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Home » Everyday Indian Recipes » Instant Pot Matar Paneer Recipe

Published: Mar 30, 2022 | Modified: Mar 30, 2022 by Hina Gujral

Instant Pot Matar Paneer Recipe

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Matar Paneer is a delicious vegetarian Indian curry. I am sharing a Punjabi-style matar paneer recipe that gets ready in an instant pot in less than 30 minutes. Be sure to watch the video!

aerial shot of matar paneer in a white bowl

For the nation obsessed with cottage cheese, matar paneer is one of the most loved curries.

It is a delicious, one-pot, gluten-free, vegetarian curry perfect for a quick weeknight dinner. As the name suggests, matar paneer has cubes of soft Indian cottage cheese (paneer), green peas (matar) cooked in an onion and tomato masala sauce.

Every family has its take on Matar Paneer Recipe. This Punjabi-style matar paneer is way different from my Dhaba-style matar paneer recipe. Similarly, each family has its signature style to make this special paneer curry.

aerial shot of matar paneer in an instant potPin

Instant Pot Method

You can cook matar paneer in an instant pot, electric pressure cooker, multi-pot, or a stovetop pressure cooker.

I have always seen my mother cook a curry-like matar paneer in a traditional stovetop pressure cooker.

One reason to use the instant pot for cooking this paneer curry is that it is quick and even cooking. Second, the gravy, peas, and paneer all get synced beautifully within a few minutes of pressure cooking.

instant pot cooking steps of matar paneer curryPin

Between the traditional stovetop pressure cooker and instant pot, I always prefer using the instant pot for cooking matar paneer because the entire cooking process takes 20 minutes only.

The sauteeing takes 15 minutes, and the pressure cook time is 5 minutes. You can do a QR or NR of the steam once the cooking time is over.

ingredients for matar paneerPin

Ingredients Required

Paneer: For a vegan matar paneer use firm tofu.

Green Peas: Either fresh or frozen green peas are perfect for making matar paneer. If using frozen peas, thaw them before adding them to the curry.

Curry Paste A: Onion, Ginger, Garlic

Curry Paste B: Tomato, Kashmiri Red Chilies

Whole Spices: Cumin, Bay Leaf, Kasuri Methi

Spice Powder: Red Chili Powder, Turmeric, Coriander Powder, Garam Masala

Oil: Use either mustard oil, ghee, or flavorless vegetable oil.

aerial shot of curry paste for matar paneerPin
Curry Paste A
aerial shot of curry paste for matar paneerPin
Curry Paste B

My Tried & True Tips

Use red, ripe, and fleshy tomatoes for making the gravy masala. Or you can also use canned crushed tomatoes or puree.

Soak paneer in the lukewarm water for 5 minutes before adding the gravy. This step helps in softening the texture of the paneer.

Instead of regular red chili powder, use Kashmiri red chili powder to achieve the restaurant-style gorgeous color of the gravy.

Mustard oil or ghee is ideal for making a rich curry. For example, I have used mustard oil in this matar paneer recipe. 

Frying paneer for the gravy is optional. Many people like fried cottage cheese cubes in their sauce, but I prefer just the opposite. And I think fried paneer does not contribute to the taste or texture of the curry.

To make vegan matar paneer curry, use tofu instead of paneer. Adding tofu does not alter the taste or texture of the curry.

Watch Video

Serving Suggestion

For me, the crowning glory of matar paneer is the spicy, finger-licking good gravy. I could happily enjoy it for lunch and dinner, along with:

Naan or chapati

Whole Wheat Paratha

Plain Poori or Palak Poori

Jeera Rice or plain basmati rice

Dhaba Style Matar PaneerPin

More Indian Paneer Recipes

Restaurant Style Kadhai Paneer

Paneer Kofta Curry

Paneer Kali Mirch

Paneer Makhani

Paneer Jalfrezi

Chilli Paneer

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

aerial shot of matar paneer in a white bowlPin

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.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 280kcal
Author: Hina Gujral
  • Instant Pot
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Ingredients

  • 200 gram paneer (cottage cheese), cut into cubes
  • 1 ¼ Cup green peas (fresh or frozen) (see how to freeze peas)
  • ⅛ 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.

Recipe 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
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Reader Interactions

Comments

  1. Shaivi says

    May 08, 2017 at 11:32 pm

    I have always prepared matar paneer in kadai to preserve the richness. Will give the cooker a shot now!

    Reply
  2. Cindy says

    April 14, 2020 at 3:49 am

    I have made this recipe several times and it is fantastic! I use my instant pot.

    Reply
    • Hina Gujral says

      April 14, 2020 at 10:37 am

      In Instant Pot it turns out fantastic. Glad you like it!

      Reply
  3. Sneha says

    June 26, 2020 at 1:03 am

    It’s a fantastic recipe. Just loved the dish and the best part is that it’s the recipe is so crisp and clear that cooking it became very easy. I would recommend this to everyone in the blink of an eye. Thanks for sharing.

    Reply
    • Hina Gujral says

      June 26, 2020 at 11:33 am

      Thank you so much. Glad you like it!

      Reply
  4. Ashwini says

    June 30, 2020 at 2:10 pm

    Loved it!
    MATAR PANEER

    Reply

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