Aloo Matar Recipe (Video) - Instant Pot + Stove Top - Cubes N Juliennes (2024)

Quick meals are always welcome at my home. Especially with the potatoes!

Potatoes are such versatile tuber that you can pair it with any vegetables you like.

There are a lot of Indian recipes you will find that has potatoes. And most of the vegetarian recipes indeed has potatoes in it.

You guys must be knowing that Indian cooking uses tonnes of potatoes in the dish! To name a few like Aloo Gobi, Aloo Palak, Aloo Jeera, Aloo Chaat, Aloo Tikki, Ragda Pattice and what not!

Aloo Mutter is also one of them. And, often you will find this curry at our table.

Why? Because, this pea curry comes together in flat 20 minutes. Also, it really do not require any special or tedious preparations or process.

Can we use frozen green peas to make this curry?

Absolutely! When fresh peas are not in season, you can make the curry using frozen peas.
But, remember, when they are in tonnes in winter, prefer to use fresh peas only.
Nothing, I repeat nothing can match flavor when curry is made from fresh green peas.

How to cut potatoes for the curry?

Start with peeling the potatoes using a knife or a peeler. Wash them well and then cut into of 1.5 inches cubes.
You can also cut them into wedges. Whatever shape you cut them, be sure to cut all of approx same size for even cooking.
And then soak them in water until ready to use. This keeps them from turning black.
Keep in mind to cut potatoes in large pieces only if you are the curry in Instant pot or pressure cooker.
If you cut them too small, they get mushy and mixes into the curry. They should soften well but should remain intact.
Only if you are making the curry in pan or kadhai, then you can cut them small as they cook faster and will not get mushy.

Can we make the curry without onion and garlic?

Yes indeed! Just need to skip both of them. Add a pinch of hing along with cumin seeds and then follow the rest of the steps.

4.96 from 21 votes

• ▢ 3 tablespoons Vegetable Oil
• ▢ 1 teaspoon Cumin Seeds
• ▢ 1 Onion ((medium sized, finely sliced or chopped))
• ▢ ¾ teaspoon Ginger Garlic Paste
• ▢ 2-3 Green Chilies or Serrano peppers (chopped )
• ▢ 2 cups Green peas ((fresh or frozen))
• ▢ 5 Potatoes ((medium sized, cut in cubes))
• ▢ ½ teaspoon Turmeric powder
• ▢ 1 ½ teaspoons Coriander powder
• ▢ 1 ½ teaspoons Kashmiri red chilli powder
• ▢ 4 Tomatoes ((medium sized, ground to paste))
• ▢ Salt to Taste
• ▢ ¾ tsp Garam Masala Powder
• ▢ ½ - ¾ cup Water
• ▢ 2 tablespoons Coriander leaves (chopped)
• ▢ 1 tablespoon Dill leaves (optional) (chopped)

Making Aloo Matar in Instant Pot

• Press Sauté button and heat oil in the steel insert. Add cumin seeds and fry for few seconds until aromatic.

• Add chopped onion and sauté until it just soft and pink.

• Add potato cubes, ginger garlic paste and green chilies. Sauté for another 30 seconds.

• Cover with IP glass lid or any tight fitting lid and let the potato cook for 3-4 minutes.

• Add peas and mix. Saute for a minute.

• Then add turmeric powder, coriander powder and red chili powder and mix.

• Add pureed tomatoes and saute for a minute. If needed, dad 2 tablespoons of water to deglaze if anything is stuck at the bottom.

• Add salt, garam masala powder, water and mix.

• Close the lid of the pot with pressure valve in sealing position and cook on high pressure for 5 minutes.

• Once the IP beeps, do quick release, the open the pot. Add chopped coriander leaves and dill leaves. Mix well, close the pot and let it rest for couple of minutes.

• Dish out and serve hot aloo mutter with phulkas or rice.

How To Make Aloo Matar In Pressure Cooker

• Heat oil in pressure cooker on medium heat. Add cumin seeds and let it crackle.

• Add chopped onions and fry until soft and pink. Then, add potatoes, ginger garlic paste and green chilies, fry for a minute.

• Add green peas, turmeric, coriander power, red chili powder and sauté for 2 minutes.

• Add ground tomato paste, salt, garam masala powder and ¾ cup of water, mix.

• Cover and pressure cook until done. Let the pressure realeas naturally. Add corinader leaves, dill leaves and mix. Serve hot aloo matar with roti or rice.

If you see, i have used dill leaves in this recipe, you may skip if you wish too. But it gives lovely fresh flavour to the aloo matar. I would highly recommend to give it a try once.

Add water as per the consistency of the curry you prefer. You can add more water for soupy thin gravy.

Modify the chillies as per your liking. You can use cayenne pepper instead Kashmiri red chilli powder, if you wish to.

Adjust the spice powders as per to suit to your taste.

You can use canned tomatoes as well.