Potatoes & Peas {Aloo Mattar} Pot Pie


With Thanksgiving around the corner its time to load up with as many recipe options as you can get. This Pot Pie has an Indian spin to it and can be made vegan.

Aloo mattar or Potatoes with peas is a staple in any Indian household – its a comfort food that most Indians grew up eating. This recipe is a combination of two worlds. The pastry on top makes this dish so hearty and the flavors from the spices in the aloo mattar taste really amazing. Think of a samosa, its a similar flavor profile with pastry on top and spiced potatoes inside. Swap the butter in the pastry with olive oil to make this pot pie vegan. To speed up the process use a store bought pastry dough that has already been rolled out.

Its an easy recipe – achievable even by a busy professional or someone who doesn’t have too many cooking equipment…and comes in handy specially when you have to bring something to a holiday dinner or a potluck.



Serving for 2 people


For Pastry Dough

1 cup all purpose flour

1/2 cup butter (cold, cut into cubes) or olive oil (kept in the fridge for a couple of hours)

1/4 to 1/3 cup water (ice cold)

1/2 tsp salt

  1. In a large bowl add flour and salt and roughly mix together.
  2. Add the cubed butter and using hands breakdown the butter into the flour. Rub the flour and butter between your hands and keep mixing everything together till the mixture starts resembling wet sand.
  3. Add a quarter cup of water and start kneading the dough – just enough so it comes together in a ball. If at any time you feel the mixture is too dry, feel free to add more water (1 tbsp at a time) to bring the dough together.
  4. Shape the dough into a ball and slightly flatten with your hands to form a disk. wrap the disk with plastic and refrigerate for 30 minutes or until ready to use.

For Potato & Peas (Aloo Mattar)

1 russet potato, peeled and cut into small cubes

1/3 cup frozen peas

3 fresh tomatoes

1 serrano pepper, seeds removed

1/2 piece fresh ginger

1 medium onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp turmeric

1 tsp dried ground mango (optional)

2 tbsp vegetable oil or ghee


You will also need

1 egg

splash of milk

  1. In a blender add tomatoes, chili and ginger. Whiz to form a puree, keep aside.
  2. In a deep pot heat oil on a medium heat. Add onions and stir fry till they turn translucent.
  3. Add all the spices & salt and cook for another minute or till the spices get all fragrant.
  4. Add the diced potatoes and stir to mix well.
  5. Add the tomato puree mix and stir till every thing is well coated with the puree.
  6. Cook on medium low (stirring every couple minutes) till the tomatoes thicken up and taste cooked.
  7. Check the potatoes to see if they are tender – if not then add a 1/4 cup water and cook covered.
  8. Taste and adjust for seasoning. Turn the heat off and let the mixture come to a room temperature.

To make the pot pie

  1. Preheat the oven at 350 F.
  2. Remove the pastry dough from the fridge and roll out into a 1/8 inch thick round.
  3. Using an oven proof pie dish – trace the circumference adding 1 inch on all sides of the dish on pastry dough and cut out a circle. Keep aside.
  4. Add the potato and peas mixture into the dish and fill it almost all the way to the top.
  5. Break the egg in a bowl and roughly whisk it with a splash of milk to make an egg wash.
  6. Brush the edges of the pie dish with egg wash and carefully place the cut out pastry dough circle on top of the filled pie dish. Pinch the edges to seal properly. You can use the extra pastry dough to make any desired pattern for the top of the pot pie. Stick them to the top using the egg wash.
  7. Using a sharp knife make a couple of small slits in the center of the pie to help the steam escape while the pie bakes.
  8. Egg wash the pie and bake for 50 to 60 minutes or till the crust turns an even golden brown color.
  9. Remove from the oven, cool for 5 to 10 minutes and serve.