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aerial shot of matar paneer in a white bowl
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5 from 6 votes

Instant Pot Matar Paneer Recipe

I am sharing a Punjabi-style matar paneer recipe that gets ready in an instant pot in less than 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 280kcal
Author: Hina Gujral

Equipment

  • Instant Pot

Ingredients

  • 200 gram paneer (cottage cheese), cut into cubes
  • 1 ¼ Cup green peas (fresh or frozen) (see how to freeze peas)
  • Cup mustard oil or ghee
  • 1 teaspoon cumin seeds (jeera)
  • 1 whole bay leaf
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 ¼ teaspoon salt or to taste
  • 1 tablespoon kasuri methi (dry fenugreek leaves)
  • 1 teaspoon Garam Masala (see recipe)
  • 1 Cup water

Ingredients For Curry Paste A

  • 1 Cup red onion, diced
  • 1 tablespoon garlic cloves
  • 1 tablespoon ginger, chopped

Ingredients For Curry Paste B

  • 1 ¼ Cup tomato, diced
  • 2 Kashmiri red chilies
  • 1 tablespoon fresh coriander leaves, chopped

Instructions

  • Make Curry Paste A - Blend onion, garlic, and ginger to a smooth consistency. Transfer to a bowl. Set aside.
  • Make Curry Paste B - Blend tomato and dried red chili to a smooth consistency. Transfer to a bowl. Set aside.
  • Set the SAUTE mode of the instant pot for 15 minutes. Add oil to the inner pot.
  • Once the oil is smoking hot, it takes less than 1 minute, add cumin seeds and bay leaf followed by Curry Paste A prepared earlier.
  • Saute the paste for 2 minutes or till it turns light brown. Keep stirring while sauteeing the masala.
  • Next, add Curry Paste B, turmeric, coriander powder, red chilli powder, and salt. Stir to combine. Saute for 5 minutes or until oil starts to separate from the masala paste.
  • Add the peas, paneer, and water. Stir to combine. Seal the instant pot with a lid.
  • Select the pressure cook mode. Set timer for 5 minutes. Set the steam valve to the SEALING position.
  • After 5 minutes you can either release the pressure manually or wait for natural release.
  • Once the steam is released open the lid of the pot. Add Kasuri methi, garam masala, and fresh coriander leaves. Stir to mix.
  • Serve Matar Paneer warm with naan, paratha, or jeera rice.

Video

Notes

  • Use red, ripe, and fleshy tomatoes for making the gravy masala. You can also use canned crushed tomatoes.
  • Soak paneer in the lukewarm water for 5 – 10 minutes before adding to the gravy. This step helps in softening the texture of the paneer.
  • Frying paneer for the gravy is totally optional. May people like fried cubes of cottage cheese in their gravy but I prefer just the opposite.
  • To make vegan mutter paneer, use tofu instead of paneer. And you have a delicious vegan curry ready in a few minutes. 

Nutrition

Calories: 280kcal | Carbohydrates: 16g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 759mg | Potassium: 335mg | Fiber: 5g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 2mg