Matar Paneer (Peas and Paneer) (Instant Pot)

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  • 2 tablespoons oil
  • 1.5 cups finely chopped onions
  • 1 tbsp minced ginger
  • 1 tbsp minced Garlic
  • 1 cup finely chopped tomatoes
  • 1/4 cup water
  • 1 teaspoon turmeric
  • 1 teaspoon Garam masala
  • 1 teaspoon cayenne
  • 1/2 -1 teaspoon salt
For Finishing
  • 1/2 cup water
  • 12 oz peas
  • 1 cup chopped paneer or firm tofu if dairy-free
  • 1/4 cup heavy whipping cream Or full-fat coconut milk
  • 1/4 cup Cilantro or parlsey
  1. For this recipe, the most important thing is to mince the onions and tomatoes relatively finely. You don’t want to purée them, but you don’t want large chunks. I used my Kuhn Rikon Pull chopper to get small, even pieces.
  2. Add all the ingredients listed under Pressure cooking to the inner liner of your Instant Pot and mix well.
  3. Cook at high pressure for 5 minutes, and allow it to rest undisturbed for 5 minutes. Then release all remaining pressure.

  4. Turn your pot on Sauté. Add remaining 1/2 cup of water now. (Please read the post to understand why the two stage water additions).

  5. Add the remaining ingredients and allow them to heat through, stirring occasionally, for about 5-8 minutes.