This Kashmiri Turmeric Matar Paneer – Instant Pot Paneer is an easy, quick weeknight dinner that’s loaded with peas and comes together in less than 10 minutes. This recipe is for those busy weeknights when you aren’t inclined to cook anything, but also don’t want to go out to eat.
What paneer did I use for Kashmiri Turmeric Matar Paneer – Instant Pot Paneer?
Paneer is amazingly versatile and adaptable. It absorbs the flavors of the spices it’s paired with. Additionally, it is an affordable and versatile vegetarian protein source. For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It’s super soft, moist and without preservatives. 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.
Peas: I used Kirlkand brand of frozen peas. You can use whichever brand you prefer.
How do I make this recipe?
Kashmiri style yellow paneer is made by adding ground fennel, ground ginger, ground turmeric, ground cumin, and a few whole spices. Its meant to be soupy, is not spicy but very flavorful. Milk is added towards the end to make it creamy. In Kashmiri this recipe is known as Ledar Tschaman Matar…which means yellow paneer peas.
Traditionally the paneer is meant to deep fried. Kashmiri’s deep fry a lot of their food. However, I have eliminated that step to make it quick and healthy. Again, you are welcome to deep fry it if you like. After deep frying the paneer until it is slightly brown you can follow the steps listed below.
First, 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, and black cardamom pod. Stir and let it sauté for a few minutes.
Add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir.
Then add water. Stir well so that the spices are well mixed in the water. Add paneer and peas. Stir gently.
Press cancel. Seal the pot and select manual/high pressure for 3 minutes.
When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add milk and garam masala. Add the slit Serrano peppers. Let it sauté for 2 to 3 minutes until it comes to a boil. This dish is meant to be soupy. You can continue to sauté until you reach the consistency you desire. I typically do not sauté if for very long.
Finally, transfer in a serving bowl. Also, Discard the bay leaf. Moreover, serve over steamed rice.
Tried this recipe yet? Also, Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other Kashmiri recipes:
Kashmiri Tamarind Eggplant – Instant Pot Kashmiri Baingan
Butternut Squash Curry – Instant Pot Indian Squash
Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot
Kashmiri Turmeric Matar Paneer – Instant Pot Paneer
Equipment
- Instant Pot
Ingredients
- 1 and 1/2 cups peas, frozen (no need to thaw)
- 12.6 oz paneer (haldiram brand or preferred brand or homemade)
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 4 whole cloves (laung)
- 1 dried bay leaf (tej patta)
- 1 whole black cardamom pods (kali elaichi)
- 3/4 tsp ground turmeric (haldi)
- 1 tsp ground ginger (sonth)
- 3 and 1/2 tsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/4 tsp salt
- 3/4 cup water
- 1/2 cup milk
- 3/4 tsp garam masala
- 2 serrano peppers (hari mirch)
Instructions
Prep
- Chop the paneer into 2-3 inch cubes.
- Slit the Serrano peppers or pinch them slightly from the center. They still need to be intact.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, and whole black cardamom pod. Stir and let it sauté for a few minutes.
- Add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir.
- Then add water. Stir well so that the spices are well mixed in the water. Add paneer and peas. Stir gently.
- Press cancel. Seal the pot and select manual/high pressure for 3 minutes.
- When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add milk and garam masala. Add the slit Serrano peppers. Let it sauté for 2 to 3 minutes until it comes to a boil. This dish is meant to be soupy. You can continue to sauté until you reach the consistency you desire. I typically do not sauté if for very long.
- Transfer in a serving bowl. Discard the bay leaf. Serve over steamed rice.
Hi it’s meee, the world would be a very sad place without paneer. Can’t wait to work through your whole recipes on paneer, as I bought a 2kg block from cost co.