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Home » Recipes » Curry

Instant Pot Potato Peas Curry (Aloo Matar)

Dec 4, 2022. by Bhavana Patil. 8 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

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 served in a bowl garnished with cilantro with chapati and lemon wedge on the side
Potato Peas Curry

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.

Jump to:
  • This Instant Pot Potato Peas Curry Recipe
  • How to Make Potato Peas Curry in Instant Pot
  • How to make Potato Curry on Stovetop?
  • How to Serve Potato Peas Curry?
  • Tips & Variations
  • FAQs
  • More Potato Recipes
  • Other Curry Recipes
  • Instant Pot Potato Peas Curry (Aloo Matar)

This Instant Pot Potato Peas Curry Recipe

  1. 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 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.

step to saute onions and ginger garlic collage

Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.

step to cook tomato puree in spices for instant pot aloo matar collage

Add peas, potatoes, and salt and mix well. Then add water and give a stir.

step to add potatoes and peas for instant pot aloo matar collage

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.

step adding cashew cream to the curry collage

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

aloo matar in the instant pot insert garnished with cashew cream and cilantro

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

How long can you store Potato Peas Curry in Refrigerator?

This curry can be kept in the refrigerator for up to three days in an airtight container.

More Potato Recipes

  • Potato Peas Curry
  • Potato Broccoli Stir Fry
  • Tandoori Aloo
  • Potato Masala
  • Potato Biryani
  • Barbeque Nation Crispy Cajun Potatoes

Other Curry Recipes

  • Lauki Chana Dal
  • Zucchini Besan Sabzi
  • Aloo Green Beans Curry
  • Rajma Masala
  • Mushroom Masala
  • Chickpea Curry
  • Black Eyed Pea Curry
Tried this recipe?Don’t forget to give a ★ rating below
potato peas curry served in a bowl garnished with cilantro with chapati and lemon wedge on the side

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 Stovetop just under 30 minutes for busy weeknights.
4.67 from 15 votes
Print Recipe Pin Recipe
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
  

  • 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.
    step to saute onions and ginger garlic collage
  • Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
    step to cook tomato puree in spices for instant pot aloo matar collage
  • Add peas, potatoes and salt and mix well. Then add water and give a stir.
    step to add potatoes and peas for instant pot aloo matar collage
  • 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.
    step adding cashew cream to the curry collage
  • Potato Peas Curry is ready, serve hot with chapatis, roti & parathas.
    aloo matar in the instant pot insert garnished with cashew cream and 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.
  • After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro.
    Serve 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 a 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 a 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 a 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 curry, instant pot, potato peas curry, potato recipes
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Reader Interactions

Comments

  1. The Bearded Hiker says

    December 27, 2017 at 5:22 am

    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!

    Reply
    • bhavana says

      February 13, 2018 at 2:16 pm

      thank you ! glad you liked it..spinach goes with potatoes & more heathier option as well

      Reply
  2. kim synow says

    September 15, 2019 at 1:17 pm

    5 stars
    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

    Reply
    • bhavana says

      September 15, 2019 at 8:32 pm

      Awsome! thanks for letting me know...coconut cream sounds interesting 🙂 will try it

      Reply
  3. Ben says

    July 13, 2021 at 11:07 am

    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!

    Reply
    • Bhavana Patil says

      July 13, 2021 at 4:25 pm

      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.

      Reply
      • Ben says

        July 14, 2021 at 7:16 am

        Thanks! I’ll try it!

        Reply
        • Ben says

          July 16, 2021 at 8:55 am

          5 stars
          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).

          Reply

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