Quick and Delicious Matar Paneer Recipe in a Pressure Cooker
Matar Paneer: A Quick Delight
Matar Paneer stands out as one of the fastest and tastiest dishes featuring paneer. Whether paired with roti, paratha, or steamed rice, it brings joy to any meal. While many prefer to prepare it in a pan, using a pressure cooker is an excellent alternative for those pressed for time. Cooking paneer in a pressure cooker yields a dish that is just as flavorful, if not more so, resulting in a juicier and softer texture.
Simple Matar Paneer Recipe Using a Pressure Cooker
Ingredients Needed:
- Paneer – 400 grams
- Green peas – approximately 1 cup
- Onions – 2 large
- Tomatoes – 2 large
- Ginger-garlic paste – 1 teaspoon
- Cumin seeds – 1/2 teaspoon
- Whole red chilies – 2-3
- Bay leaves – 1-2
- Turmeric, coriander powder, red chili powder – to taste
- Salt – to taste
- Fresh coriander – finely chopped
- Oil – 2-3 tablespoons
Step-by-Step Instructions
Step 1:
Begin by cutting the paneer into your preferred shapes. Optionally, you can lightly fry the pieces before adding them to the dish. Soaking the fried paneer in lukewarm water helps soften it and removes excess oil.
Step 2:
In a pressure cooker, heat the oil. Add cumin seeds, whole red chilies, and bay leaves. Next, incorporate the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and cook for a short while.
Step 3:
Introduce the chopped tomatoes along with turmeric, red chili powder, coriander powder, and salt. Sauté the mixture until the spices begin to release their oil.
Step 4:
Add the green peas to the spice mixture, pour in a little water, and let it cook for about 5 minutes. Gently fold in the paneer pieces with the spices.
Step 5:
Be cautious with the amount of water you add, as the vegetables cook quickly in a pressure cooker. After adding water, secure the lid and cook on medium heat until you hear 1-2 whistles.
Step 6:
Once done, turn off the heat and allow the pressure to release naturally. After opening the lid, stir in the garam masala and finely chopped coriander leaves, mixing gently.