Instant Pot Aloo Matar (no Onion Garlic)

If your taste buds are craving for an Indian curry, try this Instant Pot Aloo Matar Recipe without Onion-Garlic that is ready in 1 minute ! It will be a definite addition to your recipe file. This alluring and simple curry is prepared with aloo (potato), matar (green peas) and basic Indian spices.

In this finger-licking curry, potatoes and green peas are cooked in a tomato gravy with basic spices. Although in this recipe no onion and garlic have been used, the curry is still full of flavour.

Aloo Matar is pretty easy to rustle up whether you use onion garlic or not. A crowd-pleaser curry which can be prepared when you are restricted to not use onion and garlic on religious occasions.

Sometimes we overlook simple recipes. Aloo Matar is cooked often at home but we’ve never thought about putting the recipe on the blog.

Recently, I had some friends come around whilst I was at uni. I had promised them I’d cook for them – so obviously, I just unpacked the food from home that my Mum had cooked and sent over to me! Spoilt, I know.

I took out Paneer Jalfrezi and this Aloo Matar alongside some rice and Gujarati chapatis . It was all finished and wiped up pretty quick! When I told them the recipe of the aloo matar, they couldn’t believe how easy it was to make!

In a bid to tackle the notion that curry is hard to make, here is our easy and quick Aloo Matar without onion and garlic.

It’s great for students as it is budget-friendly, doesn’t require a lot of ingredients and most are non-perishable. As it has no onion and garlic, no need to worry about lingering curry smells!

Will you believe me if I tell you that I made this Aloo Matar in the Instant Pot in ONLY 1 MINUTE?! Yep, you read that right – 1 minute on Low Pressure is all that is needed for this recipe.

You will have perfectly cooked potatoes that are soft yet not falling apart. Bonus that you don’t have to stand around and stir!

You can also use a normal pressure cooker to make the curry.

If you do not own a pressure cooker, then the stovetop method is also included.

Ingredients for Aloo Matar

Potatoes – normal white potatoes work fine. Try not to choose floury potatoes as they will be more mushy

Peas – frozen or fresh peas Tomato – use crushed tomatoes or passata Green chilli and ginger – crushed. Use fresh/frozen/bottled

Spices – red chilli powder, turmeric, ground cumin and coriander and garam masala

Mustard and Cumin Seeds – for tempering

Kasoori Methi – adds unique flaour and you won’t miss any onion-garlic flavours in this dish.

ALOO MATAR IN INSTANT POT Peel the potatoes (pic 1)

Cut the potatoes (pic 2)

Select saute mode for 5 minutes and heat oil in the inner pot (pic 3)

Add mustard, cumin seeds and hing/asafoetida (pic 4)

Once they splutter add tomato puree (pic 5)

Add crushed ginger-chillies (pic 6)

Now tip in all the spices and cook well. (pic 7)

Add kasoori methi (pic 8)

Cancel the saute mode and close the lid (pic 15)

Select LOW-PRESSURE COOKER mode and choose +1 minute. (pic 16)

After 5 minutes NPR open the lid, check the potatoes by cutting it with the spoon. Add freshly chopped coriander and serve hot (pic 17)

STOVE TOP ALOO MATAR RECIPEPeel the potatoes using vegetable peeler or knife. (pic 1)

Cut it into small chunks and wash it under the running water (pic 2)

Heat oil in a pan over medium heat, add mustard and cumin seeds plus hing (pic 3)

Add tomato puree once seeds crackle (pic 4)

Let it cook puree for a couple of minutes then add green chillies and ginger (pic 5)

You’ll see oil leaving the pan (pic 6)

Add all the spices and cook further. (pic 7)

Add kasoori methi (pic 8)

Add green pea (pic 9)

Now add potatoes (pic 10)

Mix well and add water (pic 11)

Cover the pan with the lid and cook the curry on medium heat for 12-15 minutes, you may check halfway through cooking, if needed add more water (pic 12)

Check the potatoes (pic 13)

Once done, turn off the heat and add freshly chopped coriander and serve (pic 14)

You may want to check out our

No Onion Garlic Curry/Daal Recipes

1. Cauliflower and Potato Curry (no onion garlic) 2. Veg Paneer Makkhanwala (no onion garlic) 3. Rasadar Kala Chana Nu Saak (Black Chickpea Curry-no onion garlic) 4. Farali Bhinda (okra no onion garlic)

INSTANT POT ALOO MATAR – NO ONION GARLIC

Equipment

• 1 Instant Pot Duo
• 1 Chopping board
• 1 Sharp knife

Ingredients

• 4 big potatoes peeled and cubed
• 250 g green peas frozen or fresh
• 175 g tomato puree passata or
• 1 ½ tbsp. Minced fresh ginger and green chillies
• Salt to taste
• 3-4 tbsp. Oil
• 1 Tsp. mustard and cumin seeds
• 1 Tbsp. red Chilli Powder
• ¾ tbsp. turmeric Powder
• 2 tbsp. ground cumin and coriander
• ½ Tsp. garam Masala
• 1 Tsp. kasoori methi dry fenugreek leaves optional
• 3 Tbsp. fresh coriander leaves to garnish

Instructions

• Mix tomato puree and fresh green chillies and ginger.
• Heat oil in a pan, kadai or pressure cooker.
• Add mustard and cumin seeds, once they crackle add tomato mix.
• Lower the heat and cook the tomato mixture till oil separates the pan.
• Add kasoori methi and all the spices masala and salt.
• Cook the masala for a minute then add peas and potatoes.
• Mix well and about 300ml water. If you are using pressure cooker use less water.
• Cover the lid of the pan, kadai or pressure cooker and let the curry cook.
• If you are using pressure cooker turn off the heat after 2 whistles and let the cooker cool itself.
• If using pan or kadai, keep checking the water level, if needed add little more water.
• The consistency of the gravy should be like tomato soup and potatoes should not be mushy but well done.
• Once done turn off the heat.
• Serve in a serving bowl and garnish it with fresh coriander.
• Serve with hot piping roti, naan or puri.
• Enjoy!

