Matar Paneer or Mutter paneer masala recipe is a classic restaurant style vegetarian curry of Indian cottage cheese and peas cooked in a tomato-onion based sauce in an Instant Pot Pressure cooker.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1.5 cups paneer (cubed)
  • 1 cup green peas ((fresh or frozen))
  • 2 tablespoons oil
  • 1 bay leaf
  • 2 cardamoms
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 medium onion ((about 1 cup))
  • 3 cloves garlic
  • 1 inch ginger
  • 2 large tomatoes ((or 1/2 can of tomato sauce (about 1 cup)))
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • salt (to taste)
  • 1 cup water
  • 2 tablespoons fresh cream ((or coconut cream, cashew cream))
  • 1 tablespoon kasuri methi (dried fenugreek leaves) ((optional))
  • 2 tablespoons coriander leaves (to garnish)

Method

  1. If you are using a store-bought paneer, soak them in warm water for 15-20 minutes before you start making this recipe. It will make the paneer soft.

Instant Pot Method:

  1. Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
  2. Also, blend the tomatoes separately and keep them aside. Note I used ½ can of tomato puree (sauce) about 1 cup for this recipe.
  3. Press SAUTE mode on Instant Pot. Add oil to the POT. Once POT is hot add bay leaves, cardamom, and cumin, let them sizzle.
  4. Next, add ground onion paste. Saute for 4-5 minutes until the onion paste turns light brown.
  5. Add the tomatoes puree, dry spices like turmeric, red chili powder, coriander powder, salt to the instant pot and cook for another 2-3 minutes
  6. Add the cubed paneer, frozen green peas, and water to the instant pot. Deglaze the pot if anything is stuck to the bottom.
  7. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 2 minutes. Once the pot beeps, Do a QUICK RELEASE(QR).
  8. Then add garam masala powder, heavy or cashew cream, crushed dried fenugreek leaves, and mix well.
  9. Garnish with cilantro. Mutter paneer is ready to serve.

Stovetop Pot Method:

  1. Grind onion, ginger, garlic to a smooth paste without adding water and keep aside.
  2. Also, blend the tomatoes separately and keep them aside. Note: I used ½ can of tomato puree (sauce) about 1 cup for this recipe.
  3. Heat oil in a pot. Once the oil is hot add bay leaves, cardamom, and cumin seeds. Let them sizzle.
  4. Next, add ground onion paste. Saute for 4-5 minutes until the onion paste turns light brown.
  5. Add the tomatoes puree, dry spices like turmeric, red chili powder, coriander powder, salt to the pot, and cook for another 2-3 minutes.
  6. Add the cubed paneer, frozen green peas, and water to the pot.
  7. Close the lid and let it simmer for 6 to 7 minutes on medium heat. Then turn off the stove.
  8. Then add garam masala powder, cashew cream, crushed Kasuri methi, and mix well. Lastly, garnish with cilantro. Mutter paneer is ready to serve.

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.