For the nation obsessed with cottage cheese, matar paneer is one of the most loved curries. It is a delicious, one-pot, gluten-free, vegetarian curry perfect for a quick weeknight dinner. As the name suggests, matar paneer has cubes of soft Indian cottage cheese (paneer), green peas (matar) cooked in an onion and tomato masala sauce. Every family has its take on Matar Paneer Recipe. This Punjabi-style matar paneer is way different from my Dhaba-style matar paneer recipe. Similarly, each family has its signature style to make this special paneer curry.
Instant Pot Method
You can cook matar paneer in an instant pot, electric pressure cooker, multi-pot, or a stovetop pressure cooker. I have always seen my mother cook a curry-like matar paneer in a traditional stovetop pressure cooker. One reason to use the instant pot for cooking this paneer curry is that it is quick and even cooking. Second, the gravy, peas, and paneer all get synced beautifully within a few minutes of pressure cooking. Between the traditional stovetop pressure cooker and instant pot, I always prefer using the instant pot for cooking matar paneer because the entire cooking process takes 20 minutes only. The sauteeing takes 15 minutes, and the pressure cook time is 5 minutes. You can do a QR or NR of the steam once the cooking time is over.
Ingredients Required
Paneer: For a vegan matar paneer use firm tofu. Green Peas: Either fresh or frozen green peas are perfect for making matar paneer. If using frozen peas, thaw them before adding them to the curry. Curry Paste A: Onion, Ginger, Garlic Curry Paste B: Tomato, Kashmiri Red Chilies Whole Spices: Cumin, Bay Leaf, Kasuri Methi Spice Powder: Red Chili Powder, Turmeric, Coriander Powder, Garam Masala Oil: Use either mustard oil, ghee, or flavorless vegetable oil.
My Tried & True Tips
Use red, ripe, and fleshy tomatoes for making the gravy masala. Or you can also use canned crushed tomatoes or puree. Soak paneer in the lukewarm water for 5 minutes before adding the gravy. This step helps in softening the texture of the paneer. Instead of regular red chili powder, use Kashmiri red chili powder to achieve the restaurant-style gorgeous color of the gravy. Mustard oil or ghee is ideal for making a rich curry. For example, I have used mustard oil in this matar paneer recipe. Frying paneer for the gravy is optional. Many people like fried cottage cheese cubes in their sauce, but I prefer just the opposite. And I think fried paneer does not contribute to the taste or texture of the curry. To make vegan matar paneer curry, use tofu instead of paneer. Adding tofu does not alter the taste or texture of the curry.
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Serving Suggestion
For me, the crowning glory of matar paneer is the spicy, finger-licking good gravy. I could happily enjoy it for lunch and dinner, along with: Naan or chapati Whole Wheat Paratha Plain Poori or Palak Poori Jeera Rice or plain basmati rice
More Indian Paneer Recipes
Restaurant Style Kadhai Paneer Paneer Kofta Curry Paneer Kali Mirch Paneer Makhani Paneer Jalfrezi Chilli Paneer Subscribe to our weekly newsletter or follow us on Instagram, Youtube for video recipes.
