Aloo Matar made in instant pot served in a bowl
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4.84 from 24 votes

Instant Pot Aloo Matar Recipe (Potato & Peas Curry)

Aloo Matar is a quick and easy potatoes and peas curry, made in the Instant Pot or stovetop. This vegan and gluten free Aloo Matar Masala is perfect for a delicious warm weeknight dinner!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: authentic, easy, instant pot, pressure cooker
Diet: Gluten-free, Nut-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 156kcal
Author: Meeta Arora


  • 1 tbsp Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 Green Chili Pepper slit into two pieces (optional)
  • 1 cup Onions diced
  • 1 tsp Ginger grated
  • 1 tsp Garlic minced
  • 1 cup Tomatoes diced
  • 1 cup Water
  • 2 Potatoes medium, cut into 1 inch cubes
  • 1 cup Green peas
  • 1/4 tsp Garam Masala adjust to taste
  • Cilantro to garnish


  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid. 
  • Add potatoes, peas and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 2 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. 
  • Open the pot. Sprinkle Garam Masala and mix with the curry.  
  • Garnish with cilantro. Serve aloo matar with roti, naan or rice. 

For stovetop:

  • Follow the same steps as above. For cooking in a pan on stovetop, cover with a lid and cook for about 10-15 minutes on low heat, while stirring frequently. For a stovetop pressure cooker, cook for 2 whistles on medium heat.



Make it less spicy: Skip the green chili and reduce red chili powder. 
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Green peas: I used frozen green peas in this recipe. Fresh green peas will work well too.  
Use tomato puree:  I just chopped the tomatoes, but you can also puree them to get a smoother gravy.
Kasoori Methi: For added flavor, you can also add kasoori methi when adding other spices.
Make this curry with the onion tomato masala: Use 1/2 cup of the onion tomato masala. Skip adding onion, tomato, ginger and garlic in this recipe and adjust the spices to your taste.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.


Calories: 156kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Sodium: 644mg | Potassium: 695mg | Fiber: 6g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 36.3mg | Calcium: 65mg | Iron: 4.8mg