This Satvik Aloo Matar is a comforting and flavorful North Indian curry made without onion and garlic—perfect for fasting days, spiritual meals, or when you’re simply craving something light yet satisfying. Prepared using simple pantry spices, tender potatoes (aloo), and green peas (matar), this dish comes together in under 30 minutes, making it an ideal choice for busy weekdays or a quick weekend lunch.
Despite its simplicity, it’s bursting with traditional Indian flavors and carries a gentle warmth that pairs wonderfully with soft phulkas, ghee-laced parathas, or a bowl of hot steamed rice. Whether you’re following a no-onion-no-garlic diet or looking for a pure and wholesome vegetarian meal, this aloo matar is sure to become a favorite in your kitchen.
About This Recipe
There’s a common misconception that dishes made without onion and garlic lack depth and flavor—but this Satvik Aloo Matar recipe challenges that belief in the most delicious way! Made with simple, wholesome ingredients and gentle spices, it’s a dish that truly celebrates the essence of natural flavors. If you’ve never tried a satvik-style curry before, this recipe is the perfect place to start. It’s light on the stomach, easy to digest, and absolutely packed with comforting, home-style goodness. I promise, you won’t miss the onion or garlic at all.
In fact, what makes this dish so special is its reliance on everyday ingredients that are transformed into something extraordinary with the right technique. The delightful blend of soft, melt-in-the-mouth potatoes and plump green peas simmered in a tangy tomato-infused curry creates a comforting and irresistible medley of flavors.
Growing up in a Gujarati home, we lovingly called this comforting curry Vatana Bateta nu Shaak—where vatana stands for green peas and bateta for potatoes. It’s a staple in many Gujarati kitchens, especially on days when we follow a no-onion, no-garlic diet for religious or cultural reasons. This version leans on aromatic spices like cumin, ginger, asafoetida (hing), turmeric, and garam masala to create a flavorful curry that’s both soothing and satisfying.
No matter how you plate it—alongside fluffy phulkas, crispy puris, or a comforting mound of steamed rice—this Aloo Matar promises to steal the spotlight and satisfy every palate at the table. What’s more, it comes together in under 30 minutes, making it perfect for a quick weekday dinner or a special Satvik meal during festivals, fasts, or pooja days.
Give this humble yet flavorful curry a try—and let it surprise you with its simplicity and soulfulness!
Why you’ll love it:
No Blender Needed: Forget the blender—this recipe is all about keeping things simple and mess-free. Instead of pureeing, we’re using finely chopped tomatoes, which break down beautifully as they cook, lending a rustic texture and deep flavor to the dish. No noisy appliances, no extra cleanup—just honest ingredients prepared the old-school way. It’s the kind of smart shortcut that doesn’t compromise on taste but definitely saves you time in the kitchen.
All-in-One Magic: This recipe proves that ease and excellence can go hand in hand. It’s a true one-pot wonder where everything—from the tempering to the final simmer—happens in a single pan. Begin by infusing the oil with a medley of warm, fragrant spices—this forms the soul of the dish. Let the aroma bloom as each spice crackles and toasts. Then, gently introduce the vegetables, layering in the remaining spices step by step to create a rich, well-rounded flavor profile that builds as it simmers. Let it bubble away gently, infusing each ingredient with rich, layered taste. No juggling multiple pans or fancy techniques—just a wholesome, satisfying curry that practically cooks itself while you relax or prep your side dishes.
Ingredient Notes
Here’s a snapshot of all the ingredients you’ll need to whip up this flavorful, no-onion-no-garlic aloo matar. Simple, wholesome, and pantry-friendly!
- Potatoes: I find that Yukon Gold or red-skinned potatoes work best for this dish. They stay firm even after simmering in gravy, unlike starchy varieties like Russets or Idaho potatoes, which tend to fall apart and make the curry too thick.
- Green Peas: Frozen green peas are my go-to—they’re super handy and cook in no time. You don’t even need to thaw them—just toss them straight into the pan, and they’ll cook perfectly with the rest of the ingredients.
- Tomatoes: I prefer using Roma or plum tomatoes because of their dense flesh and lower water content. They lend a rich body to the curry without making it watery, and their slightly tangy flavor balances the spices beautifully.
