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matar paneer served in a white bowl with lemon wedges and onion on the side
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4.75 from 4 votes

Instant Pot Matar Paneer (Cottage Cheese and Peas Curry)

Matar Paneer or Mutter paneer masala recipe is a classic restaurant style vegetarian curry of Indian cottage cheese and peas cooked in a tomato-onion based sauce in an Instant Pot Pressure cooker.
Course Main Course
Cuisine North Indian
Keyword matar paneer instant pot, mutter paneer masala, restaurant style
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 323kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

Instructions

  • If you are using store bought paneer, soak them in warm water for 20 minutes before you start cooking this recipe

Instant Pot Method:

  • Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
  • Also blend the tomatoes separately and keep aside.Note i used ½ can of tomato puree(sauce) about 1 cup for this recipe.
  • Press SAUTE on Instant Pot. Add oil in 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 chilli 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 lid on the pot, and turn pressure valve to SEALING position.
  • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes.
    Do a QUICK RELEASE(QR).
  • Then add garam masala powder, 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 aside.Note i used ½ can of tomato puree(sauce) about 1 cup for this recipe.
  • Heat oil in a pot.Once 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 chilli 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 dried fenugreek leaves and mix well.Garnish with cilantro. Mutter paneer is ready to serve.

Notes

Tips & Variations :

  1. KETO: You can replace peas with bell pepper or use just paneer for the keto diet. You can also use almond paste or coconut cream or heavy cream instead of cashew cream.
  2. You can also add a paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer. 
  3. 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 paneer soft.
  4. If you want to make Restaurant Style Matar Paneer add more full fat cream in the end.
  5. You can also add some curd/yogurt for a slightly different taste variation to this gravy.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 323kcal | Carbohydrates: 16g | Protein: 11g | Fat: 10.1g | Saturated Fat: 13g | Sodium: 1211mg | Potassium: 450mg | Fiber: 3.5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 28.1mg | Calcium: 121mg | Iron: 1.1mg