4.13 from 8 votes
INSTANT POT Potato Peas Curry|Aloo Matar ki Subji
INSTANT POT Potato Peas Curry|Aloo Matar ki Subji
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Potato Peas curry, is an Indian delicacy, which is widely made in Indian homes and definitely a delicious side dish which goes really well with chapatis, roti & parathas!

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: 30 minutes or less, curry, gluten-free, instant pot, potato peas curry, vegan
Servings: 4
Calories: 155 kcal
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 4-5 medium red potatoes OR 2 large Russet potatoes peeled & diced
  • 3/4-1 cup green peas frozen, fresh or tinned is fine
  • 1 green chillies sliced thinly
  • 1 tsp cumin(jeera seeds)
  • 1 medium onion finely chopped
  • 1 tbsp minced ginger-garlic
  • 1 cup tomato puree OR you may use 2 finely chopped tomato
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder as required to your taste
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp cashew-nut cream
  • 2 tbsp fresh cilantro/coriander leaves
  • 2 tsp lime juice(optional)
  • salt as per taste
  • 2-3 tbsp cooking oil
  • 1 cup water
Instructions
INSTANT POT METHOD
  1. Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
  2. Press SAUTE mode on Instant Pot. Add oil in to the POT.
  3. Once POT is hot add cumin,onions,ginger-garlic paste,green chili and fry until onions turn light brown.
  4. Next add prepared tomato puree,red chili powder,turmeric powder,coriander powder,garam masala powder and cook for 1-2 minutes.
  5. Add peas,potatoes and salt and mix well.
  6. Then add water and give a stir.

  7. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  8. Press CANCEL button on Instant Pot.
  9. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 3 minutes
  10. Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  11. Remove lid away from you,add cashew-nut cream or fresh cream and garnish with cilantro.
  12. Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.
INDIAN PRESSURE COOKER METHOD
  1. Prepare tomato puree by adding 2 medium sized tomatoes into the blender with little water and keep aside.
  2. Heat oil in a pressure cooker.
  3. Once cooker is hot add cumin,onions,ginger-garlic paste,green chili and fry until onions turn light brown.
  4. Next add prepared tomato puree,red chili powder,turmeric powder,coriander powder,garam masala powder and cook for 1-2 minutes.
  5. Add peas,potatoes and salt and mix well.
  6. Then add water and give a stir.

  7. Close the lid place a whistle and cook for 2 whistles on medium flame.
  8. Switch off the flame and let the pressure from the cooker release naturally.
  9. Potato Peas Curry is ready, serve with hot with chapatis, roti & parathas.
Recipe Notes

1.If you want to keep curry little dry, then reduce the amount of water.
2.You can skip adding cashew-nut cream or fresh cream ..this is added to make curry more rich.
3.You can make cashew-nut cream by blending few 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 gravy.

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

 

 

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

Nutrition Facts
INSTANT POT Potato Peas Curry|Aloo Matar ki Subji
Amount Per Serving
Calories 155 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Sodium 12.6mg1%
Potassium 203.9mg6%
Carbohydrates 17.7g6%
Fiber 4.4g18%
Protein 3.7g7%
Vitamin A 250IU5%
Vitamin C 46.2mg56%
Calcium 50mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.