Sukhe Aloo Matar | Dry Aloo Matar Sabzi (Sautéed Potatoes and Peas)
This sukhe aloo matar (Sautéed Potatoes and Peas) is a quick and easy North Indian dry aloo matar sabzi made with potatoes, green peas, and simple spices.Flavourful, Vegan, gluten-free, light and comforting this recipe is ready in under 30 minutes. It’s a no-onion no-garlic recipe that is perfect for everyday meals, lunch boxes and even a potluck meal. Serve this with tandoori roti , tawa roti , dal-chawal or parantha for a wholesome meal.
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Jump to RecipeSukhe aloo matar / Sautéed Potatoes and Peas
If you’re looking for a quick, comforting, and flavorful Indian vegetarian side dish, this Sukhe Aloo Matar recipe is your go-to. Made with basic pantry ingredients, this dry aloo matar sabzi (sautéed potatoes and green peas) is perfect for everyday meals and lunchboxes.
It pairs beautifully with dal and rice, roti, pooris or even as a stuffing for wraps and sandwiches. Plus, it’s inherently vegan, gluten-free, and ready in under 30 minutes!
🛒 Ingredients required to cook aloo matar sabzi
Here’s what goes into this comforting sukhe aloo matar sabzi, and any handy substitutes in case you’re missing something:
🥔 Potatoes (3–4 medium)– Peeled and diced into cubes for quick, even cooking.
You can use halved baby potatoes as well. If the baby potatoes are too small you can use them whole, just by properly washing and drying. You just need to ensure the potatoes are completely cooked before turning the heat off.
Green Peas (2 1/2 cups)- You can use Fresh or Frozen green peas. Fresh would take more time to cook and become tender. Frozen peas will cook in a shorter time. If using frozen, rinse in warm water and drain before using.
Oil to cook– Mustard oil adds a bold, earthy flavour, so i love adding mustard oil to most indian vegetables i cook. Ensure to heat mustard oil until it starts to smoke lightly, then cool it a bit before adding cumin seeds and other tempering ingredients. This step removes the raw pungency and enhances its earthy taste.This is my favourite Mustard oil that i always have in my pantry to cook indian sabzis.
Any neutral oil (like sunflower or vegetable oil) or ghee works beautifully too if you do not want to use mustard oil.
Ginger – Grated or finely chopped ginger adds flavour , warmth and depth to the sabzi.
Ginger paste can be used or skip if not available but i would highly recommend using fresh ginger .
Kasoori Methi – Dried Fenugreek Leaves / kasuri methi -crushed between palms adds a unique earthy aroma and subtle bitterness that elevates the dish.
Substitute: Fresh methi leaves (2–3 tablespoons, sautéed) or skip if unavailable.
Spices-Hing (asafoetida), Cumin seeds (Jeera) , salt, turmeric powder, red chilli powder, coriander powder are a few ingredients that make this sabzi of sukhe aloo matar a flavourful delight.
Hing or asafoetida, boosts the depth of flavour, especially in no-onion no-garlic recipes like this one.Though this can be always skipped if it not available.
Turmeric adds earthy colour and is mostly used in all indian recipes for its health benefits.
There is no close substitute for turmeric, but it can be skipped if you are fasting (vrat), or you do not have it.
Coriander powder (sukha dhania) adds a depth of aromatic flavour to this recipe. I add it in the end to coat the potatoes and peas , while finishing off cooking and love the beautiful flavour the coriander powder adds. The best option is to use freshly ground coriander powder( Just blend the whole coriander seeds in required quantity , maybe store it for a week). However you can always use the store bought ground coriander powder.
As a substitute you can cumin powder or garam masala , however it will give a different spice profile.
Amchoor or Dry Mango Powder – This gives a tangy lift at the end.
You can use lemon juice or chaat masala, if amchoor is not available.
Green chillies – Use whole green chillies for that wonderful flavour. Adds spice and sharpness. Adjust to taste.
You can use red chilli flakes for more spice , or skip green chillies entirely for a kid-friendly version.
Fresh Coriander leaves for garnish– Chop them or tear them and add it in the end for garnishing. It adds freshness and colour to the recipe.
How to Make Sukhe Aloo Matar (Sautéed Potatoes and Peas)– Step-by-Step
Prepare the potatoes and peas
Wash , pat dry , peel and dice the potatoes into cubes.If using baby potatoes , either slice them into half or wash and use whole baby potatoes.
Rinse the peas and drain if using frozen peas.
If you are using fresh peas boil them for a few minutes , dran and then use.
Temper the spices
Heat the oil and add hing (asafoetida). Add cumin seeds and let them splutter.
Then add chopped ginger. Sauté for 30–40 seconds until fragrant.
Add whole green chillies and stir briefly.
Next add the diced / sliced potatoes. Stir to coat in the oil and spices.
Sprinkle turmeric, red chilli powder (if using), and salt.
Mix well and cover with a lid.
Add green peas– Add green peas. Mix everything well. Cover and cook on medium-low heat for 10–12 minutes, stirring occasionally until both potatoes are tender.
Add rest of the spices– Uncover and add crushed kasoori methi . Mix well.
Cook on high heat stirring occasionally. Add coriander powder and amchoor powder. Combine well. Cook for a few minutes till the peas are a bit crispy.
Garnish and serve– Turn off the heat. Garnish with chopped fresh coriander leaves.
Serve hot with roti, paratha, or as a dry side with dal and rice.
