Matar Paneer
Recipe by Fun Food Frolic · Watch on YouTube
VegetarianGluten FreeLow Sugar
25
minutes
Easy
effort
Nutrition
per serving
280kcal
Protein11g
Carbs11g
Fat23g
Nutrition values are AI-estimated based on ingredients.
Dish Info
Cuisine
North Indian
Dish Type
Curry
Meal Type
LunchDinner
Cooking
Pressure CookedSauteed
Goes well with
RotiRiceNaanParathaSalad
Ingredients
- 1 Cup chopped red onion
- 1 tablespoon garlic cloves
- 1 tablespoon chopped ginger
- 1 1/4 Cup chopped red tomatoes
- 2 dried Kashmiri red chilies
- Approximately 1/8 Cup mustard oil
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 1/4 teaspoon salt
- 1 1/4 Cup green peas
- 200 grams paneer, cubed
- Water (around 1/2 to 3/4 cup)
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
- 1 teaspoon garam masala
- A handful of fresh chopped coriander leaves
Method
- 1Add chopped red onion, garlic cloves, and chopped ginger to a small grinder and blend into a thick paste (Paste A).
- 2Add chopped red tomatoes and two dried Kashmiri red chilies to the same grinder and blend into a smooth paste (Paste B).
- 3Turn on the Instant Pot to "Sauté Mode" for 15 minutes at "Normal" pressure, add approximately 1/8 cup mustard oil, and once hot, add 1 bay leaf and 1 teaspoon cumin seeds to temper.
- 4Add Paste A (onion-ginger-garlic) to the pot and sauté continuously with a wooden spoon until it turns deep golden-brown and oil visibly separates.
- 5Add Paste B (tomato-red chili) to the pot, followed by 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, and 1 1/4 teaspoon salt, then stir and sauté until the mixture turns rich red-brown and oil again separates.
- 6Add 1 1/4 cup green peas and 200 grams cubed paneer to the cooked masala, gently stir to coat, then pour in approximately 1/2 to 3/4 cup water and give a final gentle stir.
- 7Place the lid on the Instant Pot, lock it, set the sealing valve to "Sealing", and set the Instant Pot to "Pressure Cook" mode for 5 minutes at "High Pressure".
- 8After pressure cooking, allow a quick pressure release, carefully open the lid, then add 1 tablespoon crushed kasuri methi, 1 teaspoon garam masala, and a handful of fresh chopped coriander leaves, and gently stir to incorporate.
These instructions are our analysis of the original video. Watch on YouTube →
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