Potato and Green Pea Curry
By :Milk Street
Print Recipe
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.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 55 minutes
Servings
4 servings
Ingredients
  • 1/4 cup coconut oil
  • 1 medium red onion finely chopped
  • 1 tbsp finely grated fresh ginger
  • 4 medium garlic cloves finely chopped
  • 1 tbsp sweet paprika
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1/4 tsp cayenne pepper
  • 2 1/2 lbs russet potatoes peeled and cut into 1 inch chunks
  • 14 1/2 oz canned diced ­tomatoes
  • 1 1/2 cups frozen peas thawed
  • 1/4 cup finely chopped fresh cilantro
  • ground black pepper
  • kosher salt
Prep Time 10 minutes
Cook Time 55 minutes
Servings
4 servings
Ingredients
  • 1/4 cup coconut oil
  • 1 medium red onion finely chopped
  • 1 tbsp finely grated fresh ginger
  • 4 medium garlic cloves finely chopped
  • 1 tbsp sweet paprika
  • 1 tbsp ground turmeric
  • 1 tbsp garam masala
  • 1/4 tsp cayenne pepper
  • 2 1/2 lbs russet potatoes peeled and cut into 1 inch chunks
  • 14 1/2 oz canned diced ­tomatoes
  • 1 1/2 cups frozen peas thawed
  • 1/4 cup finely chopped fresh cilantro
  • ground black pepper
  • kosher salt
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. START: On a 6 quart Instant Pot, select More/High Sauté. Add the oil and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the ginger and garlic, then cook, stirring, until fragrant, about 30 seconds. Stir in the paprika, turmeric, garam masala and cayenne. Pour in 1 1/2 cups water, scraping up any browned bits. Add the potatoes and 1 1/2 tsp 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.
  2. Fast: 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.
  3. FINISH: 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.
Recipe Notes

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.

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