Enjoy the flavors of classic matar paneer with this easy
In this recipe, I have focused on simplicity with minimal spices and steps while still delivering the authentic flavors you would expect from a restaurant-style matar paneer.
Why you will love this recipe?
- Quick and convenient: This recipe uses an
Instant Potelectric pressure cooker, significantly reducing the cooking time to 30 minutes.
- Authentic flavors: While the recipe simplifies the process, it still delivers the authentic flavors you expect from a restaurant style matar paneer.
Paneer: Use store-bought paneer or homemade paneer. Soak the paneer in warm water for a few minutes before using it.
Peas: I have used frozen peas. If you are using fresh peas, adjust the pressure cooking time.
See the recipe card for full information on ingredients and quantities.
I have used minimal spices and kept this muttar paneer really simple. However, here are a few additional spices you can use in this dish:
- Use kasuri methi (dried fenugreek leaves) along with cilantro for the finishing touch.
- Add one teaspoon of cumin powder along with coriander powder. You can also use cumin seeds and temper them in ghee or oil before adding the masala paste.
- Add half a teaspoon of turmeric powder along with other powdered spices.
- Use ginger garlic paste instead of fresh ginger and garlic.
Step 1: Grind together onion, ginger, tomatoes, black cardamom seeds, and cloves into a smooth paste (images 1 and 2).
Step 2: Heat ghee in the inner pot of the
Step 3: Add cream, ground coriander, chili powder, and salt. Mix well and cook for 2 minutes (images 5 and 6).
Step 4: Add the peas and one cup of water. Mix well and deglaze the pot (images 7 and 8).
Step 5: Set the
Step 6: Put the
Step 7: Cancel saute mode once the curry thickens. Add garam masala powder and cilantro (image 12).
Traditionally, the paneer cubes are shallow-fried and then added to the curry. However, I skipped it in my recipe and added fresh paneer itself. You may choose to shallow fry it before using it.
You can make the sauce in bulk, portion it in an airtight container or freezer-safe, and freeze it for up to 3 months. When you want to make mutter paneer, simmer the sauce with peas and paneer. This way, the curry will be ready in 10 minutes.
I have used frozen peas in this recipe. If you choose to use fresh green peas, pressure cook them for 4 minutes instead of 2 minutes. The rest of the recipe remains the same.
Fresh cream adds richness to this mattar paneer. You can replace it with half-and-half or coconut cream, too.
Use black cardamom for the best-tasting curry. It is easily available in Indian grocery stores. However, if you do not have access to black cardamom, substitute it with four green cardamoms. You may also use one teaspoon of ground cardamom instead.
What to serve with matar paneer curry?
Sides: Kachumber salad, made with cucumbers, tomatoes, onions, and a tangy dressing, is a refreshing and crunchy side dish that complements the creamy matar paneer. Vegetable raita, a yogurt-based side dish with chopped veggies and spices, is another excellent accompaniment for matar paneer.
If you prefer a spicier curry, you can adjust the amount of red chili powder or add cayenne pepper to increase the heat. Alternatively, you can also add chopped green chili or chili paste to add a fresh and fiery kick to the dish.
While paneer is traditional for matar paneer, you can certainly experiment with other cheeses like halloumi or extra firm tofu if you prefer. Keep in mind that the flavor and texture may differ from the authentic version, but it can still be a delicious alternative.
Yes, I am using frozen peas in this recipe. You can add them directly to the curry without thawing, as they will cook through during the pressure cooking.
Muttar paneer can be stored in an airtight container in the refrigerator for up to 4 days. This dish also freezes well and can be stored in the freezer for up to 3 months. To reheat, place it on medium heat on the stovetop and reheat in a microwave. Add a splash of water to adjust the consistency of the curry sauce.
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Matar Paneer in Instant Pot
- Remove the skin of black cardamom and separate the seeds.
- Grind together onion, ginger, tomatoes, black cardamom seeds, and cloves into a smooth puree. Set it aside.
- Cut the paneer into 1-inch cubes and set them aside. Soak them in warm water for 10-15 minutes.
Making the curry
- Set the Instant Pot in saute mode and add ghee.
- Add the onion-tomato puree and mix well. Cover and saute for 5-7 minutes.
- Add cream, ground coriander, chili powder, and salt. Mix well and cook for 2 minutes.
- Add the peas and half a cup of water. Mix well and deglaze the pot.
- Secure the IP lid. Set the Instant Pot to pressure cook mode for 2 minutes.
- Do a quick release of pressure and open the lid once the pin drops.
- Add the paneer cubes. Mix well and simmer for 5 minutes.
- Let the curry sauce thicken as per your liking.
- Cancel saute mode and add garam masala and cilantro.
- Mix well and serve hot.