Instant Pot Aloo Matar (Potato & Peas Curry)
Aloo Matar is a quick and easy potatoes and peas curry, made in the Instant Pot or stovetop. This vegan and gluten free Aloo Matar Masala is perfect for a delicious warm weeknight dinner!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings4
Calories156kcal
Ingredients
- 1 tbsp Oil
- 1 tsp Cumin seeds (Jeera)
- 1 Green Chili Pepper slit into two pieces (optional)
- 1 cup Onions diced
- 1 tsp Ginger grated
- 1 tsp Garlic minced
- 1 cup Tomatoes diced
- 1 cup Water
- 2 Potatoes medium, cut into 1 inch cubes
- 1 cup Green peas
- 1/4 tsp Garam Masala adjust to taste
- Cilantro to garnish
Spices
- 2 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Kashmiri red chili powder mild, adjust to taste
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1 tsp Salt
Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid.
- Add potatoes, peas and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 2 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually.
- Open the pot. Sprinkle Garam Masala and mix with the curry.
- Garnish with cilantro. Serve aloo matar with roti, naan or rice.
For stovetop:
- Follow the same steps as above. For cooking in a pan on stovetop, cover with a lid and cook for about 10-15 minutes on low heat, while stirring frequently. For a stovetop pressure cooker, cook for 2 whistles on medium heat.
Recipe Video
Notes
Make it less spicy: Skip the green chili and reduce red chili powder.
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Green peas: I used frozen green peas in this recipe. Fresh green peas will work well too.
Use tomato puree: I just chopped the tomatoes, but you can also puree them to get a smoother gravy.
Kasoori Methi: For added flavor, you can also add kasoori methi when adding other spices.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Green peas: I used frozen green peas in this recipe. Fresh green peas will work well too.
Use tomato puree: I just chopped the tomatoes, but you can also puree them to get a smoother gravy.
Kasoori Methi: For added flavor, you can also add kasoori methi when adding other spices.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Source : pipingpotcurry.com
Komentar
Posting Komentar