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

INSTANT POT ALOO MATAR – NO ONION GARLIC

Equipment

• 1 Instant Pot Duo
• 1 Chopping board
• 1 Sharp knife

Ingredients

• 4 big potatoes peeled and cubed
• 250 g green peas frozen or fresh
• 175 g tomato puree passata or
• 1 ½ tbsp. Minced fresh ginger and green chillies
• Salt to taste
• 3-4 tbsp. Oil
• 1 Tsp. mustard and cumin seeds
• 1 Tbsp. red Chilli Powder
• ¾ tbsp. turmeric Powder
• 2 tbsp. ground cumin and coriander
• ½ Tsp. garam Masala
• 1 Tsp. kasoori methi dry fenugreek leaves optional
• 3 Tbsp. fresh coriander leaves to garnish

Instructions

• Mix tomato puree and fresh green chillies and ginger.
• Heat oil in a pan, kadai or pressure cooker.
• Add mustard and cumin seeds, once they crackle add tomato mix.
• Lower the heat and cook the tomato mixture till oil separates the pan.
• Add kasoori methi and all the spices masala and salt.
• Cook the masala for a minute then add peas and potatoes.
• Mix well and about 300ml water. If you are using pressure cooker use less water.
• Cover the lid of the pan, kadai or pressure cooker and let the curry cook.
• If you are using pressure cooker turn off the heat after 2 whistles and let the cooker cool itself.
• If using pan or kadai, keep checking the water level, if needed add little more water.
• The consistency of the gravy should be like tomato soup and potatoes should not be mushy but well done.
• Once done turn off the heat.
• Serve in a serving bowl and garnish it with fresh coriander.
• Serve with hot piping roti, naan or puri.
• Enjoy!

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Creamy, Smooth and sweetly spiced Roasted Butternut Squash Soup with Sumac and Tofu Croutons . It’s vegan, healthy and comforting, just perfect for gloomy, grey and colder days when your body demands soul and tummy warming meals.

Autumn is in full swing and winter is just about to set in on my part of the world. Cold temperatures and piping hot soups go hand in hand.

As soon as chilly weather appears, in my family we become soupaholics, almost every lunchtime becomes soup time and we enjoy relishing the soups.

Last week I made a family favourite Goji Berries, Mushroom and Sweet Potato Soup and Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette .

Over the weekend I had a massive craving for Butternut Squash Achari Thepla , so for brunch, I prepared and enjoyed them with Masala Chai .

Wouldn’t you feel so good to be able to pull out a container of soup from the freezer when you’re feeling under the weather or pressed for a time?

After making above soup last week, I had leftover Sweet Potatoes and Butternut squash. I had a very busy weekend and was dead tired to make something creative with these two ingredients, so just decided to make a soup, so simple, nothing much fancy and the incredibly easy soup was ready in less than an hour, still turned out extra special.

Together sweet potato and butternut squash does wonders and their flavours of autumn shine through amazingly in this soup.

A bowl of satisfying meal not only delicious but really nutritious and is good for your body too.

All the goodness from these two vegetables helps you to stay healthy and fit. Addition of the Tofu croutons make this soup well balanced and lends a good dose of protein.

In this velvety soup, crispy and crunchy tofu croutons add that beautiful crunch. I garnished it with Garden Cress that is so beneficial for our health too.

In this recipe along with butternut squash, I also roasted sweet potato and carrots too, everything blended with the vegetable stock with a little hint of chilli paste.

The soup topped with seared and crunchy tofu croutons and nice tangy and lemony sumac, which is the highlight of this soup.

This soup can be made ahead and frozen for the colder days to come. A bowl of sunshine in the midst of the winter!

ROASTED BUTTERNUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS

ingredients:

• 500g butternut squash peeled and cubed
• 250g sweet potatoes peeled and cubed
• 150g carrots peeled and cubed
• 1 packet firm tofu, well-drained and cubed
• Sumac
• 1 big white onion roughly chopped
• 5-6 garlic cloves
• 750ml vegetable stock
• 1 Tbsp. chilli paste or flakes
• 1 tsp. freshly ground black pepper
• 2-3 tbsp. olive oil

instructions:

How to cook ROASTED BUTTER NUT SQUASH SOUP WITH SUMAC AND TOFU CROUTONS

1. Preheat the oven to gas mark 5-6 or 350F.
2. Place all the chopped vegetables, garlic and onion on a baking tray, drizzle some oil and sprinkle little salt and pepper.
3. Roast it for 35-40 minutes, keep an eye on garlic, if they turn brown too quickly remove them and keep it aside.
4. Meanwhile, make tofu croutons, heat little oil in a flat griddle pan, and add tofu pieces.
5. Keep the heat low and make them crispy from all the sides.
6. Leave it aside for later use.
7. Once the vegetables are roasted, remove them from the oven.
8. In a saucepan, heat little oil, add chilli paste and quickly fry for few seconds, not to burn them.
9. Tip-off the roasted vegetables in the pan and add vegetable stock.
10. Bring the soup to boil and simmer for a couple of minutes.
11. Turn off the heat, blend the soup with the hand blender or use a food processor.
12. Check the seasoning.
13. Serve the soup in a serving bowl, sprinkle some sumac and topped with crispy tofu croutons.
14. I garnished it with garden cress salad.
15. Serve with multigrain and seeds crusty bread roll.
16. Enjoy!

NOTES:

Did you make this recipe?