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–+ servings

Matar Paneer Gravy Recipe in Instant Pot & Stovetop

Gayathri Vijayakumar
Matar Paneer Gravy is a creamy, popular Indian, Vegetarian Recipe made with Paneer & Green Peas in a mildly spiced, creamy Onion Tomato Gravy. Tastes delicious when served with Rice/Indian Bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 servings

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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