Aloo Matar Recipe | Stovetop and Instant Pot

Aloo Matar, a timeless North Indian curry. It combines the humble potato (aloo) and green peas (matar) in a rich and flavorful tomato-based gravy. This dish is cherished for its simplicity, and vibrant flavors.

Punjabi Aloo Matar is a comforting meal that satisfies every palate, whether paired with rice, roti, or paratha.

My mom made this aloo matar ki sabzi every week. It is our family's favorite curry. Mom and I would pair this sabzi with hot Rice and ghee, and we would lick our plates clean. You can make this sabzi for your weekly meals! It is so versatile, and you can make it simple or restaurant-like.

I always have to boil the potatoes as a part of meal prep during the weekends. Having boiled potatoes on hand makes my life easy to make parathas, sandwiches, and curries in a jiffy.

Jump to:

• What Is Punjabi Aloo Matar?
• Why You'll Love This Curry
• Ingredients To Make This Aloo Matar ki Sabzi
• Step - By - Step Recipe
• Serving Suggestions
• Expert Tips and Variations
• More Recipes You Might Like
• Aloo Matar

What Is Punjabi Aloo Matar?

Punjabi Aloo Matar is a delicious North Indian Potatoes and Green Peas curry made in a rich and flavorful tomato-based curry. You only need a handful of pantry staple spices, onions, tomatoes, and aromatics to make this recipe. As I mentioned earlier, I make this recipe most likely using the boiled potatoes. But, you can also make this recipe using your instant pot or pressure cooker.

This curry recipe comes together very quickly and pairs well with roti, paratha, and rice. You can add soy chunks, tofu, or paneer to this recipe to add some protein. I especially love aloo wadi, which is potatoes and soy chunks curry. I will post that recipe soon too.

To make a creamy aloo matar gravy, to pair it with naan add some heavy cream or cashew cream in the end. You will love it!

Why You'll Love This Curry

• Easy to Make: Requires basic pantry staples and minimal effort.

• Comforting Flavors: The combination of potatoes and peas in a spiced gravy is universally loved.

• Versatile: Can be customized with ingredients like paneer, carrots, or tofu.

Ingredients To Make This Aloo Matar ki Sabzi

Boiled Potatoes - You can either use boiled potatoes or cook this aloo matar sabzi in the instant pot.

Frozen/ Fresh Green Peas - I am using frozen green peas, but if you can get your hands on fresh supple green peas, use those.

Oil - Use mustard oil for the authentic Punjabi flavor. I ran out of it, so I am using Peanut oil. You can also use any oil like olive oil or avocado oil to make this recipe.

Tempering Spices - Add mustard seeds, cumin seeds, asafetida and fresh curry leaves to temper this curry. You can skip asafetida and curry leaves if you don't have them.

Onions - We will be adding finely chopped onions to prepare the base of the curry.

Aromatics - Add a slit green chili, add more if you like spicy food. Add ginger garlic paste, for adding earthy umami aromas to the recipe.

Tomatoes - Add puree of 2-3 tomatoes. It should yield about 1 cup of tomato puree.

Ground Spices - We will add Kashmiri red chili powder, turmeric, coriander powder, garam masala and kasoori methi to season this aloo matar ki sabzi along with salt and sugar to balance the flavors.

Water - Add water to adjust the consistency of the curry.

Step - By - Step Recipe

How to Make Aloo Matar on Stove Top Using Boiled Potatoes

Heat oil in a heavy-bottomed pan or kadhai over medium heat.

Add mustard seeds, cumin seeds, and asafetida. Add fresh curry leaves. Sauté until aromatic.

Add the chopped onions and sauté until golden brown. This step is crucial for a flavorful base.

Stir in the ginger-garlic paste and cook until the raw aroma disappears.

Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 2-3 minutes.

Add the tomato puree and cook until the oil separates from the masala.

Add the boiled potatoes and green peas to the masala. Mix to coat them evenly with the spices.

Pour in water to adjust the consistency. Cover and let it simmer for 10-12 minutes, or until the potatoes are tender and the flavors meld together.

Sprinkle garam masala and kasoori methi, and give it a final stir. Let it cook for another minute.

Turn off the heat and garnish with freshly chopped cilantro leaves.

How to Make Punjabi Aloo Matar Ki Sabzi Using The Instant Pot

1. Sauté Mode:

• Turn on the Instant Pot and select the “Sauté” function. Heat oil in the pot.
• Add mustard seeds, cumin seeds, and asafetida. Add fresh curry leaves. Sauté until aromatic.

2. Cook Onions and Masala:

• Add the chopped onions and sauté until golden brown.
• Stir in the ginger-garlic paste and cook until the raw aroma disappears.
• Add turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 2-3 minutes.
• Add the tomato puree and cook until the oil separates from the masala.

3. Add Potatoes and Peas:

• Add the cubed potatoes and green peas. Mix to coat them evenly with the spices.

4. Pressure Cook:

• Pour in ½ cup of water. Cancel the “Sauté” mode and close the lid.
• Set the Instant Pot to “Pressure Cook” (Manual) on high for 5 minutes.

5. Quick Release:

• Once the cooking cycle is complete, perform a quick pressure release after 5 minutes of natural pressure release.
• Open the lid carefully and give the curry a good stir.

6. Finish with Garam Masala:

• Sprinkle garam masala and kasoori methi. mix well. Let it sit on “Keep Warm” mode for a minute.

7. Garnish:

• Turn off the Instant Pot and garnish with freshly chopped cilantro leaves.

Serving Suggestions

Aloo Matar pairs beautifully with:

Steamed Basmati Rice, The gravy seeps into the rice, making each bite delightful.

Roti or Paratha, The soft flatbreads soak up the curry, enhancing the meal.

Jeera Rice, Adds an aromatic touch to the meal.

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