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Instant pot Aloo matar recipe

Instant Pot Aloo Matar

Instant pot aloo matar curry recipe. Easy to make with simple basic ingredients, This 20 Minutes vegan and gluten-free aloo matar recipe is perfect for weekdays. Its simple Punjabi style Aloo matar gravy.
5 from 1 vote
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Course: curry, dinner
Cuisine: American, indian cuisine
Keyword: aloo, instant pot, matar
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 127kcal
Author: Rekha Kakkar

Equipment

  • Instant Pot

Ingredients

  • 1.5  tablespoons  ghee
  • teaspoon  Cumin seeds Jeera
  • cup  Onions  finely chopped
  • 1 tablespoon  Ginger grated
  • Tomatoes pureed
  • ½  teaspoon  Garam Masala
  • teaspoon  Coriander powder Dhaniya powder
  • teaspoon  Kashmiri red chili powder mild
  • ½  tsp  turmeric powder
  • 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

Calories: 127kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 347mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 3mg