Aloo Matar Dry is one of those comforting Indian dishes that never fail to please. Whether it's a weekday lunch box item or a quick dinner on a busy evening, this classic dry curry made with potatoes (aloo) and green peas (matar) holds a permanent place in Indian kitchens. However, many home cooks struggle with making it perfectly—either the potatoes stick to the pan, or the peas turn mushy, or the spices burn too quickly. This blog not only shares how to perfect your Aloo Matar Dry, but also how using the right cookware like Triply Kadai from Omichef can make all the difference.
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Why Choose Aloo Matar Dry as a Daily Meal Option?
Aloo Matar Dry is simple yet flavorful. It combines basic pantry ingredients—potatoes, green peas, and traditional Indian spices—into a satisfying and healthy dish. It pairs well with roti, paratha, or rice, making it a versatile option for meals. For busy mothers and working professionals alike, the minimal preparation and short cooking time make it a preferred choice.
Using high-quality cookware like the Triply Cookware by Omichef, available on Omichef, can significantly reduce cooking time, enhance flavor, and prevent food from sticking or burning—common pain points many face while preparing dry sabzis.
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Health Benefits of Aloo Matar Dry
Not only is Aloo Matar Dry delicious, but it is also nutritious. Potatoes provide complex carbohydrates, which are essential for energy, while green peas are rich in protein, fiber, and antioxidants. When made with minimal oil and quality ingredients, this dish becomes a balanced and wholesome part of a vegetarian diet.
To retain the nutritional value of these ingredients, it's crucial to cook them evenly. That’s where Triply cookware excels. The three-layered construction ensures uniform heat distribution, preserving the nutrients and natural flavors of the vegetables.
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Ingredients Required for Aloo Matar Dry
To prepare Aloo Matar Dry, you will need the following ingredients:
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2 medium-sized potatoes (peeled and diced)
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1 cup green peas (fresh or frozen)
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2 tablespoons oil
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1 teaspoon cumin seeds
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1 teaspoon ginger-garlic paste
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1 chopped onion (optional)
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1 chopped tomato
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½ teaspoon turmeric
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1 teaspoon coriander powder
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1 teaspoon red chili powder
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Salt to taste
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Fresh coriander leaves for garnish
You can cook this easily in a Triply Kadai, available on Omichef, which allows you to sauté and simmer without worrying about burning or uneven cooking.
Step-by-Step Recipe for Aloo Matar Dry
Here’s how to make Aloo Matar Dry perfectly every time:
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Heat oil in a triply kadai. Add cumin seeds and let them splutter.
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Add ginger-garlic paste and sauté until aromatic.
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(Optional) Add chopped onions and sauté until golden brown.
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Add tomatoes and cook until soft.
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Mix in turmeric, coriander powder, and red chili powder.
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Add diced potatoes and mix well with the masala.
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Cover and cook for 7–8 minutes, stirring occasionally.
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Add green peas and cook for another 5–7 minutes or until both potatoes and peas are tender.
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Adjust salt, garnish with fresh coriander, and serve hot.
Using the Triply Cookware ensures that the heat is distributed uniformly, allowing the potatoes and peas to cook perfectly without sticking or burning.
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Why Use Omichef Triply Cookware for Aloo Matar Dry?
Preparing Aloo Matar Dry may seem simple, but poor cookware can result in uneven cooking, excessive oil use, and flavor loss. The Triply Cookware from Omichef addresses all these issues with its three-layered metal composition—stainless steel on the inner and outer layers, with an aluminum core.
Here’s how it enhances your cooking:
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Even heat distribution eliminates burnt spices or undercooked vegetables.
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Oil efficiency helps maintain a healthy cooking style.
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Durability means you can cook acidic ingredients like tomatoes without worrying about damage.
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Ease of cleaning saves you time post-cooking.
By choosing Omichef Triply Kadai, you are not only investing in cookware but also improving the taste and health factor of dishes like Aloo Matar Dry.
Tips to Make Aloo Matar Dry More Delicious
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Use mustard oil or ghee for a richer flavor.
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Add a pinch of garam masala at the end for an extra kick.
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Don’t overcook the peas—they should remain slightly firm.
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Let the potatoes brown slightly for a crispy texture.
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Always use a triply cookware kadai to maintain even cooking temperatures.
Every cook has their variation, but sticking to high-quality cookware like Triply from Omichef ensures that the base of your dish is strong and consistent.
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Aloo Matar Dry in Indian Kitchens – A Timeless Classic
Aloo Matar Dry is not just a recipe—it’s a tradition passed down through generations. Whether you are a beginner learning to cook or an experienced homemaker, perfecting this dish gives you a sense of pride. The aroma of tempered spices, the vibrant color, and the comforting taste—it’s pure nostalgia on a plate.
When cooked in modern triply cookware, traditional dishes like Aloo Matar Dry retain their authentic taste while embracing healthier and more efficient cooking techniques.
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Conclusion: Cook Smarter with Omichef Triply Cookware.
Aloo Matar Dry deserves to be made with love—and the right tools. With Omichef Triply Cookware from Omichef, you can elevate your everyday cooking. Say goodbye to burnt masalas and unevenly cooked vegetables. Embrace durable, high-performance cookware designed for Indian kitchens.
👉 Explore the complete range of Triply Cookware at Omichef and start cooking smarter today. Perfect your Aloo Matar Dry and every meal that follows!