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Instant Pot Aloo Matar curry served in a bowl with potatoes and green peas

Aloo Matar (Potato and Peas Curry)

Jyoti Behrani
Aloo Matar is a comforting Indian homestyle curry made with potatoes, green peas, tomatoes, and basic spices. This easy Instant Pot (pressure cooker) version is vegan, gluten-free, and perfect for a quick weeknight dinner.
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Servings 4
Calories 161 kcal

Ingredients
  

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 green chili ,slit
  • 1 cup onion ,finely chopped (optional or skip for no onion version)
  • 1 teaspoon ginger ,grated (or ginger paste)
  • 1 teaspoon garlic ,minced (optional)
  • 1 cup tomatoes ,chopped or pureed
  • 2 medium potatoes ,peeled and cubed
  • 1 cup green peas ,fresh or frozen
  • 1 cup water ,adjust as needed
  • 1 teaspoon kasuri methi (optional)
  • 1 teaspoon lemon juice, adjust to taste
  • Fresh cilantro for garnish

Spices

Instructions
 

Aloo Matar - Stovetop Method

  • Heat oil in a pan or kadhai over medium heat. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
  • (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
  • Add chopped tomatoes, green chili, ginger, and all spices. Cook for 5-7 minutes until tomatoes soften and oil starts to separate.
    Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
  • Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
  • Cover, and cook on medium-low heat for 15-20 minutes until the potatoes are tender.
  • (Optional) Finally, add lemon juice, kasuri methi, and mix.
    Garnish with fresh cilantro.
  • Serve hot with: Roti or paratha, Steamed basmati rice, Jeera rice or naan

Aloo Matar - Instant Pot

  • Turn on Sauté mode in Instant Pot. Add oil, cumin seeds, and asafedita. Let the seeds splutter.
  • (Optional) Add onions, and garlic. Sauté for 2-3 minutes until onions soften.
  • Add chopped tomatoes, green chili, ginger, and all spices. Cook for 2-3 minutes until tomatoes soften and oil starts to separate.
    Note: Alternatively, you can blend tomatoes with ginger and green chili into a smooth puree and use that instead for a more uniform gravy.
  • Add potatoes, green peas, and water. Mix well and scrape any bits from the bottom.
  • Close lid and cook on High Pressure for 5 minutes.
  • Let pressure release naturally for 5 minutes, then quick release.
  • Open lid, add lemon juice (optional), kasuri methi (optional), and mix. Garnish with fresh cilantro.
  • Serve hot with: Roti or paratha, Steamed basmati rice, Jeera rice or naan

Aloo Matar - Pressure Cooker

  • To make Aloo Matar in a stovetop pressure cooker, follow the same steps as the Instant Pot method. After adding all ingredients, cook for 2 whistles on medium heat, then let the pressure release naturally before opening.

Notes

Pro Tips for Aloo Matar
  • Cut potatoes into even-sized cubes so they cook uniformly and don't turn mushy.
  • For a thicker, restaurant-style gravy, lightly mash a few potato pieces after cooking.
  • If using frozen peas, no need to thaw, add them directly to the pot.
  • For deeper flavor, let the tomato masala cook until it's well roasted and oil starts to separate.
  • Use tomato-ginger-green chili puree for a smoother, more creamy gravy.
  • Add a pinch of kasuri methi at the end for a subtle restaurant-style aroma.
  • Adjust water based on preference, less for semi-dry sabzi, more for gravy-style curry.
 
Use Prepared Onion Tomato Masala for Aloo Matar (Quick Shortcut Method)
Yes, you can use prepared onion tomato masala to make Aloo Matar for a quick shortcut version without compromising on taste. Skip chopping onions, tomatoes, ginger, and garlic and use about ½ to ¾ cup of the prepared masala for this recipe, then add potatoes, green peas, spices, and water, and cook until the potatoes are tender.
 
Variations for Aloo Matar Curry
Creamy Version: Add cream or coconut milk
Aloo Matar Paneer: Add both potatoes + paneer
Matar Paneer: Replace potatoes with paneer
Mushroom Matar: Swap potatoes with mushrooms
Soya Aloo Matar: Add soya chunks or granules, potatoes + peas

 

Dry Aloo Matar (Sabzi Style)
For a dry version, simply reduce the water or skip it entirely after adding potatoes and peas. Cook on low heat until the vegetables are soft and well coated with the spiced masala, stirring occasionally to prevent sticking.

Nutrition

Nutrition Facts
Aloo Matar (Potato and Peas Curry)
Amount per Serving
Calories
161
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.4
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
55
mg
2
%
Potassium
 
656
mg
19
%
Carbohydrates
 
28
g
9
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
669
IU
13
%
Vitamin C
 
27
mg
33
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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