Matar Paneer recipe, also known as Matar Paneer Masala, is an easy & classic Restaurant Style vegetarian curry made of Indian cottage cheese and green peas cooked in a tomato-onion-based sauce in an Instant pot pressure cooker or Stovetop.
Jump to:
- What is Matar Paneer?
- Why You'll Love This Instant Pot Matar Paneer Curry Recipe
- Matar Paneer Masala Ingredients
- How to Make Matar Paneer in Instant Pot
- Stovetop Pot Method
- Serving Suggestions
- How to Store Matar Paneer Masala
- Tips & Variations
- Recipe FAQs
- More Instant Pot Indian Curries Recipes
- More Paneer Recipes
- Instant Pot Matar Paneer (Cottage Cheese and Peas Curry)
What is Matar Paneer?
Matar means Green Peas, and Paneer is the Cottage cheese in Hindi. Matar Paneer is a North Indian dish loaded with fresh paneer and peas in onion tomato base gravy, and Indian spices.
I have used store-bought paneer for this recipe, but homemade paneer tastes best. But if you don't want to make paneer at home, then you can find paneer (cottage cheese) at your local grocery stores like Costco, or from Indian grocery stores.
When I have excess paneer at home, I simply cube and freeze them in freezer-safe containers. Whenever I want to use frozen paneer, I just thaw them at room temperature and put them in hot water till they turn soft.
Frozen green peas are available throughout the year. During the winter season, I love to use fresh green peas in this recipe. More green peas recipes from my blog Potato peas curry, Mushroom peas curry, Cabbage peas, Peas pulao.
I have prepared this easy Matar Paneer Curry in my electric pressure cooker, Instant Pot DUO60 6 QT, and above all, it can be prepared under 30 minutes for a quick weeknight dinner.
Why You'll Love This Instant Pot Matar Paneer Curry Recipe
- Ready in under 30 minutes.
- Quick and easy
- Healthy
- One-pot recipe
- Perfect for parties, get-togethers, or potlucks
- Vegetarian, and gluten-free
Matar Paneer Masala Ingredients
- Paneer: cubed into 1-inch pieces of about 1.5 cups.
- Green peas: I used frozen green peas.
- Onion, garlic, and ginger: I have used roughly diced onions, along with garlic and ginger, for the base.
- Tomato: I used half a can of tomato puree (sauce) for about 1 cup. You can take two large tomatoes and puree them.
- Cream: I have used heavy cream. You can also use cashew cream or coconut cream.
- Oil: use olive oil suitable for sautéing.
- Lemon juice: use fresh lemon juice whenever possible
- Herbs & spices: I have used fresh-cut cilantro and turmeric, red chili powder, coriander powder, and garam masala as spices.
How to Make Matar Paneer in Instant Pot
If you are using store-bought paneer, soak them in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft.
Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
Also, blend the tomatoes separately and keep them aside. Note I used ½ can of tomato puree (sauce) and about 1 cup for this recipe.
Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaves, cardamom, and cumin, and let them sizzle.
Next, add ground onion paste. Saute for 3-4 mins until the onion paste turns light brown.
Add the tomato puree, dry spices like turmeric, red chili powder, coriander powder, and salt to the instant pot, and cook for another 2-3 mins.
Add the cubed paneer, frozen green peas, and water to the instant pot. Deglaze the pot if anything is stuck to the bottom.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.
When the instant pot beeps, Do a QUICK RELEASE (QR).
Then add garam masala powder, heavy or cashew cream, crushed dried fenugreek leaves, and mix well.
Lastly, garnish with cilantro. Instant Pot Matar Paneer Masala is ready to serve.
Stovetop Pot Method
- Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
- Also, blend the tomatoes separately and keep them aside. Note: I used ½ can of tomato puree (sauce) and about 1 cup for this recipe.
- Heat oil in a pot. Once the oil is hot, add bay leaves, cardamom, and cumin seeds. Let them sizzle.
- Next, add ground onion paste. Saute for 3-4 mins until the onion paste turns light brown.
- Add the tomato puree, dry spices like turmeric, red chili powder, coriander powder, and salt to the pot, and cook for another 2-3 mins.
- Add the cubed paneer, frozen green peas, and water to the pot.
- Close the lid and let it simmer for 6 to 7 minutes on medium heat. Then turn off the stove.
- Then add garam masala powder, cashew cream, crushed Kasuri methi, and mix well. Lastly, garnish with cilantro. Mutter paneer is ready to serve.
Serving Suggestions
Serve Matar Paneer Masala with naan, roti, paratha, poori, jeera rice, veg pulao, or basmati rice.
How to Store Matar Paneer Masala
- Store: You can store leftover matar paneer curry in an airtight container for up to 2-3 days in the refrigerator.
- Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months. But I highly recommend serving this curry fresh as the texture of the paneer changes after freezing.
- Reheat: Reheat paneer peas curry in a microwave or stovetop until warm. If it's frozen, defrost first and then reheat.
