An overhead shot of Aloo matar served in a black bowl and a wooden spoon. A bunch of coriander, cut cucumber slices along with rotis accompany this dish

Instant Pot Aloo Matar

Instant Pot Aloo matar is a delicious potato and peas curry that you can make in 30 minutes. Serve with ghee laden rotis to make it a complete meal.
Course Main Course
Cuisine Indian
Keyword Instant Pot, Peas and Potato curry, restaurant style
Method Instant Pot
Diet Gluten-free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 220kcal
Author Anushree Shetty


  • 3 tablespoons olive oil
  • 1 teaspoon cumin (jeera) seeds
  • 1/8 teaspoon asafoetida (hing)
  • 1/4 teaspoon ajwain optional
  • 1.5 cups finely chopped onions
  • 4 garlic cloves minced
  • 1 inch - piece ginger grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander (dhania) powder optional
  • 1/2 cumin (jeera) powder optional
  • 3 medium-sized tomatoes, pureed ~2 cups
  • 1 teaspoon chili powder
  • 2 cups chopped potatoes cut into 2-inch cubes ( ~ 3 medium sized potatoes)
  • 1 cup peas frozen will do
  • 1/4 cup dried fenugreek leaves (kasoori methi) roasted
  • 1/2 cup chopped cilantro dhania leaves, optional
  • 1/2 cup water as needed


  • Set the Instant Pot to ‘Saute’ mode and adjust the setting to ‘More’. When the display reads ‘Hot’, add oil. When the oil heats up add cumin seeds (jeera) and hing (if using).
  • When the cumin seeds start to splutter, add carom seeds (ajwain) and onions and fry them till the onions have softened up and turned transparent (takes about 6-8 minutes).
  • Add the minced garlic, grated ginger, along with coriander, cumin and turmeric powder. Mix well and saute it for about 30 seconds.
  • Add pureed tomatoes and let the mixture come to a boil (takes about 5 minutes).
  • Add chili powder and mix well.
  • Add potatoes and peas along with 1/2 cup water. Mix well and place the lid. Close the vent and set it to the sealing position. Note: use 3/4 to 1 cup of water instead of 1/2 cup if you like a curry-like consistency.
  • Pressure cook on high for 2 minutes. Once cooking is complete, immediately release pressure by moving the vent to the venting position.
  • Open the lid and add kasoori methi (dried fenugreek leaves) along with garam masala. Garnish it with chopped cilantro, if desired. Mix well. Serve hot with rice or ghee laden rotis.


  • Pressure cooking cuts the cooking time for potatoes. It cooks in 2 minutes using an Instant Pot compared to 15 minutes over the stove top. 
  • If you are pressure cooking, cut the potatoes in at least 2-inch cubes so that it will retain its shape even after it is pressure cooked. 
  • If you are short on time, you can replace the onion-tomato gravy with marinara sauce. Make sure to cook the marinara sauce till it comes to a boil before you add the potatoes. 
  • You can use frozen peas as is - no need to thaw.
  • Most Aloo matar recipes don't call for ajwain (carom seeds) and hing (asafoetida). You can skip it but I love how it adds more depth and dimension to this dish. 
  • When using dried fenugreek leaves, roast them for a minute or two in a pan for enhanced flavor and aroma. 
  • To make it South Indian style or if you prefer a creamy Alu matar, add 1/4 cup coconut milk along with potatoes. 


Serving: 1small bowl | Calories: 220kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 650mg | Fiber: 6g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 32.4mg | Calcium: 68mg | Iron: 4.9mg