To begin making the Aloo Matar Sabzi Recipe, prep all the ingredients and keep aside.
Heat a tablespoon of ghee or oil in a pressure cooker; add in the cumin seeds and allow it to crackle. Once the cumin seeds crackle add in the onions and ginger and saute on low heat until the onions soften.
Once the onions soften, add the tomato puree, green chillies and cook the tomatoes for two to three minutes.
Once the tomatoes have softened add turmeric powder, garam masala powder, salt and chilli powder and stir well. Add the chopped and peeled potatoes into the pressure cooker. Add 1/2 a cup of water.
Cover the pressure cooker and allow the Aloo Matar Sabzi to cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally, as the potatoes will continue to cook as long as there is pressure inside the cooker.
Once the pressure has released, open the cooker and give the Aloo Matar Sabzi a stir. Adjust the consistency of the sabzi, by adding little water if required and post that check the salt and spices and adjust according to taste.
Finally stir in the green peas and give the Aloo Matar Sabzi a brisk boil and turn off the heat.
Transfer the Aloo Matar Sabzi to a serving bowl , stir in the chopped coriander leaves and serve hot.