Tips & Variations
A simple green peas paneer curry can be made in many ways, such as:
- KETO: You can replace peas with bell pepper or just use paneer for the keto diet. You can also use almond paste or coconut cream, or heavy cream instead of cashew cream. Also, use a moderate amount of onions and tomatoes for keto-adaptation.
- Vegan: You can substitute paneer with extra-firm tofu and fresh cream with cashew or coconut cream to make vegan matar paneer.
- You can also add paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer.
- Soft Paneer: If you are using store-bought paneer, soak them in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft.
- You can also deep fry the paneer and add it to the curry.
- Restaurant Style: If you want to make Restaurant Style Matar Paneer recipe, add extra heavy cream at the end.
- You can also add some yogurt for a different taste variation.
Recipe FAQs
To make a vegan Mutter Paneer recipe replace Paneer with extra-firm tofu. Replace dairy cream with cashew cream or coconut cream.
Yes, Let the curry come to room temperature, and then freeze this Matar Paneer in a freezer-safe container for 1-2 months.
Thaw the curry in the refrigerator overnight and reheat in a microwave or stovetop pot until hot.
But I highly recommend serving this curry fresh as the texture of the paneer changes after freezing.
More Instant Pot Indian Curries Recipes
More Paneer Recipes
- Paneer Butter Masala
- Paneer Jalfrezi
- Palak Paneer
- Paneer Biryani
- Paneer Matar Makhana Curry
- Palak Paneer Paratha
- Paneer Fingers
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Instant Pot Matar Paneer (Cottage Cheese and Peas Curry)
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 1.5 cups paneer (cottage cheese) cubed
- 1 cup peas (fresh or frozen)
- 2 tablespoon oil
- 1 bay leaf
- 2 cardamom
- ½ teaspoon cumin seeds (jeera)
- 1 medium onion (about 1 cup)
- 3 cloves garlic
- 1 inch ginger
- 2 large tomatoes or ½ can of tomato sauce (about 1 cup)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- salt to taste
- 1 cup water
- 2 tablespoon fresh cream or coconut cream or cashew cream
- 1 tablespoon dried fenugreek leaves (optional)
- 2 tablespoons cilantro to garnish
Instructions
- If you are using a store-bought paneer, soak them in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft.
Instant Pot Method:
- Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
- Also, blend the tomatoes separately and keep them aside. Note I used ½ can of tomato puree (sauce) about 1 cup for this recipe.
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot add bay leaves, cardamom, and cumin, let them sizzle.
- Next, add ground onion paste. Saute for 4 mins until the onion paste turns light brown.
- Add the tomatoes puree, dry spices like turmeric, red chili powder, coriander powder, salt to the instant pot and cook for another 2-3 mins.
- Add the cubed paneer, frozen green peas, and water to the instant pot. Deglaze the pot if anything is stuck to the bottom.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes.Once the pot beeps, Do a QUICK RELEASE(QR).
- Then add garam masala powder, heavy or cashew cream, crushed dried fenugreek leaves, and mix well.
- Garnish with cilantro. Mutter paneer is ready to serve.
Stovetop Pot Method:
- Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
- Also, blend the tomatoes separately and keep them aside. Note: I used ½ can of tomato puree (sauce) about 1 cup for this recipe.
- Heat oil in a pot. Once the oil is hot add bay leaves, cardamom, and cumin seeds. Let them sizzle.
- Next, add ground onion paste. Saute for 3-4 mins until the onion paste turns light brown.
- Add the tomatoes puree, dry spices like turmeric, red chili powder, coriander powder, salt to the pot, and cook for another 2-3 mins.
- Add the cubed paneer, frozen green peas, and water to the pot.
- Close the lid and let it simmer for 6 to 7 minutes on medium heat. Then turn off the stove.
- Then add garam masala powder, cashew cream, crushed Kasuri methi, and mix well. Lastly, garnish with cilantro. Mutter paneer is ready to serve.
Video
Notes
Tips & Variations :
- KETO: You can replace peas with bell pepper or just use paneer for the keto diet. You can also use almond paste or coconut cream, or heavy cream instead of cashew cream. Also, use a moderate amount of onions and tomatoes for keto-adaptation.
- Vegan: You can substitute paneer with extra-firm tofu and fresh cream with cashew or coconut cream to make vegan matar paneer.
- You can also add paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer.
- Soft Paneer: If you are using store-bought paneer, soak them in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft.
- You can also deep fry the paneer and add it to the curry.
- Restaurant Style: If you want to make Restaurant Style Matar Paneer recipe, add extra heavy cream at the end.
- You can also add some yogurt for a different taste variation.
Nutrition
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Z says
“2 cardamom”
Please specify!
bhavana says
Yes Zoe ,2 Whole pods of green cardamom,you can skip it if you dont have.
Anonymous says
Thank you!!
Z says
Wonderful! Thank you!
Giridhar Sharma says
This is awesome recipe. Came out really good with instant pot.
Bhavana Patil says
Thank you, Giri for trying the recipe and sharing your feedback...