How To Make Stove Top Pressure Cooker Matar Paneer:
Make paste of tomato in a blender and set aside.
Heat oil in a pressure cooker (buy it here) over medium flame.
Add the bay leaf and cumin seeds. Fry till aromatic or for 10 - 20 second.
Add the chopped onion and fry over low heat till it turns light brown and leave the sides of the cooker. Keep stirring the onion while frying to avoid it getting burnt.
Next, add the ginger and garlic paste. Fry for 4 - 5 minutes or till the raw smell wafts away.
Now add the grated or pureed tomatoes. Fry the masala over low heat for 4 - 5 minutes.
Add the salt, dry spice powders and the garam masala. Fry till the masala comes together and leaves the sides of the pan. This takes 5 - 10 minutes over low heat. Keep stirring the masala while frying.
Add the peas, paneer and one cup of water.
Seal the pressure with the lid. Cook the curry over low heat for 1 - 2 whistle. Turn off the heat. Let the steam release naturally from the pressure cooker before opening the lid.
If the curry seems too thick add little bit of more water and simmer the curry for 5 more minutes.
Add kasuri methi, green chili and stir to combine. Garnish with fresh coriander leaves. Serve Matar Paneer warm with naan or jeera rice.
How To Make Instant Pot Matar Paneer:
Plug in the Instant Pot. Press the saute mode on. To the inner pot of your Instant Pot add cooking oil, bay leaf and cumin seeds. Stir once.
When the seeds starts to crackle and a pleasant aroma of whole spices is released add the finely chopped onion. Saute onion for 2 minutes.
Next, add the ginger paste, garlic paste, pureed tomato, salt, red chilli powder, turmeric, coriander seeds powder, and garam masala. Stir to combine nicely. Saute for 5 minutes or until oil starts to separate.
Add green peas, green chilli, cottage cheese cubes, and dried fenugreek leaves. Combine all the ingredients.
Pour 1 cup of room temperature water. Stir to mix. Lock pressure cooker lid in place and set the steam vent to Sealing.
Select pressure cook manual mode and cook on medium pressure for 10 minutes. Once the cooking time is over, set steam vent to Venting to release the pressure.
Garnish Matar Paneer with finely chopped fresh coriander leaves. Serve Matar Paneer with Indian flatbread or steamed basmati rice.
You can either use finely chopped onion for the gravy instead of the paste. The gravy done with the chopped onions is bit coarse and rustic in texture, while the other one is more of a restaurant style.
Use red, ripe and fleshy tomatoes for making the gravy masala. You can also use canned tomatoes or the puree.
Soak paneer in the lukewarm water for 5 – 10 minutes before adding in 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 few minutes.