Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (slit into two pieces (optional))
  • 1 cup Onions (diced)
  • 1 teaspoon Ginger (grated)
  • 1 teaspoon Garlic (minced)
  • 1 cup Tomatoes (diced )
  • 1 cup Water
  • 2 Potatoes (medium, cut into 3/4 inch cubes, I used russett potatoes)
  • 1 cup Green peas
  • 1/4 teaspoon Garam Masala (adjust to taste)
  • Cilantro (to garnish)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Kashmiri red chili powder (mild, adjust to taste)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Salt

Instruction

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid. 
  • Add potatoes, peas and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 2 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then quick release the pressure manually. 
  • Open the pot. Sprinkle Garam Masala and mix with the curry.  
  • Garnish with cilantro. Serve aloo matar with roti, naan or rice.