Recipe: Aloo Matar in the Instant Pot

I made aloo matar this morning for the first time, just to see if it was something I’d like to prepare for quick lunches.

Ingredients

  • 1 tbsp of avocado oil

  • 2 tsp cumin seeds

  • 1 tsp black mustard seeds

  • 1/2 a medium yellow onion, sliced thinly

  • 1 tsp salt

  • 1 tbsp garam masala

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 2 diced small green chilies (or 1 jalapeño)

  • 1 can crushed tomatoes (typically 14.5 oz) + 1 cup water

  • 2 medium starchy potatoes, cubed

  • 1 cup frozen green peas

  • chopped cilantro

Instructions

The steps in this recipe are very typical for soups and curries in the Instant Pot. Turn on medium sauté mode; add the oil, and cumin and mustard seeds to fry for a minute. Add the onion and cook until a little bit translucent.

Add the salt, garam masala, garlic, ginger, and chilies for another minute. Add the tomatoes and water. Let this come up to a boil for a few minutes.

Add the potatoes and switch to pressure cooking for 10 minutes. Let the pressure release on its own, with the warmer on. Add the peas. Serve it with a bit of cilantro.

Commentary

Depending on how hot you want it, add some cayenne along with the other spices. I don’t add much salt, but you could bump that up. I might add some chickpeas next time for a bit more substance. I didn’t have any curry leaves, but that would be typical for aloo matar. This recipe makes a pretty modest amount; just a few bowls.