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Instant Pot Aloo Matar Recipe (10 Minutes Potato Peas Curry in IP)
US measuring cups are used (1 cup = 240 ml)
Course
Main Course
Cuisine
Indian
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
servings
Calories
319
kcal
Author
Kanan
Ingredients
▢
2
tablespoons
Oil
▢
1
teaspoon
Cumin seeds
▢
2 small or 1
cup
Tomato
chopped
▢
1
Green chili
finely chopped
▢
1 ½
teaspoon
Ginger paste or freshly grated or crushed
▢
½
teaspoon
Turmeric powder
▢
1 ½
teaspoon
Red chili powder
▢
1
teaspoon
Coriander powder
▢
1
teaspoon
Cumin powder
▢
Salt
to taste
▢
2
cup
Potatoes
peeled and cubed
▢
1
cup
Green peas
▢
1
cup
Water
▢
½
teaspoon
Garam masala
▢
1
teaspoon
Kasoori methi (dried fenugreek leaves)
crush between your palm before adding
▢
2
tablespoons
Cilantro or coriander leaves
finely chopped
Instructions
Making Instant Pot Aloo Matar Recipe:
Turn on the IP with saute mode, add oil. Once hot add cumin seeds and let them sizzle a bit.
Then add tomatoes, ginger and green chili. Cook till tomatoes are soft and now press cancel to turn off the saute mode.
Now mix in salt, turmeric powder, red chili powder, coriander powder and cumin powder.
Add potato cubes, peas and water.
Cover with lid, keep the vent to sealing position and cook for 4 minutes on Manual mode high pressure.
Once done do QPR, once pin drops open the lid.
Add garam masala and kasoori methi. Mix and mash few potatoes with back of spatula to thicken the gravy.
Lastly garnish with chopped coriander leaves and serve.
Nutrition
Calories:
319
kcal
|
Carbohydrates:
40.6
g
|
Protein:
7.9
g
|
Fat:
15.3
g
|
Saturated Fat:
2
g
|
Sodium:
636
mg
|
Potassium:
1095
mg
|
Fiber:
9.5
g
|
Sugar:
8.5
g
|
Calcium:
50
mg
|
Iron:
3.6
mg
*Nutrition information is a rough estimate for 1 serving
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