Everyday Indian curry at it's best! Made with basic ingredients, enjoy this simple, yet super delicious potatoes and peas curry with rice or any Indian flatbread. Added bonus, it gets done in 20 minutes tops. Vegan, gluten-free, and no onion no garlic recipe!!!

So happy to finally share this much-loved recipe with you all! Aloo Matar (Aloo=Potato and Matar=Peas) is a classic example of everyday Indian curry that is simple, comforting, tasty, and fuss-free. When I say simple and fuss-free, I really mean it. The ingredients are absolute basic, and it needs very little hands-on time. All that needs to be done is chop the potatoes, purée roughly chopped tomatoes with ginger and chili, sauté in an Instant pot, pressure-cook for 2 minutes, and done!!! Even if you are new to Indian cooking, this is the place to start.
This also happens to be my Mom's recipe, though she cooks it in a stovetop pressure cooker.
It is also my go-to lazy weeknight meal :)))
This recipe is quite versatile, you can switch things a bit, and voilà you will have a brand-new dish altogether. Like you can add mushrooms or paneer (it won't be vegan in that case though) or tofu instead of potatoes.
How to serve Aloo Matar?
Aloo Matar practically goes with anything and everything. Serve with any Indian flatbread like roti, paratha, naan, kulcha for a wholesome and vegan meal. Or enjoy with jeera rice, plain rice, or pulav for a hearty vegan and gluten-free meal!!
Ingredients for Aloo Matar
- Potatoes - Peeled, rinsed, and diced. I used Russet potatoes, but feel free to use what you have on hand. I cut them into 1.5" cubes, you can cut them in any shape, just add a minute to cook time if you like big chunks in your curry.
- Peas - I used frozen peas here. You can use fresh peas too.
- Aromatics - ginger, green chilies, and tomatoes are puréed together and cooked with spices to form the main gravy for this recipe.
- Spices - A medley of spices is used which enhances the flavor of the dish like - red chili powder, coriander powder, turmeric powder, and garam masala.
- Whole spices - cumin seeds
- Kasuri methi - adds a nice earthy flavor.
- Herbs - cilantro, adds so much flavor to the dish.
- Oil - I have used olive oil. Any neutral cooking oil works well here.
- Salt to taste.
How to make Aloo Matar?
Making Aloo Matar in an Instant Pot is a breeze. Here is how to make it!!
- Prepare the veggies - Dice the potatoes and blitz the tomatoes with ginger and green chili to a purée.
- Prepare the gravy - Cook the gravy made from tomatoes and spices in the Instant Pot on Sauté mode.
- Pressure-cook - Stir in the diced potatoes and peas and pressure-cook.
- Simmer the curry - Let the curry simmer on Low for a few minutes.
- Serve - Garnish with cilantro and serve with rice or any flatbread!!
Detailed Instant Pot and Stovetop instructions can be found below!!
We love Aloo Matar. It's :
- Everyday Indian curry that comes together in under 20 minutes.
- Perfect for those busy weeknights.
- No onion no garlic recipe.
- Deliciously spicy.
- Goes amazingly with rice or any Indian flatbread.
- Made using basic pantry ingredients.
- Vegan, Vegetarian, Plant-based, Gluten-free, and Dairy-free.
Do give this simple curry a try, and I am sure you will be floored with the results!!!
Looking for more such deliciousness? Please do check these out!!!
Ingredients
- 3 medium potatoes, diced
- 1 cup frozen peas, rinsed
- 3 roma tomatoes, chopped
- 1 green chili (I used thai chili)
- 1 teaspoon ginger, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder or paprika (add ½ teaspoon for a milder curry)
- 1.5 teaspoons coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons fresh cilantro or coriander, chopped
- 1.5 cups water
- 2 tablespoons olive oil

Instructions
Instant Pot
- In a blender, blitz the tomatoes along with ginger and green chili to purée.
- Turn Instant Pot to Sauté mode. Add oil to the inner pot.
- Once it's hot, add cumin seeds, let them pop, about 30 seconds.
- Stir in the tomato purée and cook till the oil leaves the sides.
- Now add salt, chili powder, coriander powder, and turmeric powder. Cook for another 2 minutes.
- Deglaze the pot by adding a little water, making sure there is nothing stuck at the bottom.
- Add diced potatoes, peas, and water. Give it a good stir.
- Change it to Manual and cook on High Pressure for 2 minutes.
- Do a quick pressure release.
- Turn on the Sauté mode at LOW, stir in kasuri methi and garam masala. Let the curry simmer for 2-3 minutes, stirring occasionally.
- Adjust salt and consistency of water if needed.
- Garnish with cilantro and serve with any flatbread or rice!!!
Stovetop
- In a blender, blitz the tomatoes along with ginger and green chili to purée.
- Heat oil in a pan over medium heat.
- Add cumin seeds, let them crackle, about 30 seconds.
- Stir in the tomato purée and cook till the oil leaves the sides.
- Now add salt, chili powder, coriander powder, and turmeric powder. Cook for another 2 minutes.
- Add diced potatoes, peas, and water. Give it a good stir.
- Cover with a lid and lower the heat.
- Let it simmer for 15-17 minutes or till potatoes are done. Don't let them turn mushy.
- Garnish with cilantro and serve hot with raita and roti or rice!!
If using a traditional pressure cooker, follow the above instructions and pressure-cook on low heat for 10 minutes after the first whistle. Garnish and serve hot with roti or rice!!!
Recipe Notes
- Stays fresh in the refrigerator for up to 5 days.
- Freeze in an airtight container for up to 3 months.
- Dice all potatoes evenly.
- Adjust the consistency of the gravy as per your liking.
- Adjust the spice level as per your preference.
