A quick and easy Instant Pot or stove recipe for Matar Paneer, featuring spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce. It’s a popular North Indian vegetarian curry, easy to make on weeknights yet elegant enough for dinner parties and celebrations!
Recipe: https://spicecravings.com/matar-paneer
Here’s what you need:
2 tablespoons olive oil or ghee
1 cup coarsely chopped/sliced onion 1 medium1 cup coarsely chopped/sliced onion 1 medium
1 tablespoon crushed or minced garlic 3 cloves1 tablespoon crushed or minced garlic 3 cloves
1 tablespoon minced or grated ginger 1-inch piece1 tablespoon minced or grated ginger 1-inch piece
1 (14.5 oz) can diced tomatoes or 4-5 ripe Roma tomatoes1 (14.5 oz) can diced tomatoes or 4-5 ripe Roma tomatoes
¼ cup raw cashews (optional but recommended)¼ cup raw cashews (optional but recommended)
½ cup water½ cup water
Spices
1 teaspoon salt adjust to taste1 teaspoon salt adjust to taste
½ teaspoon turmeric powder½ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (or paprika for mild curry)1 teaspoon Kashmiri red chili powder (or paprika for mild curry)
1 teaspoon garam masala1 teaspoon garam masala
1 tablespoon coriander powder1 tablespoon coriander powder
1 teaspoon cumin powder1 teaspoon cumin powder
After Pressure Cooking
12-14 ounces paneer cut in ½-inch pieces, about 2 cups12-14 ounces paneer cut in ½-inch pieces, about 2 cups
2 cups frozen peas thawed2 cups frozen peas thawed
2 teaspoons dried fenugreek (kasoori methi – optional)2 teaspoons dried fenugreek (kasoori methi – optional)
¼-½ teaspoon agave or sugar (add only if tomatoes are too acidic – see notes)¼-½ teaspoon agave or sugar (add only if tomatoes are too acidic – see notes)
2 tablespoons chopped cilantro (for garnish)2 tablespoons chopped cilantro (for garnish)
Detailed Instructions and Printable Recipe: https://spicecravings.com/matar-paneer
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