Aloo Matar, a popular Punjabi curry, is a simple and comforting dish. Potatoes and peas are humble ingredients, but when you serve them in a fragrant spiced tomato sauce they turn into something extraordinary.
I almost always have potatoes (aloo) in my pantry and a bag of frozen peas (matar) in the freezer. As long as you’ve got those two things and some of my onion masala prepared then you can make aloo matar in an Instant Pot in no time at all. This is an easy, hands-off recipe that is absolutely delicious!
This recipe is part of my Indian Onion Masala Series!
If you don’t know about the magic sauce that is onion masala then check out my series: Onion Masala LOVE. I’ll be sharing recipes using this masala all throughout the month of February! 💘 Why? Because I want you to LOVE Indian food. Plus, we all know the key to a person’s heart is through their stomach, right? Right. So hopefully by the end of the month y’all will be in love with ME for sharing these easy and tasty recipes (lol). Or I mean, hopefully you can win over the heart of whoever you’re cooking for… if not, more food for you 😉
I am not a vegetarian but if you are, then you must start cooking Indian food if you don’t already. If you can cook Indian food, then you’ll never get bored eating a vegetarian diet. There are SO many tasty Indian veggie dishes out there including this one. If you’re looking for more recipes, you can find all of my Indian vegetarian recipes here (this list gets updated often).
This popular Punjabi curry is a simple and comforting dish. I almost always have potatoes in my pantry and a bag of frozen peas in the freezer and so even when the fridge is empty, I can still create this delicious curry. Potatoes and peas are humble ingredients, but when you serve them in a fragrant spiced tomato sauce, they really shine.
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ cup (frozen or fresh/thawed) onion masala
- 1 serrano, minced
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- 2 medium potatoes (approx. 1 pound), chopped (in 1-1 ½ inch pieces)
- 2 cups fresh or frozen peas
- 1 ½ cups water
- Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds and serrano pepper and once the cumin seeds turn brown, add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure. If you prefer a thicker consistency, mash a bit of the potato into the curry.
- This recipe is part of my onion masala series – be sure to check it out!