Recipe Card
Sukhe Aloo Matar | Dry Aloo Matar Sabzi (Sautéed Potatoes and Peas)
Equipment
- pan/ kadhai
- spatula
Ingredients
- 4 medium potatoes washed, pat dries – Diced or thick slices
- 2-3 cups Green Peas fresh or frozen
- 2 tbsp Mustard oil or any neutral cooking oil / ghee
- 1/8 tsp hing or asafoetida
- 1 tsp cumin seeds (jeera)
- 1/2 inch Ginger slice chopped
- 3-4 whole green chillies adjust to taste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp coriander powder (dhania powder)
- 1 tsp amchoor powder
- 1/2 tsp red chilli powder (optional)/ adjust as per spice level required
- 1 1/2 tsp Salt to taste
- Few sprigs of fresh coriander leaves chopped
Instructions
- Prepare the potatoes and peas– Wash , pat dry , peel and dice the potatoes into cubes.If using baby potatoes , either slice them into half or wash and use whole baby potatoes.
- Rinse the peas and drain if using frozen peas- If you are using fresh peas boil them for a few minutes , drain and then use.
- Temper the spices-Heat the oil and add hing (asafoetida). Add cumin seeds and let them splutter.
- Add chopped ginger. Sauté for 30–40 seconds until fragrant.
- Add whole green chillies and stir briefly.
- Add potatoes and spices-Add the diced / sliced potatoes. Stir to coat in the oil and spices.
- Sprinkle turmeric, red chilli powder (if using), and salt. Mix well and cover with a lid.
- Add green peas. Mix everything well. Cover and cook on medium-low heat for 10–12 minutes, stirring occasionally until both potatoes are tender.
- Uncover and add crushed kasoori methi . Mix well.
- Cook on high heat stirring occasionally. Add coriander powder and amchoor powder. Combine well. Cook for a few minutes till the peas are a bit crispy.
- Turn off the heat. Garnish with chopped fresh coriander leaves.
- Serve hot with roti, paratha, or as a dry side with dal and rice.
Notes
Nutrition Information (Approximate per serving)
- Serving Size: 1/3 of the recipe (serves 3)
- Calories: 210 kcal
- Carbohydrates: 50 g
- Protein: 8 g
- Fat: 7 g
- Fiber: 7 g
- Sugar: 5 g
- Sodium: Depends on added salt
Pro Tips for cooking Perfect Dry Matar aloo
Cut potatoes evenly so they cook uniformly. Dice them or slice them depending on your preference and potato size) for uniform cooking.
Always heat mustard oil until it smokes lightly before adding spices. This removes the raw pungency and gives the sabzi an authentic flavour.
Adjust the quantity of peas and potatoes as per your preference. You can add more potatoes if you like, or increase the quantity of peas if you prefer that.
Add ginger early (with hing and cumin) for a fresh, warm base flavour.
Don’t add water– covering the pan lets the potatoes cook in their own steam while staying dry and flavourful.
Crush kasoori methi between your palms and add it right at the end. This unlocks its aroma without overpowering the dish.
For vrat (fasting) – skip turmeric and use sendha namak instead of regular salt. Cook in ghee for a richer, satvik version.
Make it ahead and reheat in a pan or microwave.
🍽️ Serving Suggestions
Sukhe matar aloo can be served with tawa roti , tandoori roti , poori or parantha for a light, wholesome everyday meal.
Pair it as a side dish with dal and jeera rice.
Stuffed these sauteed potatoes and peas inside kathi rolls, wraps, or sandwiches
Packed as roti wraps with this instant mango chutney for a fun lunchbox idea for kids, or accompany with this delicious sweet and spicy Instant green chillies and garlic chutney.
Top your toasts with this delicious aloo matar ki sabzi.
This versatile sabzi goes with almost anything! Here are a few daal options that this goes perfect with Kaali dal, maa rajma ki daal, urad chana dal, punjabi chhole recipe, punjabi rajma recipe.
🧊 Storage and Freezing Tips
Storing:
- Cool the matar aloo sabzi and store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan as is or drizzle some ghee to refresh the flavors.
Freezing:
You can freeze aloo matar, but note that the texture of potatoes may slightly change.
Freeze in individual portions for up to a month.
Thaw overnight in the fridge and sauté briefly in a pan or microwave before serving.
FAQ’s about Sukhe Aloo Matar
Use a heavy-bottomed pan and stir occasionally while cooking. Add a splash of water if needed, but keep it minimal.
Yes, you can use boiled potatoes to reduce cooking time. Just sauté briefly with the spices and peas for 5–7 minutes.However the potatoes might get a bit mushy in texture if you are using already boiled potatoes.
Yes! Fresh peas work beautifully in sukhe aloo matar. Just make sure to blanch them briefly in boiling water for 2–3 minutes before adding to the sabzi, so they cook evenly and retain their vibrant green color. Frozen peas can be added directly without thawing.
You can skip using hing (asafoetida), but hing adds a lovely depth of flavor, especially in no-onion and no garlic recipes like this one.
Yes, this is a great make-ahead recipe for meal prep, travel, or tiffin.
Yes! You can easily increase or decrease the amount of potatoes and peas depending on your preference. Just keep the spice ratios similar to ensure the sabzi remains flavorful. More peas will make it slightly sweeter, while more potatoes make it heartier.
More Simple Indian No-Onion No-Garlic Recipes on the blog
- Aloo Methi (Stir fried Potatoes and fresh fenugreek leaves recipe)
- Indian sautéed Kohlrabi recipe (Knol Khol | Ganth Gobhi)
- Karonda mirchi/ Sautéed Cranberry with green chillies
- How to cook arbi chips / taro fries – Fried and oven baked taro root recipe
- Sukhe Kale chane/ Dry black chickpeas recipe
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