot rotis, pooris, plain rice, and even adding it between two slices of bread to make a quick sandwich. And the vessel gets wiped clean every single time. And with two kids, you know this is a big achievement! Easy to customise, easy to make, and quite versatile, this masala aloo matar is a must-have on your weekly menu!

Masala Aloo Matar Ingredients

Potatoes: Peeled and cut into small cubes. Make sure they’re of the same size so they cook evenly and quickly

Green peas: I have used frozen, but both fresh and frozen work in this recipe

Tomatoes: For tang and texture. This forms the base of the masala in this masala aloo matar

Spices: Cumin seeds, asafoetida (hing), coriander, cumin, red chilli, and turmeric powders add color, warmth and flavor to the dish

Chilli: Finely chopped green chillies for heat. You can skip this if you have a low spice tolerance

Ginger: Finely chopped for heat, flavor and aroma

Amchur powder: AKA dry mango powder. This helps add a subtle tanginess to the sabzi. You can use a squeeze of lemon juice instead, but I highly recommend using amchur powder if you can find it

Coriander leaves: Used as garnish for a hit of earthy freshness in every bite

Salt: For seasoning

Oil: Any neutral-flavored oil with a high smoke point works well in this recipe

Frequently Asked Questions

Can I add other veggies to this recipe?

Absolutely! Cauliflower, carrots, beans, and mushrooms are some veggies that work really well in this dish. You can even add paneer if you like.

Can I add onions and garlic to this recipe?

Yes, why not! This sabzi is usually made during Navratri and we don’t eat onion and garlic during this time. But you can certainly add onion and garlic for a masala aloo matar sabzi that’s just as delicious!

Richa’s Top Tips

Cook on low heat: Keep the pan covered and cook on low heat so the potatoes soften without burning. Stir occasionally and add a splash of water if the masala starts sticking to the bottom.

Add the tomatoes later: Adding tomatoes once the potatoes are almost cooked prevents their acidity from slowing down the cooking process and helps the potatoes soften properly.

Adjust the spices to your taste: You can increase the green chilli or red chilli powder for more heat. If you prefer a tangier aloo matar, add a little extra amchur powder.

Serving Ideas

Aloo matar is one of those everyday sabzis that goes with just about anything! Here are a few ways to serve it:

With roti or paratha: Serve it hot with roti, lachha paratha or dal paratha for a simple, satisfying meal.
With dal and rice: Pair it with jeera rice, dal tadka and a little pickle for a comforting Indian lunch.
With puri: Serve it alongside hot, fluffy puris for a classic combination that’s perfect for a weekend breakfast or lunch.

Storage Tips

Refrigerator: Allow the aloo matar to cool completely and transfer it to an airtight container. Refrigerate for up to 3–4 days.
Reheat: Reheat in a kadai or pan over medium-low heat, stirring occasionally. Add a splash of water if the sabzi has dried out. You can also reheat individual portions in the microwave.
Freezing: You can freeze aloo matar for up to 2 months, but keep in mind that potatoes can become slightly grainy or change texture after thawing. For the best texture, I recommend making it fresh or refrigerating it instead.

This simple aloo matar is an easy, everyday sabzi made with potatoes, green peas and a handful of pantry spices. It’s comforting, full of flavour and pairs beautifully with roti, paratha or rice. Keep this recipe handy for those days when you want a delicious homemade meal without spending too much time in the kitchen!

If you make this recipe, DM me your pictures over on my IG @my_foodstory. I love seeing your recreations!