Here is my delicious Punjabi-style matar paneer recipe that gets ready in an instant pot in less than 30 minutes.
Estimated reading time: 4 minutes
- Instant Pot Method
- Ingredients You’ll Need
- My Tried and True Tips
- Watch Matar Paneer Video
- Serving Suggestion
- Instant Pot Matar Paneer Recipe
For the nation obsessed with cottage cheese, matar paneer is one of the most loved curries. It is a delicious vegetarian Indian curry that happen to be gluten free too. As the name suggests, matar paneer has cubes of soft Indian cottage cheese (paneer) , and green peas (matar) cooked in an onion and tomato masala sauce.
Every family has its take on Matar Paneer Recipe. Like this Punjabi-style matar paneer is way different from my Dhaba-style matar paneer recipe. It is tailor made for busy weeknights where all you need is a comforting curry.
Instant Pot Method
You can cook matar paneer in an instant pot , electric pressure cooker, multi-pot, or a 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 You’ll Need
- 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 neutral vegetable oil.
Curry Paste A
My Tried and 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 chilli powder, use Kashmiri 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.
Watch Matar Paneer Video
Serving Suggestion
For me, the crowning glory of matar paneer is the spicy, finger-licking good gravy. I could happily enjoy it for a comforting lunch or dinner , along with:
- Naan or chapati
- Whole Wheat Paratha
- Plain Poori or Palak Poori
- Jeera Rice or plain basmati rice
More Paneer Recipes You’ll Love
- Restaurant Style Kadhai Paneer
- Grilled Thecha Paneer
- Paneer Kofta Curry
- Paneer Kali Mirch
- Paneer Makhani
- Paneer Jalfrezi
- Chilli Paneer
Get my 15+ Best Paneer Recipes here
Ingredients
- ▢ 200 gram paneer (cottage cheese), cut into cubes
- ▢ 1 ¼ Cup green peas (fresh or frozen) ( see how to freeze peas )
- ▢ ⅛ Cup mustard oil or ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 whole bay leaf
- ▢ 1 teaspoon turmeric
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon coriander powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 tablespoon kasuri methi (dry fenugreek leaves)
- ▢ 1 teaspoon Garam Masala (see recipe)
- ▢ 1 Cup water
Ingredients For Curry Paste A
- ▢ 1 Cup red onion, diced
- ▢ 1 tablespoon garlic cloves
- ▢ 1 tablespoon ginger, chopped
Ingredients For Curry Paste B
- ▢ 1 ¼ Cup tomato, diced
- ▢ 2 Kashmiri red chilies
- ▢ 1 tablespoon fresh coriander leaves, chopped
Instructions
- Make Curry Paste A – Blend onion, garlic, and ginger to a smooth consistency. Transfer to a bowl. Set aside.
- Make Curry Paste B – Blend tomato and dried red chili to a smooth consistency. Transfer to a bowl. Set aside.
- Set the SAUTE mode of the instant pot for 15 minutes. Add oil to the inner pot.
- Once the oil is smoking hot, it takes less than 1 minute, add cumin seeds and bay leaf followed by Curry Paste A prepared earlier.
- Saute the paste for 2 minutes or till it turns light brown. Keep stirring while sauteeing the masala.
- Next, add Curry Paste B, turmeric, coriander powder, red chilli powder, and salt. Stir to combine. Saute for 5 minutes or until oil starts to separate from the masala paste.
- Add the peas, paneer, and water. Stir to combine. Seal the instant pot with a lid.
- Select the pressure cook mode. Set timer for 5 minutes. Set the steam valve to the SEALING position.
- After 5 minutes you can either release the pressure manually or wait for natural release .
- Once the steam is released open the lid of the pot. Add Kasuri methi, garam masala, and fresh coriander leaves. Stir to mix.
- Serve Matar Paneer warm with naan , paratha, or jeera rice.
Recipe Notes:
- Use red, ripe, and fleshy tomatoes for making the gravy masala. You can also use canned crushed tomatoes.
- Soak paneer in the lukewarm water for 5 – 10 minutes before adding to the gravy. This step helps in softening the texture of the paneer.
- Frying paneer for the gravy is totally optional. May people like fried cubes of cottage cheese in their gravy but I prefer just the opposite.
- To make vegan mutter paneer, use tofu instead of paneer. And you have a delicious vegan curry ready in a few minutes.
Nutrition
We follow a strict NO SPAM Policy
Instant Pot Matar Paneer Recipe
Equipment
- Instant Pot
Ingredients
- 200 gram paneer (cottage cheese), cut into cubes
- 1 ¼ Cup green peas (fresh or frozen) ( see how to freeze peas )
- ⅛ Cup mustard oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 1 whole bay leaf
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 ¼ teaspoon salt or to taste
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 1 teaspoon Garam Masala (see recipe)
- 1 Cup water
Ingredients For Curry Paste A
- 1 Cup red onion, diced
- 1 tablespoon garlic cloves
- 1 tablespoon ginger, chopped
Ingredients For Curry Paste B
- 1 ¼ Cup tomato, diced
- 2 Kashmiri red chilies
- 1 tablespoon fresh coriander leaves, chopped
Instructions
- Make Curry Paste A - Blend onion, garlic, and ginger to a smooth consistency. Transfer to a bowl. Set aside.
- Make Curry Paste B - Blend tomato and dried red chili to a smooth consistency. Transfer to a bowl. Set aside.
- Set the SAUTE mode of the instant pot for 15 minutes. Add oil to the inner pot.
