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Instant Pot Potato Pea Curry / Aloo Matar (Vegan, Gluten-Free)

Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Spicy, comforting potato pea curry that's super quick to make (pressure-cook time is 3 minutes)! Delicious with naan or rice.

 1 tbsp olive oil (sub water if oil-free)
 2 tsp whole cumin seeds
 1 tbsp minced ginger
 1 tbsp minced garlic
 1 -2 serrano peppers, seeds removed and sliced
 2 small yellow onions, chopped finely
 ½ tsp ground turmeric
 2 tsp ground coriander
 1 tsp red chili powder
 2 tsp garam masala
 2 large tomatoes, finely diced, with their juice
 4 large Russet tomatoes, peeled and chopped into small chunks
 1.50 cups (225g) frozen peas
 2 cups (480mL) water
 salt to taste
 ½ cup (25g) fresh cilantro, for garnish
1

Using SAUTE mode on the instant pot, heat oil and toast cumin seeds for one minute. Next, add in the ginger and garlic, chilies, and the chopped onions, sautéing until fragrant and translucent, about 2 minutes.

2

Add in the rest of the spices, the chopped tomatoes with their liquid, and cook for another 2 minutes. Stir in the chopped potatoes, frozen peas, and water, and close lid.

3

Put valve to sealing position, press cancel, and set to manual (HIGH) for 3 minutes. When the time is up, do a quick release.

4

Wait until lid unseals, then carefully open and taste, adding in salt at this point. Top with chopped cilantro and a few tbsp of coconut cream (optional). Serve hot.

Notes

Nutrition Facts

6 servings

Serving size