Aloo Mutter, Aloo Matar Pressure Cooker
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 116793 times
aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with amazing 20 photos
Tiring day at work and looking for a quick tasty gravy recipe for dinner? aloo mutter curry is one of the best options and really very easy to make. My mother taught me this Punjabi aloo matar recipe when i was going to university for studies as it is quick and easy to make.
aloo matar using a pressure cooker is a Punjabi gravy dish made with potatoes and green peas, without any cream or a fancy gravy yet very tasty. Our version ofaloo mutter curry is quicker then the authentic one as we have cooked it in a pressure cooker which cuts the cooking time and makes it quick. aloo mutter curry is a delicious and moderately spicy gravy recipe.
aloo matar using a pressure cooker is made with simple ingredients like cumin seeds, onions, ginger and garlic for flavor, some green chilies for spice, tomato puree which makes the base and gives a tangy flavor to the recipe. Further, some Indian spices like turmeric powder, red chilli powder, coriander cumin seed powder and some garam masala. Further potato cubes and green peas with required water and it is pressure cooked for 3 whistles. If you wish to make it restaurant style aloo mutter curry add cashew nut paste and cream.
If you are a beginner you can never go wrong with this Aloo mutter recipe and this recipe is made using basic ingredients which would definitely be available in Indian kitchens. I make aloo matar using a pressure cooker once in a while for dinner and the best part is each and every family member enjoys this recipe. Also, as it has potatoes my kids don't create a fuss while eating this sabzi.
I would like to suggest a tip to make the perfect aloo mutter curry recipe. 1) Add sugar if you think the aloo matar taste’s tangy because of tomatoes.
Aloo matar goes really well with chapati, poori, paratha and even with rice.
Enjoy aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | with step by step photos below.
- To make aloo matar, heat the oil in a pressure cooker, add the cumin seeds and sauté for 30 seconds.
- Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.
- Add the tomato purée, turmeric powder, chilli powder, coriander- cumin seeds powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the potatoes, green peas, ¾ cup of hot water, sugar and salt, mix well and pressure cook on a medium flame for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve aloo matar hot garnished with coriander.
Aloo Mutter, Aloo Matar Pressure Cooker recipe with step by step photos
aloo mutter curry recipe | aloo matar using a pressure cooker | Punjabi aloo matar | is a quick pressure cooker Indian sabzi, if you are looking for such quick Indian sabzi recipes given below are the links :
To prepare aloo mutter in a pressure cooker, heat the oil in a pressure cooker. You can also prepare this aloo matar curry in a pan or kadai. However, it will take more time to cook as compared to a pressure cooker.
Once the oil is hot, add the cumin seeds.
Sauté for 30 seconds.
When the seeds crackle, add onions.
Add ginger and garlic.
Add green chillies. You can even make use of ginger-garlic or ginger-green chilli paste if you have.
Mix well and sauté on a medium flame for 2 minutes or till the onions turn translucent and everything is aromatic.
Add the tomato purée.
Add turmeric powder and chilli powder. We have added green chillies too, so add chilli powder accordingly.
Add coriander- cumin seeds powder.
Add garam masala.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the potatoes. Potato lovers can check out this collection of recipes made using aloo and make some delectable recipes at home.
Add green peas
Add ¾ cup of hot water and salt. Hot water aids in fastening the cooking process.
Mix well and pressure cook on a medium flame for 3 whistles.
Allow the steam to escape using natural release method, before opening the lid. Natural release method means remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.
Give the aloo mutter curry | aloo matar using a pressure cooker | Punjabi aloo matar | a good stir. Break a potato with knife and check if it’s cooked well or no. If not, then cook the aloo matar sabzi a little longer on stovetop.
Serve the aloo mutter curry | aloo matar using a pressure cooker | Punjabi aloo matar | hot garnished with coriander.
Nutrient values (Abbrv) per serving
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