Matar Paneer (Mutter Paneer) - Instant Pot & Stove

A quick and easy Instant Pot or stove recipe for Matar Paneer, or Mutter Paneer, featuring spongy paneer cubes and tender green peas simmered in a luscious tomato-onion gravy. It's a popular North Indian vegetarian curry, easy to make on weeknights yet elegant enough for dinner parties and celebrations.

Pair it with cumin rice or homemade roti and enjoy a delicious homestyle comfort meal in just 30 minutes!

If there was ever a vegetarian curry that was richly satisfying, incredibly flavorful, and super comforting, matar paneer, also known as mutter paneer, certainly checks all marks.

It is one of the most requested recipes by readers too! This Matar Paneer recipe is my mom's famous recipe that I adapted to the Instant Pot. I've also included the stove-top version as well.

This restaurant-style matar paneer is on weeknight-dinner rotation in my home because it's a one-pot curry with protein (paneer) and vegetables (peas), so all I have left to do is figure out rice, roti, or bread. And it's completely Gluten-Free and Vegetarian, with an easy Vegan conversion option, too!

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Jump to:

• What is Matar Paneer?
• How to Make Matar Paneer in 30 Minutes
• How to Make-Ahead for Entertaining
• Serving Suggestions
• How To Store or Freeze
• Variations to Try
• Recipe Tips & Notes
• Frequently Asked Questions
• More Paneer Dishes From My Kitchen
• 📖 Recipe

What is Matar Paneer?

Matar Paneer, also known as mattar paneer or mutter paneer, is a vegetarian curry consisting of paneer and peas simmered in a tomato-based sauce seasoned with garam masala and a few additional spices.

Matar is the Hindi word for "peas", whereas Paneer is India's version of cottage cheese. It originates from the North Indian state of Punjab and is commonly served with cumin rice or Indian flatbread Roti, alongside.

How to Make Matar Paneer in 30 Minutes

All it takes is some slicing, dicing, and pureeing to make this mutter paneer recipe. Let's take a look at what we need to make this simple, yet satisfying curry.

Ingredients - Notes & Substitutions

The ingredient list is quite simple and includes a few traditional aromatics like onion, ginger, garlic, tomatoes, cashews, a handful of Indian spices, paneer, and peas.

• Tomatoes: Feel free to use fresh, ripe Roma tomatoes or canned tomatoes. When using canned tomatoes, I add a touch of honey to balance the acidity.
• Indian Spices: We're using commonly used Indian spices in this recipe, including turmeric, coriander, cumin, garam masala and Kashmiri red chili powder. The only one you may not have on hand is dried fenugreek (also labeled as kasuri methi), a herb with a bitter yet addictive taste. If dried fenugreek is unavailable, omit it altogether since there isn't a close substitute for it.
• Paneer: Paneer is an Indian non-melting, soft, pressed cheese that's easily available (and less expensive!) at Indian grocery stores or specialty ethnic stores. Make it at home using this easy homemade paneer recipe, or buy your favorite brand of store bought paneer (Nanak, Verka, Haldiram). Look for it in the dairy case or freezer section. If you purchase frozen paneer, it's safe to thaw in a bowl of cool water or right on your kitchen counter.
• Peas: Green peas are a staple in my freezer and one of the star ingredients today! For best results, scoop out 2 cups frozen peas and place in a bowl to thaw on your kitchen counter while you gather together the rest of the ingredients and cook the curry.
• Cashews: The rich and naturally sweet taste of cashews makes this curry creamy and compliments the paneer really well. It is an optional ingredient though, and the curry can be made without it too.

Make it Spicy: Add a little kick to this curry by adding 1-2 green chilies, like serrano or Thai chili.

Step By Step Instructions in Instant Pot

Let's review how to make this simple and easy recipe in an electric pressure cooker.

1. Saute Aromatics, Tomatoes & Spices

Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil and chopped onions and cook for 3 minutes, until they soften (Pic 1)

Add minced garlic, ginger, and sauté for one minute. Then, add tomatoes, spices, cashews (if using), and cook another minute. Add water and scrape off any brown bits that may have stuck to the bottom. Cancel Saute (Pic 2).

2. Pressure Cook

Close the lid and pressure cook on High for 5 minutes (sealing mode). When the cooking time is done, follow the quick release instructions of your cooker. Open the lid after the pin drops (Pic 3).