- Ginger & Green Chili: I like to pound fresh ginger and green chilies together using a mortar and pestle—this old-school method really draws out their sharp heat and aromatic oils, giving the dish a punchy, invigorating base. On busy days, I toss them into the small jar of my mixer grinder. If neither option fits your schedule, store-bought ginger-chili paste will work just fine in a pinch.
- Spices: This recipe sticks to a classic, no-fuss blend of turmeric, red chili powder, cumin powder, and coriander powder—spices you likely already have in your kitchen. Together, they create a warm, earthy base that brings all the ingredients together.
How To Make Aloo Matar Without Onion Garlic?
1) Warm oil in a heavy-bottomed pan or kadai over a medium flame. As soon as the oil is sufficiently heated, sprinkle in the mustard seeds and let them crackle to release their nutty aroma. Let them pop and dance before adding cumin seeds—let them crackle and release their earthy aroma.
2) Stir in the freshly crushed ginger-green chili paste and sauté for about a minute, just until the raw pungency mellows down and the mixture turns fragrant.
3) Toss in the diced potatoes and frozen green peas, stirring them gently so they soak up all the aromatic tempered spices. Let everything mingle for a minute, allowing the flavors to start infusing the veggies beautifully.
4) Season the mix with a pinch of salt, a dash of turmeric, red chili powder for heat, and a blend of ground cumin and coriander to build depth. Mix thoroughly so each piece of potato and pea is coated in that vibrant masala blend.
5) Toss in the chopped tomatoes and stir well, allowing them to soak up the flavors of the spices and slowly break down into a rich, fragrant base.
6) Pour in water and stir everything together. Scrape the bottom to ensure nothing sticks.
7) Cover with a lid and simmer over medium-low heat until the potatoes are cooked through yet hold their shape. Stir occasionally (every 5–7 minutes) and check the moisture level. If the water reduces too quickly, add a splash more and continue cooking. This stage typically takes around 15 minutes.
Note: Don’t worry if the curry seems thin at this point. Turn off the heat, cover the pan again, and let it rest for 5–7 minutes. This resting time allows the gravy to naturally thicken and absorb the flavors.
8) Finish off by sprinkling freshly chopped coriander (cilantro) on top. Serve hot with roti, puri, or steamed rice for a comforting meal.
Expert Tips
To bring out the best in this dish, once the potatoes have turned perfectly soft and have absorbed the spices, stir in about ½ teaspoon of garam masala. This toasty, fragrant medley infuses the curry with rich undertones and a subtle layer of complexity that lingers on the palate. Just before turning off the heat, drizzle in a generous splash of freshly squeezed lemon juice—it brightens the entire dish with a tangy lift, balancing the richness of the spices and enhancing every bite. Let the curry rest for a few minutes to allow the flavors to meld beautifully before serving.
- Allow it to rest! Once done, keep the pan covered and let the curry sit for 5 minutes. This short rest helps the gravy naturally thicken and gives the potatoes a chance to absorb all the aromatic spices.
- Storing tips: Transfer any leftovers to an airtight container and refrigerate. It stays fresh for 2–3 days.
- Keep in mind, after sitting in the fridge, the potatoes soak up most of the gravy, resulting in a rich, semi-dry curry with a deeply infused flavor in every bite.
Serving Ideas
- This simple yet flavorful aloo matar without onion and garlic pairs wonderfully with Indian flatbreads like roti, phulka, or paratha. The soft texture of the potatoes and the sweetness of the peas complement the warm, chewy breads beautifully, making each bite wholesome and satisfying.
- If you prefer a lighter meal, you can also enjoy it with plain steamed basmati rice. The mildly spiced tomato-based curry soaks into the rice, creating a comforting and hearty combination that’s perfect for lunch or dinner.
- To turn this into a balanced, complete meal, consider serving it with a side of kachumber salad—a refreshing mix of chopped cucumber, tomatoes, onions (optional for satvik), lemon juice, and a pinch of salt and cumin powder. It adds a crunchy, tangy contrast to the soft curry. Finish the meal with a glass of chilled chaas (buttermilk), lightly spiced with roasted cumin and fresh coriander. Together, these sides not only enhance the flavors but also aid digestion, making your meal both delicious and nourishing.
