Instant Pot Aloo Matar Recipe (10 Minutes Potato Peas Curry in IP)
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5 from 2 votes

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
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 319kcal
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: 319kcal | Carbohydrates: 40.6g | Protein: 7.9g | Fat: 15.3g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 1095mg | Fiber: 9.5g | Sugar: 8.5g | Calcium: 50mg | Iron: 3.6mg
*Nutrition information is a rough estimate for 1 serving
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