Piping Pot Curry · by Meeta Arora★ 4.9 (77)
Instant Pot Aloo Matar Recipe (Potato & Peas Curry)
NUTRITION · PER SERVING25M COOK
CAL 9%·PRO 11%
CARBS 32G71% OF CAL
6G FIBER6G SUGAR21G OTHER
FAT 4G21% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Indian curry of potatoes and peas cooked in a fragrant spiced tomato base. Vegan, gluten-free, and ready in 25 minutes.
mainindiancurry🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (slit into two pieces (optional))
- 1 cup Onions (diced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 1 cup Tomatoes (diced )
- 1 cup Water
- 2 Potatoes (medium, cut into 3/4 inch cubes, I used russett potatoes)
- 1 cup Green peas
- 1/4 teaspoon Garam Masala (adjust to taste)
- Cilantro (to garnish)
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Kashmiri red chili powder (mild, adjust to taste)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 25M
CAL 9%·PRO 11%
CARBS 32G71% OF CAL
6G FIBER6G SUGAR21G OTHER
FAT 4G21% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 598mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 598MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.