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Effortless Instant Pot Aloo Matar Curry
Experience the delightful combination of potatoes and green peas in this rich and creamy Instant Pot Aloo Matar Curry. An easy-to-make vegan and gluten-free dish that's perfect for busy weeknights, this curry celebrates the authentic flavors of Punjabi cuisine.
4
17 min
TOTAL TIME
121
CALORIES
$0.76
PER SERVING
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Ingredients
14 INGREDIENTS
6 SERVINGS
1 tbsp fresh ginger
grated
Directions
10 STEPS
10 min
PREP TIME
7 min
COOK TIME
17 min
TOTAL TIME
1
Set the Instant Pot to sauté mode and add the ghee.
2
Once the ghee has melted, add the cumin seeds, grated ginger, and minced garlic.
3
Add the finely chopped onions and sauté for 2 minutes, stirring constantly.
4
Stir in the turmeric powder, red chili powder, salt, coriander powder, and garam masala.
5
Immediately add the pureed tomatoes and sauté until the mixture starts to leave the sides of the pot, stirring frequently to prevent sticking.
6
Add the diced potatoes and green peas, coating them with the onion and tomato mixture.
7
Pour in the water and stir well. Place the lid on the Instant Pot.
8
Pressure cook on low for 5 minutes.
9
After the Instant Pot beeps, wait for a 5-minute natural pressure release (NPR), then carefully open the lid.
10
Gently stir the curry and garnish with fresh cilantro leaves. Enjoy your delicious Instant Pot Aloo Matar Curry.
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Health Info
Macros
19g
CARBS
4g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
Nutrition Facts
PER SERVING
6 SERVINGS
222G EACH
Calories
122 kcal
6%
Carbohydrates
19 g
7%
Fat
4 g
5%
Protein
4 g
7%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
