Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
User Reviews
4.9
222 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
156 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
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Aloo Matar is a quick and easy potatoes and peas curry, made in the Instant Pot or stovetop. This vegan and gluten free Aloo Matar Masala is perfect for a delicious warm weeknight dinner!
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Ingredients
- 1 tablespoon oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper slit into two pieces (optional)
- 1 cup onions diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 cup tomatoes diced
- 1 cup water
- 2 potatoes medium, cut into 3/4 inch cubes, I used russett potatoes
- 1 cup green peas
- 1/4 teaspoon garam masala adjust to taste
- cilantro to garnish
Spices
- 2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon salt
Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid.
- Add potatoes, peas and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 2 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually.
- Open the pot. Sprinkle Garam Masala and mix with the curry.
- Garnish with cilantro. Serve aloo matar with roti, naan or rice.
For stovetop:
- Follow the same steps as above. For cooking in a pan on stovetop, cover with a lid and cook for about 10-15 minutes on low heat, while stirring frequently. For a stovetop pressure cooker, cook for 2 whistles on medium heat.
Notes
- Make it less spicy: Skip the green chili and reduce red chili powder.
- Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Green peas: I used frozen green peas in this recipe. Fresh green peas will work well too.
- Use tomato puree: I just chopped the tomatoes, but you can also puree them to get a smoother gravy.
- Kasoori Methi: For added flavor, you can also add kasoori methi when adding other spices.
- Make this curry with the onion tomato masala: Use 1/2 cup of the onion tomato masala. Skip adding onion, tomato, ginger and garlic in this recipe and adjust the spices to your taste.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
4g
(6%)
Sodium
644mg
(27%)
Potassium
695mg
(20%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
690IU
(14%)
Vitamin C
36.3mg
(40%)
Calcium
65mg
(7%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Sodium | 644mg | 27% |
| Potassium | 695mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 36.3mg | 40% |
| Calcium | 65mg | 7% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
222 reviews
Excellent
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