aloo matar

This Aloo Matar made in Instant Pot is delicious and very easy to put together. It is perfect for your weekday meal or weekend indulgence.

Instant Pot Aloo Matar - Vegan Indian Curry

Green Peas (frozen

Red Onions (finely chopped)

Tomatoes

Ginger (finely chopped)

Green Chili (finely chopped)

tbsp Cilantro leaves (finely chopped)

tbsp Cooking Oil

tsp Cumin Seeds

Coriander powder

tsp Turmeric powder

Red chili powder

tsp Garam Masala

tsp Salt

Water

WATCH THE DETAILED VIDEO ABOVE THE RECIPE CARD.

Place the inner pot inside the Instant Pot. Plug it in. Press Saute Mode and set it on HIGH for 20 minutes.

Once the screen displays HOT, add oil to it. Add Cumin seeds and saute for 30 seconds.

Now add finely chopped onions to the pot. Cook for about 3 minutes till onions are pinish golden in color. TIP - Cover the onions while cooking to speed up the process. It helps the onions sweat bit faster. Do saute in between to avoid burning at the bottom.

Once the onions are done, add tomatoes + ginger + green chili to the pot. Stir well. Now add all the spices as mentioned. Give it a good stir again. Cover with a lid and cook for about 7-8 minutes till tomatoes are soft and cooked.

Now add potatoes and peas and coat well with the tomato onion base. Add 1 cup water to the pot. Stir again. Place lid and close it. Make sure the valve is on SEALING. Press Pressure cook mode and set for 2 minutes.

Once the timer goes off, do QPR (quick pressure release). Add chopped cilantro and stir it delicately.

Aloo Matar is done and you can serve it with Naan or Rice.

Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha.&nbsp; This can also be made in a cooker or instant pot.

Aloo matar (Aloo mutter)

potatoes ((3 medium potatoes, cubed to 1 inch))

green peas ((fresh

onions ((¾ cup, chopped finely, 1 large))

tomatoes

green chili

cumin seeds ((Jeera))

ginger garlic paste ((or ¾ tbsp fine chopped each))

coriander powder ((ground coriander seeds))

red chilli powder ((adjust to taste))

garam masala

salt

turmeric

coriander leaves (chopped finely)

Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.&nbsp;

Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.

Preparation

Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.

Add chopped onions, green chili and fry until lightly golden or pink.

Next put in the ginger garlic paste and saute until the raw smell disappears.

Add tomato puree and saute for 2 mins.

Next add chili powder, garam masala, coriander powder, turmeric and salt.

Saute until oil begins to separate from the masala.

Add potatoes and peas. Saute for 2 mins.

Add water just enough to cover the potatoes. Cook covered on a low to medium heat.

Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.

If making in pressure cooker then, allow to whistle twice on a medium heat.

Add kasuri methi and mix well. Adjust salt if needed.

Serve aloo matar with rice or roti.

How to make aloo matar

Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.

When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.

Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.

Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.

Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)

Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)

Secure the Instant pot lid with the steam release handle set to sealing.

Press pressure cook button (high pressure) &amp; set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.

Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.

Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.

If you are a beginner check the video on my potato curry post.

Instant pot aloo matar

https://www.youtube.com/watch?v=1kF5exFJ4rk

Aloo matar recipe : https://www.indianhealthyrecipes.com/aloo-matar-recipe-aloo-mutter-recipe/

Potato peas gravy made in north Indian style

Music by : https://www.youtube.com/user/Vexento

Aloo matar recipe | Aloo mutter recipe | Potato peas gravy

Aloo Matar is a basic Indian curry made with potatoes and green peas. This vegan curry is so comforting and goes well with rice, roti, paratha or puri.

Aloo Matar

potatoes (around 350 grams, cut into 1 inch cubes)

cumin seeds

hing (asafoetida)

onion (around 180 grams, chopped)

ginger garlic paste

tomato paste (optional)

coriander powder

Kashmiri red chili powder

turmeric powder

salt (to taste, 1/2 to 3/4 teaspoon)

peas peas

chopped cilantro (+ more to garnish)

kasuri methi (dried fenugreek leaves)

Cut potatoes into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.

Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.

To the same pan, now cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add hing.

Sauté few seconds and then add chopped onions. Cook 5 to 6 minutes until they turn golden brown string often.

Then add ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.

Add in pureed tomatoes. You can also add additional 1/2 tablespoon tomato paste at this point. Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.

Remove lid once the tomatoes are cooked and add all the spices- coriander powder, Kashmiri red chili powder, turmeric and also add the salt. Cook a minute until oil starts oozing out of masala.

Add the potatoes back with peas (I used frozen peas which I added to hot water for 10 mins before using in the recipe).

Stir well and then add 1 &amp; 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked. It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.

