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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
Cook Time 20 minutes
Total Time 25 minutes
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.