Instant Pot Matar Paneer | Matar Paneer Recipe | Cottage Cheese and Peas Curry Recipe
Recipe Information
Matar Paneer
Cultural Context
Matar Paneer, a beloved dish from North India, combines fresh green peas and paneer cheese in a spiced tomato gravy. Traditionally served with rice or roti, it symbolizes comfort and celebration in Indian households. Over the years, it has gained popularity worldwide, often appearing on menus of Indian restaurants globally, showcasing the rich flavors of Indian cuisine.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
green peas
🥗Healthier: frozen peas
💰Cheaper: canned peas
Frozen peas are often more affordable and just as nutritious.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder can offer a similar flavor profile at a lower cost.
Turn on the instant pot on sauté mode.
Add approximately 2-3 tablespoons of cooking oil.
Add 1 teaspoon of cumin seeds, 1 bay leaf, and 2 cloves.
Add 2 small onions (approximately 1 cup, roughly chopped) and sauté for a few seconds.
Add 1 teaspoon of grated ginger and 1 teaspoon of grated garlic; sauté until the raw smell is gone.
Add 3 roughly chopped tomatoes and 0.5 teaspoon of salt; cover and cook until tomatoes are mushy, stirring in between.
Blend the mixture to a fine paste using a hand blender or transfer to a blending jar.
Continue cooking the blended masala until it oozes out oil, adding a tablespoon of water if it sticks to the pot.
Add spices: 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon roasted cumin powder; mix well and cook.
Add 2.5 cups of frozen peas and sauté for a few seconds.
Add approximately 1.5 cups of water, cover the lid, and ensure the vent is on sealing.
Cancel sauté mode and pressure cook at high pressure for 2 minutes.
On a hot skillet, add ghee and sauté 150 grams of paneer until golden brown on all sides; do not overcook.
After 2 minutes, quick release the pressure and carefully open the lid.
Add 0.5 teaspoon of dried fenugreek leaves (kasuri methi) to the curry.
Turn on sauté mode on low, add 0.5 cup of water, and let it come to a boil.
Adjust the quantity of water and add more salt and approximately 0.25 teaspoon of garam masala.
Gently mix in the sautéed paneer pieces and cover to simmer for a few more seconds.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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