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!
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.
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.
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.
Keyword Easy Aloo matar, Instant Pot Kashmiri Matar Aloo, Instant Pot Matar Aloo, Kashmiri Matar Aloo, Kashmiri Potato and Peas Curry, No onions potato curry, Potato and Peas Curry