Matar Paneer Gravy recipe in Instant Pot is a classic and popular North Indian dish that is popular worldwide. Combining green peas (matar) and soft Indian cottage cheese (paneer) in a rich, flavorful tomato-based curry is a culinary masterpiece in Vegetarian Indian Cuisine.
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Paneer Recipes are super popular in the vegetarian recipes category, especially in Indian Cuisine. Matar Paneer is a North Indian dish that seamlessly blends the sweetness of frozen or fresh green peas with paneer’s creamy texture, all together in a luscious tomato-based curry.
The cream curry celebrates flavours, combining aromatic spices to create a taste symphony that captivates the palate. Traditionally prepared on stovetops, the Instant Pot version streamlines the process, making this Paneer Curry more accessible to those with busy schedules.
Why you will love Matar Paneer Recipe?
Rich Flavor Profile: Matar Paneer is a delightful vegetarian curry, with each bite offering a delicious blend of spices, sweetness from the peas, and the creamy goodness of paneer.
Vegetarian Comfort Food: As a vegetarian dish, Matar Paneer holds a special place in the hearts of those seeking comfort food with a touch of indulgence.
Versatility: Whether enjoyed with hot, fluffy naan, aromatic basmati rice, or simple chapatis, Matar Paneer Masala is incredibly versatile, making it a go-to recipe for various occasions.
Easy and Quick Recipe: This easy paneer recipe is perfect and apt for beginners. Especially the Instant Pot makes the Matar Paneer Recipe a quick one.
A great option for Potlucks: This restaurant-style matar paneer gravy recipe made in instant Pot is great for dinner parties, potluck and celebrations.
Ingredients used to make Matar Paneer Recipe
Paneer – I have used store-bought Paneer in this recipe. You can use store-bought or homemade Paneer. Chop them into small cubes and keep them ready. I recommend soaking store-bought paneer cubes in warm water before adding them to the gravy. This helps in having soft paneer in the gravy.
Frozen Peas – In this recipe, I have used frozen green peas. You can use fresh peas as well.
Onion, Tomato, Ginger Garlic Paste – This forms the base masala gravy. You can use fresh ginger and garlic as well.
Salt & Spice Powders – Turmeric Powder, Kashmiri Chilli Powder, Cumin Powder, Coriander Powder, and Garam Masala are the spices that go into this gravy.
Oil– Use your choice of oil in this recipe. To make it richer, you can add butter or ghee too.
Sugar – Sugar helps in balancing and enhancing the taste.
Kasuri Methi and cumin seeds – These are optional but highly recommended for a nice flavour.
How to make Matar Paneer in Instant Pot
Add oil to the Pot. Once it is heated, add cumin seeds. Once it crackles, add chopped onion, salt and saute for 2-3 minutes.
Add ginger garlic paste and mix well. Saute for a minute again.
Now add chopped tomatoes and combine well. Add turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, sugar and salt. Mix and let it cook for 2 minutes.
Add water. Close the pot and keep the pressure valve in the Sealing position. Pressure cook for 5 minutes. Once done, quick release the pressure. Open the pot and blend the ingredients using an immersion blender. If you don’t have one, wait for the mixture to cool, transfer it to a blender and make a fine, smooth paste.
Add paneer cubes, frozen green peas, crushed Kasuri methi, and garam masala powder. Gently mix. Adjust salt if needed.
Pressure cook again for 1 minute. Release pressure immediately. Garnish with cilantro if desired. Instant Pot Matar Paneer is ready. Serve the hot Matar Paneer Curry with rice or roti.
Stovetop Cooking Instructions
Add oil to a pan. Once it is heated, add cumin seeds. Once it crackles, add finely chopped onion and salt and saute till the onion becomes soft and slightly changes colour.
Add ginger garlic paste and cook till the raw smell goes away.
Add chopped tomatoes to the pan. Combine well. Close and cook for 5 minutes. Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, sugar and salt. Mix and let it cook for 2-3 minutes.
Switch off. Let the mixture cool down. Make a puree in your blender or using an immersion blender.
Add the puree to the cooking pan. Add water, mix well and adjust the salt. Once the gravy boils, add frozen green peas, fresh paneer cubes, garam masala powder, and crushed kasoori methi. Give a gentle mix, close and cook on a medium flame for 5 minutes.
Open, garnish with coriander leaves if desired. Serve hot with rice or roti.
Notes
Ghee or Butter can be used in place of oil.
