Matar Paneer Gravy Curry / Green Peas and Paneer Curry (Instant Pot, Stove Top methods)
Matar Paneer, Indian style Paneer based gravy curry with Green Peas and Indian Masala. Recipe below has both Stove top & Instant Pot methods with step wise pics, tips & video.
Equipment
- 1 Frying pan (for stove-top method)
- 1 Blender/Grinder/Mixie.
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
- 1 Electric Hand Blender/Processor/Blender.
Ingredients
- 250 gms Paneer / Indian Cottage Cheese 20 pieces
- 1 cup Green Peas (frozen / fresh)
- 6 tablespoons Cooking Oil
- 20 count Whole Almonds / Badam
- 3 count Tomatoes (large size) (chopped)
- 2 count Onions (medium size) (chopped)
- 1 tablespoon Chopped Ginger
- 4 count Fresh Green Chillies (slit length wise)
- 3 count Bay leaves
- 1 teaspoon Jeera / Whole Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1½ teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1½ teaspoon Ground Coriander / Dhaniya Powder
- as required Water
- as per taste Salt
- 1 tablespoon Kasuri Methi
Instructions
STOVE TOP METHOD MATAR PANEER CURRY:
- Put a frying pan on stovetop, add 2 tablespoons of oil. Let it heat under medium flame. Gently drop the paneer cubes, fry them on both sides untilt hey turn golden brown.Take them into a separate plate.
- In the same pan, add 1 more tablespoon of oil and all these>> chopped onions, chopped ginger, garlic, chopped tomatoes, whole almonds, turmeric powder, slit green chillies. Saute while stirring until the onions turn soft.
- Prepare a mix in a small bowl, by adding>> ½ cup water, turmeric powder, red chilli powder, garam masala powder,dhaniya/corinader powder. Put the pan back on stove under medium flame, add 2 tablespoons of oil, jeera/cumin seeds. bay leaves and the liquid spice mix.
- Now to the pan, add all these >>>> blended puree, salt, green peas, fried paneer,1 cup of water. Give a gentle mix, close the lid, change the flame to low. Let it cook, for 10 mins.
- Later open the lid, let it be on flame until the curry reaches your desired consistency. Switch the flame off, garnish with Kasuri methi. Done!
INSTANT POT METHOD MUTTER PANEER CURRY:
- Switch the gadget ON, set the mode to SAUTE, for 5 mins. Add 2 tablespoons of oil. Gently drop the paneer cubes, fry them on both sides until they turn golden brown.Take them into a separate plate.
- Add 2 tablespoons of oil, let it heat. Then, add>> chopped onions, tomatoes, ginger, garlic, slit green chillies and whole almonds.Saute them by stirring in between, until the onions soften.
- Later, press the CANCEL button, switch OFF the gadget. Using an electric hand blender, blend everything into fine puree as shown.
- Prepare a mix in a small bowl, by adding>> ½ cup water, turmeric powder, red chilli powder, garam masala powder, dhaniya / coriander powder. Add the jeera / whole cumin seeds. bay leaves and the liquid spice mix. Give a mix.
- Into the pot, add all these >>>> salt, green peas, fried paneer and 1 cup of water. Give a gentle mix, close the lid and valve to SEALING. Set the MODE to PRESSURE COOK, under HIGH PRESSURE for 3 mins.
- Later SWITCH OFF the gadget. Go for QUICK RELEASE after 3 mins. Garnish with kasuri methi. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!