Potato Peas Curry (Aloo Matar) is a delicious and flavorful Indian dish that’s easy to prepare in under 30 minutes using either an Instant Pot or stovetop. It’s perfect for busy weeknights and is both vegan and gluten-free.
Craving a curry? This quick and easy potato peas curry is packed with flavor and ready in just 30 minutes—all made in one pot with the Instant Pot pressure cooker. It's perfect for busy weeknights. It’s one of my favorite gravies for parties, potlucks, and get-togethers. I love serving it with chapati or rice!
Potato peas curry is also known as aloo matar ki sabji in Hindi, where "Aloo" means potato, "Matar" means peas, and "Sabji" means curry. It's a staple dish in North India and Punjabi cuisine.
Frozen green peas are available throughout the year. However, I love to use fresh green peas in this recipe during the winter season. More green peas recipes from my blog mushroom peas curry, cabbage peas, peas pulao, paneer matar makhana curry, and matar paneer.
If you like potatoes, then check out more Potato Recipes
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Ingredients
- Potatoes: I used Yukon Gold potatoes, but you can use any variety of potatoes for this recipe.
- Green Peas: You can use either fresh or frozen peas for this recipe. I’ve used frozen peas, as I always keep them stocked.
- Onion: Use finely chopped onions.
- Tomato: Use tomato puree or finely chopped tomatoes. You may also use canned tomato sauce.
- Ginger and Garlic: use store-bought or homemade ginger garlic paste.
- Green chili:Â I have used one green Thai chili, you can skip it if you like.
- Herbs & Spices:Â I used freshly chopped coriander leaves for herbs, and the spices include cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala. You can adjust the spice quantities according to your preference.
- Cream: I used cashew cream, which is made by soaking 10-12 cashews in hot water for 10-15 minutes, then blending them with ¼ cup of water until smooth. Fresh cream can also be used as an alternative.
- Lemon juice:Â Use fresh lemon juice whenever possible for a vibrant, tangy flavor, or opt for amchur powder (dry mango powder) as an alternative to adding a hint of tartness.
How to Make Potato Peas Curry in Instant Pot
Firstly, prepare the tomato puree by blending two medium-sized tomatoes with a little water. Set it aside for later use.
Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger-garlic paste, green chili, and fry until onions turn light brown.
Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
Add green peas, potatoes, and salt and mix well. Then add water and give a stir.
Close the Instant Pot with the pressure valve set to Sealing. Cook on High Pressure for 3 minutes.
Once the pot beeps, let the pressure release naturally for 5 minutes, and then do a QUICK RELEASE.
Finally, carefully remove the lid, add cashew nut cream or fresh cream, and garnish with cilantro.
Potato peas curry (aloo matar ki sabji) is ready, serve hot with chapatis, roti & parathas.
Stovetop Method
- Heat oil in the pan or kadai. Once the pan is hot, add cumin, ginger-garlic paste, green chili, and saute for 30 seconds. Then add onions and saute until onions turn light brown.
- Then add chopped tomatoes (or pureed tomato), red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
- Add peas, potatoes, and salt and mix well. Then add water and give a stir.
- Cover with a lid and cook for about 10-15 minutes on medium-low heat, while stirring frequently.
- After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro.
- Potato peas curry is ready.
How to Serve Potato Peas Curry?
Serve potato peas masala as a side dish with chapatis, poori, parathas, basmati rice, or jeera rice, for a complete and satisfying meal.
Storage Suggestions
Fridge: This curry can be stored in the refrigerator for up to three days in an airtight container.
Freezer: This potato curry is freezer-friendly and can be stored in the freezer for up to 3 months when stored in an air-tight container.
Expert Tips
- If you prefer your curry to be semi-dry, just reduce the amount of water added during cooking.
- Cut the potatoes into 1 to 1.5-inch pieces; if they are diced too small, they might become mushy, while larger pieces might remain uncooked.
- Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy.
- Cashew-nut cream can be made by blending a few soaked cashew nuts and water in a blender.
Variations
- You can also add finely chopped tomatoes instead of tomato puree. But I prefer adding puree to get a nice creamy texture.
