instant pot matar paneer
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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

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.