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aloo matar ki sabji in a white serving bowl along with roti and lemon on side
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4.1 from 10 votes

Instant Pot Potato Peas Curry (Aloo Matar)

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.Vegan & gluten-free.
Course Main Course, Side Dish
Cuisine Indian
Keyword 30 minutes or less, curry, gluten-free, instant pot, potato peas curry, potato recipes, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 155kcal
Author bhavana

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:

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.

STOVE TOP 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: 155kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 7.7g | Sodium: 12.6mg | Potassium: 203.9mg | Fiber: 4.4g | Vitamin A: 250IU | Vitamin C: 46.2mg | Calcium: 50mg | Iron: 1.3mg