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Dinner, Lunch, Main Course
Aloo Matar (Instant Pot & Stovetop)
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
4
person
Author:
Alpa Jain
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.
Equipment
Instant Pot 3 qt
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 in the 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 and mix 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.
Aloo matar on the stovetop
Heat a heavy-bottom saucepan on medium heat.
Once it is hot, add oil.
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 and 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.
Cover and simmer for about 15-20 minutes or until the potatoes are soft.
Turn off the heat.
Mix in the frozen peas and garam masala.
Cover the saucepan 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.
Nutrition
Calories:
162
kcal
(8%)
|
Carbohydrates:
27
g
(9%)
|
Protein:
5
g
(10%)
|
Fat:
4
g
(6%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
599
mg
(26%)
|
Potassium:
616
mg
(18%)
|
Fiber:
5
g
(21%)
|
Sugar:
3
g
(3%)
|
Vitamin A:
563
IU
(11%)
|
Vitamin C:
99
mg
(120%)
|
Calcium:
52
mg
(5%)
|
Iron:
2
mg
(11%)