Instant Pot Aloo Matar Paneer
Apr 16, 2020, Updated May 22, 2023
20 minute Instant Pot Aloo Matar Paneer curry made using frozen onion tomato masala! Pairs well with rice or any flatbread of choice.
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Simple Aloo Matar Paneer made using my frozen onion tomato masala.
Only 5 minutes of prep time for this easy curry and gets done in less than 20 minutes! Easy dinner, anyone?
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Ever since I shared my instant pot onion tomato masala on the blog, I keep getting messages from you guys to share more recipes using the masala.
And I thought what better time to share one than the times we are living in right now.
If you have made the onion tomato masala and have it frozen, then you need less than 20 minutes to make this Aloo Matar Paneer.
Can it get any easier?
This curry is simple and flavorful and made with potatoes, green peas and paneer.
Instant Pot Aloo Matar Paneer
✔ vegetarian and gluten-free.
✔ gets done in less than 20 minutes.
✔ simple and easy with prep time of 5 minutes.
✔ makes a hearty meal with rice or roti.
Remember, when I shared the masala recipe, I asked you guys to freeze the masala in 1/4 cup size.
This is important because we used the masala directly from the freezer and if masala is pre-measured then the whole process becomes really simple.
I like using OXO Ice Cube Tray to freeze the masala and freeze 1/4 cup of it in every cube. And then take out as much as needed.
For example in this recipe, I needed 3/4 cup frozen masala so I took out 3 cubes from the freezer and added to the pot.
Easy right? Pre-measuring the masala is very important so don’t skip on that.
The only prep time required for this recipe is peeling and chopping the potatoes. That is about it.
Rest is just adding everything to the pot including the potatoes, peas and paneer and then let the Instant Pot do it’s thing.
This is a simple, home style curry. I added some kashmiri red chili powder for color which you can skip. I also added some tomato paste which again you can skip.
The addition of yogurt and kasuri methi at the end help elevate the flavors. We enjoyed this this plain rotis.
Menu Planning Using Frozen Masala
Honestly guys, if you are bored of making meals from scratch everyday, then this will make your life easier.
Make a big batch of this masala when you have some extra time, probably over the weekend and freeze it.
Then on weekdays, you can make meals in literally no time (and with almost zero prep time) using your Instant Pot.
Once you have the masala, here’s how your meals for the week can look like!
Make this Kale Garlic Dal on Monday
Aloo Baingan on Tuesday
Lobia Masala on Wednesday
and this Aloo Matar Paneer on Thursday
You get the drift right? There’s hardly any prep time for these recipes since all the work has been done already.
I will definitely share more recipes using the masala on the blog and I hope this is helpful.
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds and bay leaf and let the spices sizzle and become fragrant.
2- Add 3/4 cup frozen onion tomato masala (three frozen cubes of 1/4 cup masala each).
3- Then add 1 cup (8 oz) water.
4- Followed by cubed paneer, potato and frozen green peas.
5- Add garam masala, kashmiri red chili powder, tomato paste (optional) and salt.
6- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
7- Quick release the pressure and unlock the lid to open the pot. Stir and add the remaining 1/4 cup (2 oz) water , you may add more if you want a thinner consistency.
Stir in the whisked yogurt and stir continuously until the yogurt is combined. Make sure yogurt is at room temperature before you add it.
8- Add in the kasuri methi, pinch sugar and stir.
Garnish with cilantro and serve this Aloo Matar Paneer with roti or rice!
If you’ve tried this Instant Pot Aloo Matar Paneer Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Aloo Matar Paneer
Ingredients
- 2 teaspoons oil 10 ml
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1/2 inch cinnamon stick
- 3/4 cup onion tomato masala frozen
- 1 cup +1/4 cup water divided, 8 oz + 2 oz
- 180-200 grams paneer cut into cubes
- 1 medium potato cut into 1-inch pieces
- 1/3 cup green peas frozen
- 1/4 teaspoon garam masala
- 1/2 teaspoon kashmiri red chili powder optional, for color
- 1/2 tablespoon tomato paste can skip
- 1/2 teaspoon salt or to taste
- 1.5 tablespoons yogurt plain milk yogurt
- 1 teaspoon kasuri methi
- pinch sugar
- cilantro to garnish
Instructions
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds and bay leaf and let the spices sizzle and become fragrant.
- Add 3/4 cup frozen onion tomato masala (three frozen cubes of 1/4 cup masala each).
- Then add 1 cup (8 oz) water followed by cubed paneer, potato and frozen green peas.
- Add garam masala, kashmiri red chili powder, tomato paste (optional) and salt.
- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
- Quick release the pressure and unlock the lid to open the pot. Stir and add the remaining 1/4 cup (2 oz) water , you may add more if you want a thinner consistency.
- Stir in the whisked yogurt and stir continuously until the yogurt is combined. Make sure yogurt is at room temperature before you add it. Add in the kasuri methi, pinch sugar and stir.
- Garnish with cilantro and serve this Aloo Matar Paneer with roti or rice!
Stove-top Instructions
- Add oil to a pan on stove-top and then add bay leaf and cumin seeds to it. Add the frozen masala cubes and let it melt. Add the garam masala, kashmiri red red chili powder, tomato paste and salt and cook for 30 seconds with the masala. Then add 1 cup water and add the potatoes and peas. Cover and let the potatoes cook on medium heat for around 10 minutes or until done. Stir in the yogurt, stirring continuously. Add the paneer, kasuri methi, sugar and simmer for 5 more minutes. Add more water as needed to thin out the curry. Garnish with cilantro.
Notes
- You may add 1/2 cup (2 cubes) of the masala only if you don't want a rich flavor of the masalas. I like using 3/4 cup here so that the curry is more packed with flavors.
- You can skip the yogurt and add cashew cream in place to make it creamier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
