Go Back Email Link
+ servings
potato peas curry served in a bowl garnished with cilantro with chapati and lemon wedge on the side
Print Pin
4.67 from 15 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 Stovetop just under 30 minutes for busy weeknights.
Course Main Course, Side Dish
Cuisine Indian
Keyword curry, instant pot, potato peas curry, potato recipes
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 155kcal
Author Bhavana Patil

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:

  • 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: 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