What is Matar Paneer?
Matar means Green Peas, and Paneer is the Cottage cheese in Hindi. Matar Paneer is a North Indian dish loaded with fresh paneer and peas in onion tomato base gravy, and Indian spices. I have used store-bought paneer for this recipe, but homemade paneer tastes best. But if you don’t want to make paneer at home, then you can find paneer (cottage cheese) at your local grocery stores like Costco, or from Indian grocery stores. When I have excess paneer at home, I simply cube and freeze them in freezer-safe containers. Whenever I want to use frozen paneer, I just thaw it at room temperature and put it in hot water till it turns soft. Frozen green peas are available throughout the year. During the winter season, I love to use fresh green peas in this recipe. More green peas recipes from my blog Potato peas curry, Mushroom peas curry, Cabbage peas, Peas pulao. I have prepared this easy Matar Paneer Curry in my electric pressure cooker, Instant Pot DUO60 6 QT, and above all, it can be prepared in under 30 minutes for a quick weeknight dinner.
Matar Paneer Masala Ingredients
Paneer: cubed into 1-inch pieces of about 1.5 cups. Green peas: I used frozen green peas. Onion, garlic, and ginger: I have used roughly diced onions, along with garlic and ginger, for the base. Tomato: I used half a can of tomato puree (sauce) for about 1 cup. You can take two large tomatoes and puree them. Cream: I have used heavy cream. You can also use cashew cream or coconut cream. Oil: use olive oil suitable for sautéing. Lemon juice: use fresh lemon juice whenever possible Herbs & spices: I have used fresh-cut cilantro and turmeric, red chili powder, coriander powder, and garam masala as spices.
How to Make Matar Paneer in Instant Pot
If you are using store-bought paneer, soak it in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft. Grind onion, ginger, and garlic to a smooth paste without adding water, and keep aside. Also, blend the tomatoes separately and keep them aside. Note I used ½ can of tomato puree (sauce) and about 1 cup for this recipe. Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot, add bay leaves, cardamom, and cumin, and let them sizzle. Next, add ground onion paste. Saute for 3-4 minutes until the onion paste turns light brown. Add the tomato puree, dry spices like turmeric, red chili powder, coriander powder, and salt to the instant pot, and cook for another 2-3 mins. Add the cubed paneer, frozen green peas, and water to the instant pot. Deglaze the pot if anything is stuck to the bottom. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes. When the instant pot beeps, Do a QUICK RELEASE (QR). Then add garam masala powder, heavy or cashew cream, crushed dried fenugreek leaves, and mix well. Lastly, garnish with cilantro. Instant Pot Matar Paneer Masala is ready to serve.
Stovetop Pot Method
Serving Suggestions
Serve Matar Paneer Masala with naan, roti, paratha, poori, jeera rice, veg pulao, or basmati rice.
How to Store Matar Paneer Masala
Store: You can store leftover matar paneer curry in an airtight container for up to 2-3 days in the refrigerator. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 1-2 months. But I highly recommend serving this curry fresh as the texture of the paneer changes after freezing. Reheat: Reheat paneer peas curry in a microwave or stovetop until warm. If it’s frozen, defrost first and then reheat.
Tips & Variations
A simple green peas paneer curry can be made in many ways, such as:
KETO: You can replace peas with bell peppers or just use paneer for the keto diet. You can also use almond paste or coconut cream, or heavy cream instead of cashew cream. Also, use a moderate amount of onions and tomatoes for keto-adaptation. Vegan: You can substitute paneer with extra-firm tofu and fresh cream with cashew or coconut cream to make vegan matar paneer. You can also add paneer after the pressure cooking cycle and simmer the curry for 1 minute if you prefer. Soft Paneer: If you are using store-bought paneer, soak it in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft. You can also deep fry the paneer and add it to the curry. Restaurant Style: If you want to make a Restaurant Style Matar Paneer recipe, add extra heavy cream at the end. You can also add some yogurt for a different taste variation.
More Instant Pot Indian Curries Recipes
Black Eyed Pea Curry Lauki Ki Sabzi Rajma Masala Vegetable Korma Chickpea Curry Mushroom Masala
More Paneer Recipes
Paneer Butter Masala Paneer Jalfrezi Palak Paneer Paneer Biryani Paneer Matar Makhana Curry Palak Paneer Paratha Paneer Fingers
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
