Mattar Paneer | Mattar Paneer in a pressure cooker is a weekly affair in my kitchen. The dish is simple and is done in under 20 minutes. This is my home-style version of Matar Paneer, and I cook it in a pressure cooker. This Matar Paneer is light, homely and very comforting. Sweet fresh tender peas with creamy soft paneer simmered in onion tomato gravy tastes super delicious with a bowl of rice or some hot chapatis.
Mattar Paneer is a famous Punjabi dish, but each household has its own recipe. My friend makes a similar version, Rajasthani Style with ghee as the highlight. The Restaurant Style Mattar Paneer is something that I like to serve for parties or special occasions.
We love the winter season, for its fresh produce and the Green Peas top the list. I prefer to use them during winters when these peas are really sweet. Summers I naturally resort to the frozen peas. Both work well in this recipe.
Ingredients for Mattar Paneer
Onion: Finely chopped red onion works best.
Tomato: A coarse puree will give a slightly thicker gravy, you can even puree it fine.
Peas: Naturally the fresh green peas taste best, but frozen ones work well too.
Paneer | Cottage Cheese: Homemade paneer is the best, but if you are pressed for time go for a store-bought one.
Spices: I used basic spices from my everyday spice box. Homemade Garam Masala enhances the flavour.
Herbs: coriander leaves are a must, and so is kasoori methi. They add to the flavour of Matar Paneer.
How to make Mattar Paneer | Mattar Paneer in a Pressure Cooker.
Mattar Paneer is a simple, comforting dish made in a pressure cooker for under 20 minutes. I like to use fresh green peas, but frozen ones work well too.
Firstly heat a pressure cooker and add oil. Add cumin seeds and bay leaf. Let the cumins crackle.
Now we will add onions, chopped green chilly and some pounded ginger. Sauté till the onion turns to a nice pink, a little on the darker side. Adding a pinch of salt to the onions helps to speed up the cooking process.
Next, blitz the tomatoes to a coarse paste and add to the onions, cook them till there is no moisture. Add in the spices. I like to add a teaspoon of wheat flour to the cooked tomatoes, to thicken the gravy.
Now add the green peas, at this time you can also add some potato cubes or some roasted makhanas. Saute for 2-3 minutes.
Lastly, add water to adjust the consistency of the gravy. Pressure cook for one whistle and then simmer for 4-5 minutes.
Open the pressure cooker after the pressure is released. Add paneer cubes. Cook for 2-3 minutes.
For garnish, sprinkle gram masala and kasoori methi. Do not skip the gram masala as this is the spice that enhances the flavour of Mattar Paneer.
Can I make this Mattar Paneer without a Pressure Cooker ?
Yes, you can!
Boil fresh green peas either in a pot or microwave them.
Cook the gravy on slow flame until it blends well.
To finish add the boiled peas and paneer and simmer for a few minutes so that the flavours are absorbed.
How do I store the Fresh Green Peas ?
I usually freeze shelled fresh peas during the peak winters and those last for a few months.
All you have to do is shell the peas, wash them in running water, dry them on a clean kitchen towel and pack in either ziplock or freezer boxes and freeze.
When using, remove the quantity required, and rinse them under running water. They are as good as fresh peas.
How can I covert this Mattar Paneer into a New Dish ?
To vary the dish I like to add some potato cubes.
I add roasted Makhanas to make it Mattar Makhana Paneer.
Add Tofu instead of Paneer to make it vegan.
Instead of Paneer cubes add Grated Paneer, it tastes excellent.
Some of my Favorite Dishes with Paneer
Mattar Paneer | Mattar Paneer in Pressure Cooker
- Pressure Cooker
- 1 tbsp oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Onion roughly chopped
- 1/2 Ginger pounded
- 1 Green Chilly chopped
- 3 to matoes
- 1/4 teaspoon Turmeric powder
- 1 tsp Red Chilly Powder
- 1 tsp Coriander Powder
- Salt to taste
- 1 cup Green Peas
- 200 gms Paneer cubes or rectangles
- ½ teaspoon Garam masala
- 1 tsp Kasoori Methi
- Heat oil in a pressure cooker on medium heat. Once hot add cumin seeds and bay leaf. Let the cumin crack .
- Add onion, ginger, and green chili. Cook until onions become soft and light pink in color.
- Now blitz the tomatoes, a little coarsely , add to onions. Cook until the oil separates .
- Add red chilly powder , turmeric powder, coriander powder and salt. Mix well and sauté for a minute.
- Now add the green peas and a tsp of wheat flour.
- Sauté again for a minute or two .
- Lastly add water to adjust the consistency of the gravy .
- Close the lid and pressure cook for one whistle and then simmer for about five minutes.
- Open the cooker after the pressure is released.
- Time to add paneer cubes or rectangles . Sprinkle garam masala and kasoori methi. Cook for another 2-3 minutes , so the paneer absorbs the flavours .
- Serve with fulko , paratha or rice .