Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
Today we are making Instant Pot Aloo Matar Recipe (Potato & Peas Curry)! Aloo Matar, or Potato & Peas Curry, is a classic North Indian dish that combines the humble potato with sweet, tender green peas in a spiced tomato-based gravy. This comforting curry is simple, flavorful, and deeply satisfying, making it a staple in many Indian households. Traditionally, it’s cooked on the stovetop, but using an instant pot makes it even easier and faster, with all the flavors melding beautifully under pressure.
What makes this dish so special is its versatility. Whether you’re serving it with warm roti, fluffy basmati rice, or even as a filling for wraps and sandwiches, Aloo Matar never fails to deliver. The potatoes soak up the rich, spiced gravy, while the peas add a pop of sweetness, creating a balanced, hearty meal. Plus, it’s naturally vegan and gluten-free, making it perfect for a wide range of diets.
If you love fuss-free meals with bold, comforting flavors, this recipe is a game-changer. It requires minimal effort, yet tastes like it’s been simmering for hours. Whether you’re meal-prepping for the week or need a quick weeknight dinner, this one-pot curry will quickly become a go-to in your kitchen.
Why You’ll Love This Aloo Matar
One-Pot, Minimal Cleanup: With the Instant Pot doing all the work, you get a delicious, slow-cooked taste in a fraction of the time—without the mess of multiple pots and pans.
Perfectly Tender Potatoes & Peas: Pressure cooking ensures that the potatoes are soft and melt-in-your-mouth while the peas stay vibrant and slightly firm, making every bite just right.
Substitutions
Tomatoes: Swap in an equivalent amount of crushed, canned potatoes or tomato purée instead of fresh tomatoes.
Peas: Swap in diced carrots instead. Although this isn’t traditionally how it’s made in India, potatoes & carrots in this curry will also taste delicious!
Hing: Hing is used in Indian cuisine, especially in dals, curries, and spice blends, to enhance flavor. It’s a pungent spice made from the resin of the ferula plant. It has a strong sulfur-like aroma when raw but transforms into a deep, umami-rich flavor when cooked.
You can find it at Indian grocery stores, or possibly in the international aisle at a larger store.
Potatoes: Traditionally, this recipe is made with starchy or all-purpose potatoes, like white potatoes or Indian varieties such as Jyoti or Pukhraj. These potatoes soften well, soaking up the spices and thickening the gravy slightly without completely falling apart.
If you’re cooking outside of India, Yukon Gold is a great substitute because it balances creaminess and structure, closely mimicking the texture of traditional Indian potatoes.
Aloo Matar Recipe Notes
- Make sure not to overcook the peas! As per the recipe card, add them after pressure cooking to maintain their bright color and fresh taste.
- Make it a full meal! Pair it with roti or rice, and a side of pickled onions for a complete dish.
- Stir in a splash of full-fat, canned coconut milk, vegan heavy cream or cashew cream for a creamier gravy.
More Recipes You’ll Love
Onion & Masala Chickpeas (Tawa Chole)
Oven-Baked Tandoori Tofu Skewers
If you make this Instant Pot Aloo Matar Recipe (Potato & Peas Curry), then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
Equipment
- Instant Pot or Large Skillet
Ingredients
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 medium pinches hing (asafoetida)
- 8 cloves garlic minced
- 1 tbsp ginger minced
- 2 medium white onions diced
- 2 whole green chilis minced
- 2 medium tomatoes diced
- 1 tsp coriander powder
- 5 medium white potatoes
- 5 cups boiling water
- 2 cups fresh green peas or frozen peas, thawed
- ¼ cup cilantro chopped, stems included
Instructions
- Set the Instant Pot to Sauté mode and heat the oil. Once hot, add cumin seeds and hing. Stir for about 30 seconds until fragrant.
- Add the onions, green chilies, and garlic. Stir and cover with a lid for 2-3 minutes, stirring occasionally, until the onions soften.
- Mix in the ginger, stirring for 20 seconds, then add tomatoes and coriander powder. Sauté for another 2 minutes until the tomatoes break down.
- Add the potatoes and 2 cups of water, stirring well. Turn off Sauté mode.
- Secure the lid, set the Instant Pot to Pressure Cook (Manual) on HIGH for 4 minutes, and ensure the valve is sealed.
- Once the timer beeps, do a quick release, then open the lid carefully.
- Stir in the peas and the remaining 3 cups of water. Turn on Sauté mode again and let it simmer for 5 minutes until the peas are cooked and the flavors meld.
- The potatoes should be easily pierced with a fork. Turn off the Instant Pot.
- Garnish with chopped cilantro and serve with warm rice or your choice of grain. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
