Matar Paneer

Nutrition values are AI-estimated based on ingredients.

• 1 cup chopped onion
• 1 tablespoon garlic cloves
• 1 tablespoon chopped ginger
• 1 1/4 cups chopped tomatoes
• 2 dried red chilies
• 1/8 cup mustard oil
• Splash of oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 1/4 teaspoons salt
• 1 1/4 cups green peas
• 200 grams paneer, cut into cubes
• Water
• 1 tablespoon Kasuri Methi
• 1 teaspoon garam masala
• Fresh cilantro

1. 1Blend chopped purple onions, garlic cloves, and ginger to form a light pink, smooth Curry Paste A.
2. 2Blend chopped tomatoes and two dried red chilies to create a vibrant red, smooth Curry Paste B.
3. 3Set the Instant Pot to "Sauté" mode, adjusting it to 13 minutes on "Normal" heat.
4. 4Add 1/8 cup of mustard oil to the Instant Pot.
5. 5Add 1 bay leaf and 1 teaspoon of cumin seeds to the hot oil, allowing them to sizzle and release their aroma.
6. 6Add Curry Paste A to the Instant Pot and sauté, stirring until it turns golden-brown, thick, and the oil starts to separate.
7. 7Add Curry Paste B to the sautéed onion base.
8. 8Immediately add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, and 1 1/4 teaspoons of salt to the mixture.
9. 9Thoroughly stir and cook the mixture until it thickens, deepens in color, and the oil separates, indicating well-cooked spices.
10. 10Add 1 1/4 cups of green peas and the cubed paneer to the rich curry base.
11. 11Pour in water to achieve the desired gravy consistency.
12. 12Close and seal the Instant Pot lid, then set it to "Pressure Cook" on "High" for 5 minutes.
13. 13After pressure cooking, perform a quick pressure release and carefully open the lid.
14. 14Sprinkle 1 tablespoon of Kasuri Methi and 1 teaspoon of garam masala into the curry and stir them in.
15. 15Garnish the final dish with fresh green cilantro.

These instructions are our analysis of the original video. Watch on YouTube →