Instant Pot Aloo Matar - Indian Potato and Peas Curry
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.
Servings: 4 cups
Calories: 206kcal
Ingredients
- 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: 1g | Calories: 206kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Polyunsaturated Fat: 4g | Sodium: 467mg | Fiber: 8g | Sugar: 8g