Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato

Let’s face it, sometimes all we need a meal loaded with carbs. This Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato Curry is just that.

Growing up, my mother made this recipe with perfectly cooked macaroni. It was my brother and my favorite dish so she usually made it regularly on the weekends.

A few weeks ago I realized something – I missed the macaroni matar aloo recipe. I needed to familiarize  myself with it and I decided to make Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato Curry.

The kids loved it. They ate it with both naan and over steamed rice. It’s a fact, carbs and carbs are a successful combo.

How do I make this Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato Curry?

Firstly, rinse, peel, and cut the potato into 2-inch cubes.

Additionally, dice the onion and cilantro finely.

Furthermore, puree the tomatoes.

Cook: 

Firstly, select sauté on the instant pot and adjust to normal. Second, add in oil to the pot. Once the oil is hot add cumin seeds.

Further, let the cumin seeds splutter, then add the diced onions and ginger garlic paste. Stir occasionally to prevent burning.

When the onions turn golden in roughly 2 to 4 minutes, add in the potatoes. Let them sauté for two minutes. Keep stirring.

Furthermore, add in Kashmiri chili powder, ground cumin, ground coriander, ground ginger, ground turmeric, and salt. Give it a good stir. Add the pureed tomatoes. Stir and let it sauté for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.

Finally, add peas, macaroni, water and give it a good stir. Select cancel.

Additionally, put the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Add Kasuri methi and garam masala. Stir well. Transfer in a serving bowl, garnish with cilantro and serve over steamed rice or with naan.

Please try some of our other recipes:

Instant Pot Cauliflower and Paneer Curry with Milk and Turmeric / Instant Pot Kashmiri Gobi Paneer

Kashmiri Palak Curry: Instant Pot Spinach

Potatoes and Green Onions – Instant Pot Aloo Curry

Tangy Goat Curry – Instant Pot Khatta Meat

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Shilpa

Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato

5 from 1 vote

Let's face it, sometimes all we need a meal loaded with carbs. This Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato Curry is just that.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian, Indian Food

Ingredients Equipment Method

Ingredients

  

• 4 tbsp oil of choice
• 1 tsp cumin seeds     (jeera)
• 1/2 onion (large) (1 cup chopped)
• 1 tbsp ginger garlic paste   (freshly minced or packaged)
• 2 potatoes (small to medium yukon golden potatoes) (1 cup cubed to no larger than 2 inch cubes)
• 1 tbsp kashmiri chili powder
• 1 tsp ground cumin     (jeera powder)
• 1 tbsp ground coriander    (dhaniya powder)
• 1/3 tsp ground ginger   (sonth)
• 1/2 tsp  ground turmeric  (haldi)
• 1 and 3/4 tsp salt (you can add more if you like later)
• 2 tomatoes, large, pureed (pureed, roughly 1 and 1/2 cup when pureed)
• 1 cup peas (frozen, no need to thaw)
• 3/4 cup elbow macaroni  (I use Barilla elbows)
• 2 cups water
• 2 tbsp dried fenugreek leaves  (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
• 1/2 tsp  garam masala
• 1/4 cup cilantro  (fresh and finely chopped)

Equipment

• Pressure Cooker

Method

 

Prep

1. Firstly, rinse, peel, and cut the potato into 2-inch cubes.
2. Additionally, dice the onion and cilantro finely.
3. Furthermore, puree the tomatoes.

Cook

1. Select sauté on the instant pot and adjust to normal. Add in oil to the pot. Once the oil is hot add cumin seeds.
2. Let the cumin seeds splutter, then add the diced onions and ginger garlic paste. Stir occasionally to prevent burning.
3. When the onions turn golden in roughly 2 to 4 minutes, add in the potatoes. Let them sauté for two minutes. Keep stirring.
4. Furthermore, add in Kashmiri chili powder, ground cumin, ground coriander, ground ginger, ground turmeric, and salt. Give it a good stir. Add the pureed tomatoes. Stir and let it sauté for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
5. Finally, add peas, macaroni, water and give it a good stir. Select cancel.
6. Additionally, put the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Add Kasuri methi, and garam masala. Stir well. Transfer in a serving bowl, garnish with cilantro and serve over steamed rice or with naan.