Matar Paneer recipe is 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.
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 brought 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.
Matar Paneer Masala Ingredients
Paneer: cubed into 1-inch pieces of about 1.5 cups.
Green peas: I have 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 nuts 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 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.
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 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.
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) 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.
Serving Suggestions
Serve Matar Paneer Masala with naan, roti, chapati, poori, jeera rice, veg pulao, or basmati rice.
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.
- You can also add paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer.
- 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.
- You can also deep fry the paneer and add it to the curry.
- 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 Matar Paneer recipe replace Paneer with extra-firm tofu. Replace dairy cream with cashew cream or coconut cream.
Yes, you can also freeze this Matar Paneer recipe in a freezer-safe container for 2-3 months. But I highly recommend serving this curry fresh as the texture of the paneer changes after freezing.
You can refrigerate this curry for 2-3 days in an airtight container and reheat it when you are ready to eat it.
If you liked this recipe, Checkout more Instant Pot Indian Curries recipes below
More delicious Paneer Recipes
- Paneer Butter Masala
- Paneer Jalfrezi
- Palak Paneer
- Paneer Biryani
- Paneer Matar Makhana Curry
- Palak Paneer Paratha
- Paneer Fingers
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.
- You can also add paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer.
- 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.
- If you want to make Restaurant Style Matar Paneer recipe then add extra heavy cream in 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...