Electric Pressure Cooker

Instant Pot Smokey Aloo Matar

Elevate the classic potato and pea curry with the Dhungar method. A rich, tomato-based gravy with a deep, wood-fired aroma.

Prep Time 15 Mins
Cook Time 25 Mins
Yield 4 Servings
Diet Vegan

Instructions

1

Sauté the Aromatics

Turn the Instant Pot to SAUTÉ. Heat oil and add cumin seeds until they sizzle. Stir in grated ginger and green chilies for 30 seconds. Add turmeric, coriander powder, and chili powder, stirring briefly.

2

Deglaze and Build the Base

Pour in crushed tomatoes and vegetable broth.

Crucial: Scrape the bottom of the pot thoroughly to ensure no spices are stuck. This prevents the "Burn" warning.
3

Pressure Cook

Add cubed potatoes and salt. Cancel Sauté. Secure the lid and set valve to SEALING. Cook on MANUAL/PRESSURE COOK (High) for 4 minutes.

4

Quick Release & Finish

Carefully perform a Quick Release. Open the lid and stir in frozen peas and garam masala. The residual heat will cook the peas in 2-3 minutes.

5

The Dhungar Method

Heat charcoal over a flame until glowing. Place a small heat-proof bowl on top of the curry. Put the coal in the bowl, drop 1/2 tsp oil on it, and immediately cover the pot for 3-5 minutes to trap the smoke.

Pro Tips

Texture Control

If you prefer a thicker gravy, mash a few potato cubes against the side of the pot after cooking.

The Smoke

Only use natural lump charcoal for the Dhungar method; avoid briquettes with chemical additives.