Step 1

Turn on the Instant pot with saute mode on. Add oil and once the oil is hot add cumin seeds and let them sizzle.

Step 2

Then add chopped onion and sprinkle a little salt. Stir and cook for 2-3 minutes or until the onion gets soft and light brown.

Step 3

Add ginger, green chili and garlic (if using). Saute for a minute or until the raw smell of ginger garlic goes away.

Step 4

Add fresh tomato puree. Mix and simmer until it thickens slightly. It may take around 2-3 minutes.

Step 5

Add remaining salt, besan and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder). Stir and cook for a minute.

Step 6

Add cubed potatoes, peas and water Stir well.

Step 7

Cover it with the lid. Keep the valve to a sealing position. Cook on manual (high pressure) for 2 minutes. Let it NPR (natural pressure release) for 5 minutes and then do QPR (quick pressure release).Stovetop Pressure Cooker: Cook for 2 whistles on medium-high.

Step 8

Once the pin drops open the lid. Check the potato it should be fork-tender.

Step 9

Add garam masala and crushed kasoori methi. Cover and let it rest for 5 minutes.

Step 10

Lastly, garnish aloo matar with cilantro and serve.