Instant Pot

Potato and Green Pea Curry (Fast & Slow)

4 Servings

55 minutes 25 minutes active

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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.




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


  • ¼

    cup coconut oil

  • 1

    medium red onion, finely chopped


Stewart S.

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!