Name: Aloo Matar (Instant Pot & Stovetop)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Potato ((red, 5 count, peeled, cubed)); 1 tbsp Oil; 1 tsp Salt; 1 cup Water; 1 count Onion ((small)); 2 count Tomato ((medium)); 1 tsp Ginger; 1 tbsp Garlic; 1 tsp Serrano pepper ((to taste)); 1/2 tsp Cumin seeds; 1/2 tsp Mustard seeds; 1 count Whole red chili; 6 count Curry leaves ((optional)); 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1/2 tsp Red chili powder; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; 1 cup Frozen peas ((rinsed)); 2 tbsp Cilantro ((chopped, for garnishing)); 1 tsp Lime juice

5 from 7 votes

Jump to Recipe

Aloo matar is an Indian vegan and gluten-free curry made with potatoes, peas, and tomato-based gravy. Check out this quick and easy recipe to make aloo matar in an electric pressure cooker like Instant Pot and the stovetop.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Aloo matar translates to potato and peas in English. It is one of the most popular and common curries made in Indian cuisine. It is served with Indian bread like chapati or puri.

It is really easy to make aloo matar recipe 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.

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 with Indian spices. The spiciness comes from serrano pepper in the puree, red chili powder, and garam masala. So you can adjust these based on your preference for spiciness.

Finally, for garnishing, some chopped cilantro is added along with a few drops of lime juice that enhances the flavor of the curry.

Instant Pot instructions

It is really very easy to make potato and green peas curry in an 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 the 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 them 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.

Stovetop instructions

To make aloo matar on the stovetop, heat a heavy bottom saucepan on medium heat. Saute the spices and tomato-onion puree in oil. Add the potatoes and water and cook it covered for about 15-20 minutes until the potatoes are soft. Turn off the heat.

Add the frozen peas and garam masala to taste. Leave it covered for 3-5 minutes until the peas are cooked with the heat from the gravy.

Variations

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.

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.

Serving suggestions

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.

Storage

Yes, just like most 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 up to 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, stovetop, 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.