Aloo Matar Curry Recipe (Green Peas Potato 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.
Servings: 4 people
Ingredients
- 4 tablespoons oil use any cooking oil or ghee
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- 2 green chilies slit into half
- ½ cup canned tomato puree or ¼ cup tomato paste or 1 cup pureed fresh tomatoes
- 1 teaspoon ginger garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ cup green peas
- 250 grams potatoes peeled and cut into ¾ inch cubes or wedges
- ½ teaspoon salt or to taste
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- 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 tablespoon 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.
Video
Notes
To make the curry in a traditional pressure cooker, follow the recipe until adding water in a stovetop pressure cooker over medium-high heat. Close the lid of the pressure cooker and cook for one whistle on high heat. Reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid, check for salt, and add some more if required. Add 2 tablespoon chopped cilantro and stir gently. Serve hot.
You can also add whole spices such as cloves, bay leaves, black cardamoms, etc along with cumin seeds while tempering the curry in the beginning. They give a lovely robust and earthy flavor. Kasuri Methi is also a great addition.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Sodium: 96mg | Potassium: 370mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 21.7mg | Calcium: 34mg | Iron: 2.7mg
