I’d suggest you try this simple curry prepared with savory onion, tomato masala base, and sumptuous vegetables. This instant pot aloo matar curry is always a huge hit with my family and I’m sure it will be with yours too! I agree to be sent email.
It’s prepared with basic ingredients like tender potatoes, fresh peas and flavorful Indian spices, and yet bursting with mouthwatering flavors. And the best part? It can be ready in just 20 minutes, thanks to the instant pot! Whether you’re a busy parent, a beginner cook or simply craving some delicious comfort food, this instant pot aloo matar recipe is perfect for any occasion. It can be paired with any indian bread or plain rice. If you like a dry version of this potato and peas curry, try my aloo matar dry recipe.
Why I love this
Easy to prepare. Cooking time is less than 20 minutes from start to finish. It’s indian curry at its best for its simplicity. It’s bursting with flavor in every bite. It’s a Vegan and gluten-free curry.
Ingredients
Diced Potatoes: I used red potatoes for this curry, but you can use any variety that you have on hand. Just make sure to cut them into small even sized cubes so they cook quickly in the instant pot. Peas: Fresh or frozen peas work well in this recipe. If using frozen, make sure to thaw them before adding them to the curry. Spices: This curry is made with a blend of basic spices like cumin, coriander powder, red chilli powder, turmeric powder, and garam masala powder. If you don’t have all of these on hand, you can use a pre-made curry powder instead. Medium Tomatoes, tomato paste or tomato puree, onion, ginger and garlic. Bay leaf and kasuri methi
Instructions
Enter the sauté mode on the Instant Pot and add oil to the inner pot. As the oil heats up, add the bay leaf and cumin seeds. Saute them until they start to sizzle. Add garlic, ginger and chopped onions and sauté for 2-3 minutes. Add the chopped tomatoes, tomato paste, and spices and sauté for another 2 minutes. I used chopped fresh tomatoes, but you could also use canned tomatoes. Add fresh green peas, potatoes, salt, and water. Stir well, and close the instant pot lid. Bring the pressure valve to the sealing position and cook for 3 minutes on high pressure. Wait for NATURAL PRESSURE RELEASE(NPR). Wait for the silver button on the lid to drop before opening the lid. Garnish with coriander leaves, and Aloo Mutter is ready! Serve it hot paired with steamed rice or Roti.
Top tips
Customize the spice level to your liking by adjusting the amount of red chili powder. If you feel your curry is thinner mash few potatoes with the back of a spoon to thicken it. Don’t skip the kasoori methi, it adds a unique and delicious flavor to the curry. Do not use the quick pressure release option as it can render the potatoes half-cooked.
Can I make aloo matar without garlic and onions?
If you are looking for a recipe for aloo matar without onion and garlic for any religious reasons, feel free to skip them. Although the sweetness from the onions will be absent, the dish is still delicious and a good option for religious fasting days too.
Stove top method
This recipe is specifically for the instant pot, but you can easily make this curry on the stovetop. Follow the same steps, but cook in a covered pan over medium heat until the vegetables are tender. You may need to adjust the amount of water used.
Storage and reheating
Leftover aloo matar curry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, heat it on the stovetop or in the microwave until warmed through. You can also serve it as a side dish with your favorite protein for a complete meal. Check out my collection of side dishes for curry, which will help you plan ahead.
Related recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
