Matar Paneer Gravy is a creamy, popular Indian Recipe made with Paneer & Green Peas. This is a super simple and delicious side dish for Rice/Rotis. I love making this gravy when I have guests at home, for potlucks and also when I crave something mildly spicy for dinner.
I love Paneer. Well, who doesn’t? Though I make this recipe often, I have no idea why I never shared this version on the blog for so long. I guess it’s finally time!
I always have a pack of Paneer lying in my refrigerator. Especially with two children who love paneer, quick paneer gravies often make an appearance in my kitchen. Frozen Green Peas / Frozen Matar is a default ingredient that is always available too. With these two main ingredients in hand and a creamy Onion Tomato Gravy base, Matar Paneer gravy can be made quickly. There are many days when I make a
last-minute menu plan and Matar Paneer can easily fit into it. We can make this gravy on the stovetop or Instant Pot in less than 30 minutes.
I grew up in a typical South Indian household. So, Matar Paneer was something that I ate only when I visited restaurants. This recipe is my adaptation of Matar Paneer that I have tasted over these years. Unlike Paneer Butter Masala, this gravy is not that heavy or rich. This Homestyle Matar Paneer Gravy is a quick version with minimal ingredients.
Ingredients
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 would recommend soaking store-bought paneer cubes in warm water before adding them to 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, 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, release pressure immediately. 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 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 hot 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 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 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, 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.
Serving Suggestions
Serve Matar Paneer Gravy with Rice, Roti, naan or your choice of Indian Bread. Matar Paneer tastes delicious when served with Coconut Milk Pulao, Millet Spinach Pulao, Kashmiri Fruit & Nut Pulao
Do you love Paneer? Try my other recipes
Notes
- You can add a few cashews along with tomatoes to the gravy base. It gives a rich flavour.
- Heavy cream can be added toward 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.
Other recipes you may like
Instant Pot Chickpeas Spinach Curry
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Matar Paneer Gravy – Instant Pot & Stovetop
Ingredients
- 375 grams Paneer
- 1 cup Frozen Green Peas
- 1 tbsp Oil
- 1/2 tsp Cumin Seeds
- 2 medium sized Onion
- 1 tbsp Ginger Garlic Paste
- 3 large Tomatoes
- 1 & 1/2 tsp Salt or as needed
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Sugar
- 1 cup Water
- 1 tsp Kasuri Methi optional
- 1 tsp 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.
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