Aloo matar is flavourful and hearty Indian curry you can make for weeknight dinners. Aloo Matar ki Sabji is perfect spicy simple and easy gravy for rice or chapati. This is perfect 20 Minutes curry if you make Aloo matar in a pressure cooker or Instant Pot.
When I say Aloo matar is easy weeknight curry recipe you can make in 20 minutes in your instant pot or pressure cooker, it is completely true. You can make this delicious curry in 20 minutes I if you have the ingredients ready and do meal prep in advance. Otherwise, it will take around 30Minutes but I can tell you those 30 Minutes to make this aloo matar recipe is totally worth it. It is all, Vegetarian, Vegan and gluten-free curry recipe.
Aloo Matar Curry Video Recipe – Step by Step
For making this Punjabi style Aloo matar, Potatoes and peas are cooked in spicy tomato gravy and aromatic spices in a pressure cooker. You can also make Instant pot aloo matar similarly. I make many Aloo matar curry variations from different regions of India. The recipe varies slightly from region to region based on spices and herbs used in that particular region.
Made with fresh winter peas and new potatoes, this every day Indian curry is the perfect solution when I am craving something comforting spicy and easy. After I got Instant pot, I make Instant Aloo matar curry, which is quite easy to make too.
I remember when we were kids Mom used to make Aloo matar curry in winters only. Because peas were available only in winters in those days. Now we get peas all the year around, so I make it whenever we are craving it. I always use fresh peas as far as possible, but if fresh peas are not available you can make the aloo matar with frozen peas.
One of my earliest memories of peas is eating fresh tender peas while Mom was shelling peas. I and my younger sister used to eat at least half of those fresh shelled tender and sweet pearls. One of those tastes, which always stays in your memories. The other day, both teens were waiting almost in a similar manner, life comes back full circle! Isn’t it 🙂
Depending on the accompaniments you plan to serve with aloo matar gravy, you can decide on the thickness of gravy. The curry tastes good with chapati, paratha, so I make the gravy thicker. If I am planning to serve Aloo matar curry with steamed rice slightly thinner gravy works best.
Meal Prep for The Aloo Matar Sabji
- You can keep peeled and chopped potatoes in Fridge in the water. If you are planning to use in next 2-3 days you can store it in the fridge.
- One can either keep the bhuna masala in the fridge and just add bhuna masala paste, potatoes and peas and cook them for 2 Whistles.
- You can use fresh peas or like me use frozen peas. I use frozen peas that my Mom freezes for both us sisters.
- If you are not using bhuna masala, you can keep chopped onion, ginger etc in the fridge in an airtight container and use as required.
How to Freeze Aloo Matar
If you do not have time for meal prep and straight away want to cook meals for the week. You can freeze this Matar aloo and make a freezer meal. Leave your curry little underdone, and store it in microwave safe dish. When you reheat the aloo matar curry you can save both time and effort. Reheating completes the rest of cooking and you don’t have to use too many dishes if you store it directly in the microwave safe dish.
- 2 Cup potato Aloo
- 1 cup Peas Matar
- 1 tsp coriander powder
- 2 Tbsp mango pickle
- 1 cup tomato Tamatar
- 1/2 cup onion Pyaz
- 1/2 tsp turmeric Haldi
- 1/2 tsp chili powder Lal Mirch
- 1/2 tsp salt Namak
- 2 tbsp vegetable oil Tel
- 1/2 tsp cumin seeds Jeera
Heat oil in a pressure cooker or thick bottomed pan and add cumin seeds.After one minute or so when cumin seeds start spluttering, add chopped onion and saute for 4-5 minutes till onion become light brown in colour.
When onion are cooked add chopped tomatoes,turmeric, red chiili powder and cook till they are mashed .Now add 3-4 tbsp of water and cook the masala for 5 minutes or till it stops sticking to bottom.
Now add potatoes/Aloo and shelled peas/Matar, cook for 5 more minutes and add powder and mix them with the help of a ladle. Add chopped mango pickle.
Add one cups of water and cook Aloo matar till two whistles if you are cooking in a pressure cooker or if you are cooking in normal pan cook it covered till potatoes are well cooked and tender generally that will take about 20-25 minutes on slow heat.
If I am serving Aloo matar with rice I prefer this texture and when I am planning to serve it with poori parantha I mash 7-8 cubes of potatoes with the help of ladle and cook for 2-3 more minutes to make a thicker gravy.