aloo matar - Indian potato pea curry

Instant Pot Aloo Matar (Potato Pea Curry)

  • Author: My Heart Beets
  • Yield: 3-4


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


  1. 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.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Open the valve to quick release any remaining pressure. If you prefer a thicker consistency, mash a bit of the potato into the curry.