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, they will get mushy and won't retain their shape.
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.
Today I have shown the gravy version in this blog post. You can find more Vegetarian Instant Pot Recipes here.
Also, check out the Indian pressure cooker & Stovetop pot recipe instructions below for those who do not have an Instant Pot.
This Instant Pot Potato Peas Curry Recipe
- Easy homestyle recipe made with basic ingredients available at your pantry.
- vegan and gluten-free.
- 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 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.
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.
Instant Pot Potato Peas Curry or Aloo Matar ki Sabji is ready, serve hot with chapatis, roti & parathas.
How to make Potato Curry on Stovetop?
You can make Aloo Matar/potato peas curry in a pan or Kadai on the stovetop.
- 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 hot with chapatis, roti & parathas.
How to Serve Potato Peas Curry?
Serve potato peas curry as a side dish 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
This curry can be kept in the refrigerator for up to three days in an airtight container.
Other Curry Recipes
Instant Pot Potato Peas Curry (Aloo Matar)
Equipment
Ingredients
- 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:
- 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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The Bearded Hiker says
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 says
thank you ! glad you liked it..spinach goes with potatoes & more heathier option as well
kim synow says
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 says
Awsome! thanks for letting me know...coconut cream sounds interesting 🙂 will try it
Ben says
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 says
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 says
Thanks! I’ll try it!
Ben says
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).