Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

Kashmiri Aloo Matar – Instant Pot Potato Peas Curry is delicious comfort food at its finest! This is a classic side dish that’s regularly paired with white rice. It’s quick to make, very inexpensive, and always a crowd pleaser!

What sort of potatoes do I need for this Kashmiri Aloo Matar – Instant Pot Potato Peas Curry recipe?

You can use either gold or red potatoes for this recipe. Rinse, peel and cut them into 2-inch cubes.

Peas- I have used frozen peas. There is no need to thaw them.

How do I make this recipe?

In the traditional recipe, the potato is supposed to be deep fried. However, I have eliminated that step. Please feel free to deep fry the potatoes if you like. I have experimented with this new-and-improved method of cooking without frying and it worked so well.

Firstly, rinse, peel and chop the paneer into 2 cubes.

Select sauté on the  Instant Pot and adjust to normal. Next, add oil to the pot. When the oil is hot, add in the potatoes and let the sauté in the oil for about 8 minutes until partly cooked. Keep stirring to prevent them from sticking to the pot. After they are slightly cooked add in asafoetida, bay leaf, whole black cardamom pods, cloves, and green cardamom pod. Stir and let it sauté for a minute.

Then add Kashmiri chili powder and 1 cup water. Stir well. Further after about a minute add in salt, ground fennel, ground ginger, ground cumin, and yogurt. Again, give it a good stir. Finally add in 1 cup water and peas. Once all the ingredients are in, seal the pot and select manual/high pressure for 5 minutes. Finally, when cooking is complete, use natural pressure to open the lid. 

Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

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

Try some of our other Kashmiri recipes:

Instant Pot Kashmiri Goat Kalia / Instant Pot Goat Curry Cooked in Ground Fennel, Turmeric, Ginger and Milk

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

Shilpa

Kashmiri Aloo Matar –Instant Pot Potato Peas Curry is delicious comfort food at its finest! This is a classic side dish that’s regularly paired with white rice. It’s quick to make, very inexpensive, and always a crowd pleaser!

5 from 1 vote

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Prep Time 2 minutes mins

Cook Time 20 minutes mins

Total Time 22 minutes mins

Course Main Course, Side Dish

Cuisine India, Indian, Kashmiri

Servings 4

Ingredients

  

• 6 tbsp oil of choice (you can reduce it to 4 tbsp if you like)
• 2 cups green peas, frozen (no need to thaw)
• 3 medium potatoes (1 pound, 13 oz) (3 cups chopped)
• 1/2 tsp asafoetida    (heeng)
• 1 dried bay leaf    (tej patta)
• 2 whole black cardamom pod   (kali elaichi)
• 2 whole cloves    (laung)
• 1 green cardamom pods  (hari elaichi)
• 1 and 1/2 tbsp kashmiri chili powder
• 1 and 1/2 tsp salt
• 2 cups water (divided)
• 1 tbsp ground fennel    (saunf powder)
• 1/2 tbsp ground ginger     (sonth)
• 1 tsp ground cumin    (jeera powder)
• 2 tbsp yogurt, plain

Instructions

 

Prep

• Rinse, peel, and cut the potatoes into 2- to 3-inch cubes. Traditionally, the potatoes are deep fried. I have sautéed them directly in the pot.

Cook

• Select sauté on the  Instant Pot and adjust to normal. Next, add oil to the pot. When the oil is hot, add in the potatoes and let the sauté in the oil for about 8 minutes until partly cooked. Keep stirring to prevent them from sticking to the pot.
• After they are slightly cooked add in asafoetida, bay leaf, whole black cardamom pods, cloves, and green cardamom pod. Stir and let it sauté for a minute.
• Then add Kashmiri chili powder and 1 cup water. Stir well. Further after about a minute add in salt, ground fennel, ground ginger, ground cumin, and yogurt. Give it a good stir.
• Finally add in 1 cup water and peas. Once all the ingredients are in, seal the pot and select manual/high pressure for 5 minutes. Finally, when cooking is complete, use natural pressure to open the lid. 

  Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

Notes

Traditionally the potatoes are deep fried in this recipe. I have eliminated that step to make it healthy.

Kashmiri cuisine uses a lot of oil. I have tried to reduce the oil by using 6 tablespoons. You can reduce it to 4 tablespoons if you like. 

The whole spices (cardamom pods, bay leaf, and cloves can be discarded, they don’t need to be consumed).

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