Aloo Matar Recipe
Delicious potatoes and peas curry cooked together with basic ingredients or spices. It vegan, it is gluten free!
Servings: 6
Calories: 230kcal
Ingredients
- 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
Instructions
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.
Notes
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.
Nutrition
Calories: 230kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Sodium: 26mg | Potassium: 1078mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1060IU | Vitamin C: 52.4mg | Calcium: 84mg | Iron: 7.1mg