Quick & Delicious Cooker Aloo Matar SabziVeg
Enjoy this delicious and quick Aloo Matar curry made right in a pressure cooker. This recipe features tender potatoes and fresh green peas simmered in a flavorful, aromatic tomato-onion gravy. Perfect for a busy day, this simple one-pot dish saves time without compromising on taste. Serve it hot with rotis, parathas, or steamed rice for a wholesome meal that the whole family will love. Follow these simple steps for a perfect restaurant-style experience at home!
Ingredients
4 medium Potato (chopped)
1 cup Green Peas
3 no. Tomatoes (puréed)
2 no. Onion (finely chopped)
2 no. Green Chilli
1 piece Ginger
6 cloves Garlic
3 tbsp Oil
1 tsp Cumin Seeds
1 no. Bay Leaf
2 pinch Asafoetida Powder (Hing)
to taste Salt
1 tsp Kashmiri Red Chilli Powder
2 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
as needed Water
For garnishing Coriander Leaves (finely chopped)
2 no. of dar red chili
2 tsp og red chili powder
1 tsp of kashuri methi
Instructions
1
Cut 4 medium potatoes into pieces and soak them in water.
2
Prepare a paste by blending 3 tomatoes, 2 green chillies, 1 inch of ginger, and 5-6 garlic cloves.
3
Finely chop 2 onions.
4
Heat 3 tablespoons of oil in a pressure cooker.
5
Add 1 teaspoon of cumin seeds, 1 bay leaf, 1-2 dry red chillies, and 2 pinches of asafoetida. Sauté briefly.
6
Add the chopped onions and sauté over medium flame for 4-5 minutes until the color changes slightly.
7
Pour in the prepared tomato puree along with a tablespoon of water.
8
Season with salt, 1 teaspoon of red chilli powder, 2 teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri red chilli powder. Mix well.
9
Cover and cook the masala for 6-7 minutes, stirring occasionally, until the oil separates from the mixture.
10
Add the potatoes and green peas. Mix well for minutes to ensure the vegetables are coated with the gravy.
11
Add water as needed (about 1.25 cups) depending on your desired consistency. Add any remaining salt to taste.
12
Close the pressure cooker lid and cook on high flame for 2 whistles.
13
Allow the cooker to cool down completely before opening
14
Turn the flame back on low, and stir in 1/2 teaspoon of garam masala, 1 teaspoon of roasted and crushed kasuri methi, and fresh coriander leaves.
15
Simmer for 1 minute before serving.
