Instant Pot Matar Paneer
Here is my delicious Punjabi-style matar paneer recipe that gets ready in an instant pot in less than 30 minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 gram paneer (cottage cheese), cut into cubes
- 1 1/4 Cup green peas (fresh or frozen) ((see how to freeze peas))
- 1/8 Cup mustard oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 1 whole bay leaf
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 1/4 teaspoon salt or to taste
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 1 teaspoon Garam Masala ( (see recipe))
- 1 Cup water
- 1 Cup red onion, diced
- 1 tablespoon garlic cloves
- 1 tablespoon ginger, chopped
- 1 1/4 Cup tomato, diced
- 2 Kashmiri red chilies
- 1 tablespoon fresh coriander leaves, chopped
Instructions
- 1
Make Curry Paste A - Blend onion, garlic, and ginger to a smooth consistency. Transfer to a bowl. Set aside.
- 2
Make Curry Paste B - Blend tomato and dried red chili to a smooth consistency. Transfer to a bowl. Set aside.
- 3
Set the SAUTE mode of the instant pot for 15 minutes. Add oil to the inner pot.
- 4
Once the oil is smoking hot, it takes less than 1 minute, add cumin seeds and bay leaf followed by Curry Paste A prepared earlier.
- 5
Saute the paste for 2 minutes or till it turns light brown. Keep stirring while sauteeing the masala.
- 6
Next, add Curry Paste B, turmeric, coriander powder, red chilli powder, and salt. Stir to combine. Saute for 5 minutes or until oil starts to separate from the masala paste.
- 7
Add the peas, paneer, and water. Stir to combine. Seal the instant pot with a lid.
- 8
Select the pressure cook mode. Set timer for 5 minutes. Set the steam valve to the SEALING position.
- 9
After 5 minutes you can either release the pressure manually or wait for natural release.
- 10
Once the steam is released open the lid of the pot. Add Kasuri methi, garam masala, and fresh coriander leaves. Stir to mix.
- 11
Serve Matar Paneer warm with naan, paratha, or jeera rice.