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Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
4.9 from 222 votes

Instant Pot Aloo Matar Recipe (Potato & Peas Curry)

Instant Pot Aloo Matar is a potato and green peas curry cooked under pressure to create a comforting, mildly spiced dish. It features cumin seeds, green chili, onion, ginger, garlic, and tomato cooked together with turmeric, coriander, and Kashmiri chili powder. The pressure cook method softens vegetables quickly while blending the spices into a flavorful gravy.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 156 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  2. 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.
  3. Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid. 
  4. 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.
  5. 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. 
  6. Open the pot. Sprinkle Garam Masala and mix with the curry.  
  7. Garnish with cilantro. Serve aloo matar with roti, naan or rice. 
For stovetop:
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 156

% 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.