Matar Paneer is a authentic North Indian curry made with green peas and paneer, cooked in a mild onion-tomato sauce. This restaurant-style Matar Paneer Masala is easy to make in less than 30 minutes in the instant pot or stovetop.
Start the Instant Pot in sauté mode. Add oil and cumin seeds.
Once the cumin seeds start to splutter, add diced green chili, onion, ginger and garlic. Let this cook for 4 mins until the onions turn light brown.
On the side, grind tomatoes with the cashews at the same time.
Once the onion is cooked, add the tomatoes paste and spices to the instant pot and cook for another 3-4 mins.
Add the cubed paneer, green peas and water to the instant pot. If anything is stuck to the bottom, deglaze the pot. Press cancel and close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode for 2 minutes.
Once the instant pot beeps, quick release the pressure manually. Add the garam masala and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently.
Garnish with cilantro. Mutter paneer is ready to serve.
When cooking on the stovetop, use a heavy bottom pan or dutch oven. The initial steps to make matar paneer are same as above. Make sure to saute the onions well for 4-5 minutes until they are golden brown in color. When sautéing the tomatoes, make sure all the liquid is dried and the tomatoes are completely softened.
Then add the green peas, paneer and water. Stir gently, and let it simmer for about 6-8 minutes, until the paneer and peas soften. Stir at regular intervals.
Add the garam masala and cream. Roll the kasuri methi with your hand to make it a fine powder and add to the curry. Stir it all gently. Garnish with cilantro. Mutter paneer is ready to serve.
Thicken the sauce: Sauté the onions and tomatoes well. This adds a lot more flavor to the curry.Onion Tomato Masala: My onion tomato bhuna masala can be used to make this curry. Use about ¾ cup of the masala in place of onions, tomatoes, ginger and garlic.Sweetness: If the curry is acidic due to the use of canned tomatoes, add a teaspoon of honey to balance the flavors.Make it vegan: Skip the paneer and use firm tofu in this curry. Replace the cream with full-fat coconut milk or additional cashew cream.Leftovers: Let the curry cool down completely, then store in an airtight container in the refrigerator for up to 3 days.