Aloo matar is a popular vegan and gluten-free Indian curry made commonly for lunch, dinner or weekend brunch and served with puffy Indian bread or poori.
It is really easy to make aloo matar in the instant pot in just under 30 minutes. It can also be made ahead of time for meal planning and stored in the fridge or freezer for later use.
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What is aloo matar?
Aloo matar translates to potato and peas in English. It is one of the most popular and common curries made in the Indian cuisine. It is served with Indian bread like chapati or puri.
It can be made with gravy, or dry depending on preference and also on what it is being served with. The dry version of aloo matar is made by adding very little water while cooking. It is usually served with dosa or lentil crepes. It can also be used as a filling to make stuffed flatbread or paratha.
This recipe can also be adapted to make variations by adding cauliflower to make aloo matar gobi, or carrots to make aloo gajar matar recipe.
Aloo matar ingredients
Aloo matar is made with very few ingredients and most of them are common pantry ingredients found in Indian kitchens.
Potatoes and peas are the main ingredients. I like to use the red skin potatoes, but you can use your favorite. Potatoes are peeled using a vegetable peeler and then cut into cubes of about an inch in size.
Fresh or frozen peas work well for this recipe. Personally, I like to use frozen peas. If you are using fresh peas, then they can be pressure cooked along with the potatoes. However, frozen peas are quick and easy to cook so they can be added to the hot curry after it is done cooking.
The gravy of aloo matar curry is tomato-based and it is cooked in Indian spices. The spiciness comes from serrano pepper in the puree, the red chili powder, and garam masala. So you can adjust these based on your prefence of spiciness.
Finally, for garnishing, some chopped cilantro is added along with a few drops of lime juice that enhances the flavor of the curry.
How to make aloo matar in instant pot?
It is really very easy to make potato and peas curry in the instant pot, especially once you have prepped all the ingredients. I have made this recipe in a 3 qt. instant pot and it works well for a 6 qt instant pot as well.
Before you start making the curry in the instant pot, make a smooth puree by blending the tomatoes, onions, ginger, garlic, and serrano pepper in a blender. I like to use Vitamix but any high speed blender will work.
Now, turn the instant pot on the saute mode on normal setting and add some oil, once it is hot. Then add the whole spices - cumin seeds, mustard seeds, curry leaves, and whole red chili and saute for a few seconds until the seeds crackle.
Add the blended onion-tomato puree along with the powder spices coriander powder, cumin powder, turmeric powder, and red chili powder. Continue to saute for about 4-5 minutes until the moisture evaporates from the puree.
Pour some water and deglaze the bottom of the pot with the help of a spatula and then add the potatoes and salt to taste. You can add more or less water depending on the kind of consistency you want. I like the curry a little thick so 1 cup of water works fine for this recipe.
Cook on the high-pressure mode for 5 minutes with the pressure release valve in the sealing position. The instant pot will take some time to come to pressure and then it will pressure cook for 5 minutes before turning off.
Perform a quick release by moving the pressure release valve to the venting position until the silver pin drops and then add the frozen peas and garam masala to taste.
Cover the instant pot with the lid for about 3 minutes so the peas get well cooked with the heat from the curry. If you are using fresh peas then it is best to add it while pressure cooking. Frozen peas cook really fast so they can be added after cooking.
Delicious potato and peas curry is ready for serving. While serving add some lime juice and garnish with chopped cilantro.
What to eat with aloo matar?
Aloo matar is best served hot with Indian bread like paratha, roti, poori, or naan. While serving add a few drops of lime juice and some chopped cilantro to enhance the flavor of the curry.
Any time, if you are running out of ideas regarding what curry to make for chapati or puri, aloo matar curry is a quick and easy recipe.
If you have any leftover aloo matar, you can also heat it to make it dry enough and then make stuffed paratha or naan.
Can you freeze aloo matar?
Yes, just like most of the Indian curries, any leftover aloo matar can be refrigerated or frozen in freezer safe containers. It is a great dish for meal planning as it can be stored in the fridge for 4-5 days and in the freezer for upto 2 months.
When you are ready to eat, just keep the container in the fridge overnight, or you can directly thaw it in the microwave.
To reheat the potato and peas curry, you can reheat it in the microwave, stove top, or in the instant pot on the saute mode. After storing or freezing, the curry tends to become thick, so while reheating you can adjust the consistency by adding some water.
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📖 Recipe
Aloo Matar In Instant Pot
Equipment
Ingredients
- 1 lb Potato (red, 5 count, peeled, cubed)
- 1 tablespoon Oil
- 1 teaspoon Salt
- 1 cup Water
For puree
- 1 count Onion (small)
- 2 count Tomato (medium)
- 1 teaspoon Ginger
- 1 tablespoon Garlic
- 1 teaspoon Serrano pepper (to taste)
Spices
- ½ teaspoon Cumin seeds
- ½ teaspoon Mustard seeds
- 1 count Whole red chili
- 6 count Curry leaves (optional)
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Red chili powder
- ½ teaspoon Turmeric powder
To add after cooking
- ½ teaspoon Garam masala
- 1 cup Frozen peas (rinsed)
- 2 tablespoon Cilantro (chopped, for garnishing)
- 1 teaspoon Lime juice
Instructions
Make the puree
- Blend onion, tomato, ginger, garlic, and serrano pepper to a fine paste in a blender like Vitamix.
Making curry in the instant pot
- Turn on the instant pot on saute mode on normal setting.
- Once it is hot, add oil to the instant pot liner.
- After the oil is hot, add the cumin seeds, mustard seeds, curry leaves, and whole red chili and saute for a few seconds until the seeds crackle.
- Add the blended onion-tomato puree to the instant pot liner.
- Add the spices - coriander powder, cumin powder, turmeric powder, and red chili powder.
- Saute for about 4-5 minutes until the moisture evaporates.
- Add water and deglaze the bottom of the pot with a spatula.
- Add the potatoes and salt.
- Press cancel and come out of the saute mode.
- Close and lock the lid with the pressure release valve in the sealing position.
- Cook on the high-pressure mode for 5 minutes.
- Perform a quick release by moving the pressure release valve to the venting position until the silver pin drops.
- Add the frozen peas and garam masala.
- Cover the instant pot with the lid for about 3 minutes so the peas get well cooked with the heat from the curry.
- While serving add some lime juice and garnish with chopped cilantro.
John says
I made this today for the family. It was delicious.
Alpa Jain says
Hi John
Thankyou for the feedback. Glad to know you liked it.
Regards
Alpa