Perfect for those busy weeknights when you’re short on time but still want a comforting, home-cooked meal, this Aloo Matar dish is a true lifesaver. Prepared with ease in a pressure cooker or Instant Pot, this comforting dish unites melt-in-the-mouth potatoes and naturally sweet green peas, all simmered in a bold and aromatic tomato-onion masala. The gravy is deeply infused with classic Punjabi spices, creating a warm, homestyle flavor that’s both satisfying and soul-nourishing.
What sets this dish apart is its beautiful simplicity—no elaborate techniques, no hard-to-find ingredients, just honest, wholesome cooking that speaks for itself. Just a handful of everyday pantry staples come together to create a wholesome, satisfying meal that feels like a warm hug from home.
Not only is it incredibly delicious, but it’s also fast—we’re talking about a full-fledged North Indian-style curry cooked and served in under 20 minutes! That includes prep time, pressure cooking, and simmering the flavors to perfection.
Serve it hot with roti, paratha, or steamed rice, and you’ve got yourself a complete, comforting vegetarian dinner that the whole family will love. It’s our go-to recipe when we need something hearty, nourishing, and fast—and we bet it’ll become your favorite too!
❤️ About This Aloo Matar Recipe
Make It Your Way – StoveTop or Instant Pot! This Aloo Matar curry is incredibly versatile—you can prepare it the traditional way using an Indian stovetop pressure cooker or opt for the convenience of an electric pressure cooker like the Instant Pot. No matter which cooking method you go with, you’ll end up with a cozy, soul-satisfying dish brimming with rich, delicious flavors.
A Recipe That’s Evolved Over Time Originally shared in May 2012, this recipe has undergone delicious improvements over the years. Through constant tweaking and testing, it’s now more robust, richer in taste, and even easier to make.
Perfect for Busy Weeknights. Looking for a fuss-free dinner? This Instant Pot Aloo Matar is your answer! It comes together quickly and pairs beautifully with simple basmati rice or soft rotis. A wholesome, soul-satisfying meal in under 30 minutes—what’s not to love?
Meal Prep Win – Even Better the Next Day Prepare a larger batch and you’ve got your lunch sorted for the next day. Like many curries, Aloo Matar gets even tastier as it sits—the spices blend and deepen, giving you a more flavorful bite each time.
No More Runny Curry – Enjoy a Rich, Thick Gravy Tired of watery gravies from pressure cooking? This version guarantees a thick, luscious curry thanks to a clever addition—besan (gram flour). It acts as a natural thickener and gives the sauce a silky consistency, eliminating the need for long simmering.
🧾 Ingredient Notes
Here’s a snapshot of all the ingredients you’ll need to make Instant Pot Aloo Matar. While it may seem like a lot of spices at first glance, rest assured—they’re all common Indian pantry staples, easily found in most grocery stores.
- Besan: This humble ingredient works wonders as a natural thickening agent in the curry. It not only gives the gravy a smooth, velvety consistency—so no more thin, watery sauces—but also imparts a subtle nutty aroma that complements the other spices beautifully. Roasting the besan lightly before adding it can elevate the flavor even further, giving your dish a warm, earthy base.
- Potatoes: Potatoes are the heart of many Indian curries, and choosing the right variety makes all the difference. For Indian recipes, especially curries like aloo matar, I recommend using Yukon Gold or red-skinned potatoes. These varieties hold their shape well and absorb flavors wonderfully without turning mushy. Avoid Idaho or russet potatoes, as they tend to break down quickly and can make the curry too starchy and grainy.
- Tomatoes: A rich, flavorful gravy starts with the right tomatoes. I always go for roma or plum tomatoes when making Indian dishes—they’re less watery and have a natural sweetness and acidity that balance the spices in the curry. Make sure the tomatoes are ripe and juicy for the most vibrant flavor. While canned tomatoes might be tempting for convenience, fresh ones always bring out the best in traditional Indian gravies
- Ginger-Green chili: Freshly crushed ginger combined with green chilies creates a bold and aromatic foundation for any Indian curry. This duo adds a kick of heat and a zing of warmth that wakes up the dish. While I typically crush them together for maximum flavor, you can also use chopped green chilies or ready-made ginger paste if that’s what you have in your kitchen. Either way, they’re essential to infusing the gravy with that signature depth and heat.
