Kashmiri Matar Paneer – Instant Pot Paneer Peas Curry

Shilpa

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.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian, Kashmiri, Kashmiri Food

Ingredients Equipment Method Notes

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)

Equipment

Pressure Cooker

Method

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).