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.
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.