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.
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 ½ 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.