A matar paneer recipe that is simple, fresh and very tasty without any added cream. Soft paneer and sweet garden peas are cooked in a tomato gravy topped with lots of cilantro. Instant pot and stovetop versions included.
Do check out this round-up of 30+ Indian vegetarian recipes, all made in the instant pot!
If you like paneer and peas, combine the two and you get mutter or matar paneer masala! Simple and fresh, it tastes of lazy winter days. Plus, this recipe is fresh and wholesome with no added cream, butter and milk.
Matar paneer was my mother’s regular when I was growing up in New Delhi, India. In those days, packaged or frozen food was not readily available, and people bought their veggies from street vendors who had heaps of fresh seasonal vegetables arranged neatly on their carts. When the subziwala (vegetable seller) called, the neighbourhood aunties, baskets in hand, came out and bought what they wanted, but not before they had gone back and forth over the prices of everything! My mother was no exception and bought her choice of vegetables ... after the requisite haggling of course. In the winter, it was always carrots, beetroot, okra and peas with a fistful of green chillis or cilantro thrown in for free (if the subziwala was in a good mood).
The task of shelling all those pea pods fell to me and I looked forward to it because the small and sweet ones would go right into my mouth! The rest went into the mutter paneer my mother made… with alarming frequency, now that I think about it.
Whenever I cook my mom’s mutter paneer, I am reminded of those winter days:)
This is a rather homely, Punjabi style paneer curry with peas. If you’re looking for a more sophisticated version, do try the other paneer recipes on the blog.
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Ingredients
Note: exact amounts are mentioned in the recipe card below.
- Paneer or cottage cheese - So, here's my take on paneer. I love to make my own paneer for all my paneer dishes. It is very easy to make in your instant pot and yields soft, delicious paneer cheese that you can use immediately. However, if you are strapped for time and want to make short work of lunch or dinner, use store-bought paneer. Ready made paneer is available in most Indian grocery stores and even in some Walmarts. In Canada, it can be found in the cheese section of Superstore.
Tip: If using store-bought paneer, keep it in hot water for about 15 minutes. It will become soft.
- Peas - I use frozen peas mostly as I don't have the time to shell fresh peas these days. There's no need to thaw them either. Just throw them straight into the cooking masala and they turn out just fine.
- Onions, tomatoes, ginger and garlic - These form the base of the masala for matar paneer as they do for so many Indian curries.
- Tomato puree - I use bottled tomato puree or passata. It is convenient to use and can be kept in the fridge for a week or two.
- Whole spices - I used cumin, cloves, black peppercorns, green cardamom. If you don't have whole spices, you can also use half a teaspoon of garam masala powder in their place. It lifts the curry the same as the whole spices.
- Ground spices - I used coriander, turmeric, Kashmiri red chilli. Kashmiri chilli powder is a milder variety of chilli. I like to use it instead of cayenne because it is not as hot and also because it has a pleasing natural red color that adds vibrance to curries.
- Green chillies and cilantro - Just a couple bird's eye chillies would do, but these are optional. Again, like garam masala, these save the curry from blandness and take it up a notch or two. Cilantro adds a lovely aroma to the curry and looks nice!
- Cooking oil and salt - Mostly, I use canola or corn oil for making Indian curries and sea salt.
Instructions
Preparation
- Mince the ginger and garlic or use store-bought pastes.
- Chop the onions and tomatoes.
- Cut the paneer into the shapes you want - cubes, triangles, diamonds etc.
Instant Pot Instructions
- Turn on your instant pot and press sauté (normal). When the display panel shows HOT, add the oil and whole spices to the steel insert. Let them sizzle for a few seconds.
- Add the onions and fry until they are caramelized and turn a light brownish-red color.
- Add the minced ginger and garlic and a few splashes of water. Cook for a minute.
- Add the tomatoes, tomato puree, powdered spices and salt, and if needed a few tablespoons of water to keep the masala from sticking to the pot. Cook until the tomatoes break down.
- Add the frozen peas from the packet and one cup water. Mix well and cancel sauté. Close the lid, make sure the steam release handle is sealed and hit the pressure cooking button on high ('manual' in some models). Set the timer for 4 minutes.
- When the timer beeps, open the pot and add the paneer, green chillies and cilantro. Serve with warm Indian bread like roti or naan or have matar paneer and rice.
Stovetop Instructions
The stovetop mutter paneer recipe follows the exact same steps. I cook it in a wok or karahi. Here's what to do.
Follow the steps as outlined above until step 4. In step 5 add the peas and water, turn down the heat and cover the wok. Simmer the masala for 15 minutes. Check at half time to make sure it is not sticking to the wok. Once the masala is fully cooked, the oil will leave the sides of the wok and the curry will lose its rawness. At this point, add the paneer, green chillies and cilantro.
How to make this recipe vegan
Simple. Switch the paneer for tofu and you have a vegan curry ready! I know lots of people who enjoy the taste of matar paneer with tofu instead of paneer.
How to freeze matar paneer
You can make the curry ahead of time (minus the peas and cheese) and freeze it in ziploc bags or freezer safe containers.
When you want to eat it, keep container in warm water first to loosen it a bit, tip the frozen block of curry in your instant pot, add water and peas and pressure cook for 2 minutes with quick release. Then, add the paneer, green chillies and cilantro and serve hot. Simple!
More paneer recipes
📖 Recipe
Matar Paneer (Cottage Cheese and Peas Curry)
Equipment
- 6-quart Instant Pot Duo OR a medium-sized wok (karahi)
Ingredients
- 2 cups paneer cut into small cubes
- 1 cup frozen garden peas
- ¼ cup cooking oil
- 1 big red onion diced
- 1 teaspoon cumin seeds
- 3 cloves
- 2 green cardamom
- ¼ teaspoon black peppercorns
- 2 big tomatoes chopped
- ¼ cup ginger-garlic paste
- ¼ cup tomato puree
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder
- A sprig of cilantro leaves chopped
- 2 bird's eye green chillies slit
- sea salt to taste
Instructions
Instant Pot Method
- Turn on your instant pot and press sauté (normal). When the display panel shows HOT, add the oil and whole spices to the steel insert. Let them sizzle for a few seconds.
- Add the onions and fry until they are caramelized and turn a light brownish-red color.
- Add the minced ginger and garlic and a few splashes of water. Cook for a minute.
- Add the tomatoes, tomato puree, powdered spices and salt, and if needed a few tablespoons of water to keep the masala from sticking to the pot. Cook until the tomatoes break down.
- Add the frozen peas from the packet and one cup water. Mix well and cancel sauté. Close the lid, make sure the steam release handle is sealed and hit the pressure cooking button (('manual' in some models) on high. Set the timer for 4 minutes.
- When the timer beeps, open the pot and add the paneer, green chillies and cilantro. Serve with warm Indian bread or rice.
Stovetop Method
- The stovetop mutter paneer recipe follows the exact same steps. I cook it in a wok or karahi on medium heat.
- Follow the steps as outlined above until step 4 above. In step 5 add the peas and water, turn down the heat and cover the wok. Simmer the masala for 15 minutes. Check at half time to make sure it is not sticking to the wok. Once the masala is fully cooked, the oil will leave the sides of the wok and the curry will lose its rawness. At this point, add the paneer, green chillies and cilantro.
Notes
- Don’t bother thawing the peas if using frozen ones. I add them to the cooking masala straight from the packet and they turn out nice and soft.
- As always, make sure the tomatoes are the reddest and ripest ones you can find for a vibrant looking dish.
- Use ½ teaspoon powdered garam masala if you don't have the whole spices.
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