20 minute Instant Pot Aloo Matar Paneer curry made using frozen onion tomato masala! Pairs well with rice or any flatbread of choice.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 2 teaspoons oil (10 ml)
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 3/4 cup onion tomato masala (frozen)
  • 1 cup +1/4 cup water (divided, 8 oz + 2 oz)
  • 180-200 grams paneer (cut into cubes)
  • 1 medium potato (cut into 1-inch pieces)
  • 1/3 cup green peas (frozen)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon kashmiri red chili powder (optional, for color)
  • 1/2 tablespoon tomato paste (can skip)
  • 1/2 teaspoon salt (or to taste)
  • 1.5 tablespoons yogurt (plain milk yogurt)
  • 1 teaspoon kasuri methi
  • pinch sugar
  • cilantro (to garnish)

Method

  1. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds and bay leaf and let the spices sizzle and become fragrant.
  2. Add 3/4 cup frozen onion tomato masala (three frozen cubes of 1/4 cup masala each).
  3. Then add 1 cup (8 oz) water followed by cubed paneer, potato and frozen green peas.
  4. Add garam masala, kashmiri red chili powder, tomato paste (optional) and salt.
  5. Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
  6. Quick release the pressure and unlock the lid to open the pot. Stir and add the remaining 1/4 cup (2 oz) water, you may add more if you want a thinner consistency.
  7. Stir in the whisked yogurt and stir continuously until the yogurt is combined. Make sure yogurt is at room temperature before you add it. Add in the kasuri methi, pinch sugar and stir.
  8. Garnish with cilantro and serve this Aloo Matar Paneer with roti or rice!

Stove-top Instructions

  1. Add oil to a pan on stove-top and then add bay leaf and cumin seeds to it. Add the frozen masala cubes and let it melt. Add the garam masala, kashmiri red red chili powder, tomato paste and salt and cook for 30 seconds with the masala. Then add 1 cup water and add the potatoes and peas. Cover and let the potatoes cook on medium heat for around 10 minutes or until done. Stir in the yogurt, stirring continuously. Add the paneer, kasuri methi, sugar and simmer for 5 more minutes. Add more water as needed to thin out the curry. Garnish with cilantro.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.