Instant Pot Matar Paneer

Instant Pot Matar Paneer - Firm Cottage Cheese and Peas Indian Vegetarian Instant Pot Curry with Vegan and dairy free options.Pressure Cooked Paneer recipe.

Course Main Course

Cuisine Indian

Keyword Instant pot matar paneer

Prep Time 5

Cook Time 10

Servings

Calories 182kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

1 tablespoon Ghee or Oil
200 gms Paneer
1 Cup Peas Frozen or Fresh
1 Onion chopped about ½ Cup
1 tablespoon Ginger Garlic Paste
2 Cups Ripe Tomaotes -Quartered about 1 Cup
2 tablespoon Tomato Puree Optional but adds great taste and colour
¼ Cup Cashews
½ Cup Water
Salt to taste
¼ teaspoon Sugar/Honey Optional
2 tablespoon Heavy Cream Optional

Spices

2 Green Cardamom
1 Cinnamon stick
1 teaspoon Turmeric*
1 tablespoon Coriander powder*
1 teaspoon Kashmiri Chilli Powder* Paprika
1 tablespoon Garam Masala Optional
1 tablespoon Kasoori Methi Optional but adds great depth

Instructions

Heat the instant pot in SAUTE mode.Add oil and whole spices- Bay leaf, cardamom and Cinnamon Stick.
Add the onions and ginger garlic paste. Saute till translucent ,about 2-3 minutes.
Add the tomatoes, tomato puree, cashews, spices- turmeric, coriander powder and chilli powder.Cancel SAUTE mode.
Add ½ Cup water, close the lid and PRESSURE COOK on HIGH for 4 minutes.Quick Release at the end of the 4 minutes.
Open the lid, Use an immersion blender to make a smooth puree.
Add paneer(or tofu),peas and honey.Close the lid again and PRESSURE COOK for 1 minute on HIGH.Quick release after 1 minute.
Open the lid- Optional - add kasoori methi(dried fenugreek),cream and garam Masala
Garnish with cilantro leaves and serve hot.

Notes

Substitute Red Chilli powder, coriander powder and turmeric with curry powder.
Honey/sugar is optional and is usually used if the tomatoes are too tart.
Use Tofu instead of paneer to make it vegan
Heavy Cream is optional- Adds a creaminess to the sauce

Nutrition