Aloo Matar or Aloo Mattar is n Indian curry made with potatoes and peas in a tomato gravy, flavored with aromatic spices. A delicious dish that pairs well with naan or rice or quinoa. Gluten-free, 30 min meal.
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Folks, this aloo matter (aloo matar) curry is such a treat, and is so simple to make as well! I love recipes that are all about effortless cooking, bold flavors, and are healthy as well. Indian recipes are sometimes presumed to be very complicated, with many steps involved and too much chopping and blending.
If you’ve tried my chickpea coconut curry or egg curry you will think otherwise! These are simple recipes, with very little hands-on work involved, and made quick and easy in the Instant Pot, just like this recipe for aloo matar curry.
What is Aloo Mattar or Aloo Matar?
Aloo mattar or aloo matar is an Indian-origin curry made with aloo (potatoes) and matar (peas) as the key ingredients. Potatoes and peas are cooked together in a sauce made with tomatoes, onions and flavored with cumin and other spices. The result is a delicious curry with a thick sauce (gravy), that is best served with a side of naan or basmati rice, or your choice of grains.
Why this recipe works
- Make with pantry staples and budget-friendly ingredients
- Make in the Instant Pot or pressure cooker for a super fuss-free and effortless meal
- Indian spices give it so much authentic flavor
- Pairs very well with many sides such as naan, basmati rice, or even quinoa
Recipe Ingredients
To make aloo matar, you will need:
- Potatoes – Use potatoes that hold up well during cooking, and do not become too mushy. Gold or red potatoes such as Yukon Golds or Red New potatoes will work well for this recipe.
- Peas – I use frozen peas, you can use fresh peas as well
- Ginger and garlic – If you have ginger garlic paste, use that else you can also use freshly minced ginger and garlic. Try not to substitute with garlic and ginger powder, as the taste will not be as good as fresh.
- Onion – Finely chopped
- Spices – Cumin (whole), Kashmiri chili powder, turmeric powder, garam masala, Kasuri methi (dried fenugreek leaves)
- Tomatoes – Use either whole tomatoes or tinned tomatoes
- Garnish – Chopped cilantro (leave it out if you do not like the taste of cilantro) and lemon juice
- Salt – Just enough to season
Step-by-Step Instructions
Start by heating the Instant Pot in Saute mode. Once hot, add the oil, cumin seeds, and chopped onion. Saute for a couple of minutes, until the cumin starts to crackle.
Add the tinned tomatoes, spice powders, salt. Give it a mix.
Add the water, kasuri methi, peas and potatoes.
Mix it well, and make sure nothing is stuck to the bottom of the Instant Pot. If there is any residue, scrape it with the spatula.
Pressure cook on High pressure for 5 minutes. After 5 minutes, once the cooking cycle is completed, quick release the steam (manual release of pressure).
Open the lid of the Instant Pot and using the spatula, break up the potatoes just a little. This will give the curry a slightly thick consistency, with the potato starch. Add more water if you like it to have more sauce.
Aloo Matar is ready! Garnish with some chopped cilantro and serve with basmati rice or naan.
Expert Tips for making Aloo Mattar
Cut potatoes into large chunks: Cut the potatoes into large cubes instead of small cubes. Cutting them too small will make them cook quicker and give the curry less texture. We are looking for chunky pieces of potatoes, for that authentic-looking aloo matar curry. The pressure cooking time can vary depending on how big your potato pieces are.
Peeling the potatoes is optional: You can leave the skin on if you like.
Add water if you like it with more sauce: As this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
Tomatoes: If you like a brighter, reddish color in your curry, then add some tomato concentrate or tomato puree. This will improve the color of the curry.
Add green chilies for more spice: If you like to make the aloo mattar spicier, you can add some chopped green chilies or jalapenos before pressure cooking.
More easy Indian recipes
Aloo Matar Recipe
Equipment
Ingredients
- 500 grams potatoes
- 1 cup green peas frozen or fresh
- ½ tbsp whole cumin
- 1 Onion chopped
- 1.5 tbsp vegetable oil
- 1 tbsp ginger garlic paste or substitute with minced ginger and garlic
- 300 grams tinned tomatoes or use fresh chopped tomatoes
- 1 tbsp garam masala
- ½ tbsp turmeric powder
- ½ tbsp Kashmiri Red Chili Powder or use paprika as a substitute
- ½ tbsp amchur powder dried mango powder
- 1 tbsp Kasuri Methi optional
- 1 cup water
- Salt to season
Instructions
- Start by heating the Instant Pot in Sauté mode. Once hot, add the oil, cumin seeds, and chopped onion. Sauté for a couple of minutes, until the cumin starts to crackle.
- Add the ginger garlic paste, tinned tomatoes, garam masala, amchur powder, Kashmiri chili powder, turmeric powder and salt. Give it a mix.
- Add the water, kasuri methi, peas and potatoes.
- Mix it well, and make sure nothing is stuck to the bottom of the Instant Pot. If there is any residue, scrape it with the spatula.
- Pressure cook on High pressure for 5 minutes. After 5 minutes, once the cooking cycle is completed, quick release the steam (manual release of pressure).
- Open the lid of the Instant Pot and using the spatula, break up the potatoes just a little. This will give the curry a slightly thick consistency. Add more water if you like it a little runny.
- Aloo Matar is ready! Garnish with some chopped cilantro and serve with basmati rice or naan.
Video
Notes
- Use potatoes that hold up well during cooking, and do not become too mushy. Gold or red potatoes such as Yukon Golds or Red New potatoes will work well for this recipe.
- Ginger and garlic – If you have ginger garlic paste, use that else you can use freshly minced ginger and garlic. Try not to substitute with garlic and ginger powder, as the taste will not be as good as fresh.
- Use either whole tomatoes or tinned tomatoes. If using whole tomatoes, add a little tomato concentrate to improve the flavor and color.
I can't believe how much flavor is packed into this recipe in just 30 minutes! So quick and simple
This looks and sounds like a comforting, flavorful and hearty meal.
I love Indian food, but we don't make it much at home. This is a great recipe for us to start with. Sounds delicious.
This looks so good! I've been trying to replace rice with quinoa but finding it hard to find something that goes well with it. I think this will be it since it's got potatoes...I probably won't miss rice just as much!
This aloo matar was so easy to make and was packed with flavor!! Reminded me of my mom's aloo matar! My whole family loved it!