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

Instant Pot Aloo Matar: Vegan Potato & Pea Curry

Kelly Jensen
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 2 votes
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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