aloo matar

This Aloo Matar made in Instant Pot is delicious and very easy to put together. It is perfect for your weekday meal or weekend indulgence.

Instant Pot Aloo Matar - Vegan Indian Curry

Green Peas (frozen

Red Onions (finely chopped)

Tomatoes

Ginger (finely chopped)

Green Chili (finely chopped)

tbsp Cilantro leaves (finely chopped)

tbsp Cooking Oil

tsp Cumin Seeds

Coriander powder

tsp Turmeric powder

Red chili powder

tsp Garam Masala

tsp Salt

Water

WATCH THE DETAILED VIDEO ABOVE THE RECIPE CARD.

Place the inner pot inside the Instant Pot. Plug it in. Press Saute Mode and set it on HIGH for 20 minutes.

Once the screen displays HOT, add oil to it. Add Cumin seeds and saute for 30 seconds.

Now add finely chopped onions to the pot. Cook for about 3 minutes till onions are pinish golden in color. TIP - Cover the onions while cooking to speed up the process. It helps the onions sweat bit faster. Do saute in between to avoid burning at the bottom.

Once the onions are done, add tomatoes + ginger + green chili to the pot. Stir well. Now add all the spices as mentioned. Give it a good stir again. Cover with a lid and cook for about 7-8 minutes till tomatoes are soft and cooked.

Now add potatoes and peas and coat well with the tomato onion base. Add 1 cup water to the pot. Stir again. Place lid and close it. Make sure the valve is on SEALING. Press Pressure cook mode and set for 2 minutes.

Once the timer goes off, do QPR (quick pressure release). Add chopped cilantro and stir it delicately.

Aloo Matar is done and you can serve it with Naan or Rice.

Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha.&nbsp; This can also be made in a cooker or instant pot.

Aloo matar (Aloo mutter)

potatoes ((3 medium potatoes, cubed to 1 inch))

green peas ((fresh

onions ((¾ cup, chopped finely, 1 large))

tomatoes

green chili

cumin seeds ((Jeera))

ginger garlic paste ((or ¾ tbsp fine chopped each))

coriander powder ((ground coriander seeds))

red chilli powder ((adjust to taste))

garam masala

salt

turmeric

coriander leaves (chopped finely)

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

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

Preparation

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

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

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

Add tomato puree and saute for 2 mins.

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

Saute until oil begins to separate from the masala.

Add potatoes and peas. Saute for 2 mins.

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

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

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

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

Serve aloo matar with rice or roti.

How to make aloo matar

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

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

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

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

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.)

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.)

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

Press pressure cook button (high pressure) &amp; 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.

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.

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

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

Instant pot aloo matar

https://www.youtube.com/watch?v=1kF5exFJ4rk

Aloo matar recipe : https://www.indianhealthyrecipes.com/aloo-matar-recipe-aloo-mutter-recipe/

Potato peas gravy made in north Indian style

Music by : https://www.youtube.com/user/Vexento

Aloo matar recipe | Aloo mutter recipe | Potato peas gravy

Aloo Matar is a basic Indian curry made with potatoes and green peas. This vegan curry is so comforting and goes well with rice, roti, paratha or puri.

Aloo Matar

potatoes (around 350 grams, cut into 1 inch cubes)

cumin seeds

hing (asafoetida)

onion (around 180 grams, chopped)

ginger garlic paste

tomato paste (optional)

coriander powder

Kashmiri red chili powder

turmeric powder

salt (to taste, 1/2 to 3/4 teaspoon)

peas peas

chopped cilantro (+ more to garnish)

kasuri methi (dried fenugreek leaves)

Cut potatoes into cubes, the bigger you cut the cubes, more time it will take for them to cook. Add 1 tablespoon of oil to a pan on medium heat. Once hot, add the cubed potatoes to the pan.

Cook on medium to low heat for around 5 minutes, until they get that little coating on them. Then remove on a plate. This step is optional, you can skip and add potatoes directly later while cooking the curry but this adds flavor and makes the potatoes tastier.

To the same pan, now cumin seeds. You may need to add additional 1/2 to 1 teaspoon oil at this point. Once cumin seeds crackle, add hing.

Sauté few seconds and then add chopped onions. Cook 5 to 6 minutes until they turn golden brown string often.

Then add ginger-garlic paste and chopped green chili. Cook for 1 minute until the raw ginger garlic smell goes away.

Add in pureed tomatoes. You can also add additional 1/2 tablespoon tomato paste at this point. Cover and Cook for 5 to 7 minutes until the tomatoes completely cook. This step is important, make sure to cook the tomatoes really well.

Remove lid once the tomatoes are cooked and add all the spices- coriander powder, Kashmiri red chili powder, turmeric and also add the salt. Cook a minute until oil starts oozing out of masala.

Add the potatoes back with peas (I used frozen peas which I added to hot water for 10 mins before using in the recipe).

Stir well and then add 1 &amp; 1/2 to 2 cups water. Add 1 tablespoon chopped cilantro, cover with a lid and cook 10 to 15 minutes until the potatoes are completely cooked. It can take less time (like 10 mins) if potatoes are cut small into like 1/4 to 1/2 inch cubes and can take 15 minutes (or more) if you cut them big.

Once potatoes are done, finish with kasuri methi. You can adjust the consistency of gravy at this point, if it has become too thick, add some water (depends on personal preference). Garnish with more cilantro and serve hot. You can also sprinkle some garam masala before serving.

https://embed.mediavine.com/videos/qd4wpxgk6twgz2kuvaws

Aloo Matar is a basic Indian curry made with potatoes and green peas. It's vegan and pairs well with roti or rice.

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