Instant Pot Potato Peas Curry Aloo Matar

Craving a curry? This quick and easy potato peas curry is packed with flavor and ready in just 30 minutes—all made in one pot with the Instant Pot pressure cooker. It’s perfect for busy weeknights. It’s one of my favorite gravies for parties, potlucks, and get-togethers. I love serving it with chapati or rice! Potato peas curry is also known as aloo matar ki sabji in Hindi, where “Aloo” means potato, “Matar” means peas, and “Sabji” means curry. It’s a staple dish in North India and Punjabi cuisine. Frozen green peas are available throughout the year. However, I love to use fresh green peas in this recipe during the winter season. More green peas recipes from my blog mushroom peas curry, cabbage peas, peas pulao, paneer matar makhana curry, and matar paneer. If you like potatoes, then check out more Potato Recipes

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Ingredients

Potatoes: I used Yukon Gold potatoes, but you can use any variety of potatoes for this recipe. Green Peas: You can use either fresh or frozen peas for this recipe. I’ve used frozen peas, as I always keep them stocked. Onion: Use finely chopped onions. Tomato: Use tomato puree or finely chopped tomatoes. You may also use canned tomato sauce. Ginger and Garlic: use store-bought or homemade ginger garlic paste. Green chili: I have used one green Thai chili, you can skip it if you like. Herbs & Spices: I used freshly chopped coriander leaves for herbs, and the spices include cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala. You can adjust the spice quantities according to your preference. Cream: I used cashew cream, which is made by soaking 10-12 cashews in hot water for 10-15 minutes, then blending them with ¼ cup of water until smooth. Fresh cream can also be used as an alternative. Lemon juice: Use fresh lemon juice whenever possible for a vibrant, tangy flavor, or opt for amchur powder (dry mango powder) as an alternative to adding a hint of tartness.

How to Make Potato Peas Curry in Instant Pot

Firstly, prepare the tomato puree by blending two medium-sized tomatoes with a little water. Set it aside for later use. 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. Then add prepared tomato puree, red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes. Add green peas, potatoes, and salt and mix well. Then add water and give a stir. Close the Instant Pot with the pressure valve set to Sealing. Cook on High Pressure for 3 minutes. Once the pot beeps, let the pressure release naturally for 5 minutes, and then do a QUICK RELEASE. Finally, carefully remove the lid, add cashew nut cream or fresh cream, and garnish with cilantro. Potato peas curry (aloo matar ki sabji) is ready, serve hot with chapatis, roti & parathas.

Stovetop Method

Heat oil in the pan or kadai. Once the pan is hot, add cumin, ginger-garlic paste, green chili, and saute for 30 seconds. Then add onions and saute until onions turn light brown. Then add chopped tomatoes (or pureed tomato), red chili powder, turmeric powder, coriander powder, garam masala powder, and cook for 1-2 minutes. Add peas, potatoes, and salt and mix well. Then add water and give a stir. Cover with a lid and cook for about 10-15 minutes on medium-low heat, while stirring frequently. After the cooking time is done, add cashew-nut cream or fresh cream and garnish with cilantro. Potato peas curry is ready.

Storage Suggestions

Fridge: This curry can be stored in the refrigerator for up to three days in an airtight container. Freezer: This potato curry is freezer-friendly and can be stored in the freezer for up to 3 months when stored in an air-tight container.

Variations

You can also add finely chopped tomatoes instead of tomato puree. But I prefer adding puree to get a nice creamy texture. Try adding Kasuri methi leaves (dried fenugreek leaves) in the end to get restaurant flavor. You can replace potatoes with paneer, tofu, or mushroom.