Vegan Matar Batata Bhaji Recipe | How To Make Aloo Matar Sabji
A comforting bowl of aloo matar ki sabji is always a winner on any Indian thali. This simple yet flavorful aloo matar curry combines tender potatoes and green peas in a mildly spiced tomato-based gravy, all made without onion and garlic. It’s an easy vegan recipe, perfect for weeknight dinners or lunchbox meals, and goes wonderfully with rotis, puris, or even rice.
July 25, 2024
At GrubAllergy, we believe simple meals can be deeply satisfying. Our aloo matar sabji is a classic Indian favorite reimagined for plant-based and allergy-conscious eaters. Made with fresh peas and potatoes, this dish is easy to prepare and full of comforting flavors. It’s ideal for weekday lunches or light dinners.
This curried peas and potatoes recipe uses basic spices to create a warm and aromatic base, perfect for pairing with soft chapatis or steamed rice. If you're searching for a homestyle aloo matar gravy recipe, this version hits the mark with a smooth, tomato-based curry that’s neither too heavy nor too rich.
The dish also works beautifully as an aloo peas curry, where the textures of soft potatoes and tender green peas blend into a harmonious bowl of goodness. For those who enjoy regional variations, our recipe closely resembles the comforting green pea and potato curry made across Indian households, with just a few tweaks to keep it allergy-friendly.
Whether you call it aalu matar sabji or vegan matar batata bhaji, this wholesome recipe is a must-try for anyone who loves healthy Indian food without compromising on flavor or tradition.
This Matar Batata Bhaji recipe is Free From
- Wheat
- Peanuts
- Tree Nuts
- Dairy
- Casein
- Soy
- Egg
- Sesame
- Fish
- Shellfish
Vegan Matar Batata Bhaji Recipe | How To Make Aloo Matar Sabji
Serving
4
Prep Time
10 Min
Cook Time
20 Min
Total Time
30 Min
Ingredients
Ingredients To Make Vegan Aloo Matar
- Green Peas - 1 cup
- Potato - peeled and cubed - 2
- Onion - roughly chopped - 1
- Onion - finely chopped - 1 small
- Freshly grated coconut - 1/2 cup
- Tomato roughly chopped - 2
- Garlic - cloves peeled - 3-4
- Ginger - 1 inch peeled
- Black mustard seeds - 1 Tsp
- Cumin seeds - 1 Tsp
- Hing powder - 1/4 Tsp
- Turmeric powder - 1 Tsp
- Red Chilli powder - 1 Tsp
- Garam Masala - 1 Tsp
- Vegetable Oil - 2 TBSP
- Salt to taste.
- Cilantro - finely chopped for garnishing.
Method
How to Make Aloo Matar Sabji
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Heat a pan over medium heat, and add oil. Once the oil is hot, add roughly chopped onions and fry them until they turn golden brown. Remove the onions and set them aside to cool.
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In the same pan, add freshly grated coconut and saute until it turns golden brown.
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Once the onions and coconut have cooled down, transfer them to a grinder. Also, add tomatoes, garlic, ginger, and some cilantro leaves. Grind the mixture into a smooth paste, ensuring it's not too watery.
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Heat a pan over medium heat and add oil. Once the oil is hot, add mustard seeds. When they splutter, add cumin seeds and hing powder.
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Add finely chopped onions and sauté them well. Then, add the ground masala paste and mix thoroughly.
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Incorporate turmeric powder, red chili powder, garam masala, and salt to taste. Mix well and saute for an additional 2-3 minutes.
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Add green peas and potatoes, and mix well.
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Adjust the consistency by adding water. Cover and cook until the vegetables are well done.
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Garnish with finely chopped cilantro and serve hot with roti or rice. Enjoy your meal!
Recipe Notes:
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No Onion-Garlic Option: Omit onion and garlic for a sattvic version.
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Frozen Peas: Can be used directly—no need to thaw.
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Adjust Spice: Mildly spiced, but can increase chili for heat.
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Oil-Free Cooking: Use water or broth to sauté for oil-free version.
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Make Ahead: Stays fresh for 2–3 days refrigerated.
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Serving Ideas: Great with roti, puri, or plain rice.
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Texture Tip: Mash a few potato cubes while cooking for thicker gravy.
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Extra Veggies: Add carrots, beans, or bell peppers for variety.
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Gravy Thickness: Adjust with water to desired consistency.
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Garnish: Always finish with fresh chopped cilantro for flavor boost.
Conclusion:
This vegan matar batata recipe is a wholesome and comforting dish that brings together the earthy flavors of potatoes and the sweetness of green peas in a simple, flavorful stir fry. Whether you're preparing a quick weeknight meal or a wholesome side, this green peas and potato stir fry is sure to become a staple in your plant-based kitchen. It’s easy to make, allergy-friendly, and pairs beautifully with roti, rice, or even on its own!
FAQ
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It's a simple and flavorful Indian-style stir-fry made using green peas and potatoes, tempered with spices and herbs. The dish is completely plant-based and free from dairy, gluten, and common allergens.
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This aloo matar bhaji recipe is mildly spiced to suit most palates, but you can always adjust the heat level with green chilies or red chili powder to your taste.
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Absolutely! Frozen peas work great in green peas and potato bhaji and save time without compromising on flavor.
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This is a quick & easy aloo matar recipe—it takes about 25–30 minutes from prep to plate, making it perfect for busy weeknights.
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You can serve this easy potato and peas curry with rotis, parathas, or even as a side dish with dal-rice. It’s super versatile.
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Yes, the mild spices and soft texture make it suitable for kids. You can even mash it slightly for toddlers.
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Yes, it stores well in the fridge for 2–3 days. Just reheat before serving and it tastes just as good.
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We avoid dairy, gluten, nuts, and soy in this recipe, making it safe for most allergy-sensitive households.
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Definitely! Carrots, beans, or even capsicum can be added for variation.
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We use a minimal amount of oil, but you can prepare it oil-free by sautéing in water or vegetable broth.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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