instant pot matar paneer

Instant Pot Matar Paneer – Peas and Paneer

Spread the love
Jump to Recipe

This Instant Pot Matar Paneer – Peas and Paneer recipe is the best homemade paneer recipe I have ever tasted. It is restaurant quality paneer made in the comforts of your home. It is super appetizing, easy to make, and very flexible. I like to serve it on a bed of rice, with Indian flat bread (naan), or tortillas.

instant pot matar paneer

What is paneer?

Paneer is a squeaky, fresh cheese from the Indian subcontinent. It is a vegetarian’s companion and is made by curdling milk with a vegetable-derived acid, for instance lemon juice. It has a milky flavor. You can make paneer at home; however, I buy mine from the Indian grocery store. I don’t have the patience to make it at home. There are many recipes online for making homemade paneer. I used Nanak paneer for making this recipe. You can buy any brand that you like or prefer for instance Haldiram, Verka, and Vadilal. Paneer is available in Indian grocery stores.

paneer

They key to cooking paneer is that you don’t cook it for too long. It tends to get hard and chewy if you cook it very long.

What do I need to make Instant Pot Matar Paneer?

Oil, paneer, onion, tomato, ginger, peas, cumin seeds, ground cumin, ground coriander, garam masala, ground turmeric, water, black cardamom pod, green cardamom pod, cloves, cinnamon stick, serrano peppers, heavy whipping cream, Kashmiri chili powder, salt, dried fenugreek leaves, and fresh cilantro leaves.

And most importantly an Instant Pot.

How do I make this Instant Pot Matar Paneer?

Some people like to stir fry or deep fry the paneer before cooking. However, I am too lazy to do that. You are welcome to deep fry or stir fry paneer if you like.

Firstly, select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add cumin seeds. Once the cumin seeds splutter add grated onions, serrano peppers, and ginger. Stir occasionally to prevent the onions from burning. When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and salt). Stir well.

saute onion and cumin in instant pot adding dry spices

Then add the tomato puree. Using an  immersion blender blend the spices, onions and tomato puree until it becomes smooth. Let the tomatoes sauté for 2 minutes until the raw tomato odor is eliminated and the oil separates.

immersion blender to puree tomatoes

Add paneer, peas and water. Stir gently. Add the garam masala, whole spices (cloves, black cardamom, green cardamom, and cinnamon stick).

add paneer, peas, whole spices

Press cancel. Secure the lid on and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, add heavy whipping cream. Transfer to a serving bowl. Garnish with cilantro. Serve with tortillas or naan (Indian flat-bread).

transfer matar paneer to a serving bowl

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Punjabi Dhaba Chicken Curry

Instant Pot Butter Chicken / Instant Pot Murg Makhani

 

Instant Pot Indian Paneer and Peas/ Instant Pot Matar Paneer Restaurant Style

This instant pot paneer and peas recipe is restaurant quality paneer made in the comforts of your home. It is super appetizing, easy to make, and very flexible.

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: North Indian, Punjabi
Keyword: Dhaba Style Paneer, Easy Instant Pot Paneer, Indian Paneer Curry, Instant Pot Matar Paneer, Instant Pot Panerr Curry, Paneer and Peas Instant Pot, Punjabi Matar Paneer, Restaurant Style Matar Paneer
Servings: 4
Author: Shilpa

Equipment

  • Instant Pot
  • Immersion Blender

Ingredients

Instructions

Prep

  • Dice the paneer to 1/2-inch cubes.
  • Chop the serrano peppers, and cilantro finely.
  • Grate the onions finely.
  • Puree the tomatoes.

Cook

  • Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add cumin seeds.
  • When the cumin seeds splutter add grated onions, serrano peppers, and ginger. Stir occasionally to prevent the onions from burning.
  • When the onions turn golden in roughly 2 to 4 minutes add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and salt. Stir well.
  • Then add the tomato puree. Using an  immersion blender blend the spices, onions and tomato puree until it becomes smooth. Let the tomatoes sauté for 2 minutes until the raw tomato odor is eliminated and the oil separates.
  • Add paneer, peas and water. Stir gently. Add garam masala, whole spices (cloves, black cardamom, green cardamom, and cinnamon stick).
  • Press cancel. Secure the lid on and select manual/high pressure for 2 minutes. When done quick release the pressure. Add heavy whipping cream and stir. Transfer to a serving bowl. Garnish with cilantro. Serve with tortillas or naan (Indian flat-bread).

Notes

  • On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5.
  • If you cannot handle heat, I would recommend reducing or eliminating  the Serrano peppers.
Advertisements
avatar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of