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5 from 1 vote

Instant Pot Aloo Matar - Indian Potatoes and Peas Curry

This potato recipe is a true crowd pleaser and is perfect with steamed rice or tortillas. And guess what! It is vegan and gluten free too! Potatoes and peas equal to aloo matar in Hindi. It is a recipe that is very common across India. People make it with adding onions, tomatoes and some generic spices. It is very flavorful and delicious


Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Easy Indian Potatoes, Easy Vegetable Instant Pot, Gluten Free Curry, Instant Pot Matar Aloo, Instant Top Peas and Potato Curry, Matar Aloo, Vegan Curry, Vegeterian aloo curry
Servings: 6

Equipment

Ingredients

  • 3 tbsp oil of choice
  • 1 tsp cumin seeds    (jeera)
  • 1/2 large onion finely chopped (1 cup chopped finely)
  • 1 tbsp  ginger garlic paste  (freshly minced or packaged)
  • 3 potatoes (small to medium yukon golden potatoes, roughly 1/2 pounds) (2 cups cubed to no larger than 2 inch cubes)
  • 1/2 tbsp kashmiri chili powder
  • 2 cups water (divided)
  • 1/2 tsp ground cumin    (jeera powder)
  • 1 tbsp ground coriander    (dhaniya powder)
  • 1/3 tsp ground ginger   (sonth)
  • 1/2 tsp ground turmeric   (haldi)
  • 1 tsp salt
  • 1 and 1/2 tomato (pureed, roughly 1 cup when pureed)
  • 2 cups peas (frozen, no need to thaw)
  • 2 Serrano peppers, small pureed along with the tomatoes (optional) (hari mirch)
  • 1/4 cup cilantro, finely chopped

Instructions

Prep

  • Rinse, peel, and cut the potato into 2-inch cubes.
  • Dice the onion and cilantro finely.
  • Puree the tomatoes and Serrano peppers. I have pureed 2 Serrano peppers along with the tomatoes. You can eliminate the Serrano peppers if you can’t tolerate heat. If you like less heat, then you can use only 1.

Cook

  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.

  • When the oil is hot add cumin seeds.
  • When the cumin seeds splutter, 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 the cut potatoes. Let them saute for a minute or two. Keep stirring.
  • Then add  Kashmiri chili powder and 1/4 th cup water. Stir well.
  • Add ground cumin, ground coriander, ground ginger, ground turmeric, and salt. Give it a good stir.
  • Add the pureed tomatoes. Stir and let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
  • Finally, add peas and 1 and 3/4 cup water and give it a good stir. Select cancel. Put the lid on and select manual/high pressure for 5 minutes. When ready quick release the pressure. Garnish with cilantro.

Notes

  • On a scale of 1 to 5 in terms of spice levels I would say this dish is a 4 with the Serrano peppers. You can reduce the heat by reducing or eliminating the Serrano peppers.
  • The Kashmiri chili powder imparts a beautiful red color to the dish and is not spicy.