📝 About This Recipe
Aloo Matar is a quintessential North Indian staple that brings the warmth of a Punjabi home kitchen to your table. This vibrant curry pairs tender, buttery potatoes with sweet green peas in a luscious, spiced tomato-onion gravy. Utilizing the Instant Pot transforms this slow-simmered classic into a quick weeknight marvel without sacrificing the deep, authentic layers of flavor.
🥗 Ingredients
Whole Spices & Aromatics
- 2 tablespoons Ghee or Neutral Oil (Ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 2-3 pieces Green Cardamom Pods (lightly crushed)
- 1 large Red Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise; adjust for heat)
The Base & Ground Spices
- 1 cup Tomato Puree (freshly blended or canned)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Cumin Powder
- 1 teaspoon Salt (or to taste)
Main Vegetables & Finishers
- 3 medium Potatoes (peeled and cut into 1-inch cubes)
- 1.5 cups Green Peas (frozen or fresh)
- 1.5 cups Water (adjust for desired gravy thickness)
- 1/2 teaspoon Garam Masala (added at the end for aroma)
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Plug in your Instant Pot and select the 'Sauté' mode on high. Allow the inner pot to heat up for a minute.
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2
Add the ghee or oil. Once shimmering, add the cumin seeds, cinnamon stick, and cardamom pods. Sauté for 30 seconds until the cumin splutters and becomes fragrant.
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3
Add the finely chopped onions. Sauté for 5-6 minutes, stirring occasionally, until they turn a golden translucent brown.
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4
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the garlic disappears.
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5
Add the tomato puree along with the turmeric, Kashmiri chili powder, coriander powder, cumin powder, and salt. Cook this 'masala' for 3-4 minutes until it thickens and oil begins to separate at the edges.
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6
Add the cubed potatoes to the pot. Stir well to ensure every piece of potato is beautifully coated in the spice base.
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7
Pour in 1.5 cups of water. Use a wooden spoon to scrape the bottom of the pot to ensure no spices are stuck (this prevents the 'Burn' notice).
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8
Secure the Instant Pot lid and set the pressure valve to the 'Sealing' position. Cancel 'Sauté' mode.
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9
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 4 minutes.
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10
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 5 minutes, then carefully perform a quick release for the remaining steam.
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11
Open the lid and stir in the green peas. If using frozen peas, the residual heat will cook them perfectly in 2 minutes. If using fresh peas, turn on 'Sauté' for 2 minutes.
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12
Sprinkle the garam masala and crushed kasuri methi over the curry. Stir gently so you don't mash the tender potatoes.
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13
Taste and adjust salt if necessary. Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Deglaze the pot thoroughly after adding water to avoid the 'Burn' error. Cut your potatoes into uniform 1-inch cubes to ensure they cook through perfectly in 4 minutes. If you prefer a thicker gravy, mash 2-3 pieces of cooked potato against the side of the pot and stir back in. For a creamier version, stir in 2 tablespoons of heavy cream or cashew paste at the very end. Use Kashmiri Red Chili powder specifically for that signature restaurant-red color without excessive spiciness.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or fluffy Basmati rice. Pairs excellently with a side of cool Cucumber Raita to balance the spices. Add a fresh kachumber salad (diced cucumber, tomato, and onion with lemon) for crunch. A side of mango pickle or lime pickle adds a wonderful tangy punch. Enjoy with a tall glass of salty or sweet Lassi.