Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 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)
Description
This Instant Pot Aloo Matar Recipe uses basic Indian spices like cumin seeds, turmeric, coriander powder, and garam masala to build flavor. Potatoes and peas are pressure cooked with the aromatic base of onions, ginger, garlic, and tomatoes, creating a tender stew with vibrant color from Kashmiri red chili powder. The gradual pressure cooking extracts and melds the spices throughout the curry.
The dish typically garnishes with chopped cilantro and is served with Indian breads like roti or naan, or alongside rice. The gentle heat level can be adjusted by modifying chili quantities. The recipe also provides stovetop cooking alternatives if needed.
Practical tips include omitting the green chili for less spice, using either frozen or fresh peas, or substituting tomato puree for chopped tomatoes for a smoother consistency. Adding kasoori methi, a dried fenugreek leaf, can enhance flavor. Using onion tomato masala can shorten prep if desired, replacing the fresh aromatics.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper slit into two pieces (optional)
- 1 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 cup tomato diced
- 1 cup water
- 2 potato 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 turmeric powder ground, aka 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
- Reduce spiciness by omitting green chili and lowering red chili powder to suit taste.
- Frozen or fresh green peas both work well in this curry.
- Tomato puree can be used instead of chopped tomatoes for a smoother sauce.
- Optional addition of kasoori methi (dried fenugreek leaves) enhances flavor when added with spices.
- The curry can be made using onion tomato masala to shortcut fresh aromatics, adjusting spices accordingly.
- This recipe is developed for the Instant Pot DUO60 6qt model but can be adapted for stovetop cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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