Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

Shilpa

Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

5 from 1 vote

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!

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Prep Time 2

Cook Time 20

Total Time 22

Servings: 4

Course: Main Course, Side Dish

Cuisine: India, Indian, Kashmiri

Ingredients Method Notes

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

Method

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).