WOAH! This Punjabi-style Aloo Matar Gravy is done in 20 minutes (start to finish). This is made in a pressure cooker (Instant pot) and it’s our favorite quick weeknight meal. SO EASY and QUICK!!
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❤️About This Recipe
StoveTop or Instant Pot: This aloo matar recipe can be made in a stovetop pressure cooker (Indian traditional cooker) or can be made in an electric pressure cooker.
NOTE: The original recipe was published in May 2012, over the years I have made changes to the recipe to make it better and more flavorful.
Weeknight friendly: make this instant pot aloo matar quickly in the pressure cooker and serve with a side of plain basmati rice or roti. It makes a filling and comforting meal.
Great for lunch: Make a big batch and enjoy the leftovers in the lunch the next day. It tastes even better the next day as the flavors have time to mingle.
Thick gravy: Yes, this instant pot aloo matar gravy has thick gravy, not watery thin gravy. When the curry is made in the pressure cooker most of the time it ends up slightly thin, watery gravy. Because it doesn’t get enough simmering. But we are adding a secret ingredient (besan) to make it thick.
🧾Ingredient Notes
Here is the pic of the ingredients required to make instant pot aloo matar. It looks like too many spices but all of them are basic Indian spice powders and are easily available in the store.
- Besan: It is the thickening agent for the gravy. Say bye-bye to thin watery gravy!! It also adds a nice nutty flavor to the aloo matar curry.
- Potatoes: When it comes to Indian cooking, I prefer to use Yukon gold or red skin potatoes. Stay away from Idaho or russet potatoes.
- Tomatoes: I prefer to use roma or plum tomatoes for Indian cooking, especially for gravy dishes. Always use fresh, ripe tomatoes for the best flavor.
- Ginger-Green chili: I mostly use crushed ginger and green chilies. You can use chopped chilies and ginger paste if that’s what you have available.
- Garlic: I have not added it here. But if you like garlic then sure you can add it along with ginger and chilies.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Turn on the Instant pot with saute mode on. Add oil and once the oil is hot add cumin seeds and let them sizzle.
2) Then add chopped onion and sprinkle a little salt.
3) Stir and cook for 2-3 minutes or until the onion gets soft and light brown.
4) Add ginger, green chili and garlic (if using). Saute for a minute or until the raw smell of ginger garlic goes away.
5) Add fresh tomato puree.
6) Mix and simmer until it thickens slightly. It may take around 2-3 minutes.
7) Add remaining salt, besan and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder).
8) Stir and cook for a minute.
9) Add cubed potatoes, peas and water
10) 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.
11) Once the pin drops open the lid. Check the potato it should be fork-tender.
12) Add garam masala and crushed kasoori methi. Cover and let it rest for 5 minutes. Lastly, garnish aloo matar with cilantro and serve.
💭Expert Tips
- 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.
🍽 Serving Ideas
- Serve aloo mater with any Indian bread (e.g. roti or plain paratha) for an everyday healthy meal. It can be served with naan but we usually have naan on special occasions.
- This gravy can be enjoyed with a piping hot bowl of plain basmati rice or jeera rice.
- A side of kachumber salad, papad and carrot pickle will complete the meal.
Check Out Other Gravy Made With Potatoes
Did you try this instant pot aloo matar recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Punjabi Aloo Matar (Instant Pot)
Ingredients
- 2 medium or 1 ½ -2 cups Potatoes peeled and cubed (Yukon gold or red-skin potatoes)
- 1 cup Green peas fresh or frozen
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- ½ cup Red onion finely chopped
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- 1 Green chili chopped finely
- 2 small or ¾ to 1 cup Tomato pureed (preferably roma or plum tomatoes)
- Salt to taste
- 1 tablespoon Besan (gram flour)
- 1 teaspoon Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- 1 cup Water
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves) crush between your palm before adding
- 1 tablespoon Cilantro or coriander leaves chopped 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 aloo matar with cilantro and serve.
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.
Mirandamom
As ever, a perfect recipe! For those of us with pressure cookers that don’t whistle, I found six minutes on high to work well. Thank you for this stellar version of this dish.
Kanan Patel
Glad that you liked.
Thank you for the detailed feedback. It may help others
wizardblinde
nice recipes
Kanan Patel
Thank you