Instant Pot Aloo Matar curry is a vegan and gluten-free curry made with basic ingredients. An easy, simple and delicious potato and peas recipe you can make in Instant pot or pressure cooker.
Aloo matar, Alu matar or Aloo mutter, call it by any name this peas and potato curry is divine. This dish gets this name because , Aloo means potato and Matar/ mutter means green peas.
This simple and easy peas and potato curry is easily one of the best thing is you can make it in 10 minutes if you are a meal prepper like me or in 20 minutes from the scratch. This aloo matar recipe using Instant pot is totally a fuss-free Indian curry.
Even a beginner can make it very easily. It is all, vegetarian, vegan and gluten-free.
Convinced? So Let's see How to make this super delicious Potato and peas dish.
How to Make Aloo Matar
Potatoes and peas are cooked in spicy onion tomato masala gravy and spices. You can make it in a traditional pressure cooker or instant pot. Traditionally my mom has always made this in a pressure cooker but ever since I got an instant pot I use mostly that.
Either way, it is very simple and easy curry recipe to make. This is Indian homestyle recipe made with basic ingredients from pantry.
Ingredients For Aloo Matar Curry
You need very basic ingredients to make this. When I say basic I really mean it. You can easily get them in your local supermarkets.
Winter peas and potatoes are the best for any peas and potato recipe. Packed with flavours and sweetness I make this with fresh peas. But in summers when we are craving this curry, frozen peas work great too.
Vegetables - onion, tomatoes, potatoes, peas, ginger roots, coriander.
Spices - You need basic spices like turmeric, red chilli powder, cumin powder, coriander powder, whole cumin.
Oil/Fat - Any neutral vegetable oil works good, I prefer to use ghee for making this. As it is a great healthy fat and it tastes the best. You can buy ghee from the market but homemade is best. (How to make Homemade ghee)
Start the Instant pot in sauté mode and add ghee. [photo 1]
When ghee starts to melt add cumin and grated ginger garlic. [photo 2,3]
Then add in finely chopped onions and sauté them for 2 minutes. Keep it stirring because heat is quite high. [photo 4,5]
Then add turmeric powder, red chilli powder, salt, coriander powder, garam masala powder and mix them nicely. [photo 1,2,3,4]
Immediately add 2 medium sized tomatoes which are pureed in a blender. [photo 5]
Sauté this onion and tomato masala till it starts to leave the sides. Take care to keep it stirring. [photo 6]
Now add green peas and cut potatoes and coat them with this masala nicely. [photo 1,2]
Add water and mix well. Put lid of the Instant pot back on and pressure cook on low for 4 Minutes. [photo 3,4]
Once the instant pot beeps keep it as it is for 5 Minutes (5 minutes NPR) then release the pressure first and open the Instant pot lid after pressure is released completely. [photo 3,4]
Mix the curry add cilantro leaves/coriander leaves and Enjoy!
Watch Instant Pot Aloo Matar Recipe Video
For more clarity on texture and exact recipe looks at various stages of making this Peas and potato curry in Instant pot I strongly recommend watching video below.
Recipe Notes and Tips
- Cut potatoes into large chunks, smaller pieces gets totally dissolved when you pressure cook them.
- I cooked the potatoes for 7 minutes on low pressure for this recipe. I love when they are slightly overcooked and thicken the gravy.
- If you want potatoes to retain their shape pressure cook them on low for 5 minutes.
- When I serve Aloo Matar sabji with Rice, Add ½ cup more water as the consistency of gravy is slightly thin when you serve it with rice.
- If you decide to serve it with Naan, chapati or paratha, thicker consistency of gravy works best for that.
How to Serve Aloo Matar
The curry is so simple and hearty that you can serve aloo matar with anything. Indian Flatbreads like Naan, chapati, Paratha are great for serving with it. Or Serve it with jeera rice and raita for a hearty and healthy gluten-free meal.
Meal Prep for The Aloo Matar Sabji
- You can keep peeled and chopped potatoes in the Fridge in the water. If you are planning to use in the 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 finely chopped onion, ginger etc in the fridge in an airtight container and use as required.
Can You 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 a microwave-safe dish.
When you reheat the aloo matar curry you can save both time and effort. Reheating completes the rest of the cooking and you don't have to use too many dishes if you store it directly in the microwave-safe dish.
Other Easy Recipes You May like to Try
Instant Pot Lentil and Potato curry
Greek Peas and Potato - Arakas
No Onion No garlic Matar Paneer
Aloo Tamatar
Instant Pot Brown Chickpeas curry
Instant Pot Veg Pulao
Matar Paneer
📖 Recipe
Instant Pot Aloo Matar
Equipment
- Instant Pot
Ingredients
- 1.5 tablespoons ghee
- 1 teaspoon Cumin seeds Jeera
- 1 cup Onions finely chopped
- 1 tablespoon Ginger grated
- 2 Tomatoes pureed
- ½ teaspoon Garam Masala
- 2 teaspoon Coriander powder Dhaniya powder
- 1 teaspoon Kashmiri red chili powder mild
- ½ tsp turmeric powder
- 1 tsp Salt
- 300 grams Potatoes medium cut into 1 inch cubes
- 200 grams Green peas
- 300 ml Water
Instructions
- Start the Instant pot in sauté mode and add ghee.
- When ghee starts to melt add cumin and grated ginger garlic.
- Then add in finely chopped onions and sauté them for 2 minutes. Keep it stirring because heat is quite high.
- Then add turmeric powder, red chilli powder, salt, coriander powder, garam masala powder and mix them nicely.
- Immediately add 2 medium sized tomatoes which are pureed in a blender.
- Sauté this onion and tomato masala till it starts to leave the sides. Take care to keep it stirring.
- Now add green peas and cut potatoes and coat them with this masala nicely.
- Add water and mix well. Put lid of the Instant pot back on and pressure cook on low for 4 Minutes.
- Once the instant pot beeps keep it as it is for 5 Minutes (5 minutes NPR)
- Mix the curry add cilantro leaves/coriander leaves and Enjoy!
Video
Notes
- I used this 6 quarts Instant Pot DUO 60 for making this recipe.
- Cut potatoes into large chunks, smaller pieces gets totally dissolved when you pressure cook them.
- I cooked the potatoes for 7 minutes on low pressure for this recipe. I love when they are slightly overcooked and thicken the gravy.
- If you want potatoes to retain their shape pressure cook them on low for 5 minutes.
- If you are planning to serve Aloo Matar sabji with Rice, Add ½ cup more water as the consistency of gravy is slightly thin when you serve it with rice.
- If you decide to serve it with Naan, chapati or paratha, thicker consistency of gravy works best for that.
Nutrition
Before You Go
Tried This Recipe? Please rate it in using star rating and follow Rekha Kakkar on Pinterest! Pinterest for more delicious Recipes.
Ashwini says
My fav with puri.
Aloo Matar
Karina Shah says
How many whistles on a pressure cooker?
Rekha Kakkar says
2 whistles in pressure cooker.