- Once the oil is smoking hot, it takes less than 1 minute, add cumin seeds and bay leaf followed by Curry Paste A prepared earlier.
- Saute the paste for 2 minutes or till it turns light brown. Keep stirring while sauteeing the masala.
- Next, add Curry Paste B, turmeric, coriander powder, red chilli powder, and salt. Stir to combine. Saute for 5 minutes or until oil starts to separate from the masala paste.
- Add the peas, paneer, and water. Stir to combine. Seal the instant pot with a lid.
- Select the pressure cook mode. Set timer for 5 minutes. Set the steam valve to the SEALING position.
- After 5 minutes you can either release the pressure manually or wait for natural release .
- Once the steam is released open the lid of the pot. Add Kasuri methi, garam masala, and fresh coriander leaves. Stir to mix.
- Serve Matar Paneer warm with naan , paratha, or jeera rice.
Video
Notes
- Use red, ripe, and fleshy tomatoes for making the gravy masala. You can also use canned crushed tomatoes.
- Soak paneer in the lukewarm water for 5 – 10 minutes before adding to the gravy. This step helps in softening the texture of the paneer.
- Frying paneer for the gravy is totally optional. May people like fried cubes of cottage cheese in their gravy but I prefer just the opposite.
- To make vegan mutter paneer, use tofu instead of paneer. And you have a delicious vegan curry ready in a few minutes.
Nutrition
This is a traditional Indian drink panna recipe with roasted kiwi. It is vegan, gluten-free, and an excellent summer cooler.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Kiwi Panna
- Kiwi Panna Recipe
For the country where summers are scorching, clammy and extended till late August, refreshing homemade drinks are a necessity to resist the soaring high heat. There is an eternal comfort in enjoying a glass of homemade sherbet during the summer evening with family.
In India, Aam Ka Panna is a popular summer drink with sweet and sour green mango. The traditional aam panna inspires this Kiwi Panna Recipe.
The plenty of kiwis sitting in our basket and the slow departure of raw mangoes from the fruit vendor stall sparked an idea to churn an Indian-style sherbet out of these Chinese Gooseberries.
Why You’ll LOVE It
- requires only five ingredients
- has minimal jaggery
- gluten and nut free
- dairy free vegan drink
Ingredients You’ll Need
- Kiwi: Use ripe, slightly sweet-tasting kiwi for making this panna recipe.
- Salt: I use Himalayan pink salt for its unique flavour and minerals. You can use any other rock salt or regular cooking salt also.
- Jaggery: Substitute jaggery with brown sugar or white granular sugar.
- Cumin Powder, Water, and Fresh Mint Leaves
How To Make Kiwi Panna
Step 1) Make a cross or an ‘x’ mark using a sharp serrated knife on top of the crown area of each kiwi ( image 1 ).
Step 2) To roast the kiwi, keep them directly over the stovetop flame or use a wire mesh. You can roast them on a bbq grill as well. Roast the kiwi until the outer brown skin is charred and black spots appear ( image 2 ). Keep on turning them while roasting.
Step 3) Transfer the roasted kiwi to a bowl of cold water ( image 3 ). This step helps to remove the skin of the roasted kiwi easily. Remove and discard the charred skin of each kiwi.
Step 4 ) Add all ingredients (roasted kiwi, salt, cumin powder, jaggery, mint, and water) to a blender jar. Blend to a smooth consistency.
Step 5) Transfer the thick panna concentrate to the serving glass. Add cold water to get the desired drinking consistency, stir to combine, and the kiwi panna is ready to serve.
To serve Kiwi Ka Panna in a serving glass , add ¼ Cup of panna and fill the glass with water. Stir to combine. Add ice cubes. Serve Kiwi Ka Panna chilled.
More Indian Drink Recipes
- Badam Milk
- Mango Lassi
- Sattu Sharbat
- Masala Chaas
- Kesar Thandai
- Sugarcane Juice
- Jamun Lemondade
Ingredients
- ▢ 3 – 4 Kiwi
- ▢ 2 tablespoon brown sugar or jaggery powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Himalayan Pink Salt
- ▢ ¼ Cup fresh mint leaves
- ▢ ¼ Cup water
Instructions
- Make a cross or an ‘x’ mark using a sharp serrated knife on top of the crown area of each kiwi.
- To roast the kiwi, keep them directly over the stovetop flame or use a wire mesh. You can roast them on a bbq grill as well. Roast the kiwi until the outer brown skin is charred and black spots appear. Keep on turning them while roasting.
- Transfer the roasted kiwi to a bowl of cold water. This step helps to remove the skin of the roasted kiwi easily. Remove and discard the charred skin of each kiwi.
- Add all ingredients (roasted kiwi, salt, cumin powder, jaggery, mint, and water) to a blender jar. Blend to a smooth consistency. Taste, and if required, add more sugar or seasoning.
- Kiwi Panna concentrate is ready.
- To serve Kiwi Ka Panna, in a serving glass, add ¼ Cup of panna and filled the glass with water. Stir to combine. Add ice cubes. Serve Kiwi Ka Panna chilled.
Recipe Notes:
- Do not blend the ingredients for too long, as the heat generated by the blender might make the kiwi taste bitter and turn the colour of the mint leaves black.
- Adjust the amount of sugar per personal taste preference and the tartness of kiwi.
- This recipe yields very thick kiwi panna concentrate, to get the desired drinking consistency add ice cold water.
Nutrition
We follow a strict NO SPAM Policy