3. Puree

Using an immersion blender, puree the sauce to a smooth consistency. If the blender head is not fully immersed in the sauce, carefully lift and tilt the pot to blend. (Pic 4)

Note: If using a traditional blender, wait for the sauce to cool down and then blend to smooth consistency.

4. Finish and Serve

Turn on Saute. Add paneer, peas, and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, add ¼ to ½ teaspoon agave or sugar to balance the flavors (Pic 5).

Simmer until the paneer is soft and peas are cooked through. Cancel Saute and garnish with cilantro (Pic 6).

Alternative Method: Stovetop

• Heat a heavy bottom pot on medium-high heat, add olive oil (or ghee) and chopped onions, cook for 3 minutes, till they soften.
• Add minced garlic, ginger and sauté for one minute. Then, add tomatoes, spices, cashews (if using), and cook for 2 minutes. 
• Add 1½ cups water and stir well. When the sauce comes to a boil, reduce heat to medium, cover and cook for 15 to 20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.
• Using a hand blender, puree the sauce to a smooth consistency. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
• Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, ¼ to ½ teaspoon honey or sugar to balance the flavors. 
• Simmer on medium heat until paneer is soft and peas are cooked through. Turn off the heat and garnish with cilantro.

How to Make-Ahead for Entertaining

To get ahead for meal planning or entertaining, make the sauce ahead of time, puree it, and refrigerate it. The gravy will keep for up to 3 days. You can even use 1 cup of the onion-tomato bhuna masala if you have it on hand.

On the day you are going to serve, add paneer and peas, cover, and simmer for 30 minutes on the stove.

Serving Suggestions

Here are a few rice dishes and yogurt dips that pair well with Matar Paneer and complete the meal:

• Cumin rice, Spinach rice, or Steamed basmati rice:
• Roti, Paratha, or Garlic Naan
• Cucumber Raita, Boondi Raita, or Avocado Raita
• For a Low Carb Meal, pair it with Indian-spiced Cauliflower Rice

How To Store or Freeze

Store any leftovers in an airtight container in the fridge for up to 3 days.

To freeze, cool the matar paneer to room temperature, place it into a freezer-safe airtight container or ziplock bag, seal tight, label, date and freeze for up to 1 month.

When ready to reheat, thaw overnight in the refrigerator and heat over medium heat until warmed through. Add a few tablespoons of water to prevent the curry from drying up while reheating.

Variations to Try

In North India, various ingredients are often added to provide another layer of flavor or richness. Some popular matar paneer variations include:

• Aloo (Potato): Add 1 medium Yukon gold potato that has been washed, peeled and cut into 1-inch pieces when you add the tomatoes.
• Corn: Add 1 cup fresh or frozen corn kernels along with the green peas.
• Yogurt: Replace the cashews with 2 Tablespoons Greek yogurt and whisk in yogurt while cooking the tomatoes and spices. This is a wonderful alternative if looking for a nut-free recipe.
• Khoya: Add ½ cup unsweetened khoya curdles when you add the paneer for a richly sweet celebration.
• Tofu: Replace the paneer with 2 cups tofu cut into ½-inch dice. Make sure to use olive or avocado oil and you have a vegan-friendly meal!
• Heavy Cream: For a restaurant-style preparation add a splash of cream towards the end and simmer for a few minutes.

Recipe Tips & Notes

• Cashews are an optional but recommended ingredient in this curry. They provide a sweet, creamy, nutty flavor and texture to the curry. Look for raw, unsalted nuts in the bulk section of Whole Foods, Trader Joe's, or online. 
• Use ground dried fenugreek, if available. Its flavor is herbal and leafy, similar to that of celery. If unavailable, substitute the fenugreek for 2 Tablespoons chopped celery leaves or simply omit the spice entirely.
• Adjust sweetness based on the acidity of your tomatoes. Add a pinch of sugar or honey if the tomatoes are too acidic.
• If the immersion blender head is not fully immersed in the sauce, tilt the pot slightly to blend. If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.
• Prep and puree the gravy ahead of time. The tomato-based sauce can be prepped, cooked, pureed, cooled and refrigerated in an airtight container for up to 3 days. On the day you are going to serve, simply simmer the masala, paneer and peas on the stove for 30 minutes before serving.
• Cool completely and store in a freezer-safe airtight container for up to 1 month. To reheat, thaw overnight in the fridge and reheat over medium heat with a few tablespoons water until hot and bubbly.

Frequently Asked Questions

More Paneer Dishes From My Kitchen

These recipes are part of the Paneer Recipes collection.

📖 Recipe