Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker | How to make alu matar sabzi | Recipe of matar aloo tamatar ki sabzi in pressure cooker with step by step instructions and pictorial presentation

Make this super simple, easy, quick yet delicious home style no onion, no garlic, gluten free and vegan, Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker for quick lunch or dinner.

Pair it with Steamed rice and enjoy a soulful meal.

This simple yet full of flavours, consists tomatoes, Potatoes and green peas, macaroni and super simple spices. Make this in pressure cooker and it  gets ready under 15- 20 minutes from start to finish.

Similarly Mushroom matar masala sabzi is one of our favourite sabzi made with matar/peas.

This recipe is one of those recipes which I learnt at the beginning of my cooking journey. Knowing the fact how easy it is to cook, Mom taught me to make it.

Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker, made with minimal ingredients

What I like the most about this Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker is that it’s made with using minimal ingredients yet it tastes amazing. And moreover as I mentioned, it doesn’t require any special cooking expertise.

Fresh peas or frozen peas for Alu matar Sabzi

For making this sabzi, I always prefer to use fresh peas as this  being the main ingredient of the recipe. However, if you do not have fresh ones, you may use frozen peas.

Before using frozen peas, make sure to remove the required quantity and keep it immersed in water for a while before adding it to sabzi.

In addition to that, I have added macaroni in this sabzi, which is purely optional. You may add or omit it.

For more lunch recipes, check out the following on the blog –

Gobhi aloo dhaba style

Bharvaan tinde alu

Nutrella soyabean sabzi

Mushroom matar masala sabzi

Paneer ke ande

Paneer Jalfrezi

Sindhi kadhi

Step by step instructions and pictorial presentation of making Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker

Clean wash and grate 4 big tomatoes. Keep it aside and prepare and assemble other ingredients as well.

Peel and chop 1 potato in cubes. Wash fresh peas and keep aside.

Soak green peas in water if using frozen ones.

Mince ginger & chillies. Wash curry leaves and keep it aside.

Now heat a pressure cooker. Add  1 tbsp Oil. Once hot add mustard seeds, Cumin, asafoetida and curry leaves one by one. To this add minced ginger and chillies. Saute it for a while.

It’s time to add grated tomatoes. Cook on medium to low heat and stir continuously. Once the water content from tomatoes dries up, add all spices one by one.

Mix everything well and add cubes potato and peas. Saute nicely so the masala is coated to veges properly.

Next add around 1 glass or more water and bring it to boil. Adjust the consistency and in the last before closing the lid of cooker, add handful of macroni soaked in water for few seconds.

Close the lid and allow 2 whistles on high flame and then lower the heat and cook for 5 more minutes.

Your delicious sabzi is ready. Serve this hit with steamed rice or paratha/roti.

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Print Recipe

Alu matar Sabzi | Potatoes peas in Tomato gravy

Make this super simple, easy, quick yet delicious home style no onion, no garlic, gluten free and vegan, Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker for quick lunch or dinner, that gets ready under 15 minutes.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: alu matar sabzi, alu matar tamatar ki sabzi, How to make home style aloo matar sabzi, matar aloo tamatar sabzi in pressure cooker,

Servings: 2 People

Author: Lata Lala

Ingredients

• 1 tbsp Oil
• 1 tsp Mustard seeds/rai
• 1 tsp Cumin seeds/jeera
• 4 to 5 Curry leaves
• 1/4 tsp Hing/asafoetida
• 1 tsp Ginger & chilies minced
• 4 grated Big tomatoes
• 1 big Potato cubed
• 1/4 cup Fresh peas/matar
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder or adjust to taste
• Salt to taste
• 8-10 pieces macroni or pasta
• 1 glass or more Water
• Coriander leaves to garnish

Instructions

• Clean wash and grate 4 big tomatoes. Keep it aside and prepare and assemble other ingredients as well.
• Peel and chop 1 potato in cubes. Wash fresh peas and keep aside.
• Soak green peas in water if using frozen ones.
• Mince ginger & chillies. Wash curry leaves and keep it aside.
• Now heat a pressure cooker. Add  1 tbsp Oil. Once hot add mustard seeds, Cumin, asafoetida and curry leaves one by one. To this add minced ginger and chillies. Saute it for a while.
• It's time to add grated tomatoes. Cook on medium to low heat and stir continuously. Once the water content from tomatoes dries up, add all spices one by one.
• Mix everything well and add cubes potato and peas. Saute nicely so the masala is coated to veges properly.
• Next add around 1 glass or more water and bring it to boil. Adjust the consistency and in the last before closing the lid of cooker, add handful of macroni soaked in water for few seconds.
• Close the lid and allow 2 whistles on high flame and then lower the heat and cook for 5 more minutes.

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