- Try adding Kasuri methi leaves (dried fenugreek leaves) in the end to get restaurant flavor.
- You can replace potatoes with paneer, tofu, or mushroom.
More Instant Pot Indian Curry Recipes
Instant Pot Potato Peas Curry (Aloo Matar)
Equipment
Ingredients
- 4 medium regular potatoes OR 2 large Russet potatoes ,peeled & diced into 1 inch pieces
- 1 cup green peas frozen, fresh or tinned is fine
- 1 teaspoon cumin (jeera) seeds
- 1 medium onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 green chilly finely chopped
- 1 cup tomato puree OR you may use 2 medium finely chopped tomato
- 2 tablespoon cashew-nut cream OR fresh cream
- 2 tablespoon fresh cilantro (coriander leaves)
- 2 teaspoon lime juice (optional) or 1 teaspoon amchur(dry mango) powder
- salt as per taste
- 2 tablespoon cooking oil
- 1 cup water
Spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder as required to your taste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
Instant Pot Method:
- Firstly, prepare tomato puree by adding two medium-sized tomatoes into the blender with little water and keep them aside.
- Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger-garlic paste, green chili, and fry until onions turn light brown.
- Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
- Add peas, potatoes and salt and mix well. Then add water and give a stir.
- Then add water and give a stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
- Once the pot beeps, let the pressure release naturally for 5 minutes and then do a QUICK RELEASE.
- Lastly, remove the lid away from you, add cashew-nut cream or fresh cream and garnish with cilantro.
Indian Pressure Cooker Method:
- Follow the same steps as the Instant pot, for the Stovetop pressure cooker. Close the lid, place a whistle and cook for 2 whistles on medium flame. Rest all the steps remains the same.
Stovetop Pan Method:
- Heat oil in the pan or Kadai. Once the pan is hot add cumin, ginger-garlic paste, green chili and fry for 30 secs. Then add onions and saute until onions turn light brown.
- Then add chopped tomatoes or pureed tomato, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
- Add peas, potatoes, and salt and mix well. Then add water and give a stir.
- For a pan, cover with a lid and cook for about 10-15 minutes on medium-low heat, while stirring frequently.
Notes
Tips & Variations:
- If you want to keep curry a little dry, then reduce the amount of water.
- Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy.
- Cashew-nut cream can be made by blending a few soaked cashew nuts and water in a blender.
- You can also add finely chopped tomatoes instead of tomato puree. But I prefer adding puree to get a nice creamy texture.
- Try adding Kasuri methi leaves (dried fenugreek leaves) in the end to get restaurant flavor.
- You can replace potatoes with paneer or tofu or mushroom.
Nutrition
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Jay
This recipe was fantastic. I added a bit more cashew cream and threw in some shredded carrots that needed to be used up, but otherwise, I followed as is, and it was very flavorful. Thank you!
Bhavana Patil
Hi Jay, Thats awsome, glad you liked it.
Ben
Hello, I was thinking of tripling (3X) the recipe for a party. Do you know of any adjustments I'd need to make, besides just upping the ingredients? Thanks!
Bhavana Patil
Hi Ben, Thanks for reaching out to me.
You have 3X option to triple recipe on the recipe card.. I double-checked, you don't have to make any adjustments. Cooking time also remains the same.
Make sure to check on spices after pressure cooking, you can add extra if you like according to your preference. hope this helps.
Ben
Thanks! I’ll try it!
Ben
Thanks again! My family loved it. I tripled most ingredients except for the oil. I think when I do it again, I'll add only 1-2 cups of water; with 3, it was kind of soupy (I think my tomatoes were extra juicy).
kim synow
Made this last night and it was excellent! Thank you for such a great recipe! I didn't have cashew nuts so I added the cream from a can of coconut milk. Amazing! Thanks again
bhavana
Awsome! thanks for letting me know...coconut cream sounds interesting 🙂 will try it
The Bearded Hiker
I made this yesterday in my electric pressure cooker for weekly meal prep, it was delicious!!! The only thing I added was some chopped frozen spinach, just 1/3 cup, for some added nutrition. Definitely a keeper!
bhavana
thank you ! glad you liked it..spinach goes with potatoes & more heathier option as well