You can add a few cashews along with tomatoes to the gravy base. It gives a rich flavour.
Heavy cream can be added to the end for a rich, restaurant-style texture.
Paneer can be fried in oil and added to the gravy.
Serving Suggestions
Classic Pairings: Serve Matar Paneer with steamed basmati rice, naan bread, or chapatis for an authentic North Indian dining experience.
Rice Variations: Serve this delicious recipe with different rice varieties, such as jeera rice or pulao, to add a unique twist to your meal. You can try serving this delicious Matar paneer with Coconut Milk Pulao and Ghee Rice.
Side Delights: Accompany Matar Paneer with side dishes like cucumber raita or a fresh green salad to balance the richness of the curry.
Fusion Fare: Get creative by using Matar Paneer as a filling for wraps, quesadillas, or even topping for pizza to infuse Indian flavours into unexpected dishes.
Tips & Suggestions
Prepare Ingredients in Advance: To ensure a seamless cooking process, chop onions, tomatoes, and paneer beforehand. This saves time and allows for a more organized cooking experience.
Sautéing for Flavor: Begin by sautéing onions and tomatoes in the Instant Pot until they achieve a golden hue. This step enhances the overall flavour of the dish.
Perfectly Cooked Paneer: Add paneer pieces towards the end of the cooking process to prevent it from becoming overly soft. This ensures that each piece retains its distinct texture.
Spice it Right: Adjust the quantity of spices to suit your taste preferences. The Instant Pot tends to intensify flavours, so starting with a moderate amount is advisable and adjusting as needed.
Do you love Paneer? Try my other Paneer recipes
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Recipe Card
Matar Paneer Gravy Recipe in Instant Pot & Stovetop
Ingredients
- 375 grams Paneer
- 1 cup Frozen Green Peas
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- 2 medium sized Onion
- 1 tablespoon Ginger Garlic Paste
- 3 large Tomatoes
- 1 & ½ teaspoon Salt or as needed
- ½ teaspoon Turmeric Powder
- 2 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Sugar
- 1 cup Water
- 1 teaspoon Kasuri Methi optional
- 1 teaspoon Garam Masala
Instructions
Instant Pot Method
- Add oil to the Pot. Once it is heated, add cumin seeds. Once it crackles, add chopped onion, a pinch of salt and saute for 2-3 minutes.
- Add ginger garlic paste and mix well. Saute for a minute.
- Now add chopped tomatoes and combine well. Add turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, sugar and salt. Mix and let it cook for 2 minutes.
- Add water. Close the pot and keep the pressure valve in Sealing position. Pressure cook for 5 minutes. Once done, release pressure immediately.
- Open the pot and blend the ingredients to a smooth and fine paste using an immersion blender. If you don't have an immersion blender, wait for the mixture to cool, transfer it to a blender and make a fine paste.
- Now add paneer cubes, frozen green peas, crushed kasuri methi, garam masala powder. Gently mix. Adjust salt if needed.
- Close the Pot and keep the pressure valve in sealing position. Pressure cook again for 1 minute. Release pressure immediately. Garnish with cilantro if desired. Instant Pot Matar Paneer is ready. Serve hot with rice or roti.
Stovetop Method
- Add oil to a pan. Once it is heated, add cumin seeds. Once it crackles, add finely chopped onion, a pinch of salt and saute till onion becomes soft and slightly changes colour.
- Add ginger garlic paste and cook till the raw smell goes away.
- Add finely chopped tomatoes to the pan. Combine well. Close and cook for 5 minutes. Add turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, sugar and salt. Mix and let it cook for 2-3 minutes.
- Switch off. Let the mixture cool down. Make a fine puree in your blender or using an immersion blender.
- Add the puree to the pan. Add water, mix well and adjust the salt. Once the gravy boils, add frozen green peas , paneer cubes, garam masala powder, crushed kasoori methi. Give a gentle mix, close the pan with a lid and cook on a medium flame for 5 minutes.
- Open the lid, garnish with coriander leaves if desired. Serve hot with rice or roti.
Notes
- Ghee or Butter can be used in place of oil.
- You can add few cashews along with tomatoes to the gravy base. It gives a rich flavour.
- Heavy cream can be added towards the end for a rich and restaurant style texture.
- Paneer can be fried in oil and added to the gravy.
- If using store bought paneer, I would recommend soaking it in warm water after cutting them into cubes. This helps in keeping the paneer cubes soft.