1. 1/2 cup pea
  2. 2 medium sized potatoes
  3. 2 eggplants
  4. 1 carrot
  5. water
  6. Tumeric
  7. Tomatoes 1 to 3
  8. Garlic paste 2tbsp
  9. Ginger paste 1/2 tbsp
  10. Salt
  11. 1 Onion
  12. Masala
  13. Sarso
  14. Jeera
  15. Methi
  16. Curry leaves
  17. Corinder leaves
  18. Oil 2-3 tbsp


  1. Soak the peas overnight (or soak it for 8 to 12 hours) if it is dried and preserved one. If you have the fresh peas/matar than you need to take off the skin and rinse it.
  2. Use a vegetable peeler to take off a thin layer of skin off the potatoes, rinse it in water and cut the potatoes in 1/1/2 cm  cubes.
  3. Use a vegetable peeler to take off a thin layer of skin off the carrot, rinse the carrot and cut it into 1/2 cm cubes or smaller pieces.
  4. Wash the eggplant and cut it into small pieces (if you do not like the eggplant skin, you can take it off).
  5. Wash the tomatoes and cut it into small pieces.
  6. Take off the onion skin and cut it into into thin pieces lengthwise.
  7. Wash the coriander leaves and chop it into small pieces.
  8. Heat oil and splatter in jeera, methi and sarso.
  9. When it starts to get slightly brown, add half of garlic paste, ginger paste, curry leaves and half of sliced onion.
  10. Fry this till garlic turns light brown.
  11. Add the peas/matar, potatoes and eggplant.
  12. Add salt, tumeric and masala and mix well.
  13. Add 2 to 4 cups of water and salt
  14. Cook till potato is tender and add the tomatoes, remaining garlic paste and onion slices. Cook this for further 5 minutes.
  15. Sprinkle the coriander leaves on top.
  16. Serve with rice, roti and chutney.


  • The Hindi name/translation for this legume peas is matar.
  • Dried and preserved matar/peas can be use or the fresh ones can be used. I would prefer to use the fresh ones.
  • The amount of water used in this recipe depends on how soupy you would prefer the curry to be. If you prefer to eat it with rice than you will need more soup, if you wish to eat with roti than pouring less water is better.
  • Carrots, eggplants, tomatoes and coriander leaves are optional, you can even cook this curry without any of these.
  • The name of this recipe is Aloo Matar Baigan Curry, Aloo means potato, matar means peas, and Baigan means Eggplant.
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Aloo Matar Baigan Curry, 3.0 out of 10 based on 3 ratings