Potato Pea Curry (Aloo Matar) Recipe

This potato pea curry recipe (aloo matar) is a rich vegan dish in a creamy tomato and coconut curry sauce.  A fantastic simple vegetarian meal made with vegetables, herbs, and spices.

Great to serve over rice or with a side of homemade garlic naan bread.

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

What’s In This Potato Pea Curry (Aloo Matar) Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand.
• Onion
• Fresh garlic cloves
• Cumin Seeds: give this dish a wonderful depth of flavor, these cumin seeds are a fantastic addition to your spice pantry
• Turmeric – a staple in our spice cabinet!
• Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
• Tomatoes
• Potatoes
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Peas: Frozen, Fresh, or Canned
• Cilantro
• Salt & Pepper

Instant Pot Aloo Matar for the Easiest Meal Prep Ever!

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

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.

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 sauté for 4-5 minutes over low heat until the vegetables 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 sauté for 4-5 minutes until the vegetables 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 minutes.
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 Sauté 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!

More 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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Potato Pea Curry (Aloo Matar)

Kelly Jensen

This vegan potato pea curry 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.

5 from 5 votes

Print Recipe Pin Share Tweet

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American, Indian

Servings 8 servings

Calories 184 kcal

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 1 sweet onion
• 6 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 Diced Tomatoes
• 6 red potatoes
• 3 cups 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 Sea Salt
• 1/2 teaspoon Black Pepper

Cook ModePrevent your screen from going dark

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!

Nutrition

Calories: 184kcalCarbohydrates: 33gProtein: 5gFat: 4gSaturated Fat: 3gSodium: 183mgPotassium: 868mgFiber: 5gSugar: 5gVitamin A: 428IUVitamin C: 31mgCalcium: 40mgIron: 2mg

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