instant pot aloo matar vegan recipe healthy gluten free indian food pea and potato curry recipes

Instant Pot Aloo Matar: Potato & Pea Curry Recipe (Vegan, Gluten Free)

This vegan aloo matar can be made in the Instant Pot or stove top (directions for both below)! A rich potato and pea curry in creamy tomato sauce.  A fantastic simple vegetarian instant pot meal made with healthy good-for-you ingredients and spices. Great to serve over rice or with a side of homemade garlic naan bread.

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We do curry night about once a week, and this Aloo Matar really hit the curry spot! Its a rich and flavorful blend of potatoes, peas, and warm spices in a rich coconut milk broth.  Vegan and gluten free, this is one hearty meal that we keep going back to.  It’s ready in about 30 minutes, so it makes the perfect easy weeknight meal!

This Vegan Aloo Matar Potato Pea Curry Recipe Is:

  • Bright
  • Fresh
  • Spicy (but not too spicy)
  • Satisfying
  • Loaded with Flavor
  • Made in the Instant Pot, Pressure Cooker, or Stove Top
  • Vegan, Gluten Free, and ready in 30 minutes

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Easy Weeknight Potato Pea Curry Recipes

This Instant Pot Aloo Matar is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

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What’s In This Instant Pot Aloo Matar Recipe?

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Instant Pot Aloo Matar for the Easiest Meal Prep Ever!

You can make this recipe on the Stove Top or in the Instant Pot.  For all my pressure cooker recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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How Do I Make This Aloo Matar Vegan?

Stove Top Directions

  1. To a large pot, heat the olive oil until melted.  Add the onion and garlic, and saute for 4-5 minutes over low heat until the vegetetables become translucent.  Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
  2. Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
  3. Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes.  Taste, and adjust seasoning as needed.  Serve over basmati rice, with a side of naan bread.  Enjoy!

Instant Pot Directions

  1. Set the Instant Pot to Saute mode , and add the olive oil until melted.  Add the onion and garlic, and saute for 4-5 minutes until the vegetetables become translucent.  Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
  2. Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 mintues.
  3. Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing.  Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Saute mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling.  Serve over basmati rice, with a side of naan bread.  Enjoy!

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Other Vegan Indian Recipes You’ll Love

Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

Saag Aloo in the Slow Cooker (Vegan, Gluten Free, One Pot Recipe)

Coconut Curry Lentils (Vegan, Gluten Free, Vegetarian)

Oat Milk Chai Latte Recipe (Vegan, Gluten Free)

Pantry Chickpea Tikka Masala Recipe (Vegan, Gluten Free)

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Get the Same Ingredients I Use For My Vegan Aloo Matar Recipe in the Instant Pot:

 

As always, if you make this vegan and gluten free  aloo matar recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

instant pot aloo matar vegan recipe healthy gluten free indian food pea and potato curry recipes

Instant Pot Aloo Matar: Vegan Potato & Pea Curry

This vegan aloo matar can be made in the Instant Pot or stove top (directions for both below)! A rich potato and pea curry in creamy tomato sauce.  A fantastic simple vegetarian instant pot meal made with healthy good-for-you ingredients and spices. Great to serve over rice or with a side of homemade garlic naan bread.
5 from 1 vote
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine American, Indian
Servings 8 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 onion
  • 6 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 14 ounce can diced tomatoes
  • 6 small potatoes
  • 3 cups water or vegetable stock
  • 1 13.5 ounce can coconut milk, full fat
  • 2 cups peas
  • 1 cup chopped cilantro plus extra for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

Stove Top Directions

  • To a large pot, heat the olive oil until melted.  Add the onion and garlic, and saute for 4-5 minutes over low heat until the vegetetables become translucent.  Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
  • Add the tomatoes, potatoes, and vegetable stock and stir well to combine. Bring the pot to a boil, cover with a lid, and allow the vegetables to simmer for about 20 minutes until the potatoes are cooked through.
  • Remove lid, and add the coconut milk, peas, cilantro, salt, and pepper. Allow to simmer for another 10 minutes.  Taste, and adjust seasoning as needed.  Serve over basmati rice, with a side of naan bread.  Enjoy!

Instant Pot Directions

  • Set the Instant Pot to Saute mode , and add the olive oil until melted.  Add the onion and garlic, and saute for 4-5 minutes until the vegetetables become translucent.  Stir in the cumin seeds, turmeric, and garam masala spice, heat for about 1 minutes until the onions and garlic are coated in the spice.
  • Add the Add the tomatoes, potatoes, and water/vegetable stock and stir well to combine. Set the Instant Pot to Pressure Cook or Manual Mode for 6 mintues.
  • Once the cooking time has finished, quick release the pressure. Take care to avoid the steam valve when the pressure is releasing.  Once float valve has gone down, open the lid and add the coconut milk, peas, cilantro, salt, and pepper. Set to Saute mode, and cook for an additional 7-8 minutes until the aloo matar is warm and bubbling.  Serve over basmati rice, with a side of naan bread.  Enjoy!
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Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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