Matar Paneer (Instant Pot & Stovetop)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
366 kcal
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Course
Main Course
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Cuisine
Indian
Matar Paneer (Instant Pot & Stovetop)
Description
Matar Paneer (Instant Pot & Stovetop) features cubed paneer and green peas simmered in a sauce made from sautéed onions, garlic, ginger, and green chili. A smooth purée of tomatoes and cashews forms the curry base, which is seasoned with ground cumin, coriander, turmeric, Kashmiri red chili powder, salt, and garam masala. The Instant Pot method allows quick pressure cooking to infuse the spices and soften the textures without overcooking the paneer.
The curry is finished with cream and rolled dried fenugreek leaves (Kasoori Methi) for additional aroma and flavor complexity. When prepared on the stovetop, similar techniques apply, but with manual heat control. The texture balances the creamy, mildly spiced sauce with tender paneer and sweet peas, making it a satisfying vegetarian entrée.
Serving suggestions include pairing this curry with rice or flatbreads. The notes recommend thoroughly sautéing the onion-tomato base to deepen flavors or using a prepared onion-tomato masala. Adjusting sweetness with honey can balance acidity. Vegan variations use tofu in place of paneer and coconut or cashew cream substitutes. Leftovers keep well refrigerated for up to three days.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper finely diced
- 1 1/4 cup onion diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 2 tomato large, pureed, about 1 1/4 cup
- 10 cashews
- 10 ounces paneer cubed, or cottage cheese
- 1 cup green peas I used frozen
- 3/4 cup water
- 1 teaspoon garam masala adjust to taste
- 3 tablespoon cream
- 2 tablespoon fenugreek leaves Optional, dried, aka Kasoori Methi
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt adjust to taste
Instructions
- Start the Instant Pot in sauté mode. Add oil and cumin seeds.
- Once the cumin seeds start to splutter, add diced green chili, onion, ginger and garlic. Let this cook for 4 mins until the onions turn light brown.
- On the side, blend tomatoes with the cashews in a blender to a smooth paste.
- Once the onion is cooked, add the tomatoes paste and spices to the instant pot and cook for another 3-4 mins.
- Add the cubed paneer, green peas and water to the instant pot. If anything is stuck to the bottom, deglaze the pot. Press cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode on high pressure for 2 minutes.
- Once the instant pot beeps, quick release the pressure manually. Add the garam masala and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently.
- Garnish with cilantro. Mutter paneer is ready to serve.
Stovetop Method
- When cooking on the stovetop, use a heavy bottom pan or dutch oven. The initial steps to make matar paneer are same as above. Make sure to saute the onions well for 4-5 minutes until they are golden brown in color. When sautéing the tomatoes, make sure all the liquid is dried and the tomatoes are completely softened.
- Then add the green peas, paneer and water. Stir gently, and let it simmer for about 6-8 minutes, until the paneer and peas soften. Stir at regular intervals.
- Add the garam masala and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently. Garnish with cilantro. Mutter paneer is ready to serve.
Notes
- Sauté onions and tomatoes thoroughly for a richer curry base and enhanced flavor.
- Use a pre-made onion tomato bhuna masala as a substitute for fresh aromatics to save time.
- Add a teaspoon of honey if canned tomatoes make the curry too acidic.
- To make the dish vegan, replace paneer with firm tofu and cream with coconut or cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 654mg | 27% |
| Potassium | 366mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 29mg | 32% |
| Calcium | 385mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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