Go Back
+ servings
dum aloo matar instant pot
Print

Dum Aloo Matar In Instant Pot - Potatoes In Peas Masala

Easy and delicious dum aloo matar in the instant pot. Not an authentic recipe, but a simple, easy and delicious version of dum aloo with matar (peas and dum or slow cooked potatoes) in the instant pot.
I didn't use any tomatoes in this recipe, but you may also use tomatoes if you have.
Course Side Dish
Cuisine Indian
Keyword aloo matar instant pot, dum aloo matar
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Servings 4
Calories 287kcal

Ingredients

  • 4 to 6 medium sized potatoes (if you have baby potatoes or small sized potatoes, you can use about 8 potatoes)
  • 1.5 cups green peas dried
  • 2 medium sized onions
  • salt as needed
  • 1 teaspoon tamarind paste or use amchoor/dry mango powder
  • 4 cups water
  • oil enough to fry potatoes

Spice Powders

  • 1 teaspoon garlic powder or 2 cloves of fresh garlic peeled & minced or crushed
  • ½ teaspoon ginger powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • 1 teaspoon garam masala powder

Instructions

Cooking the dried peas and potatoes

  • Wash the dried green peas very well, add it to the instant pot.
  • Slice the onions and add this also to the instant pot.
  • Add water and place the potatoes (washed and cleaned well) on top of peas and onions in the pot.
  • Cover the instant pot with lid in sealing position, cook in high pressure for 55 minutes.
  • Once the cooking is done, the pot will beep and you can wait for a natural release of pressure for at least 15 to 20 minutes. After that, you can gradually and carefully release any remaining pressure.
  • Once the pressure is all released, carefully open the lid of the instant pot.

Preparing the potatoes

  • Carefully take the cooked potatoes out the pot using a long tong and transfer to a bowl. Let the potatoes cool down for a while. Meanwhile keep the instant pot with the cooked peas closed with lid.
  • Once the potatoes are cooled enough, peel the potatoes and discard the skin.
  • Using a fork or knife, gently poke the potatoes on all sides without breaking the potatoes.
  • Make sure there is no water content in the potatoes or the bowl used to keep the potatoes, because we are going to fry the potatoes.
  • If there is any water content, you can use a paper towel to carefully wipe the potatoes and the bowl so as to make sure everything is dry.

Frying the cooked potatoes

  • To fry the potatoes, heat enough oil in a frying pan on stove top.
  • Once the oil is hot enough, carefully transfer each potato to the hot oil (make sure there is no water in the potatoes before transferring to the oil).
  • Once one side of the potatoes are fried enough, gently flip them to fry the other side too (you can sprinkle salt while frying each side).
  • If needed, you can flip them a couple of times more (very carefully) and fry for some more time until the potatoes look slightly golden brown in color.
  • Once fried enough, transfer the potatoes to a different bowl very carefully.

Making the dum aloo matar curry

  • Open the instant pot and add salt, tamarind paste and spices to the instant pot (which has the cooked peas(matar), onions etc), stir well and press saute. Let the mixture simmer for about 3 to 4 minutes (stir in between).
  • Once the curry is simmered enough, press 'cancel' to stop the saute function.
  • Carefully transfer the fried potatoes to the instant pot one by one.
  • Also, add few tablespoons of oil (about 4 tablespoons) from the pan used to fry the potatoes to the instant pot carefully (the oil could be very hot so its a good idea to transfer the oil to a bowl first and then add this to the instant pot).
    You may also add a couple of spoons of heavy cream, a teaspoon of kasoori methi (dried fenugreek leaves) etc at this point, if you wish to make this dish even more creamy & flavorful.
  • Gently mix everything, spoon some of the gravy over the potatoes and keep the instant pot closed at least for about 10 to 15 minutes so it will further cook in the residue heat and the gravy will get absorbed into the dum aloo or potatoes.
  • Enjoy the delicious dum aloo matar curry or fried potatoes and peas curry with Indian breads like chapathi, poori, naan bread etc or with rice as you like.

Nutrition

Calories: 287kcal | Carbohydrates: 52g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 825mg | Fiber: 20g | Sugar: 9g | Vitamin A: 184IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 4mg