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Mutter Paneer in a bowl
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Matar Paneer (Cottage Cheese and Peas Curry)

This is a matar paneer recipe without any added cream. Soft paneer and sweet garden peas are cooked in an onion-tomato gravy topped with lots of cilantro. A simple and fresh vegetarian curry that tastes divine with roti (Indian flatbread) or rice.
Course Lunch
Cuisine Indian
Keyword instant pot mutter paneer, matar paneer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400.3kcal

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

  1. 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.
  2. As always, make sure the tomatoes are the reddest and ripest ones you can find for a vibrant looking dish.
  3. Use ½ teaspoon powdered garam masala if you don't have the whole spices.

Nutrition

Calories: 400.3kcal | Carbohydrates: 17g | Protein: 17.3g | Fat: 37.5g | Saturated Fat: 1g | Polyunsaturated Fat: 12.3g | Sodium: 397.4mg | Fiber: 4.8g | Sugar: 4.5g