Matar Paneer in a Pressure Cooker is a one pot wonder, and it tastes so divine, that you will never know, it was so easy to stir up. If you are a regular reader on the blog, i have mentioned it many times that my mother in law is the smartest cook I have known. She doesn’t like staying in the kitchen for too long, and her methods will be so quick, that you will not know when she would finish prepping 3 sabzis for the next 3 meals and cleaned the kitchen and done for the day.
So, she also heavily relies on pressure cooker cooking. I would generally use a cooker only for dals, or for an occasional chana dal lauki sabzi. But with her i learnt cooking many gravies in the pressure cooker, and realised, its indeed a very smart way of cooking, and sometimes the results are way better than a only cooktop method.
Among the hits, Mumma’s lauki sabzi, aloo matar and paneer are the best pressure cooker recipes. All done in 1 pressure cooker, minimalistic chopping, and you have a lovely sabzi ready. This matar paneer comes out so so well in the cooker that i rarely make it otherwise. The only difference in mummas and my recipe is that i grind my onion and tomatoes, but mumma prefers to use her readymade tadka and her preparation is even quicker.
- 2 big onions,thinly sliced
- 3 big tomatoes, peeled and roughly chopped.
- 1 tbsp of fresh ginger garlic paste
- 1 1/2 tsp salt
- 1/2 tsp cumin seeds
- 3/4 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp Kitchen King Masala
- 1 tbsp finely chopped, fresh coriander leaves
- 1 cup water
- 2 tbsp ghee / oil for frying
- 500 gms paneer cut into 1/2 inch by 1 inch cubes
- 1 cup frozen matar / peas
- Heat the pressure cooker on high heat, and bring down the flame to medium heat.
- Add 1/2 tsp of oil, and add the thinly slices onions, and fry for 2-3 minutes till they become golden brown, keep stirring, and increase the flame, if you are alert.
- Remove from heat, and let it cool. Grind this into a paste and set aside.
- Make a paste of the tomatoes and keep aside.
- Heat the pressure cooker again, now add the cumin seeds, and let it splutter.
- Now add the ginger garlic paste and let it turn light brown, keep stirring.
- Now add the onion paste, and fry for another minute or two, till the onions start sweating, and gets oily on the corners.
- Now add all the dry masalas, and give it a quick stir for 1/2 a minute. Now add the tomato paste, and keep stirring for 2-3 minutes and let it fry.
- Now add the paneer and matar to this, give a gentle stir.
- Add the water, and close the lid of the pressure cooker, and let it cook for 2 whistles on medium flame.
- Switch off the heat, and open it when it has completely cooled down naturally.
- Serve hot with steamed rice, or phulkas. It is our favorite weeknight dinner.