Aloo Matar
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Instant Pot aloo matar – this simple peas and potato curry recipe are perfect for days when you want a fuss-free meal that is easy to make and delicious. Pair it with roti or rice to make it a complete meal.
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If you are new to Indian cooking, Aloo matar would be a good recipe to get started with. I say this because I started my culinary journey with aloo matar. I was all of 9 years old and with a little help from my older cousin, I was able to cook this simple dish with success and I assure you that you can too.
How to make Aloo matar
Aloo matar is made by cooking potatoes and peas in an onion-tomato gravy infused with spices. The cool thing about this dish is that it allows you to skip most of the spice powders, if you don’t have them handy and yet have a great tasting dish. That’s because some vegetables like potatoes and peas taste delicious with just salt and chili powder.
This recipe can be used to make dry aloo matar as well as the one with gravy. You have to adjust the amount of water used as explained in step 6 below.
Step by step instructions to make Aloo matar
- Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil. When the oil heats up add cumin seeds (jeera) and hing (if using).
- When the cumin seeds start to splutter, add carom seeds (ajwain) and onions and fry them till the onions have softened up and turned transparent (takes about 6-8 minutes).
- Add the minced garlic, grated ginger, along with coriander, cumin and turmeric powder. Mix well and saute it for about 30 seconds.
- Add pureed tomatoes and let the mixture come to a boil (takes about 5 minutes).
- Add chili powder and mix well.
- Add potatoes and peas along with 1/2 cup water. Mix well and place the lid. Close the vent and set it to the sealing position. Note: use 3/4 to 1 cup of water instead of 1/2 cup if you like a curry-like consistency.
- Pressure cook on high for 2 minutes. Once the cooking cycle is complete, immediately release pressure by moving the vent to the venting position.
- Open the lid and add kasoori methi (dried fenugreek leaves) along with garam masala. Garnish it with chopped cilantro, if desired. Mix well. Serve hot with rice or ghee laden rotis.
Recipe / Testers notes
- Pressure cooking cuts the cooking time for potatoes. It cooks in 2 minutes using an Instant Pot compared to 15 – 20 minutes over the stovetop.
- If you are pressure cooking, cut the potatoes in at least 2-inch cubes so that it will retain its shape even after it is pressure cooked.
- If you are short on time, you can replace the onion-tomato gravy with marinara sauce. I have done that like a million times to speed things up and the dish still tasted great. Make sure to cook the marinara sauce till it comes to a boil before you add the potatoes.
- You can use frozen peas as is – no need to thaw.
- Most Aloo matar recipes don’t call for ajwain (carom seeds) and hing (asafoetida). You can skip it but I love how it adds more depth and dimension to this dish.
- When using dried fenugreek leaves, roast them for a minute or two in a pan for enhanced flavor and aroma.
- To make it South Indian style or if you prefer a creamy Alu matar, add 1/4 cup coconut milk along with potatoes.
If you like Indian Potato dishes, here are some recipes that you must try –
- Aloo Methi – This dish combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi) to create an aromatic and flavorful side dish that is best savored with ghee laden rotis.
- Pav bhaji – Fingerlicking mish-mash of potatoes along with a myriad of vegetables such as peas, carrots, and capsicum.
- Dum Aloo – This easy and delicious Punjabi style Dum Aloo gravy is perfect for families who want to savor this lovely dish without spending hours in the kitchen. Leverage your Instant Pot and make it in about 40-minutes.
- Aloo Gobi is a vegan and gluten-free dish that is an eternal favorite at Indian restaurants across the globe. Learn how to make this Punjabi-style cauliflower and potato curry in less than 30 minutes using an Instant Pot or over the stovetop.
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Instant Pot Aloo Matar
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon cumin (jeera) seeds
- ⅛ teaspoon asafoetida (hing)
- ¼ teaspoon ajwain optional
- 1.5 cups finely chopped onions
- 4 garlic cloves minced
- 1 inch – piece ginger grated
- ½ teaspoon turmeric powder
- 1 teaspoon coriander (dhania) powder optional
- ½ cumin (jeera) powder optional
- 3 medium-sized tomatoes, pureed ~2 cups
- 1 teaspoon chili powder
- 2 cups chopped potatoes cut into 2-inch cubes ( ~ 3 medium sized potatoes)
- 1 cup peas frozen will do
- ¼ cup dried fenugreek leaves (kasoori methi) roasted
- ½ cup chopped cilantro dhania leaves, optional
- 1 teaspoon garam masala
- ½ cup water as needed
Instructions
- Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil. When the oil heats up add cumin seeds (jeera) and hing (if using).
- When the cumin seeds start to splutter, add carom seeds (ajwain) and onions and fry them till the onions have softened up and turned transparent (takes about 6-8 minutes).
- Add the minced garlic, grated ginger, along with coriander, cumin and turmeric powder. Mix well and saute it for about 30 seconds.
- Add pureed tomatoes and let the mixture come to a boil (takes about 5 minutes).
- Add chili powder and mix well.
- Add potatoes and peas along with 1/2 cup water. Mix well and place the lid. Close the vent and set it to the sealing position. Note: use 3/4 to 1 cup of water instead of 1/2 cup if you like a curry-like consistency.
- Pressure cook on high for 2 minutes. Once cooking is complete, immediately release pressure by moving the vent to the venting position.
- Open the lid and add kasoori methi (dried fenugreek leaves) along with garam masala. Garnish it with chopped cilantro, if desired. Mix well. Serve hot with rice or ghee laden rotis.
Notes
- Pressure cooking cuts the cooking time for potatoes. It cooks in 2 minutes using an Instant Pot compared to 15 minutes over the stove top.
- If you are pressure cooking, cut the potatoes in at least 2-inch cubes so that it will retain its shape even after it is pressure cooked.
- If you are short on time, you can replace the onion-tomato gravy with marinara sauce. Make sure to cook the marinara sauce till it comes to a boil before you add the potatoes.
- You can use frozen peas as is – no need to thaw.
- Most Aloo matar recipes don’t call for ajwain (carom seeds) and hing (asafoetida). You can skip it but I love how it adds more depth and dimension to this dish.
- When using dried fenugreek leaves, roast them for a minute or two in a pan for enhanced flavor and aroma.
- To make it South Indian style or if you prefer a creamy Alu matar, add 1/4 cup coconut milk along with potatoes.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
