Matar Paneer

Step 1

Soak the frozen paneer in some hot water and once soft, cut in cubes and keep aside. You can keep them soaked in warm water until ready to use while you make the gravy. Skip this step if using fresh paneer.

Step 2

In a dutch oven or thick bottomed cooking pot, heat oil on medium flame & once hot add the cumin seeds, bay leaves, cardamoms, cloves and cinnamon stick. Once cumin seeds start spluttering add the onions & saute till they turn translucent.

Step 3

Add in green chilies (optional), ginger & garlic paste and cook till raw garlic smell disappears.

Step 4

Stir in the tomato puree/paste & mix. Cook for 2 mins stirring intermittently.

Step 5

Then add all the ingredients listed under “Dry Indian Spices” along with salt, pepper powder and ketchup. Cook till this mixture thickens & starts oozing oil from the side (approximately 2 mins).

Step 6

Adjust the consistency by adding a cup or two of water. Mix & simmer till it comes to a boil. Now crush the dry Fenugreek leaves between your palms & add it to this gravy.

Step 7

Add the boiled green peas, mix well. After about 2 mins, lower the heat and then add cream and mix.

Step 8

Final step is to add the paneer & mix with light hands to prevent the paneer from crumbling. Simmer for few minutes and Matar Paneer recipe is ready to be served.

Step 9

Top it with some coriander for garnishing and serve warm with serve warm with some zeera rice or naan/paratha/roti with side of salad.

Step 10

Soak the frozen paneer in some hot water and once soft, cut in cubes and keep aside. You can keep them soaked in warm water until ready to use while you make the gravy. Skip this step if using fresh paneer.

Step 11

Start Instant Pot on saute mode (normal). Once its hot, add the oil/ghee and allow it to heat up.

Step 12

Add the cumin seeds, bay leaves, cardamoms, cloves and cinnamon stick. Once cumin seeds start spluttering add the onions & saute till they turn translucent.

Step 13

Next add green chilies (optional), ginger & garlic paste and cook till raw garlic smell disappears.

Step 14

Stir in the the tomato puree/paste followed by all the ingredients listed under “Dry Indian Spices”, salt, pepper powder and ketchup (optional but highly recommend) & mix until well combined.

Step 15

Now add the paneer cubes and peas along with 1 cup of water. Mix well, make sure nothing is sticking to the pot.

Step 16

Cancel the saute mode. Close the Instant Pot lid with vent to sealing. Cook on manual (pressure cook) mode at high pressure for 3 mins followed by quick release.

Step 17

Open the lid, crush the dry fenugreek leaves between your palms and add it. Mix to stir and adjust seasoning and water consistency as needed.

Step 18

To take it up a notch, start the instant pot on saute mode and add in the cream, mix and saute for 2-5 mins. If your tomato gravy still tastes sour even after adding cream add a pinch of sugar to cut the sourness down.

Step 19

Top it with some coriander for garnishing and serve warm with serve warm with some zeera rice or naan/paratha/roti with side of salad.