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Instant Pot Matar Paneer Recipe

  • Author: Siri of Fat Rainbow
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 3 1x
  • Diet: Vegetarian


Instant Pot Matar Paneer is a healthy low-calorie curry for weight loss and calorie counting diets. Can be served with basmati rice or any Indian flatbreads.


  1. 200 grams paneer cheese (approx 2 cups)
  2. 1 Cup of frozen green peas

To grind

  1. 2 medium onions
  2. 34 Large red vine tomatoes
  3. 8 cashew nuts
  4. 1/2 tablespoon ginger garlic paste(or 1 inch of ginger and 2 cloves of garlic)
  5. 4 cloves
  6. 3 green cardamom pods
  7. 1 Bay leaf
  8. 1/2 inch cinnamon

For Gravy 

  1. 1 tablespoon ghee or butter
  2. 1/2 teaspoon Kashmiri red chilli powder or paprika
  3. 1 teaspoon coriander powder
  4. 1/2 teaspoon garam masala
  5. 1/4 teaspoon turmeric powder
  6. 1/2 tablespoon tomato paste(optional)
  7. 1/2 tablespoon Kasuri methi or dried fenugreek
  8. 2 tablespoon full-fat milk(optional)


  1. If using store-bought paneer, soak the paneer cubes in warm water for at least 10-15 minutes. This will ensure the paneer becomes soft and spongy.
  2. Take all ingredients mentioned under Grind section into a jar, blend to a smooth paste without adding any water.
  3. Press Saute Mode on instant pot and adjust to medium(see notes below on temperature adjustment).
  4. Heat butter or ghee and add the ground paste and fry for 5 minutes.
  5. Add chilli powder, coriander powder, turmeric, mix well and cook for a couple of minutes.
  6. Add green peas, 1/2 cup f water and mix well. The water is to enable pressure cooking. 
  7. Close the lid and cancel saute mode. Press pressure cook mode and set the timer for 2 minutes. Make sure the valve is turned to sealing mode.
  8. Once done, the monitor will display L, wait for a couple of minutes and release the pressure manually carefully. Remove the lid and set to saute mode again adjusting between low and medium a required.
  9. Add tomato paste if using, adjust salt and cook for 1-2 minutes.
  10. Add paneer cubes, green chilli along with 1/4 cup of water roughly. Cook for 5 more minutes by scraping the bottom carefully.
  11. Crush fenugreek leaves between your palms and add to the curry and then garam masala. Mix well.
  12. Add a splash of milk and simmer for a further couple of minutes. Serve hot with rice or naan.


  1. Always toggle between low to medium modes while cooking with less oil in saute mode of the instant pot.
  2. If you cannot find paneer, greek halloumi cheese is a close option, To make this vegan replace paneer with tofu and butter with cooking oil.
  3. You can skip green chilli and tomato paste and they are optional.
  4. The paneer curry stays good at room temperature for a day and is I highly recommend refrigerating afterwards due to it being a diary. It stays good for 3-4 days.
  5. You may notice the paneer becomes hard but ideally it will become soft when you reheat it and consume immediately.
  6. Also please note the curry becomes thick when cooled down.
  7. The nutritional information is only an estimate and always check your original food labels for accurate values.
  8. I wouldn’t recommend freezing. this curry.
  • Category: Mains
  • Method: Pressure Cook
  • Cuisine: Indian