Matar Paneer (Instant Pot and Stovetop)

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Mattar paneer is a rich, creamy, saucy, and slightly spicy tomato-based curry made with green peas and paneer.

mattar paneer

My recipe for matar paneer is a breeze to make. One might even say it’s easy peasy. 😏

You can have this dish on your table within minutes, especially if you have my onion masala ready-to-go.

mattar paneer

Matar Paneer = Peas and Paneer

The words matar paneer describe the two main ingredients in this dish, peas, and paneer.

I almost always have frozen peas in my freezer – they work perfectly here.

As for paneer, if you’ve never had it before, it’s a firm block of cheese that’s often used in Indian cuisine. It’s also known as farmer’s cheese. You can make paneer yourself at home or find it at your local Indian grocery store. My Costco actually carriers paneer (Gopi brand), and I’ve seen paneer sold at Whole Foods as well, though it’s far more expensive.

Some people refer to paneer as Indian cottage cheese, but to me, the two are nothing alike in flavor or texture. I think of paneer as having the texture of really firm tofu but with a much richer, creamier flavor.

mattar paneer

Matar paneer is a simple enough dish to make on a weeknight and it’s also special enough to serve to guests.

I recently had friends over for dinner and decided on a north Indian menu that included this matar paneer along with Punjabi kadhi pakora, corn kadai, and jeera rice. It was a really nice vegetarian meal. Paneer always makes for a festive vegetarian dish.

I hope you love this recipe! Let me know what you think!

mattar paneer

Matar Paneer

mattar paneer

Matar Paneer

Matar paneer is a rich, creamy, saucy, and slightly spicy tomato-based curry made with green peas and paneer.
4.58 from 7 reviews
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Cuisine Indian

Ingredients
 

No Onion Masala? Use This:

  • 1 onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 1- inch ginger roughly chopped
  • 2 large tomatoes roughly chopped

Instructions
 

Instant Pot:

  • Press saute, add ghee and once it melts, add cumin seeds. Once the cumin seeds brown, add the serrano pepper and stir-fry for a minute.
  • Add the peas, water, onion masala, spices, paneer and mix well.
  • Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
  • Quick-release pressure.
  • Stir the heavy cream into the pot, garnish with cilantro and serve.

Stovetop:

  • Melt ghee in a dutch oven or heavy-bottomed pot over medium heat, add cumin seeds and once they start to splutter, add the serrano pepper, and stir-fry for 30 seconds. Then add the water, onion masala, peas, spices and mix well.
  • Bring the mixture to a boil, then reduce the heat to medium, add the paneer and cover with a lid. Cook for 1-2 minutes (if using frozen onion masala, just make sure it has melted into the sauce).
  • Remove the lid, stir, add the cream and cook for another minute.
  • Garnish with cilantro and serve. 

No Onion Masala?

  • In step 1, after you brown the cumin seeds, stir-fry the onions for 5-6 minutes, or until they begin to brown. Then add the garlic and ginger along with the serrano and stir-fry for a minute, then add the tomatoes and stir-fry for 5 minutes or until they cook down. Use an immersion blender to puree until smooth (or add to blender then pour back into the pot). Proceed with the rest of the recipe.

Notes

  • *If using coconut cream, place a can of full-fat coconut milk in the fridge overnight. Scoop the cream from the top and use in the recipe.
  •  If using my recipe for paleo paneer (dairy-free), stir it into a slightly cooled curry just prior to serving. Dairy-free paneer will soften, but should not completely melt unless the curry is too hot.
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ARE YOU DAIRY-FREE? FOLLOW A PALEO DIET?

You can always try my aloo matar recipe!

Or, make my paleo-friendly paneer! The two pictures below are of dairy-free matar paneer.

A couple of things to know about my dairy-free paneer recipe: it calls for gelatin and it behaves differently than regular paneer. You’ll want to add it to a slightly cooled curry just prior to serving, otherwise, the dairy-free paneer may melt. If you’re interested in more paleo-friendly Indian recipes, check out my paleo Indian eCookbook, South Asian Persuasion: 100+ Paleo-Friendly Indian Recipes.

paleo-friendly mattar paneer dish on myheartbeets.com
paleo-friendly mattar paneer dish on myheartbeets.com

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Preetha says

    5 stars
    Thanks for such an easy recipe! The only change I made was to lightly sauté the paneer before adding. I also let it simmer in the end just to thicken the sauce. I’d definitely recommend this and would definitely make it again! 😊

  2. Nisha Agarwal says

    Hi!!! Ashley,
    Thank you thank you thank you so much Ashley…with your onion masala recipe cooking has become so much easier for me…i used to stress so much about cooking with two kids at home…now with your recipe its so much easier to make anything means anything..i would also like to thank my sister Nidhi Agrawal for introducing me with ashley’s recipe..thanks once again…god bless you and your family ❤️

  3. Sarah says

    5 stars
    Hey Ashley,

    I made this with tofu (a new boiled tofu trick I learned which makes the texture more like paneer- sounds unappetizing but it works!), and it was excellent. I’m going to revisit your paneer recipes and see how the tofu trick goes. So excited to “unlock” another section of your recipes!

    • My Heart Beets says

      Sarah, that’s great to hear! And good to know about that trick – I’ve been cooking with tofu more lately, I’ll have to experiment 🙂 Thanks for letting me know how this turned out!

  4. Shravan says

    5 stars
    Outstanding! Made this with your onion masala and it turned out perfectly. This might be my favorite dish of yours yet. Thanks for sharing!

  5. SR says

    Just made this last night and my husband said it’s very good! I did feel it was too watery, so I boiled it longer and then cooked it on medium without the lid until it seemed less watery. Next time, I’d probably only add one cup of water instead of two. But great recipe, thanks!

  6. Barbara says

    Hi. Thank you for your recipes. I love Indian food and your recipes make it very accessible. If I used fresh peas instead of frozen, would I have to precook them?

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