Matar Paneer/ Cottage cheese and peas curry ( Instant pot and stovetop)

Panner is an ingredient that most people love ( except my husband). There are lots of dishes using panner. This Matar Paneer is an onion tomato based gravy. This goes well with any roti variety or vegetable Pulao.

What is paneer?

Paneer is the fresh Indian cottage cheese made by curdling the milk using lemon juice or vinegar. There are many dishes made using paneer. You can check out my Instant pot Palak Paneer and Butter paneer masala.

If you got leftover Matar Paneer, try this matar paneer stuffed sandwich for your breakfast.

How to make Matar paneer

Stovetop Method

Cut paneer into small cubes and drop in warm water till used. Heat oil in a pan, sauté onion. When it turns translucent, add tomato and sauté till mushy. Let it cool completely and grind along with cashews to smooth the paste. Heat oil or butter in the same pan, and add ginger garlic paste. Sauté till the raw smell goes, add ground onion tomato paste along with 1 cup of water. Add all the spice powders, and let it boil till the raw smell goes.

Then add green peas and water if required. Let green peas get cooked. Add the required salt and panner cubes. Let the gravy coat well in panner cubes. Add kasoori methi. Let it boil for two minutes. Switch off. Serve with roti or Pulao.

Instant Pot Method

Switch on the Instant Pot and press the saute button. Add oil or butter, then add the onion and saute. When the onion is translucent, add tomato and sauté till mushy. Switch off the Instant pot and remove the onion-tomato mixture to a plate. Let it cool completely and grind along with cashews to smooth the paste.

Switch on the Instant Pot. Heat oil or butter, and add ginger garlic paste. Sauté till the raw smell goes, add ground onion tomato paste along with 1 cup of water. Add all the spice powders and saute for 2 minutes. Then add green peas and the required salt. Close the lid and press the cancel button. Then press manual and set the cook time to 10 minutes. Once cooked, let the pressure release naturally. Open the lid and press the saute button. Add kasoori methi and the paneer cubes. Let it boil for two minutes. Switch off.

You can also add paneer cubes along with the peas, but I prefer to cook this way so the paneer will not become the rubbery texture of overcooking.

If you like this, you may also like

Instant pot aloo gobi curry

Kerala kadala curry

Vegetable stew

Mixed vegetable kurma

Paneer tikka in the oven

Butter paneer masala

Recipe to make Matar Paneer

Ingredients

Panner – 1 cup

Green peas – 1/2 cup ( I used frozen)

Onion – 1 cup chopped

Tomato – 2 medium-sized chopped

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/2 tsp

Red chili powder – 1 1/2 tsp

Coriander powder – 2 1/2 tsp

Garam masala – 1/2 tsp

Cumin Powder – 1/2 tsp

Kasoori methi – a pinch

Salt – as required

Cashews – 4 or 5

Oil or butter – 2 tsp

Method

Stovetop Method

• Cut the paneer into small cubes and drop in warm water till used.
• Heat oil in a pan, sauté onion. When it turns translucent, add tomato and sauté till mushy.
• Let it cool completely and grind along with cashews to smooth paste.
• Heat oil or butter in the same pan, add ginger garlic paste. Sauté till the raw smell goes, add ground onion tomato paste along required water.
• Add all the spice powders, and let it boil till the raw smell goes.
• Then add green peas. Add water if required.
• Let green peas get cooked. Add required salt and panner cubes.
• Let the gravy coats well in panner cubes. Add kasoori methi. Let it boil for two minutes.
• Switch off. Serve with roti or Pulao.

Instant pot Method

• Switch on the Instant pot and press the saute button.
• Add oil or butter, then add the onion and saute.
• When the onion is translucent, add tomato and sauté till mushy.
• Switch off the Instant pot and remove the onion-tomato mixture to a plate.
• Let it cool completely and grind along with cashews to smooth paste.

• Switch on the Instant pot. Heat oil or butter, add ginger garlic paste.
• Sauté till raw smell goes, add ground onion tomato paste along 1 cup of water.
• Add all the spice powders and saute for 2 minutes.
• Then add green peas and required salt.
• Close the lid and press the cancel button. Then press manual and set the cook time to 10 minutes.
• Once cooked, let the pressure release naturally.
• Open the lid and press the saute button.
• Add kasoori methi and the paneer cubes. Let it boil for two minutes. Switch off.

Notes

1. I used frozen. You can also use dried or fresh. If using dried soak overnight and pressure cook before adding to the gravy.

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