Instant Pot Aloo Matar – Indian Potato and Peas Curry

Aloo Matar is delicious Indian Potato and Peas Curry. This easy and scrumptious Indian Vegetable Curry made with basic pantry staples. Paired with steamed white rice, this vegan curry makes an ideal weeknight dinner choice.

Learn to make Aloo Matar in electric pressure cooker like Instant Pot or Stove top. This vegetable curry recipe is Gluten free, Vegan and low calorie and grain free and easy to customize to your likings. This is best homestyle comfort food recipe ! 

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WHAT IS ALOO MATAR?

Aloo Matar translates to Potatoes and Peas curry. Many places serve this dish as a dry stir fry. A staple recipe from North Indian Cuisine, Punjabi Aloo Matar is popular dish made in most mom’s kitchens as well as served across all Indian Restaurants.

The Home Made Aloo Matar recipe is classic traditional recipe. These recipes are prepared and enjoyed as heirloom recipes. They are taught and learnt over the generations . Hope you like the version my mom has taught me.

What Variations Can Be Made to Aloo Matar Curry?

• You can make several alterations to this recipe to suit to your taste. Use this recipe as a starter curry recipe and let your imagination flow. Let us know in the comments how you customized it to your likings. 
• Add Paneer ( Indian Cottage cheese) to make this Aloo Matar Paneer.
• Change up the veggies to make it cauliflower-potatoes ( Aloo Gobhi Masala) or cauliflower-potatoes- peas ( Aloo Gobhi Matar Masala) or Bell Pepper-potatoes-peas ( Aloo Mirch Matar)
• Skip the tomato based curry ( gravy) and just make dry stir fry. Many times I use ½ cup of coconut milk and ½ cup tomato sauce to make it creamy curry.

How To Make Restaurant Quality Aloo Matar at home?

For authentic taste, choose best quality Garam Masala. Dried fenugreek leaves also add distinctive Punjabi taste to this curry. Do use these two ingredients for real restaurant like taste. 

WHICH POTATOES WORK BEST IN ALOO MATAR CURRY?

• Red Potatoes- if you prefer firm and pieces that hold their shape in tact. No need to remove the skin.
• Yukon Gold Potato – soft bites that hold their shape and don’t dis-integrate while cooking.
• Russet Potato- Melt in mouth potato bites that tend to loose their edges while cooking making it creamier curry.

SERVING SUGGESTIONS:

This recipe makes it as liquid curry ( gravy ) which can be served as a healthy side dish along with all types of rice, roti, couscous, quinoa or couscous. my favorite pairing is Jeera Rice which is cumin flavored basmati rice. 

You can also serve it over bed of lettuce for light lunch. My kids like to eat it as a bowlful of chili with cheese and potato chips toppings. 

Can I Use Aloo Matar As A Weekly Meal Prep ?

You absolutely can !! It is easy to double or triple this recipe and use the leftovers for multiple meals. You will find this curry very similar to Aloo Matar you get in Indian restaurants or even better. Home made Aloo Matar is lip smacking delicious.

This recipe is also very budget friendly ( less than $10 to feed family of 4 , multiple times) Here’s how I pack Aloo Matar with Cilantro Lime Quinoa for weekday lunch.

How to make Pot In Pot Aloo Matar in Instant Pot?

I often like to make multiple dishes at once using pot in pot method in Instant Pot. The trick is make the dishes that have same cook time.

For this recipe, since the actual cook time is just 2 minutes, quinoa will cook along perfectly. You cook the curry in the main insert. Put the tall trivet in the main pot and add a container with quinoa and water on the top. A complete meal will be ready under 20 minutes without much babysitting.

INGREDIENTS:

• POTATOES AND PEAS : As the name suggests, potato and peas are the star ingredients of this recipe. You cut the potatoes in bite size pieces. You can use either fresh or frozen peas.
• CURRY : Onion and tomato curry enriched with staple Indian Spice blend of garam Masala, and ginger garlic paste. For enhancing the flavor further, traditional recipes use dried fenugreek leaves ( Kasuri Methi)
• OIL TEMPERING (TADKA ) : Oil , cumin seeds and turmeric and red chili powder.
  Garnishes : Cilantro Leaves, lemon wedges and extra kasuri methi

STEP BY STEP INSTRUCTIONS :

1. On a medium heat, heat the oil in the sauce pan. Add oil and cumin seeds. Saute for 30 seconds. When the cumin seeds change color, add onions, ginger and garlic. Sauté for couple minutes until the onions become golden brown. Stirring frequently.
2. Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You should sense the aroma of the spices too. Add potatoes, peas and water. Stir well everything, cover with a lid and cook for about 10-15 minutes on low heat, while stirring intermittently.
3. Curry is ready when potato are cooked fork tender. Turn off the heat. Crush the dried fenugreek leaves on your palm and add them in. Stir in lemon juice. Garnish with cilantro. Serve warm with roti, naan or rice. Enjoy !

