Aloo matar (Aloo mutter)

Step 1

Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.

Step 2

Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.

Step 3

Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.

Step 4

Add chopped onions, green chili and fry until lightly golden or pink.

Step 5

Next put in the ginger garlic paste and saute until the raw smell disappears.

Step 6

Add tomato puree and saute for 2 mins.

Step 7

Next add chili powder, garam masala, coriander powder, turmeric and salt.

Step 8

Saute until oil begins to separate from the masala.

Step 9

Add potatoes and peas. Saute for 2 mins.

Step 10

Add water just enough to cover the potatoes. Cook covered on a low to medium heat.

Step 11

Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.

Step 12

If making in pressure cooker then, allow to whistle twice on a medium heat.

Step 13

Add kasuri methi and mix well. Adjust salt if needed.

Step 14

Serve aloo matar with rice or roti.

Step 15

Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.

Step 16

When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.

Step 17

Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.

Step 18

Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.

Step 19

Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)

Step 20

Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)

Step 21

Secure the Instant pot lid with the steam release handle set to sealing.

Step 22

Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.

Step 23

Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.

Step 24

Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.

Step 25

If you are a beginner check the video on my potato curry post.