Aloo Matar Instant Pot (Potato Pea Curry)

Aloo Matar in a copper bowl with a serving gold spoon holding up potato and peas curry surrounded by green chilies and flowers.

5 from 3 votes

Aloo Matar Instant Pot (Potato Pea Curry)

Aloo Matar Instant Pot is a classic Punjabi dish with potatoes and sweet peas in a spiced tomato gravy. It's an easy weeknight meal that comes together quickly.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: servings

Author: Nisha Kapur

Ingredients

2 tbsp avocado oil
1/8 tsp hing or asafoetida for gluten-free, use gf hing
1 1/2 tsp cumin seeds
3 cloves garlic chopped
1 inch ginger chopped
2 green chilies slit in half
1 cup white onion chopped
1 1/4 cups tomatoes pureed
1/2 tsp turmeric powder
1/4 tsp red chili powder
1 tsp Kashmiri chili powder
2 tsp coriander powder
salt to taste
270 grams russet potatoes cut into 1-inch cubes
3/4 cup frozen green peas rinsed & drained
1 1/4 cups water
1/2 tsp garam masala
1/4 cup fresh cilantro chopped

Instructions

Prepare Masala. Turn on the Instant Pot and click SAUTE mode. Once hot, add oil and let it heat up. Then add cumin seeds and saute for 40 seconds. Add ginger, garlic, and green chilies and saute for a minute. Then add onions and season with salt. Saute for 5 minutes or until golden brown. This is where the flavor lies, so be patient. Once the onions are slightly caramelized, add pureed fresh tomatoes and stir for a minute.
Add Spices. Now add the powdered spices - turmeric powder, coriander powder, red chili powder, Kashmiri red chili powder, and salt. Stir. Cover the Instant Pot with the glass lid and cook for 5-6 minutes. Once done, the oil should separate from the tomatoes and you should have a paste-like consistency. Make sure you deglaze the pot to avoid any sticking.
Add Potatoes & Peas. Add potatoes cut into 1-inch cubes and stir everything for a minute. Click CANCEL on the Instant Pot. Add water and frozen green peas that have been rinsed and drained. Stir well. Cover the Instant Pot with the knob set to SEALING mode. Click HIGH PRESSURE for 2 minutes. Once the cooking time has been completed, manually release the pressure after 7 minutes. Your Aloo Matar is cooked.
Garnish. Garnish with garam masala and fresh cilantro. Stir. Wait 15 minutes before serving so the flavors can marry, and the gravy will thicken. Enjoy with hot roti or paratha.

Notes

For Gluten-free - Use gluten-free hing or skip.
Potatoes: I recommend using russet or gold potatoes for Aloo Matar. Wash and peel the potatoes, then cut them into 1-inch cubes to help them hold their shape while cooking.
Frozen Peas: Rinse frozen peas under warm water, drain, and set aside.

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