Instant Pot Aloo Matar

Instant Pot Aloo Matar – easy potato and green peas Indian curry for weekdays, made with basic ingredients. Vegan & gluten-free.

This recipe comes together quickly and needs very basic ingredients so personally for me its one of those recipes that I make when I don’t know what else to make!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!

instant pot aloo matar served in a small black skillet

I am so overwhelmed with lot of things right now. Like, we are going to Europe next month (I can hardly wait!) and we spend all our weekend and free time planning for the trip.

It’s funny though that I lived in Scotland for 1.5 years and never went to Europe. I think when you are a student things are so different and you really don’t have any money to go on a vacation.

Anyway better late than never! This is going to be my first time in Europe and I am so looking forward to this trip! Do you guys have any recommendation of places to eat in Paris, Lucerne, Amesterdam? I would love to know!

I am resorting to easy meals these days and it can’t get easier than this Instant Pot Aloo Matar [Aloo=Potatoes and Matar=Green Peas].

This recipe has just potatoes, green peas, onion, tomatoes and a few basic Indian spices. It really can’t get more basic than this.

instant pot aloo matar served in a small black skillet with a spoon on the side

Potatoes are used in tons of Indian recipes and often paired with any other vegetable that you can imagine like cauliflower in aloo gobi or spinach or beans!

For this instant pot aloo matar recipe potatoes are cooked with green peas in an onion tomato masala. I already have a aloo matar recipe on the blog but this in the Instant Pot version.

This Instant Pot Aloo Matar Recipe

✓ is an easy everyday Indian dish made with basic ingredients

✓ vegan and gluten-free

✓ pairs well with roti or any flatbread of choice and also rice

I remember in my home potatoes were one vegetable which everyone would eat.

Whenever mom made a vegetable like say spinach or eggplant which half of the people won’t eat, she made sure to make some potatoes along with so that those who wouldn’t eat the spinach or eggplant could at least eat something!

And everyone would happily gobble up the potatoes. I always wonder what’s so magical about them?

instant pot aloo matar served in a small black skillet with a plate of salad on the side

So, if you are also a potato lover, then you must try this aloo matar recipe. It’s lightly spiced, makes great meal when paired with roti and is really comforting.

I cooked the potatoes for 2 minutes on high pressure for this recipe and they were well done and yet retained their shape and texture.

TIP: Make sure to chop the potatoes into large pieces, around 1 to 1.5 inch pieces. If you chop them small, they will get really mushy and dissolve in the curry.

Method

Using a blender, puree the tomatoes with ginger and set it aside.

1- 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.

2- Add the chopped onion and saute for 2 to 3 minutes until the onions are soft.

3- 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.

4- Add coriander powder, turmeric powder, red chili powder and salt. Mix well and cook the spices for 30 seconds.

collage for step by step recipe of Instant Pot Aloo Matar

5- Add water and mix.

6- 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.

collage for step by step recipe of Instant Pot Aloo Matar

Garnish with cilantro and serve this Instant Pot Aloo Matar hot with roti or any bread of choice.

instant pot aloo matar served in a small black skillet

If you’ve tried this Instant Pot Aloo Matar Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

Instant Pot Aloo Matar

instant pot aloo matar served in a small black skillet
Manali
Simple Indian potato and green peas curry made in the Instant Pot! Goes well with any flatbread of choice. Vegan & gluten-free.
4.7 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 70 kcal

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

Instructions
 

  • Using a blender, puree the tomatoes with ginger and set it aside. 
  • 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.
  • Add the chopped onion and saute for 2 to 3 minutes until the onions are soft.
  • 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.
  • Add coriander powder, turmeric powder, red chili powder and salt. Mix well and cook the spices for 30 seconds.
  • Add water and then add the diced potatoes and frozen green peas.
  • 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.
  • Do a quick pressure release. Open the pot, add crushed kasuri methi, sprinkle garam masala on top. 
  • Garnish with cilantro and serve aloo matar with any flatbread of choice. 

Nutrition

Calories: 70kcalCarbohydrates: 5gProtein: 1gFat: 4gSodium: 587mgPotassium: 107mgFiber: 1gSugar: 2gVitamin A: 405IUVitamin C: 12.5mgCalcium: 6mgIron: 0.7mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

38 thoughts on “Instant Pot Aloo Matar

  1. Made this recipe last night. Liked it however would have liked more flavor. I may try doubling up on the spices and perhaps using veggie broth instead of water next time. Thank you 🙂

    1. Glad you liked it Diana. Veggie broth is never really used in Indian cooking traditionally but of course its up to you. And yes you can always increase the spices as per your taste.

    2. Imo.. Veggie broth would bring in other flavors n would not retain the taste.. I’ve had veg broth only once in my life .. that too not in India.. u could definitely increase the spices..!

  2. 5 stars
    Just made it!! It tastes delicious. I added more kasuri methi because I am just obsessed with it. Very nice recipe – will make again and try one more from your site.
    Thank you 🙂

  3. 5 stars
    Loved it!!!! So did my 9month old baby. Mine turned out less saucy and I doubled all the spices as I love a strong spice. Thank you for sharing a beautiful vegan dish

  4. 5 stars
    Fantastic recipe cooked and eaten tonight. Authentic and easy to make….thank you so much all the way from France

  5. 5 stars
    I’ve made this several times and it’s alway great! I have 2 questions though:
    1) can u substitute ground fenugreek for the kasuri methi- I’ve always skipped it b/c I can’t find it
    And
    2) can you make this dish using the onion tomato masala recipe you’ve posted more recently? If so, how would you adjust this recipe?

    1. Hi! No don’t substitute ground fenugreek for kasuri methi, just skip it if you can’t find it.
      And yes you can use the onion tomato masala. You will just add oil, then cumin seeds then add in the frozen onion tomato masala (I would add 1/2 cup masala, you may use 3/4 cup for stronger flavors), potatoes, peas, sprinkle some garam masala and salt and water. Cook for 2 mins with quick pressure release. Garnish with cilantro.

  6. 2 stars
    The two minute cook time in the instant pot was not enough. The potatoes and onion were crunchy. I even cut the potatoes smaller than the recipe called for. I also found the tomatoes to be too acidic. It was basically a tomato sauce with a hint of spices. I added some heavy cream and baking soda to cut the acidity.

    1. sorry it didn’t turn out okay for you. Several people have successfully tried this recipe. 2 minutes is enough because IP takes time to come to pressure and that is enough to cook the potatoes, it’s not like you are literally cooking for only 2 minutes.

  7. 5 stars
    It’s great recipe, easy and delicious. However, I added two more minutes as the potatoes were not soft enough.

  8. Hi! I don’t have a glass lid. Is there an alternative to the glass lid? I just realized that the one that I have is smaller than the size of the pot.

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