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Potato and Green Pea Curry (Fast & Slow)

Potato and Green Pea Curry (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

This classic Indian curry, called aloo matar, balances the sweetness of tomatoes and green peas with pungent aromatics and warm spices, all tempered by the mild flavor and starchiness of potatoes. The peas usually are drab army green from the acidity of the tomatoes; we add them at the end so they retain their bright color. The cilantro also is added at the end, so to save time, prep it while the curry rests for 10 minutes. Serve with basmati rice and cooling plain whole-milk yogurt, if desired.

Tip

Don't forget to thaw the peas before use. They are added off heat, when cooking is complete, so if they are still frozen, they will cool the curry. After adding the tomatoes, don't stir them into the potato mixture; if mixed in, they tend to sink to the bottom of the pot and burn.

Ingredients
  • ¼

    cup coconut oil

  • 1

    medium red onion, finely chopped

  • 1

    tablespoon finely grated fresh ginger

  • 4

    medium garlic cloves, finely grated

  • 1

    tablespoon sweet paprika

  • 1

    tablespoon ground turmeric

  • 1

    tablespoon garam masala

  • ¼

    teaspoon cayenne pepper

  • 2½

    pounds russet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • 14½

    ounce can diced tomatoes

  • 1½

    cups frozen peas, thawed

  • ¼

    cup finely chopped fresh cilantro

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and onion, then cook, stirring occasionally, until beginning to brown, about 5 minutes.

Add the ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Stir in the paprika, turmeric, garam masala and cayenne, then add 1½ cups water, scraping up any browned bits.

Add the potatoes and 1½ teaspoons salt; stir to combine, then distribute in an even layer. Add the tomatoes with their juice in an even layer on top of the potatoes; do not stir.

Step 2

Press Cancel, lock the lid in place and move the pressure release valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High.

Set the cooking time for 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté and cook, stirring often, until a skewer inserted into the potatoes meets no resistance and the sauce clings lightly, 3 to 4 minutes.

Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing. Let stand for 10 minutes. Stir in the peas and cilantro, then taste and season with salt and pepper.

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