Aloo Matar Recipe

Aloo matar or aloo mattar is a potato and pea curry made in a tomato gravy, flavored with Indian spices

Course Main Course

Cuisine Indian

Diet Gluten Free, Hindu, Vegan

Prep Time 7

Cook Time 20

Servings people

Calories 104kcal

Author Shinta

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.

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.