Instant Pot Potato Peas Curry (Aloo Matar)

Potato Peas Curry (Aloo Matar) is an Indian delicacy that is super flavorful and easy to make in Instant Pot or Stovetop just under 30 minutes for busy weeknights. Vegan & gluten-free.

Potato Peas Curry is also known as Aloo Matar Ki Sabji in Hindi ie Aloo means potato, Matar means peas and Sabji means Curry.

This recipe can be made in different ways like dry, semi-dry, or gravy versions. It took 3 minutes on high pressure to cook these potatoes perfectly. So make sure to cut the potatoes around 1 to 1.5-inch pieces, if you dice them very small then they will get mushy and won't retain their shape.

Frozen green peas are available throughout the year, During the winter season, I love to use fresh green peas in this recipe. More green peas recipes from my blog Mushroom Peas Curry, Cabbage Peas, Peas pulao, Paneer Matar Makhana Curry, and Matar Paneer.

Today I have shown the gravy version in this blog post. You can find more Vegetarian Instant Pot Recipes here.

Also for those of you who do not have an Instant Pot, check out the Indian pressure cooker & Stovetop pot recipe instructions below.

This Instant Pot Potato Peas Curry Recipe

1. Is an easy homestyle recipe made with basic ingredients available at your pantry.
2. vegan and gluten-free.
3. pairs well with roti, paratha, rice, or any flatbread of choice.

How to Make Potato Peas Curry in Instant Pot

Firstly, prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.

Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot add cumin seeds, let the cumin splutter then 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.

Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 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.

Instant Pot Potato Peas Curry or Aloo Matar ki Sabji is ready, serve with hot with chapatis, roti & parathas.

How to make Potato Curry on Stovetop?

You can make Aloo Matar /potato peas curry on stovetop in a pan or kadai. 

• 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.
• After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro.
• Potato Peas Curry or aloo matar ki sabji is ready, serve with hot with chapatis, roti & parathas.

How to Serve Potato Peas Curry?

This dish is widely made in Indian homes and definitely a delicious side dish which goes really well with chapatis, roti & parathas or jeera rice.

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.

FAQs

Other Curry Recipes

• Lauki Chana Dal
• Zucchini Besan Sabzi
• Aloo Green Beans Curry
• Rajma Masala
• Mushroom Masala

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Instant Pot Potato Peas Curry (Aloo Matar)

Bhavana Patil

Potato Peas Curry (Aloo Matar) is an Indian delicacy which is super flavorful and easy to make in Instant Pot or Stove Top just under 30 minutes for busy weeknights.

4.78 from 9 votes

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Servings: 4

Calories : 155

Course: Main Course, Side Dish

Cuisine: Indian

Diet: Gluten-Free, Vegan, Vegetarian

Method: Instant Pot/Pressure Cooker, Stovetop

Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes

Equipment

• Instant Pot/Pressure Cooker

Ingredients

  

1x2x3x

• Measuring cup used 1 cup = 250 ml
• 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:

• Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
• Press SAUTE mode on Instant Pot. Add oil in to the POT.
• Once oil is hot add cumin seeds, let the cumin splutter then add onions, ginger-garlic paste, green chili and fry until onions turn light brown.
• Next 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.
• Close the lid on the pot, and turn pressure valve to SEALING position.Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes.
• Once pot beeps ,Let the pressure release naturally for 5 minutes and then Do a QUICK RELEASE.
• Remove lid away from you ,add cashew-nut cream or fresh cream ,lime juice and garnish with cilantro.
• Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

Indian Pressure Cooker Method:

• Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
• Heat oil in a pressure cooker.
• Once cooker is hot add cumin,onions,ginger-garlic paste,green chili and fry until onions turn light brown.
• Next 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.
• Close the lid place a whistle and cook for 2 whistles on medium flame.
• Switch off the flame and let the pressure from the cooker release naturally.
• Remove lid away from you ,add cashew-nut cream or fresh cream ,lime juice and garnish with cilantro.Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

Stovetop Pan Method:

• Heat oil in the pan or kadai. Once 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.
• After the cooking time is done, add cashew-nut cream or fresh cream, lime juice and garnish with cilantro.Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips & Variations:

1. If you want to keep curry little dry, then reduce the amount of water.
2. Adding cashew-nut cream or fresh cream is optional.This is added to make the curry more rich and creamy.
3. Cashew-nut cream can be made by blending few soaked cashew-nuts and water in a blender.
4. You can also add finely chopped tomatoes instead of tomato puree.But i prefer adding puree to get nice creamy texture.
5. Try adding kasuri methi leaves (dried fenugreek leaves) in the end to get restaurant flavor.
6. You can replace potatoes with paneer or tofu or mushroom .

 

 

Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 155kcalCarbohydrates: 17.7gProtein: 3.7gFat: 7.7gCholesterol: 0mgSodium: 12.6mgPotassium: 203.9mgFiber: 4.4gVitamin A: 250IUVitamin C: 46.2mgCalcium: 50mgIron: 1.3mg

Keyword 30 minutes or less, curry, gluten-free, instant pot, potato peas curry, potato recipes, vegan

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