Rinse and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.

Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.

Heat oil in a cooker, pan or pot. Add cumin seeds and let them splutter.

Add chopped onions, green chili and fry until lightly golden or pink.

Next stir in the ginger garlic paste and saute until the raw smell disappears, for about a minute.

Add tomato puree and saute for 2 mins. (If using tomatoes, let them cook until they break down to a mushy texture)

Next add chili powder, garam masala, coriander powder, turmeric and salt.

Saute until oil begins to separate from the masala.

Add potatoes and peas. Saute for 2 mins.

Pour hot water just enough to cover the potatoes, about a cup. Bring it to a rolling boil on a high heat and reduce the heat. Cook covered on a low to medium heat.

Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.

If making in pressure cooker then, allow to whistle twice on a medium heat.

Add kasuri methi and mix well. Adjust salt if needed. Serve aloo matar with rice or roti.

Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.

When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.

Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.

Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.

Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)

Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)

Secure the Instant pot lid with the steam release handle set to sealing.

Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.

Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.

Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.

If you are a beginner check the video on my potato curry post.