Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
This Instant Pot Aloo Matar (Potato & Peas Curry) is a quick, one-pot recipe bold Indian flavors - vegan, gluten-free, and effortless!
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.