Simple, practical, and full of everyday flavour, Instant Pot Aloo Matar is a Indian main course made with tomatoes, ginger, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 medium tomatoes (320 grams, pureed)
  • 1 inch ginger (12 grams)
  • 1 tablespoon oil (use oil of choice)
  • 1/2 teaspoon cumin seeds
  • 1 medium red onion (110 grams)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • 3/4 teaspoon salt (or to taste)
  • 1 cup water (8 oz)
  • 2 medium potatoes (440 grams, cut into 1 to 1.5 inch pieces)
  • 1/2 cup green peas (I used frozen)
  • 1 teaspoon crushed kasuri methi
  • garam masala (to sprinkle)
  • cilantro (to garnish)

Method

  1. Using a blender, puree the tomatoes with ginger and set it aside.
  2. Press the saute button on your Instant Pot. Once it displays hot, add oil to it and then add the cumin seeds and let them sizzle for few seconds.
  3. Add the chopped onion and saute for 2 to 3 minutes until the onions are soft.
  4. Stir in the pureed tomatoes to the pot and mix. Cover the pot with a glass lid and cook the tomatoes for 3 to 4 minutes.
  5. Add coriander powder, turmeric powder, red chili powder and salt. Mix well and cook the spices for 30 seconds.
  6. Add water and then add the diced potatoes and frozen green peas.
  7. Stir and close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes, with the pressure valve in the sealing position.
  8. Do a quick pressure release. Open the pot, add crushed kasuri methi, sprinkle garam masala on top.
  9. Garnish with cilantro and serve aloo matar with any flatbread of choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.