Matar paneer is a very famous Indian curry made with peas and cottage cheese simerred in onion-tomato based gravy. It is a gluten-free and easy 30-minute meal recipe that can be made ahead of time.
This is an easy Instant Pot matar paneer recipe. This restaurant style matar paneer can be served with Indian bread like naan, roti, puri, or rice.
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Ingredients
Matar paneer or mutter paneer requires very few basic ingredients (paneer being the main) and regular Indian spices. You can easily make paneer at home in the instant pot or use store-bought as well.
Paneer or Indian cottage cheese can be fried or used as is in matar paneer curry. Depending on your preference, you can fry paneer in oil until it is golden brown and then use the paneer in curry. I personally prefer adding paneer without frying.
You will need frozen peas, paneer, tomatoes, onions, ginger-garlic paste, raw cashews, and some Indian spices like coriander powder, turmeric powder, red chili powder, cumin powder, garam masala, dried fenugreek leaves (Kasuri methi). The cashews are soaked in water for a few minutes.
Instant Pot instructions
Matar paneer is one of the easiest dishes that can be made from paneer. It can be made in a pressure cooker like the Instant Pot which eliminates continuous monitoring.
In order to make matar paneer in the Instant Pot, select the 'Saute' mode on the 'Normal' setting. Once the pot is hot, add oil and saute chopped onions, ginger garlic paste, and chopped tomatoes at the end. Add the soaked cashews and spices (except garam masala and kasuri methi).
Deglaze the pot with some water and close the lid. Cancel the 'saute' mode and select the high-pressure mode with the pressure release valve in the sealing position.
Once done, perform a quick release by moving the pressure release valve in the venting position until the silver pin drops. Use an immersion hand blender directly in the instant pot liner to make a smooth gravy.
Add some water, salt, garam masala, and crushed kasuri methi, and turn the saute mode on. Add the green peas and paneer and allow to simmer for a few minutes.
Stovetop instructions
Matar paneer can also be made on the stovetop in a large pot. First saute ginger, garlic, and onions in oil on medium heat. Then add and cook the tomatoes, soaked cashews and spices until tomatoes are mushy and oil oozes out from the mixture.
Blend everything into a smooth puree in a high speed blender like Vitamix or using an immersion hand blender. Add some water and continue to cook until it starts boiling. Add paneer cubes, frozen peas, and crushed fenugreek leaves and let it simmer for about 5 minutes.
Substitutions
Palak paneer is a gluten-free curry. It can easily be adapted to your taste.
Vegan - use extra firm tofu if you want to make vegan matar paneer.
Spicy - add some more serrano pepper, red chili powder, or garam masala to make it spicy.
Serving suggestions
Matar paneer is usually served with Indian bread like naan, roti, paratha, or puri. It also goes well with plain basmati rice or other rice dishes like cumin rice, pulao, mushroom pulao, or quinoa pilaf.
While serving, you can garnish it with some chopped cilantro for enhancing the flavor.
Equipment
This Instant Pot matar paneer recipe is made in the 3 qt. Instant Pot. The gravy is very smooth and you will need an immersion hand blender or a standalone blender like Vitamix to blend it into a fine consistency.
A stainless steel spatula comes in handy to mix all the ingredients and also to deglaze the bottom of the pot.
Storage
Mutter paneer can be easily made ahead of time and stored. It can be stored in the refrigerator for 4-5 days. You can simply reheat the curry in a skillet or in a microwave before serving.
It can also be frozen for about three months. Allow the matar paneer to cool down completely and then portion it and store it in freezer-safe airtight containers in the freezer. When you are ready to eat, simply defrost and reheat it in the microwave.
FAQ
How do you thicken paneer gravy?
Adding soaked cashews helps to thicken paneer gravy. Soaked and peeled almonds can also be used instead of cashews. Once the cashews or almonds are blended in the gravy, they give a thick consistency to the dish.
If you enjoyed this recipe, you may like
- Veg paneer sizzler
- Palak paneer
- Grilled paneer tikka
- Veg paneer wraps or rolls
- Instant Pot Indian vegetarian recipes
- Paneer methi malai matar
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Matar Paneer (Instant Pot and Stovetop)
Equipment
Ingredients
- 14 oz Paneer (cubed - 400 gm approx.)
- 1 ½ cup Peas (Frozen)
Curry Ingredients
- 1 cup Tomatoes (cubed)
- 1 cup Onion (cubed)
- 10 count Cashews (Raw and soaked in water)
- ½ cup Water (more if needed)
- 1 tablespoon Ginger garlic paste
- 2 teaspoon Oil
Spices
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Salt (or to taste)
- ½ teaspoon Kasuri methi (dried fenugreek leaves)
Instructions
Matar paneer in the instant pot
- Turn the instant pot on "saute" mode on normal setting
- Once the instant pot is hot, add oil.
- Once oil is hot, add onions and saute until translucent.
- Add ginger garlic paste and continue to saute for a few seconds
- Add tomatoes, cashews and spices - turmeric, red chili powder, coriander powder and cumin powder and saute it.
- Add ¼ cup water and deglaze the bottom of the pot with a spatula.
- Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.
- Once done, perform a quick release by moving the valve in venting position until the silver pin drops.
- Blend using a hand blender into a smooth paste.
- Add remaining water, salt and garam masala and mix it well.
- Turn the saute mode on and add the cubed paneer, defrosted frozen peas and crushed kasuri methi.
- Mix gently and allow to simmer for 5 minutes.
- Turn the saute mode off.
- Optionally garnish with chopped cilantro while serving.
Matar paneer on the stovetop
- In a blender or Vitamix jar, blend tomato, onion, ginger, garlic, and soaked cashews into a smooth puree.
- Heat a saucepan on medium flame.
- Once the saucepan is hot, add oil.
- Add the blended puree and mix well.
- Add the powdered spices - turmeric, red chili powder, coriander powder, and cumin powder, and stir well.
- Let it cook for about 5-7 minutes until the liquid evaporates and the mixture starts losing oil and is well cooked.
- Add the green peas and mix them well.
- Allow the curry to simmer for 5 minutes on saute mode until desired consistency.
- Add paneer and mix well. Turn the flame off.
Notes
- If you do not have paneer or if you are looking for a vegan substitute, you can use extra firm tofu.
- This curry is mild in spiciness, if you like it spicier, you can add some serrano pepper along with onion and tomato.
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