I am going to refer to this dish as aloo matar because potato peas don’t do justice. I first made this for a lunch I was hosting and little did I know that this random dish will become a favourite and not a potato on sight unlike every other main dish that always ends up being lunch for the next day!

It’s so easy to put together on the stove but even easier and quicker on the instant pot! You can basically follow the same recipe if cooking on a stove, just have to increase your cooking time for the potatoes. But if you have got an IP and need a quick vegetarian dinner than you can make this in less than 20minutes. 5 minutes for all the chopping and and the dish is ready to eat in 15mins.

What you will need:

• 2 cups potatoes cubed
• 1 cup frozen green peas
• 1/2-1 cup warm water
• 1 onion chopped
• 2 tomatoes chopped
• 2 cloves garlic thinly sliced
• 1/2tsp cumin seeds whole
• 1tsp turmeric
• 2tsp kashmiri red chilli
• 1tsp coriander coarsely ground
• 2tsp dry roasted methi/fenugreek leaves
• 2tsbp tomato puree
• 2tbsp Salt
• 1tsp black pepper ground
• 3-4 green chilli
• 1/2tsp garam masala ground

Steps:

1. Turn your instant pot on saute mode and increase time to 10mins.
2. Add the oil, cumin seeds and garlic. Fry for a few seconds before adding the onions. Brown the onions with the tomatoes and some salt.
3. Add all the spices except a tsp of the methi, tomato puree and black pepper.
4. Cook the spice mix until the tomatoes are soft, with some water to prevent the onions mix from burning.
5. Once, the tomato onion masala os on the drier side, add the potatoes and half of the peas. Add in the salt and mix well.
6. Add 1/2cup water if you want a thick curry consistency like a bhuna or add 3/4 to 1 cup water if you want a thinner gravy along with the tomato puree.
7. Close lid and pressure cook for 3mins.
8. Do a quick pressure release after waiting for a couple of mins once cooking is done.
9. Add in rest of the methi, green peas and black pepper.
10. Finish of with the green chillies ( if you want some extra heat- add the green chillies before pressure cooking)
11. If you find the curry to be too runny you can further saute for a couple of minutes.

Serve this with some steaming white rice or its just as delicious with some roti/paratha!