Fiji Style Aloo Matar Tarkari | Peas & Potato Curry | Matar Batata Bhaji

Simple peas and potatoes curry recipe made Fijian Style. This aloo matar goes well with plain rice, roti or hot poori. I’ve used dry peas for this recipe, but you can use fresh or frozen peas if you’d and adjust the cooking time.

  • 1 cup dried peas soaked overnight (at least 6-8 hours)
  • 2 medium potatoes cubed
  • 1 eggplant chopped * optional*
  • 1/2 cup onions, sliced
  • 1 cup tomato pure
  • 2 Tbsp ginger garlic paste 
  • sprig of curry leaves 
  • 1 Tbsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp asafetida/hing
  • 1/2 tsp cumin seeds
  • 1/2 tsp amchor/dry mango powder
  • 2 dry chillies or fresh chilies 
  • 1/2 tsp baking powder
  • salt to taste
  • 1 Tbsp oil
  • 1-2 cups of water

  • In a pan, over medium heat, add oil.
  • Once hot, sauté onions until translucent 
  • Add ginger garlic paste and curry leaves and sauté for 1 minute or until the raw smell of garlic disappears
  • Add tomato puree and cook for 2-3 minutes with cover on until the oils ooze out 
  • Add all spices and cook for 2-3 minutes or until the oils ooze out 
  • Add peas and eggplants along with baking powder and salt to taste 
  • Cook for 10 minutes with cover on stirring in between 
  • Add 1-2 cups of water, adjusting to your liking
  • Cook for 10 more minutes with lid on and then add potatoes 
  • Cook for 10-15 minutes on low heat until potatoes are done
  • Serve with hot roti, puri, or rice 
Video on how to make it down below: 


  1. Some errors in the recipe:
    - The sequence in the written recipe is different to the video
    - 1 Tbsp of oil is not enough
    - 1 Tbsp of garam masala is way too much

    1. Thanks for the feedback. I work hard to test out my recipes before publishing them. The amounts work well for me but you’re welcome to play around with the quantity of spices as you wish. As for the oil, it would depend on the pot you’re using. Thanks for stopping by.


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