Instant Pot Matar Paneer
For the full experience, make this recipe with the Drop Recipes app.
recipe by Aleksandra @ Drop
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- Total Time
- 25mins
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- Serves
- 2
-
- Calories
- 683
A super fast and easy vegetarian curry with panner and peas in a lovely, rich tomato sauce. A perfect winter warmer served with rice or naan bread. You can substitute the paneer cheese with firm tofu.
Inspired by: https://www.yellowthyme.com/instant-pot-matar-paneer/recipe updated Nov 17, 2021
Ingredients
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- Onion
- 1
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- Tomato
- 530 g
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- Paneer
- 200 g
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- Peas
- 120 g
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- Ghee
- 1 tablespoon
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- Cardamom pods
- 3
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- Cinnamon stick
- 1
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- Ginger-garlic paste
- 1 tablespoon
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- Tomato purée
- 2 tablespoons
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- Cashew nuts
- 7
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- Ground turmeric
- ½ teaspoon
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- Chili powder
- 1 teaspoon
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- Ground coriander
- ½ teaspoon
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- Water
- 120 ml
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- Salt
- ½ teaspoon
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- Sugar
- ¼ teaspoon
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- Heavy cream
- 2 tablespoons
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- Cilantro
- 1 tablespoon
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- Fenugreek leaves
- 1 teaspoon
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- Garam masala
- 1 teaspoon
Tools
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Spatula
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Stick blender
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Instant Pot
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Inner pot
Step preview
- Pre-heat until warm - Sauté
- Then add ghee, cardamom pods, cinnamon stick, onion and ginger-garlic paste to the inner pot
- Sauté until translucent - Sauté
- Then add tomato, tomato purée, cashew nuts, ground turmeric, chili powder and ground coriander to the inner pot
- Mix
- Add water to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook, High, 4 min, then quick-release the pressure
- Open the Instant Pot.
- Remove the whole spices.
- Purée with stick blender until smooth
- Add paneer, peas, salt and sugar to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook, High, 1 min, then quick-release the pressure
- Garnish with heavy cream, cilantro, fenugreek leaves and garam masala and serve