Shahi Aloo Matar

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Potatoes And Peas In Rich Tomato Gravy


This Shahi Aloo Matar recipe is quite rich and creamy as it has cashews and milk. The acidity from the tomatoes is well balanced by the cashews and milk. It was super quick to make and has no onion or garlic.

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Recipe Facts:


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Total Time

55 minutes

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– 4 large Aloo / Potatoes – 1 cup Peas I used frozen peas – 4 large Tomato puree – ½ cup Milk – 1 ½ teaspoon Chili powder – 2 teaspoon Dhania Jeera Powder / Coriander cumin powder –½ teaspoon Garam Masala – powder – ...

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– Soak the cashew nuts in warm water for few minutes and grind it into a smooth paste and keep it aside. Grind the tomatoes into puree and keep it aside. – For the masala paste, add all the dry ingredients mentioned in the list to the small jar of the blender and grind to a coarse powder. 

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Steps 1-2

– Peel the potatoes and cut them into bite size cubes. Add the potato cubes to boiling water and cook until they are fork tender.  – When the potatoes are almost cooked, add the frozen peas to the water as well to cook for couple of minutes. Drain the vegetables and keep it ready.

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Steps 3-4

– In a pan, heat the oil/butter and add the cumin seeds and the bay leaf. When the cumin seeds crackle, add the ground masala mixture and cook until the raw smell disappears.  – Now add the pureed tomatoes and cook until the tomatoes are cooked. 

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Steps 5-6

– Add the spice powders; chili powder, turmeric powder, dhania-jeera powder, garam masala and salt. Mix well and cook until the oil separates from the masala. This will take a good 10 minutes in medium flame. – Next add the cooked potatoes and peas and coat with the masala.

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Steps 7-8

– Add the cashew nut paste and the milk and mix well. Adjust the consistency of the subzi by adding water if needed. – Cover the pan and simmer for about 10 minutes for the flavors to combine.

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Steps 9-10

– Garnish with cilantro and serve hot with roti, chapathi or rice.

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