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Potato and Green Pea Curry (Fast & Slow)
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.
4
Servings
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.
55 minutes
25 minutes active
Ingredients
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¼
cup coconut oil
-
1
medium red onion, finely chopped
Directions
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01On 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.
Substituted Sweet potatoes (seasonal here now) and otherwise did not alter the recipe: turned out great! Served with rice, some simple grilled chicken, and a big dollop of yogurt. My almost-2-year-old loved this!