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 Stovetop just under 30 minutes for busy weeknights.
Servings 4
Calories 155kcal
Equipment
Ingredients
- 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 chili finely chopped
- 1 cup tomato puree OR you may use 2 medium finely chopped tomato
- 2 tablespoons cashew-nut cream OR fresh cream
- 2 tablespoons fresh cilantro (coriander leaves)
- 1 tablespoon lime juice (optional) or 1 teaspoon amchur(dry mango) powder
- salt as per taste
- 2 tablespoons 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
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
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
Calories: 155kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 7.7g | Cholesterol: 0mg | Sodium: 12.6mg | Potassium: 203.9mg | Fiber: 4.4g | Vitamin A: 250IU | Vitamin C: 46.2mg | Calcium: 50mg | Iron: 1.3mg