Instant Pot Potato Peas Curry Recipe (Aloo Matar)

Making a delicious and fragrant curry to bring your family together at the end of a busy day sounds ideal.

Traditionally, curries require long cooking times to develop their flavors fully, but with an Instant Pot, you can have this flavorful meal ready in minutes.

One of the best curries you can make in the Instant Pot is potato peas curry, also known as aloo matar. In this article, we’ll show you how to make this quick and easy curry and offer ideas for serving it.

How To Make Instant Pot Potato Peas Curry

This recipe for aloo matar is straightforward and can be ready in under 30 minutes. The result is a delicious, nutritious, and filling curry that the whole family will love. Follow these steps to create this flavorful dish.

Ingredients:

• 2 medium-sized tomatoes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 chopped green chili (optional, adjust for heat preference)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander (cilantro powder)
• 1/2 teaspoon garam masala
• 1 cup peas (fresh or frozen)
• 3 medium potatoes, peeled and diced
• 1/4 cup cashew cream (or fresh cream for a richer taste)
• Salt to taste
• 1 1/2 cups water (for pressure cooking)
• Fresh cilantro for garnish (optional)

Method:

1. Prepare the Tomato Puree: Add the two tomatoes to a blender with a small amount of water and blend until smooth. Set aside the tomato puree.
2. Saute the Spices and Aromatics:
   • Turn on the Instant Pot and select the sauté setting.
   • Once heated, add the vegetable oil and let it get hot for about a minute.
   • Add cumin seeds and sauté them until they begin to splutter.
   • Add the chopped onions, minced ginger, minced garlic, and green chili. Sauté until the onions turn golden brown, stirring frequently to prevent burning.
3. Add the Tomato Puree and Spices:
   • Stir in the tomato puree and cook for 1-2 minutes.
   • Add the red chili powder, turmeric powder, ground coriander, and garam masala. Mix everything together and cook for another minute, allowing the spices to combine with the tomato mixture.
4. Add Potatoes, Peas, and Water:
   • Add the diced potatoes, peas, a pinch of salt, and 1 1/2 cups of water to the Instant Pot. Stir to combine all the ingredients.
5. Pressure Cook:
   • Close the Instant Pot lid, set the valve to the sealing position, and cook on high pressure for 3 minutes.
   • Once the cooking is complete, allow the pressure to release naturally for 5 minutes before carefully performing a quick release to let out any remaining pressure.
6. Finish with Cashew Cream:
   • Open the lid carefully. Stir in the cashew cream (or fresh cream if preferred).
   • Taste and adjust salt and seasoning if needed. If you’d like a thicker curry, you can use the sauté setting again to cook it down for a few more minutes.
7. Serve:
   • Garnish with fresh cilantro, if desired. Serve hot with rice, chapatis, or your favorite bread.

How To Serve Potato Peas Curry (Aloo Matar)

You can serve this potato peas curry by itself or pair it with jeera rice, chapatis, or roti for a complete meal. Poppadoms and chutneys also make great accompaniments, adding texture and extra flavor. This curry is a filling dish, but you can also serve it as part of a larger Indian meal with other curries and side dishes.

Variations of Potato Peas Curry

• Thicker curry: Reduce the amount of water to make a thicker sauce. This is easier to manage on the stovetop since pressure cookers need enough water to function properly.
• Additional ingredients: Add mushrooms, tofu, or even paneer to give the curry more substance while keeping it vegan. These ingredients add variety and protein to the dish.
• Tomato chunks: Use finely chopped tomatoes instead of puree if you prefer a chunkier texture.

Tips To Make The Perfect Potato Peas Curry

• Use high-quality spices: The quality of your spices makes a big difference in the flavor of the curry. Choose fresh, well-made spices for the best taste.
• Cream alternatives: Cashew cream adds a rich flavor and smooth texture to the curry while keeping it vegan. Coconut cream is another option that adds a hint of sweetness.
• Garlic and ginger prep: If mincing garlic and ginger isn’t your strong suit, use store-bought pastes for convenience and a smoother texture.

Final Thoughts

This Instant Pot potato and peas curry (aloo matar) is a quick, easy, and nutritious meal that’s perfect for busy families.

With the Instant Pot, you can have dinner ready in under 30 minutes, and the recipe is versatile enough to suit different tastes and dietary preferences.

Enjoy your homemade curry with rice or flatbread, and feel free to experiment with additional ingredients or variations. It’s a filling, flavorful dish that’s sure to become a family favorite.

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