Potato Pea Curry (Aloo Matar)

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5 from 5 votes

Potato Pea Curry (Aloo Matar)

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.

Cook Time30

Total Time30

Course: Dinner

Cuisine: American, Indian

Servings: servings

Calories: 184kcal

Author: Kelly Jensen

Cost: $2

Ingredients

2 tablespoons olive oil
1 large sweet onion
6 cloves garlic
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon garam masala
14 ounces Diced Tomatoes
6 large red potatoes
3 cups Vegetable Stock
1 13.5 ounce can coconut milk full fat
2 cups peas I used frozen
1 cup chopped cilantro plus extra for garnish
1/2 teaspoon Sea Salt
1/2 teaspoon Black 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 vegetables become translucent. Stir in the cumin, 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 Sauté 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.
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.
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!

Notes

Additions and Substitutions

- You can use fresh tomatoes instead of canned diced tomatoes if desired.

- Use ground coriander seed instead of cumin if desired.

- Spice to perfection - add chili flakes or cayenne pepper for a bit of heat.

Nutrition