Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry

This easy Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry recipe is the perfect weeknight meal! It’s packed with savor, is super easy to make, but also feels a little fancy at the same time.

In the traditional recipe, the paneer is supposed to be deep fried. However, I have eliminated that step. Please feel free to deep fry or pan sear the paneer if you like.

I have experimented with this new-and-improved method of cooking without frying and it worked so well I’ve since used this one exclusively! Plus, it easily cuts 10 minutes off of the original recipe.

What paneer have I used for this Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry?

I used the Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It is super soft, moist and without preservatives. It is tender like the paneer you find in India. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind. However, you can buy any brand that you like or prefer.

How do I make Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry?

Firstly, chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4^th inch thick. 

Select sauté on the  Instant Pot and adjust to normal. Next, add   oil to the pot. When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it sauté for a few minutes.

Then add ground turmeric, Kashmiri chili powder, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.

Furthermore, add whipped yogurt and stir well. Let it sauté for a minute.

Next, add paneer, 3/4 cup water, and stir gently without breaking the paneer. Also, make sure the spices coat the paneer well. Further add in the peas. Press cancel.

Once all the ingredients are in, seal the pot and select manual/high pressure for 3 minutes.

Finally, when cooking is complete, use quick pressure release to depressurize. 

Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

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 Kashmiri recipes:

Instant Pot Kashmiri Goat Kalia / Instant Pot Goat Curry Cooked in Ground Fennel, Turmeric, Ginger and Milk

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry

Shilpa

This easy Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry recipe is the perfect weeknight meal! It's packed with savor, is super easy to make, but also feels a little fancy at the same time.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course, Side Dish

Cuisine Indian, Kashmiri, Kashmiri Food

Servings 4

Equipment

• Pressure Cooker

Ingredients

  

• 5 tbsp oil of choice
• 12 oz paneer (haldiraam brand or preferred brand or homemade)
• 1/4 tsp asafoetida   (heeng)
• 1 tsp cumin seeds   (jeera)
• 3 whole cloves    (laung)
• 1 dried bay leaf  (tej patta)
• 2 whole black cardamom pod  (kali elaichi)
• 2 whole green cardamom pod  (hari elaichi)
• 1 cinnamon stick 2 inch piece   (dalchini)
• 1/4 tsp  ground turmeric   (haldi)
• 1 tbsp kashmiri chili powder
• 1/2 tsp ground ginger   (sonth)
• 1 tbsp ground fennel   (saunf powder)
• 1 tsp ground cumin  (jeera powder)
• 3/4 tsp salt
• 1 cup water (divided)
• 2 tbsp plain yogurt (either low fat or from whole milk)  (at room temperature whisked well)
• 3/4 cup peas (frozen)

Instructions

 

Prep

• Chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4^th inch thick. 
• Whisk the yogurt in a bowl with a whisk or spoon.

Cook

• Select sauté on the instant pot and adjust to normal. Next, add oil to the pot.
•  When the oil is hot, add asafoetida, cumin seeds, cloves, bayleaf, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it saute for a few minutes.
• Add ground turmeric, Kashmiri chili powder, ground ginger,ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
• Add whipped yogurt and stir well. Let it saute for a minute.
• Next, add paneer, 3/4 cup water, and stir gently without breaking the paneer. Also, make sure the spices coat the paneer well. Further add in the peas. Press cancel. 
• Once all the ingredients are in, seal the pot and select manual/high pressure for 3 minutes.
• Finally, when cooking is complete, use quick pressure release to depressurize. 
• Then, transfer the cooked dish in a serving bowl and serve over steamed rice. Discard the bay leaf.

Notes

• In the traditional recipe, the paneer is supposed to be deep fried. However, I have eliminated that step. Please feel free to deep fry or pan sear the paneer if you like.
• The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don’t need to be consumed).

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