Once potatoes are done, finish with kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot. You can also sprinkle some garam masala before serving.

https://embed.mediavine.com/videos/qd4wpxgk6twgz2kuvaws

Aloo Matar is a basic Indian curry made with potatoes and green peas. It's vegan and pairs well with roti or rice.

Delicious potatoes and peas curry cooked together with basic ingredients or spices. It vegan, it is gluten free!

Aloo Matar Recipe

Vegetable Oil

Cumin Seeds

Onion ((medium sized, finely sliced or chopped))

¾ teaspoon Ginger Garlic Paste

2-3 Green Chilies or Serrano peppers (chopped)

Green peas ((fresh

Potatoes ((medium sized,

Turmeric powder

Kashmiri red chilli powder

Tomatoes ((medium sized, ground to paste))

¾ tsp Garam Masala Powder

Coriander leaves (chopped)

Dill leaves (optional) (chopped)

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.

Making Aloo Matar in Instant Pot

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 3/4 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.

How To Make Aloo Matar In Pressure Cooker

This Aloo Matar (also spelled Aloo Mutter) is a simple, delicious, comforting curry recipe of potato and green peas in an onion, tomato, spice laden gravy base. It makes for a healthy and comforting meal when paired with Indian breads or steamed rice.

Aloo Matar Recipe | Punjabi Aloo Mutter

onions

ginger (or 1 inch ginger)

garlic (or 3 to 4 small to medium garlic)

oil (- any neutral oil)

heavy cream almond

potatoes (or 3 medium or 2 large potatoes - peeled and diced)

green peas (- fresh or frozen)

red chili powder (or cayenne pepper, add as required)

turmeric powder ((ground turmeric))

½ teaspoon Garam Masala (or as required)

water (or add as required)

coriander leaves

salt (as required)

Take chopped onions, tomatoes, ginger and garlic in a grinder or blender jar.

Without adding any water, grind or blend to a smooth paste.&nbsp;

Keep this ground paste aside.

Heat oil in a pot or pressure cooker. Keep the heat to a low. First crackle the cumin seeds.

Then add the ground onion-tomato paste. Be careful as the paste splutters when you add it to the oil.

Stir and then add the malai (which is a thick layer of cream that is formed on the top of whole milk when it is boiled and later cooled). Swap it with almond powder or cashew powder or heavy cream. You can choose to skip cream altogether.

Saute the ground paste till the oil releases from the sides. The masala paste will also thicken, become glossy and will come together.

The mixture splutters initially. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.

Once the paste has been sauteed well then add the asafoetida powder, red chilli powder and turmeric powder.

Stir and then add the peas and potatoes. Saute for a minute. Add water and salt as required.

Stir well and cover the pot. Simmer till the potatoes and peas are cooked tender for about 20 to 30 minutes. You can alter the consistency of the curry by adding less or more water.

If using a stove-top pressure cooker add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes &amp; peas are cooked completely.

If making in the Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.

Lastly sprinkle garam masala powder and stir.

Then add chopped coriander leaves.

Stir well and serve aloo matar hot with poori, chapati, naan, paratha or steamed rice.

Making aloo matar

https://content.jwplatform.com/videos/ANzLWW6Q.mp4

Aloo Matar Recipe or Aloo Mutter with step by step photos. This is a simple, comforting and home-style recipe of peas and potatoes curry in a onion, tomato and spices based gravy.

Aloo Matar | Aloo Mutter | Potato Peas Curry

Make this spicy Punjabi-style Aloo Matar Curry (Green Peas Potato Curry) at home using my easy recipe. You can make this recipe in a traditional stovetop pressure cooker or in an instant pot.

Aloo Matar Curry Recipe (Green Peas Potato Curry)

oil (use any cooking oil

chilies

tomato

½ teaspoon garam masala powder

green peas

potatoes

salt (or

cilantro (fresh coriander leaves)

Press the SAUTE button on the Instant Pot and add oil.

Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.

Add onions and cook until they are slightly browned (5-6 minutes), stirring frequently

Add ginger-garlic paste and cook until the onions are nicely browned (5-6 minutes). Stir frequently.

Now add green chilies (slit into half) and tomato puree and cook for 2-3 minutes, stirring frequently.

Add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder and cook until oil starts to separate from sides (2-3 minutes). Add 2-3 tbsp of water if the masala is very dry and the spices are burning.

Now add green peas, potatoes, and salt along with 1 cup of water.

Close the lid of the pot and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 4 minutes at high pressure. The instant pot will take some time to build the pressure. (10-12 minutes).

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.

Check for salt and add more if needed. Add cilantro and stir gently. Serve hot.

This turned out amazing when I made it! Thanks for the recipe!

Nice way to present. I really liked this.

https://content.jwplatform.com/videos/35GtTA1Q.mp4

Aloo Matar is a popular North Indian curry made using potatoes and green peas. Make it using my easy recipe and serve it for lunch or dinner with roti or paratha. You can use a traditional stovetop pressure cooker or an Instant Pot to make this recipe.

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