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pressure cooker matar paneer

Easy Pressure Cooker Matar Paneer Masala (Indian cottage cheese and green peas in spicy curry)

This delicious north Indian curry is a quick and fast way to enjoy your favorite paneer in under 20 minutes!! Goes perfectly with any Indian bread, rice or even with some soft or even toasted slices of bread.

Course Brunch, Dinner, Lunch
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Vanitha Bhat

Ingredients

  • 100 gm paneer/Indian cottage cheese/tofu cubed (or more if you like)
  • 1/4-1/2 cup green peas fresh/frozen
  • 1 carrot peeled and cubed
  • 1 small to medium onion sliced
  • 2-3 tablespoons cooking oil/ghee/clarified butter or combination
  • Salt to taste
  • ½ teaspoon sugar or to taste; optional

SPICES NEEDED

  • ½ teaspoon jeera or cumin seeds
  • 3 cloves
  • 1-2 green cardamom
  • 1 small piece cinnamon (or cinnamon powder)
  • 1 small bay leaf
  • ½ teaspoon garam masala powder
  • 1 ½ teaspoons coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon turmeric powder

For the tomato-onion paste:

  • 1 small to medium size onion cubed
  • 2 tomatoes coarsely chopped
  • 2 green chilies/jalapenos cut into 2 pieces (optional)
  • 3 small cloves of garlic
  • ½ inch piece ginger
  • 8 to 10 cashew nuts or badam/almonds or 2 tbsp almond powder or cashew powder

FOR GARNISH

  • Crushed dry Kasoori Methi leaves
  • Freshly chopped cilantro/coriander leaves

Instructions

First make the tomato-onion paste:

  1. Blend all ingredients to a fine paste (1 small onion, cubed, 2 tomatoes, coarsely chopped, 2 green chilies/jalapenos, cut into 2 pieces (optional), 3 small cloves of garlic,½ inch piece ginger, 8 to 10 cashew nuts or badam/almonds, or 2 tbsp almond powder or cashew powder).
  2. Set aside.

  3. Now time to make the paneer curry:

STOVE TOP PRESSURE COOKER METHOD:

  1. Take a pressure pan. Heat the pan on medium heat.
  2. Now start layering the ingredients.

  3. First add oil (2-3 tbsp) in hot pressure pan.

  4. Then sprinkle the whole spices (1/2 tsp cumin, 3 cloves, small piece cinnamon, 1-2 green cardamom, 1 small bay leaf). Allow to sizzle a few seconds.

  5. Then spread the sliced onions (1 small to medium sized) on top.

  6. Top with the onion-tomato paste.

  7. Sprinkle the spice powders (1 tsp Kashmiri red chili powder, 1 ½ tsp coriander powder. ½ tsp garam masala powder, ¼ tsp turmeric powder).

    (You can add the spice powders first and then paste if you want.

    Gives the spice powders time to bloom a bit in the oil.

    Not necessary but adds an oomph to the taste).

  8. Spread the chopped vegetables (1 carrot, ¼-1/2 cup green peas) and paneer or tofu (100 gm cubed) on top. Add salt to taste along with sugar.

  9. Wash the blender jar (in which the paste was made) with a little water and add to the pan.
  10. Add enough water to just cover the ingredients.

  11. Give it a good mix. This prevents the ingredients from burning at the bottom of the pan.

  12. Make sure there is enough water (but not too much) so that the curry does not burn or stick to the bottom of the pan while pressure cooking.

  13. Close the pressure pan and cook on high for 2 whistles.

  14. Turn off the heat, remove from heat and let cool.

  15. Once the pressure drops, open the pan, mix gently and heat through again on medium low to blend all the spices and flavors!!

  16. Adjust consistency and flavor if needed.

  17. If you prefer, you can stir in a couple of tablespoons of cream or coconut cream/milk for additional creaminess. This is totally optional.

INSTANT POT METHOD:

  1. Turn the pot to sauté mode.

  2. Add 2-3tbsp oil to the inner pot. Now, sprinkle the dry whole spices (1/2 tsp cumin, 3 cloves, small piece cinnamon, 1-2 green cardamom, 1 small bay leaf)..

  3. Next layer the sliced onions (1 small to medium sized) on top.

  4. Gently spoon the onion-tomato paste on top of the onions and sprinkle the dry spice powders (1/4 tsp haldi, 1 tsp Kashmiri red chili powder, ½ tsp garam masala powder and 1 ½ tsp coriander powder) over it.

  5. You can add the spice powders before the onion-tomato paste too if you like.

  6. Spread the chopped carrots (1 small carrot), 1/4-1/2 cup green peas and 100 gm chopped paneer (or tofu if using) cubes on top of the tomato paste.

  7. Add salt to taste, a bit of sugar and a dash of water,, just enough to cover the ingredients and prevent the bottom of pan from burning.

    Do not add too much. (Use the water that you rinse the blender jar with). Give the mixture a gentle mix.

  8. Cancel the sauté button.
  9. Close the lid.

  10. Pressure cook on high on seal for 2 minutes and then release pressure manually.

  11. Once the pin drops, open the pot, stir well gently and adjust salt and consistency if needed.
  12. You could add cream, but this is optional.
  13. Garnish with coriander leaves or crushed kasoori methi (dried fenugreek leaves) and serve hot with rotis, naans, parathas (Indian flatbreads) or you can even enjoy this simple quick and easy paneer dish with toasted bread!!

Recipe Notes

  • Adjust the amount of spices according to preference.
  • Instead of paneer, you could use tofu or even potatoes or any vegetable you like.
  • Make sure to see there is enough water in the pan to prevent the curry from burning at the bottom of the pan while pressure cooking. (You can use the water used to rinse the jar which you used to make onion-tomato paste.
  • Add just enough water to cover the ingredients; not too much.
  • Adding cream is optional.
  • Make the gravy thin or thick.
  • If you like, you can fish out the whole spices before serving to kids.
  • Enjoy and Happy Cooking/Eating!