- Garlic: I haven’t included garlic in this version of the recipe, but it’s definitely welcome if you enjoy its bold flavor. Add minced or crushed garlic along with the ginger and chilies to bring an additional layer of aroma and taste. Garlic blends especially well with tomatoes and enhances the savory profile of the gravy. It’s all about personal preference—feel free to skip it or include it based on your taste.
👩🍳 How To Make Aloo Matar In Instant Pot?
1) Start by activating the sauté mode on your Instant Pot. Pour in the oil, and once it’s shimmering hot, toss in the cumin seeds. Let them crackle and release their aroma.
2) Toss in the finely chopped onions along with a small pinch of salt—this helps them break down quicker and enhances their natural sweetness.
3) Sauté the onions for 2–3 minutes, stirring occasionally, until they become soft and start turning golden.
4) Mix in the ginger, green chilies, and garlic (if using). Stir for about a minute until the raw aroma fades and the mixture smells fragrant.
5) Pour in the fresh tomato puree and give everything a good stir.
6) Simmer the mixture for 2–3 minutes or until the tomato puree reduces slightly and thickens.
7) Add the remaining salt, besan (gram flour), and the ground spices – turmeric, red chili, coriander, and cumin powders.
8) Cook this masala for a minute, stirring continuously so the besan doesn’t stick and cooks evenly.
9) Add diced potatoes, green peas, and water. Give it all a thorough mix.
10) Seal the lid, set the pressure valve to “sealing,” and pressure cook on Manual (high pressure) for 2 minutes. Let the pressure release naturally for 5 minutes (NPR), then manually release the remaining pressure (QPR).
Using a stovetop pressure cooker? Cook over medium-high heat until you hear two whistles, then switch off the flame and allow the pressure to release on its own naturally.
11) Once the pressure subsides completely and the safety pin drops, gently unlock and open the lid with caution.. Check if the potatoes are fork-tender.
12) Sprinkle in garam masala and crushed kasoori methi. Stir gently, cover, and let it rest for 5 minutes to absorb all the flavors. Garnish with fresh cilantro, and your comforting bowl of aloo matar is ready to serve—perfect with rice or roti!
💭 Expert Tips
- Add Garam Masala and Kasoori Methi at the End: For best results, always stir in the garam masala and kasoori methi only after the pressure cooking process is complete. These ingredients are delicate and aromatic—adding them at the end ensures their flavor and fragrance remain fresh and vibrant. Cooking them under pressure can dull their essence, so it’s best to add them after the dish has finished cooking and the pressure has naturally released.
- Crush Kasoori Methi for Maximum Flavor: Never add kasoori methi directly from the container. Take a small amount in the palm of your hand, then gently crush it between both palms before sprinkling it into the dish. This simple step helps release its natural oils and unlock its earthy aroma, enhancing the overall taste of your aloo matar.
- Gravy Consistency Tips for Later Serving: Keep in mind that the gravy in aloo matar tends to thicken significantly as it cools. This is because the potatoes continue to soak up the moisture over time, which can leave you with a dry curry or overly thick gravy if not accounted for. If you’re preparing this dish in advance or planning to serve it a few hours later, it’s a good idea to keep the gravy on the slightly thinner side. Add an extra splash of hot water after cooking and give it a gentle stir. This helps maintain the desired consistency by the time you’re ready to serve, ensuring the dish stays flavorful and saucy without drying out.
🍽 Serving Ideas For Aloo Matar
- Aloo Matar pairs wonderfully with a variety of Indian breads, making it an ideal choice for a wholesome, everyday meal. Soft rotis or plain parathas are typically preferred for daily dining, offering a light and nutritious option that complements the comforting flavors of the curry. While naan is another popular choice, it is generally reserved for festive occasions or special gatherings due to its rich and slightly indulgent nature.
- For rice lovers, this hearty potato and green pea curry taste absolutely delicious when served with a steaming bowl of plain basmati rice, allowing the flavors of the spiced tomato-onion gravy to shine through. You can also elevate the meal by opting for jeera rice (cumin rice), which adds a subtle aromatic touch without overpowering the dish.
- To round out the meal and add some refreshing contrasts in texture and flavor, serve it with a side of kachumber salad—a simple mix of finely chopped cucumber, tomatoes, and onions with a squeeze of lemon juice and a pinch of salt. A crispy papad (poppadum) and a spoonful of tangy carrot pickle on the side will enhance the overall experience, offering crunch, zest, and a hint of spice that perfectly balance the soft, savory elements of the curry.
