Instant Pot Matar Paneer

Instant Pot Matar Paneer-An all time favorite, this recipe of Matar Paneer is made entirely in a pressure cooker/instant pot and comes together in under 25 minutes!

This Instant Pot Matar Paneer recipe has been shared by my friend Ujala Sekhon who is a wonderful cook and makes delicious Punjabi/North Indian dishes. Next thing to learn from her is her Achari paneer which is to die for!

This recipe follows a two step process-first step is to saute the onions, ginger garlic, tomatoes and all spices and then cool the mixture. Once cooled, its blended and cooked again. Blending the sauteed onion-tomato mixture gives a very smooth, restaurant like texture to the gravy. Adding cream or milk gives the curry a nice rich feel.

Some other North Indian dishes to try out are

Kala Chana Chaat-Instant Pot and Pressure Cooker Recipe

Pindi Chana-No onion garlic/Pindi Chole

Gatte ki Sabzi-No Onion Garlic-Instant Pot Recipe

Lehsuni Palak Paneer,

Dahi Gujiya along with Tips for Soft Dahi Vadas,

No Onion No Garlic Malai Kofta Curry and

Ma ki Dal/ Dal Makhni in Crock Pot-recipe for 20-30 people.

Moving on to the recipe, Here is the written recipe followed by the step by step pictorial one

Instant Pot Matar Paneer

Aanchal Gupta

An all time favorite matar paneer thats made entirely in a pressure cooker/instant pot and comes together in under 25 minutes!

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Diwali Recipe, Holi Recipe, lunch, Main Course, Vegetable

Cuisine Asian, Indian, North Indian, Punjabi

Servings 4 cups

Equipment

• 1 pan
• 1 spatula
• 1 pressure cooker/instant pot
• 1 measuring cups and spoons

Ingredients

  

1x2x3x

• 15 oz 425 grams of Frozen or fresh peas I used frozen
• 7 oz 200 grams of paneer cut into cubes(Use tofu for vegan option)
• 2 cups diced onions/2 medium onion
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 cup chopped tomato/1 large tomato
• 1/3 cup canned tomato sauce/crushed tomato not ketchup
• 2 tsp coriander powder/dhania powder
• 1/2 tsp red chili powder/lal mirch use more or less as per preference
• 1/2 tsp turmeric/haldi powder
• 1 tbsp dried fenugreek leaves/kasuri methi
• 1/4 tsp garam masala
• 1 tsp cumin seeds/jeera
• 7 tbsp oil divided
• salt as per taste I used about 1 1/2 tsp
• 1/3 cup heavy whipping cream use cashew or almond milk for vegan option
• 1 to 1/2 cup water as per preference on how thick you like the gravy

Instructions

 

• Soak frozen peas in water and set aside for 1 hour to thaw,drain well and set aside
• Turn IP to saute and put 6 tbsp oil
• Add chopped onions and cook till they turn pink
• Add ginger garlic and continue to cook till brown(if you think its sticking at bottom, put few drops of water)
• Add chopped tomato and tomato sauce
• Add turmeric,red chili powder,coriander powder,garam masala and salt and cook till oil separates
• Let the onion tomato mix cool completely
• Place the cooled mixture into a blender. Use 1/2 cup water to remove all the mix from the IP pot
• Use that water to blend the onion tomato mix till smooth
• Turn on the IP pot to saute and add 1 tbsp oil
• Add cumin/jeera and cook till it crackles
• Add the ground onion tomato mix,1 cup water, peas,paneer(tofu for vegans) and kasoori methi and bring to a boil
• Press cancel, turn the tab to sealing and choose pressure cook for zero minutes
• let pressure release naturally
• Add cream and give one boil and serve immediately(cashew or almond milk for vegans)
• Garnish with chopped cilantro, some fresh cream and a sprinkling of kasuri methi

Notes

I have used frozen peas as fresh peas are not available where I live. Pressure cooking at zero minutes means to manually choose the pressure cook option but not add any minutes. This is enough for the IP to build pressure and cook the peas as the peas get cooked very fast. Add at least one cup of water otherwise you will get the burn signal. Alternately, you can just bring it to a boil and cook till the peas are done. If using a traditional pressure cooker,give one whistle and release immediately.
Whipping cream gives good creamy texture. For a lighter version use milk. For vegan option use water or coconut milk.

Keyword easy recipe of matar paneer, instant pot matar paneer, matar paneer in instant pot, matar paneer in pressure cooker, pressure cooker matar paneer

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients

Soak frozen peas in water and set aside for an hour

(You can rinse and change water in 30 minutes)

Turn on Instant Pot to Saute, If using a pressure cooker or wok,

heat the pot on high and put some oil.

When oil is hot, add chopped onions and cook till they turn pink

Add ginger garlic and continue to cook till brown(if you think its sticking at bottom, put few drops of water)

Add chopped tomato and tomato sauce

Add turmeric, red chili powder, coriander powder, garam masala and salt and cook till oil separates

Let the onion tomato mix cool completely
Place the cooled mixture into a blender. Use 1/2 cup water to remove all the mix from the IP pot
Use that water to blend the onion tomato mix till smooth

Turn on the IP pot to saute and add 1 tbsp oil
Add cumin/jeera and cook till it crackles
Add the ground onion tomato mix,1 cup water, peas,paneer and kasoori methi and bring to a boil
Press cancel, turn the tab to sealing and choose pressure cook for zero minutes
let pressure release naturally

Add cream and give one boil and serve immediately

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