Instant Pot Matar Paneer
One of the most amazing things about vegetarian curry dishes is that it can be cooked with any vegetable of choice and in various ways. I saw some Paneer in the fridge and there were just enough frozen peas to make Matar Paneer. Matar is Peas in Hindi and Paneer is the famous Indian cottage cheese.
This is the best Instant Pot dish I have cooked and tried yet. Hands down!! Incredibly easy to cook and ready in about 30 minutes, this dish is perfect for quick weekday dinner and a delicious curry to serve to guests if you are hosting a dinner party.
Don’t have an Instant Pot? Don’t worry. Follow the same recipe and cook it on a gas stove.
- Servings - 4-6
- Prep time - 15 minutes
- Cook time - 15-17 minutes
Ingredients
- Paneer (Indian cottage Cheese), diced, 1 lb ( submerge it in warm water for 15-20 minutes if you are using packaged paneer to make it soft)
- Roma Tomatoes, diced, 3 cups
- Red Onion, roughly chopped, 1 cup
- Ginger, minced, 1tbsp
- Garlic, minced, 1 tbsp
- Serrano, chopped, 1
- Frozen Peas, 1 cup
- Oil, 2 tbsp
- Cumin, 1/2 Tsp
- Turmeric, 1/4 Tsp
- Coriander Powder, 1 Tsp
- Kashmiri Mirch, 1/2 Tsp
- Garam Masala, 1/4 Tsp
- Kasturi Methi (dried fenugreek leaves), crushed, 1/4 Tsp
- Heavy cream, 1/4 cup (optional and can be replaced by coconut cream)
- Sugar, 1 Tsp
- Sea Salt to taste
Directions
- Turn Instant Pot on Sauté mode and heat oil in the pot.
- Add cumin seeds and let it splutter for 20 seconds.
- Add onion, ginger, garlic and chillies. Let it sauté until onion turns golden brown, about 3-4 minutes.
- Add tomato, 1/2 tsp salt and mix well. Add one cup of water to prevent from sticking to the surface of the pot. Keep stirring and cook for 4 minutes, until tomatoes are cooked thoroughly.
- Turn Instant Pot off and blend the mixture in a blender or use a hand blender.
- Turn Instant Pot back on to Sauté mode and heat the blended mixture. Add coriander powder, turmeric and Kashmiri chilli powder. Keep stirring and let the mixture cook until oil separates.
- Add frozen peas and paneer and mix well. Paneer should be coated evenly.
- Add 1 tsp salt and about 2 to 2 1/2 cups of water or according to the consistency of the curry you desire.
- Add 1 tsp crushed dried fenugreek leaves, garam masala, sugar and season with salt.
- Turn Instant pot off and cover with the lid. Turn it back on to high pressure and set the timer for 2 minutes. Keep steam release handle in Sealing position. (If you are cooking on a gas stove, let it simmer until the gravy reaches desired consistency. Don’t cook paneer in the curry for more than 6-7 minutes).
- When the time is up, do a quick release and carefully open the lid.
- Add cream and mix it well. Turn Instant Pot off and taste the seasonings.
- Serve Matar Paneer with hot chapati or rice.
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