Instant Pot Aloo Matar
Servings 6 servings
Calories 155kcal
Ingredients
- ½ red onion finely chopped
- 1 teaspoon minced ginger
- 2 cloves garlic minced
- 4 medium sized yellow potatoes cut into 1 - 1 ½ inch cubes
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon amchur / dry mango powder
- 2 medium tomatoes chopped
- salt to taste
- 1 cup green peas frozen
- 1 - 1 ¼ cup water
- 2 tablespoon kasuri methi
- ¼ cup chopped cilantro
Instructions
- Press SAUTE and let the Instant Pot become HOT.
- Add oil and cumin seeds, asafetida, ginger and garlic to it.
- Give it a quick stir and add the onions to it.
- Let the onions soften and start to brown a little - about 5-7 mins
- Add the turmeric powder, coriander powder and amchur. Mix well.
- Add the chopped tomatoes and salt. The salt added at this point will help the tomatoes soften faster.
- Let the tomatoes soften well - about 5 mins. Add potatoes, green peas and water. Mix well.
- Press CANCEL / KEEP WARM. Close the lid of the Instant Pot and seal the vent by turning the knob to SEALING.
- Press MANUAL. Adjust time to 3 mins. Once it is done cooking, wait for it naturally release pressure.(NPR).
- Turn the knob back to VENT and carefully open the lid of the Instant Pot.
- Mix well once more time. Be gentle and careful not to break the potatoes. Check for salt and add more if needed.
- Crush the kasuri methi between your palms and add to it. Mix well. Add the cilantro as well.
- Serve with rotis, rice or pooris.
Nutrition
Serving: 1cup | Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Sodium: 18mg | Potassium: 714mg | Fiber: 5g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 30.4mg | Calcium: 58mg | Iron: 5.4mg