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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 minutes
Cook Time 10 minutes
Servings 4
Calories 182kcal

Equipment

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

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

Sodium: 54mg | Calcium: 121mg | Sugar: 9.5g | Fiber: 3.5g | Potassium: 450mg | Cholesterol: 20mg | Calories: 182kcal | Saturated Fat: 4.5g | Fat: 10.3g | Protein: 6.8g | Carbohydrates: 17.1g | Iron: 1mg