SOME DELICIOUS INDIAN FOOD RECIPES FOR YOU TO TRY:

• PUNJABI CHOLE – CHANA MASALA
• PANEER JALFREZI
• EASY PALAK PANEER
• BABY CORN MASALA
• INSTANT POT DAL MAKHANI
• SPROUTED LENTIL CURRY
• INSTANT POT RAJMA MASALA
• INSTANT POT DAL PALAK – SPINACH LENTIL CURRY

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Instant Pot Aloo Matar - Indian Potato and Peas Curry

Prajakta Sukhatme

Aloo Matar is popular vegan Indian curry. Potato and peas are cooked in sultry spices to make this Homestyle Recipe. Instant Pot and Stove top options are included to make this vegan and gluten free Indian Dinner Curry.

4.39 from 18 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Curry

Cuisine Indian

Servings 4 cups

Calories 206 kcal

Ingredients

  

1x2x3x

• ▢ 1 Tablespoon Oil
• ▢ 2 medium Potatoes cut into 1 inch cubes
• ▢ 1 cup Green peas fresh or frozen
• ▢ 1 medium Onion diced
• ▢ 1 teaspoon Ginger grated
• ▢ 1 teaspoon Garlic minced
• ▢ 1 cup Tomato finely chopped or 1 cup tomato sauce
• ▢ 1 cup Water
• ▢ 1 Tablespoon lemon juice

Herbs and Spices :

• ▢ ½ teaspoon cumin seeds
• ▢ ½ teaspoon Ground Turmeric
• ▢ 1 teaspoon Garam Masala - adjust to taste
• ▢ ½ teaspoon red chili powder adjust per spice tolerance and taste
• ▢ 1 Tablespoon Dried fenugreek leaves
• ▢ Salt - adjust per taste
• ▢ Lemon wedges and Cilantro to garnish

Instructions

 

INSTANT POT INSTRUCTIONS

• Start the pressure cooker in SAUTE mode. Once it displays HOT, add oil and cumin seeds. Saute for 30 seconds.
• When the cumin seeds change color, add onions, ginger and garlic. Sauté for couple minutes until the onions become golden brown. Stirring frequently.
• Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You should sense the aroma of the spices too. Add potatoes, peas and water. Stir well and scrape off anything stuck to the bottom of the pot. ( deglazing the pot)
• Press Cancel. Close lid with vent in sealing position. Press MANUAL or PRESSURE COOK mode. Choose high pressure and select 2 mins.
• Instant Pot will come to presure and do the cooking. After it's done , let the pressure release naturally for 5 minutes, then quick release the leftover pressure manually.
• Open the lid. Crush the dried fenugreek leaves on your palm and add them in. Stir in lemon juice and gently mix with the curry.
• Garnish with cilantro. Serve warm with roti, naan or rice. Enjoy !

To Make Pot In Pot Quinoa

• In a stackable container, combine 1 cup of quinoa and 2 cups of water. Make the curry mixture in main insert. When it's ready, put a tall trivet in the mixture and put the quinoa container over the trivet. Close the lid. Follow all the setting as above. 

STOVE TOP INSTRUCTIONS

• On a medium heat, heat the oil in the sauce pan. Add oil and cumin seeds. Saute for 30 seconds.
• When the cumin seeds change color, add onions, ginger and garlic. Sauté for couple minutes until the onions become golden brown. Stirring frequently.
• Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You should sense the aroma of the spices too.
• Add potatoes, peas and water. Stir well everything, cover with a lid and cook for about 10-15 minutes on low heat, while stirring intermittenly.
• Curry is ready when potato are cooked fork tender. Turn off the heat. Crush the dried fenugreek leaves on your palm and add them in. Stir in lemon juice. Garnish with cilantro. Serve warm with roti, naan or rice. Enjoy !
• If you are using Stove Top Presure cooker - follow the same instructions except InstantPot reference. Cook for 2 whistles on medium heat.

Video

Notes

OIL FREE WFPB COOKING- You can easily make this recipe oil free. Skip sautéing in oil part. Instead use water to sauté the onions.

*Dried fenugreek leaves or Kasoori Methi adds authentic Indian flavor to this scrumptious curry. If you don't have it readily available, simply skip it. Adding Amazon link to buy it in case you want to buy it.

*Garam Masala- Garam Masala is blend of several herbs and spices. An integral staple in Indian cooking, it helps bring amazing flavors and unique taste to simplest of the dishes.

Nutrition

Serving: 1gCalories: 206kcalCarbohydrates: 38gProtein: 7gFat: 5gPolyunsaturated Fat: 4gSodium: 467mgFiber: 8gSugar: 8g

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