WOAH! This Punjabi style Aloo Matar Gravy is done in 15 minutes (start to finish). This is made in a pressure cooker (or Instant pot) and it’s our favorite quick weeknight meal. SO EASY and QUICK!!
1 teaspoonKasoori methi (Dried fenugreek leaves)crush between your palm before adding
1tablespoonCilantro or coriander leaveschopped finely
Instructions
Turn on the Instant pot with saute mode on. Add oil and once the oil is hot add cumin seeds and let them sizzle.
Then add chopped onion and sprinkle a little salt. Stir and cook for 2-3 minutes or until the onion gets soft and light brown.
Add ginger, green chili and garlic (if using). Saute for a minute or until the raw smell of ginger garlic goes away.
Add fresh tomato puree. Mix and simmer until it thickens slightly. It may take around 2-3 minutes.
Add remaining salt, besan and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder). Stir and cook for a minute.
Add cubed potatoes, peas and water Stir well.
Cover it with the lid. Keep the valve to a sealing position. Cook on manual (high pressure) for 2 minutes. Let it NPR (natural pressure release) for 5 minutes and then do QPR (quick pressure release).Stovetop Pressure Cooker: Cook for 2 whistles on medium-high.
Once the pin drops open the lid. Check the potato it should be fork-tender.
Add garam masala and crushed kasoori methi. Cover and let it rest for 5 minutes.
Lastly, garnish it with cilantro and serve.
Video
Notes
Always add garam masala and kasoori methi after pressure cooking. So both retain their flavor and aroma.
Always crush the kasoori methi between your plam before adding to release its flavor and aroma.
Aloo matar gravy will thicken more as it cools down. Because potatoes tend to absorb the moisture and result in super thick or no gravy. If planning to serve later (around a few hours later) then add a splash of more water and keep the gravy slightly on a thinner side.