Potato Peas Curry (Aloo Matar) is an Indian delicacy which is super flavorful and easy to make in Instant Pot or Stovetop just under 30 minutes for busy weeknights.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: Indian

Ingredients

  • 4 medium regular potatoes (OR 2 large Russet potatoes,peeled & diced into 1 inch pieces)
  • 1 cup green peas (frozen, fresh or tinned is fine)
  • 1 teaspoon cumin (jeera) seeds
  • 1 medium onion (finely chopped)
  • 1 tablespoon ginger garlic paste
  • 1 green chili (finely chopped)
  • 1 cup tomato puree (OR you may use 2 medium finely chopped tomato)
  • 2 tablespoons cashew-nut cream (OR fresh cream)
  • 2 tablespoons fresh cilantro (coriander leaves)
  • 1 tablespoon lime juice ((optional) or 1 teaspoon amchur(dry mango) powder)
  • salt (as per taste)
  • 2 tablespoons cooking oil
  • 1 cup water

Spices:

  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder (as required to your taste)
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder

Method

Instant Pot Method:

  1. Firstly, prepare tomato puree by adding two medium-sized tomatoes into the blender with little water and keep them aside.
  2. Press SAUTE on Instant Pot. Add oil to the POT. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger-garlic paste, green chili, and fry until onions turn light brown.
  3. Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
  4. Add peas, potatoes and salt and mix well. Then add water and give a stir.
  5. Then add water and give a stir.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
  7. Once the pot beeps, let the pressure release naturally for 5 minutes and then do a QUICK RELEASE.
  8. Lastly, remove the lid away from you, add cashew-nut cream or fresh cream and garnish with cilantro.
  9. Potato Peas Curry is ready, serve hot with chapatis, roti & parathas.

Indian Pressure Cooker Method:

  1. Follow the same steps as the Instant pot, for the Stovetop pressure cooker. Close the lid, place a whistle and cook for 2 whistles on medium flame. Rest all the steps remains the same.

Stovetop Pan Method:

  1. Heat oil in the pan or Kadai. Once the pan is hot add cumin, ginger-garlic paste, green chili and fry for 30 secs. Then add onions and saute until onions turn light brown.
  2. Then add chopped tomatoes or pureed tomato, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes.
  3. Add peas, potatoes, and salt and mix well. Then add water and give a stir.
  4. For a pan, cover with a lid and cook for about 10-15 minutes on medium-low heat, while stirring frequently.
  5. After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro. Serve hot with chapatis, roti & parathas.

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.