Instant Pot Matar Paneer Recipe

Ingredients

• 280 g (1¾ cups)fresh paneer (Indian cottage cheese), or tofu, soya nuggets or potatoes for a vegan option
• 300 g (2 cups)frozen peas
• 2bay leaves (tej patta)
• 2whole black cardamom pods (moti elaichi)
• 5 ml (1 teaspoon)cumin seeds
• 1 largeonion, chopped
• 7.5 ml (1½ teaspoons)garlic paste
• 7.5 ml (1½ teaspoons)ginger paste
• 180 ml (¾ cup)tomato purée
• 10 ml (2 teaspoons)curd or yoghurt, or cashew paste for a vegan option
• 5 ml (1 teaspoon)turmeric (haldi)
• 5 ml (1 teaspoon)Kashmiri red chilli powder
• 10 ml (2 teaspoons)coriander powder
• 5 ml (1 teaspoon)garam masala
• 10 ml (2 teaspoons)dried fenugreek leaves
• To tastesalt
• As neededoil
• To tastecurry leaves
• 240 ml (1 cup)water

Instructions

1. 1

   Cut the paneer

   Cut the paneer into cubes and set them aside.

2. 2

   Heat the pot

   Plug in the Instant Pot and select Sauté. Add oil, curry leaves, cardamom pods and cumin seeds to the inner pot. When they begin to crackle, add the onion.

3. 3

   Cook the aromatics

   Add the garlic and ginger paste and cook for 2–3 minutes.

4. 4

   Add the tomatoes

   Stir in the tomato purée.

5. 5

   Cook the gravy

   Mix and cook for a further 2–3 minutes, until the oil begins to separate.

6. 6

   Season the gravy

   Add the curd or yoghurt, salt, coriander powder, red chilli powder, turmeric and garam masala.

7. 7

   Add fenugreek

   Crush the dried fenugreek leaves and add them to the pot.

8. 8

   Mix the spices

   Mix everything together well.

9. 9

   Add the peas

   Stir the frozen peas into the mixture.

10. 10

    Add the water

    Pour in 240 ml (1 cup) of water and mix to combine.

11. 11

    Add the paneer

    Add the paneer cubes and mix. Close the lid, set the valve to sealing, then cook on Manual or Pressure Cook for 4 minutes.

12. 12

    Release the pressure

    When the cooking time is complete and the pot beeps, release the pressure immediately using a quick pressure release.

13. 13

    Adjust the gravy

    Open the pot and adjust the seasoning. Add water if needed to loosen the gravy, as the paneer can absorb some of it.

14. 14

    Serve the curry

    Serve with rice, naan or another bread of your choice.

What is matar paneer?

Matar paneer is an Indian curry pairing matar, or peas, with paneer in a spiced gravy. It is associated with North Indian cooking and is commonly served with rice or flatbreads.

This version builds its gravy from tomato, onion and warm spices, then pressure-cooks the peas and paneer together. Fenugreek leaves add a distinctive savoury aroma at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 13g protein, 15g carbs, 17g fat.

Paneer provides most of the fat and protein, while the peas and tomato purée contribute carbohydrates. Serve a portion with plenty of vegetables alongside, or pair it with a measured serving of rice or bread for a more complete plate.

The paneer and peas

Paneer: Cut it into even cubes so the pieces sit comfortably in the gravy. If using one of the suggested vegan substitutes, bear in mind that its texture may differ from paneer.

Peas: Frozen peas can go straight into the pot, so there is no need to thaw them first. They cook alongside the paneer under pressure.

Building the tomato gravy

Whole spices: The cumin and cardamom go into the hot oil first, where their fragrance can infuse the base. Add the onion once the spices start to crackle.

Tomato base: Cook the tomato purée with the aromatics for 2–3 minutes, until oil begins to separate. This gives the spices a chance to blend into the sauce before the remaining ingredients go in.

Pressure-cooking the curry

Sealing: Close the lid and check that the valve is set to sealing before selecting Manual or Pressure Cook. The recipe calls for 4 minutes at pressure.

Release: Use a quick pressure release as soon as cooking finishes. Open the lid only once the pressure has released and it is safe to do so.

Getting the gravy right

Consistency: The paneer can soak up some of the curry, so check the gravy after opening the pot. Stir in a little water if it needs loosening.

Seasoning: Taste the finished curry and adjust the salt and spices to suit your preference. Stir gently so the paneer cubes remain intact.

Serving ideas

Rice: Serve the curry with plain rice to catch the tomato gravy, or pair it with naan or another bread.

On the side: A simple fresh salad or lightly dressed vegetables make an easy contrast to the creamy, spiced sauce.

Recipe notes & tips

• Have the paneer cubed before you start sautéing the aromatics.
• Use the Sauté setting to cook the onion and tomato base before pressure-cooking.
• Crush the dried fenugreek leaves between your fingers before adding them.
• Add water gradually after cooking so you can stop when the gravy reaches the consistency you like.
• Use the quick pressure release specified in the method as soon as the pot beeps.

Variations

• Vegan version: Replace the paneer with tofu, soya nuggets or potatoes and use cashew paste instead of yoghurt.
• Milder curry: Use less Kashmiri chilli powder for a gentler heat.
• Thicker gravy: Add less water after pressure-cooking and simmer briefly on Sauté if needed.
• More vegetables: Stir in extra peas or another quick-cooking vegetable before pressure-cooking.
• Bread pairing: Serve with naan, roti or another bread instead of rice.

Common mistakes to avoid

• Skipping the sauté: Cook the onion and tomato base as directed so the aromatics and spices have time to develop.
• Forgetting to seal: Check that the Instant Pot valve is set to sealing before pressure-cooking.
• Overcooking the paneer: Stick to the stated 4-minute pressure-cooking time.
• Waiting to release pressure: Use a quick pressure release when the cooking time ends, as directed.
• Adding too much water: Check the gravy after cooking and add only enough water to loosen it.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the gravy has thickened.

Frequently asked questions