When it comes to Indian comfort foods there are many, but one of the most popular ones is aloo matar. Tender potatoes and juicy green peas are tucked into a richly flavored tomato curry and the results are simple and divine
STEP 1.1) Turn on the Instant pot with saute mode on. Add oil and once the oil is hot add cumin seeds and let them sizzle.
2) Then add chopped onion and sprinkle a little salt.
3) Stir and cook for 2-3 minutes or until the onion gets soft and light brown.
4) Add ginger, green chili and garlic (if using). Saute for a minute or until the raw smell of ginger garlic goes away.
Collage of 4 steps showing cooking onion and ginger garlic.
5) Add fresh tomato puree.
6) Mix and simmer until it thickens slightly. It may take around 2-3 minutes.
7) Add remaining salt, besan and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder).
8) Stir and cook for a minute.
Collage of 4 steps showing cooking tomato puree and mixing spice powders.
9) Add cubed potatoes, peas and water
10) Stir well. Cover it with the lid. Keep the valve to a sealing position. Cook on manual (high pressure) for 2 minutes. Let it natural pressure release for 5 minutes and then do quick pressure release.
Nutrition value
50
calories per serving
< 1 g Fat4 g Protein7 g Carbs3 g FiberOther
Current Totals
< 1 g Fat
4 g Protein
7 g Carbs
3 g Fiber
MacroNutrients
Carbs
7 g
Protein
4 g
Fiber
3 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
32 mg
Iron
1 mg
Vitamin A
564 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
18 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
26 mg
Manganese
0 mg
Phosphorus
36 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment