Matar Paneer – Pressure Cooker Method


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


  1. Heat the pressure cooker on high heat, and bring down the flame to medium heat. 
  2. 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. 
  3. Remove from heat, and let it cool. Grind this into a paste and set aside. 
  4. Make a paste of the tomatoes and keep aside. 
  5. Heat the pressure cooker again, now add the cumin seeds, and let it splutter. 
  6. Now add the ginger garlic paste and let it turn light brown, keep stirring. 
  7. Now add the onion paste, and fry for another minute or two, till the onions start sweating, and gets oily on the corners. 
  8. 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. 
  9. Now add the paneer and matar to this, give a gentle stir.
  10. Add the water, and close the lid of the pressure cooker, and let it cook for 2 whistles on medium flame. 
  11. Switch off the heat, and open it when it has completely cooled down naturally. 
  12. Serve hot with steamed rice, or phulkas. It is our favorite weeknight dinner. 



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