Aloo Matar is a vegetarian one pot potato and peas curry with Indian spices. Made in Instant Pot, this gluten free, vegan side can be served with Roti, Paratha or Steamed Basmati Rice and Dal.
Aloo (potato) Matar (green peas) recipe is a North Indian Style Potato Peas Curry made with diced potatoes and fresh or frozen green peas cooked in an onion tomato sauce and spices.
Perfect dump and go or one pot side dish for busy weekday meals and / or meal planning.
Made with basic pantry staples and produce, this curry or veggie side is hearty, delicious and filling when served with roti or rice.
If you love potatoes, do try air fryer roasted potatoes, smashed potatoes with herbs, French Fries in air fryer and Aloo Methi (potato and fenugreek leaves).
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Ingredients
Potatoes - Peel and soak the potatoes in water until you are ready to cook.
Green Peas - Use fresh or frozen green peas, whichever is easily available.
In India, fresh green peas is available during winter season (November - January). I shell and freeze peas in bulk so that I can use them throughout the year.
Ginger Garlic Paste - If using store bought, use a good brand that has no preservatives or additives.
I have used homemade paste. This is a part of my weekly meal prep. Quite handy when cooking curries or dal.
Spices - Turmeric, Kashmiri Red Chili (substitute with paprika or cayenne for heat), coriander powder (dhania) and Garam Masala.
The combination of potato and coriander works well. So, even though garam masala consists of coriander, I have added extra.
Traditional Aloo Matar does not contain dairy cream or coconut cream. However some recipes include cream to balance heat from spices, rich taste and creamy texture of the curry. (Check recipe notes for more details)
Optional - Kasuri Methi (Dry Fenugreek)
Aloo Matar Recipe - Instant Pot Instructions
Wash, peel and dice the potatoes. Soak them in water until you prep the rest of the ingredients.
Steps 1 - 2 Switch on Instant Pot. Press Sauté Mode and once it displays Hot or On, add oil, cumin seeds. Sauté onions until they are translucent.
Next, add tomato puree and ginger garlic paste. Let it cook for 2-3 mins.
Steps 3 to 6 - Add spices and sauté for a few minutes. Deglaze the pot with 1-2 tablespoons of water to prevent spices from burning.
Switch off the Sauté Mode. Add the soaked and drained potatoes, green peas. Mix well. Add water, salt to taste.
Step 7 - Close the Instant Pot Lid, adjust valve to sealing. Pressure cook on High for 5 mins followed by QPR (Quick pressure release).
Once the pin drops, open the lid, add finely chopped coriander or cilantro, mix and serve.
Variations
Gobi Matar - For a low carb variation, substitute potatoes with Cauliflower. Add big / thick florets and pressure cook only for 2 mins on high with a quick pressure release. This will prevent cauliflower from overcooking.
Aloo Gobi Gajar (Carrot) Matar - Aloo Matar with Gajar (carrots) and Cauliflower. This is a staple combo during Indian winter season as the produce is fresh.
Aloo Matar Paneer - Sauté paneer cubes in a pan with some oil or ghee and add to the curry. You can add paneer while pressure cooking. However, some find the texture chewy, especially when paneer is not fresh.
Chana Aloo Matar - Add a can of chickpeas (rinse and drain liquid) for some protein.
Serving Suggestions
Personally, I love eating Aloo Matar with hot paratha, a side of yogurt or curd and pickles. A perfect brunch on weekends followed by an hour long nap.
On weekdays, we serve it with Basmati Rice, Jeera Rice, Brown Rice, cooked millets, quinoa OR Indian breads like Roti, Chapati.
If you are extremely busy, reheat the curry and serve with store bought naan or sourdough bread.
Storage Instructions
Once the curry has cooled, transfer to an airtight container. Under refrigeration, it stays fresh for 3-4 days.
I have not frozen this curry yet. We usually consume leftovers for breakfast the next day with piping hot parathas.
Leftovers can be re-heated in a microwave and/or stove top.
Always use clean, dry spoon to scoop out curry from the container. This increases shelf life.
Indian Vegetarian Sabzi Recipes to try
Aloo Gobi (Potato Cauliflower Stir Fry)
Bhindi Masala (Okra Stir Fry)
Mushroom Matar Masala (Vegan Mushroom Peas Curry)
Baingan Bharta (Roasted Eggplant Mash)
Cabbage Poriyal (South Indian Stir Fried Cabbage with coconut)
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Aloo Matar Recipe | Potato and Peas Curry (Instant Pot)
Equipment
- Instant Pot
- Blender
Ingredients
- 3 Potatoes medium size, rinsed, peeled and diced
- 1 cup Frozen Green Peas
- 2 Tomatoes pureed in a blender
- 2 Onions medium, finely chopped
- 2 teaspoon Ginger Garlic Paste
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red Chili Powder or substitute with paprika
- 1 teaspoon Coriander powder or Dhania powder
- 1 teaspoon Garam Masala Powder
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds or Jeera
- 1 cup Water additional 1-2 tbsp extra to deglaze the instant pot while cooking the spices
- Finely chopped cilantro or coriander for garnish, as required
- Salt to taste
Instructions
- Wash, peel and dice the potatoes. Soak them in water until you prep the rest of the ingredients.
- Switch on Instant Pot. Press Sauté Mode and once it displays Hot or On, add oil, cumin seeds.
- Once cumin roasts, add finely chopped onions and sauté until they are translucent.
- Next, add tomato puree and ginger garlic paste. Let it cook for 2-3 mins.
- Add spices (turmeric, red chili, coriander and garam masala) and sauté for a few minutes. Deglaze the pot with 1-2 tablespoons of water to prevent spices from burning.
- Switch off the Sauté Mode. Add the soaked and drained potatoes, green peas, 1 cup of water and salt to taste.
- Close the Instant Pot Lid, adjust valve to sealing. Pressure cook on High for 5 mins followed by QPR (Quick pressure release).
- Once the pin drops, open the lid, add finely chopped coriander or cilantro, mix and serve.
Notes
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Such a delicious vegetarian curry! Nicely spiced and great for batch cooking.
This is one of my favorite Indian dishes and now I can make it at home! It was A LOT easier than I thought! Next time, I might add some cauliflower too! Super delish!
This was such a delicious budget friendly recipe. So much flavour too.
This was so easy to make using the IP! Love how hearty and delicious this vegetarian dish is!
Aloo matar is what I love to order at restaurants so I was so excited to make it at home! So good!