Matar Paneer in Instant Pot
Enjoy the flavors of classic matar paneer with this easy Instant Pot recipe. Combining the goodness of tender cottage cheese and vibrant green peas in a delectable onion-tomato masala base results in a flavorful and satisfying dish. Whether you serve this restaurant-style matar paneer for everyday meals or when entertaining guests, it is sure to impress.
Servings: 6
Calories: 420kcal
Equipment
Ingredients
- 2 cups paneer (16 oz)
- 2 cups peas (frozen)
- 2 tablespoon ghee (Use store-bought or homemade ghee.)
- ½ cup cream
- 2 teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- Salt to taste
- 2 tablespoon cilantro chopped
- 1 cup water
To grind together:
- 3 medium onions
- 2 inch ginger
- 4 large tomatoes
- 4-5 cloves
- 2 black cardamom (moti ilaichi)
Instructions
Prep:
- 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.
Video
Notes
You can make the sauce in bulk, portion it, and freeze it for up to 3 months. When you want to make mutter paneer, simmer the sauce with peas and paneer.
I have used frozen peas in this recipe. If you choose to use fresh peas, pressure cook them for 4 minutes instead of 2. The rest of the recipe remains the same.
Use black cardamom for the best-tasting curry. However, if you do not have access to black cardamom, substitute it with 4 green cardamoms.
See the Expert Tips section above for more useful tips to make this dish.
Nutrition
Calories: 420kcal | Carbohydrates: 21g | Protein: 16g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg | Sodium: 43mg | Potassium: 539mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1781IU | Vitamin C: 41mg | Calcium: 421mg | Iron: 1mg