Aloo Matar with Roti – A Comforting Vegan Nepali Meal

If you're looking for a comforting, plant-based dish that’s packed with flavor, Aloo Matar with Roti is a classic Nepali meal that never disappoints. This vegan combination of spiced potatoes and peas served with soft, warm roti (flatbread) is a staple in many Nepali households and is both satisfying and wholesome.

Perfect for lunch or dinner, this dish offers a blend of soft textures, aromatic spices, and simplicity that speaks to the heart of traditional Nepali cuisine.

👉 Hungry for a hearty plant-based comfort meal? Try this flavorful Aloo Matar with Roti recipe for a satisfying vegan Nepali experience!

Key Sections:

1. Why Aloo Matar is a Nepali Comfort Food Favorite

2. Ingredients Needed for Aloo Matar and Soft Roti

3. Step-by-Step: How to Make Aloo Matar with Soft Roti

4. Serving Tips and Variations for a Complete Vegan Nepali Meal

1. Why Aloo Matar is a Nepali Comfort Food Favorite

This humble curry is more than just a vegan meal—it’s a symbol of homestyle cooking in Nepal. Made with potatoes (aloo), green peas (matar), and a medley of spices, this dish pairs beautifully with warm roti to make a complete, comforting plate.

Reasons to love this meal:

• 100% plant-based and vegan-friendly

• Easy to prepare with pantry staples

• Balanced in nutrition and flavor

• Feels like a warm hug on a plate

2. Ingredients Needed for Aloo Matar and Soft Roti

To recreate this Nepali staple, gather these essential ingredients:

For Aloo Matar:

• 3 medium potatoes, peeled and cubed

• 1 cup green peas (fresh or frozen)

• 2 tbsp mustard oil or vegetable oil

• 1 onion, finely chopped

• 1 tomato, chopped

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala

• Salt to taste

• Fresh coriander leaves for garnish

For Roti:

• 2 cups whole wheat flour

• Warm water as needed

• A pinch of salt

• Ghee or oil for brushing (optional)

3. Step-by-Step: How to Make Aloo Matar with Soft Roti

Making Aloo Matar:

1. Heat oil in a pan and add cumin seeds.

2. Add onions and cook until golden, then add tomatoes.

3. Stir in turmeric, coriander powder, and salt.

4. Add potatoes and cook for 5–7 minutes.

5. Add peas and a little water; simmer until potatoes are tender.

6. Finish with garam masala and garnish with coriander.

Making Roti:

1. Mix flour and salt, then add warm water gradually to form a soft dough.

2. Rest dough for 20–30 minutes.

3. Divide into small balls, roll them flat, and cook on a hot skillet until puffed and golden on both sides.

4. Brush with ghee if desired.

4. Serving Tips and Variations for a Complete Vegan Nepali Meal

• Serve with a side of fresh cucumber achar (pickle) or spicy tomato chutney.

• Add chili flakes or green chilies for more heat.

• Include a side of sautéed greens like “Tori ko Saag” for a full vegan thali experience.

• Replace roti with rice for variety.