vegan indian curry

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.

This ready to use Indian curry paste is basic paste made with onions, ginger garlic and other ground spices. This red curry paste can be stored for 8 - 10 days  to 2 months in refrigerator.

Indian Curry Paste (Indian Curry Sauce)

lb Onion (large, diced)

inch Ginger (diced)

Green Chillies

Red Chilli ((optional))

2½ tbsp ground coriander

1½ tsp ground cumin

tsp turmeric

tbsp red chilli powder (to taste/ as fiery as you need)

salt

½ tsp ground black pepper

¾ tsp garam masala or curry powder

Dice and blend onion, ginger, ginger, chillies to a fine paste.

Heat oil in a pan. Once oil is hot add the onion, ginger, and garlic paste to it.

Mix well and saute.

Saute till onion gets cooked and starts releasing oil .

Add coriander powder, red chilli powder, turmeric powder, cumin powder, black pepper powder, salt.

Stir and mix them well.

Add 2 - 3 tbsp water (if it&#39;s too thick at this stage) and cook for 3 - 4 minutes on low flame.

Cook till it again starts releasing oil from sides.

Keep on stirring periodically.

Turn off the heat and let it cool completely.

Then transfer to an air tight container and store in refrigerator.

Blend tomatoes to puree.

Once the mixture of onion paste and ground spices are cooked, add tomato puree.

Cook again till the mixture becomes thick and leaves oils on sides.

When it&#039;s cooked and thick, turn off heat.

Cool completely and store in airtight jar.

If adding tomatoes, use the sauce by next day (24 - 36 hrs)

Using Tomato Puree

Patta Gobhi Matar, a traditional North Indian Pea and Cabbage Curry, combines shredded cabbage with green peas and aromatic spices.

Pea and Cabbage Curry

vegetable oil

onion

garlic

ginger

turmeric powder

coriander

cumin

garam masala

red chili powder (adjust to taste)

cabbage (finely shredded)

peas (fresh

tomatoes (chopped or 10 baby tomatoes, halved)

water (235 milliliters)

Salt and pepper (to taste)

Shred the cabbage with a knife or mandolin. Discard the hard centre core.

Heat the oil in a large pan or wok over medium heat, then add the onions and sauté until they turn golden brown, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant, then stir in the turmeric, ground coriander, ground cumin, garam masala, and red chili powder.

Add the shredded cabbage, peas and water to the pan. Stir to coat them in the tomato-spice mixture.

Cover with a lid and cook for 10–12 minutes on medium heat, stirring occasionally, until the cabbage is tender and the peas are cooked through. Taste and season with salt and pepper.

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Instant Pot Aloo Matar - Vegan Indi...

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Top 3 vegan indian curry recipes from across the web

The most viewed vegan indian curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Aloo Matar - Vegan Indi...

Indian Curry Paste (Indian Curry Sa...

Pea and Cabbage Curry

The most viewed vegan indian curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine