Make restaurant-quality Indian peas and paneer or Matar Paneer in your Instant Pot or pressure cooker. This is a classic Indian vegetarian recipe you can make at home in minutes. This Punjabi Style Matar Paneer tastes like dhaba Matar paneer but is ready in about 30 minutes in your Instant Pot or pressure cooker.
How do you make Instant Pot Matar Paneer?
Traditionally Matar Paneer is made by sautéing the onion/tomato mixture for what feels like forever. But I’m lazy/efficient so I let the pressure cooker do all the work for me. It seems odd to just throw veggies in there and walk away–but welcome to cooking Urvashi style.
For this recipe, you can either buy the paneer ready-made at Indian grocery stores where it is typically in the frozen section, or you can make it yourself using this very easy pressure cooker paneer recipe. At the grocery store, they sell the paneer either plain or fried.
Honestly, they both taste good and I often can’t tell the difference once it has been incorporated into this Matar Paneer recipe, so I suggest you get either of them–or do what I do, which is to get one of each type. Just in case.Just in case what–that I don’t know. But I always get one each!
TIPS AND TRICKS FOR MAKING INSTANT POT INDIAN MATAR PANEER PEAS AND PANEER RECIPE
You will notice that I add water to this recipe in two stages and there are a few reasons I do it that way.
- You want the vegetables to cook in minimal water to facilitate as much of a Maillard reaction as possible.
- I often use this technique of water in two stages even when I’m making soups. The more water you have, the longer the pressure cooker takes to come to pressure. By using only the water needed to cook, and adding the rest later, I reduce my overall cooking time. So clearly we have #ruthlessefficiency coming into play here.
- Vegetables & meat vary a lot with respect to how much water they contain. I find you get much better results by adding water later to control the final consistency. This yields much better results than sautéing after something is cooked to reduce water, as you tend to overcook your ingredients that way.
- Although I have provided nutritional information for this Matar Paneer recipe, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
- This recipe was made in an Instant Pot mini and a 6-quart duo . If you use an 8-quart , either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
- If you want to add other vegetables, they need to either be veggies that will cook on sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets).
Other recipes you’d like
If you like the idea of using your Instant Pot to make Indian dishes, you will want to try these favorites below too. Although I do have 74 Indian pressure cooker recipes on my site, which you can see HERE .
- Instant Pot Butter Chicken (my most popular recipe) or get the vegetarian version HERE
- Tomato Coconut Soup
- Pressure Cooker Rice & Dal (made at the same time!)
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Matar Paneer Recipe | Instant Pot Indian Matar Paneer
Ingredients
For Pressure Cooking
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 1.5 cups ( 240 g ) Onion , finely chopped
- ▢ 1 tbsp ( 1 tbsp ) Minced Ginger
- ▢ 1 tbsp ( 1 tbsp ) Minced Garlic
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 1/2 -1 teaspoon Kosher Salt
For Finishing
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 12 oz ( 340.2 g ) Frozen Peas
- ▢ 1 cup ( 225 g ) paneer , chopped, or firm tofu if dairy-free
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream , Or full-fat coconut milk
- ▢ 1/4 cup ( 4 g ) Cilantro , or parsley, chopped
Instructions
For this recipe, the most important thing is to mince the onions and tomatoes relatively finely. You don’t want to purée them, but you don’t want large chunks. I used my Kuhn Rikon Pull choppe r to get small, even pieces.
Add all the ingredients listed under Pressure cooking to the inner liner of your Instant Pot and mix well.
Cook at high pressure for 5 minutes, and allow it to rest undisturbed for 5 minutes. Then release all remaining pressure.
Turn your pot on Sauté. Add remaining 1/2 cup of water now. (Please read the post to understand why the two stage water additions).
Add the remaining ingredients and allow them to heat through, stirring occasionally, for about 5-8 minutes.
Although I have provided nutritional information, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
This recipe was made in a Mini and a 6-quart duo. If you use an 8-quart, either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
If you want to add other vegetables, they need to either be veggies that will cook on Sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets)
Get support & connect with our community on Facebook!
Nutrition
Make restaurant-quality Indian peas and paneer or Matar Paneer in your Instant Pot or pressure cooker. This is a classic Indian vegetarian recipe you can make at home in minutes. This Punjabi Style Matar Paneer tastes like dhaba Matar paneer but is ready in about 30 minutes in your Instant Pot or pressure cooker.
How do you make Instant Pot Matar Paneer?
Traditionally Matar Paneer is made by sautéing the onion/tomato mixture for what feels like forever. But I’m lazy/efficient so I let the pressure cooker do all the work for me. It seems odd to just throw veggies in there and walk away–but welcome to cooking Urvashi style.
For this recipe, you can either buy the paneer ready-made at Indian grocery stores where it is typically in the frozen section, or you can make it yourself using this very easy pressure cooker paneer recipe. At the grocery store, they sell the paneer either plain or fried.
Honestly, they both taste good and I often can’t tell the difference once it has been incorporated into this Matar Paneer recipe, so I suggest you get either of them–or do what I do, which is to get one of each type. Just in case.Just in case what–that I don’t know. But I always get one each!
TIPS AND TRICKS FOR MAKING INSTANT POT INDIAN MATAR PANEER PEAS AND PANEER RECIPE
You will notice that I add water to this recipe in two stages and there are a few reasons I do it that way.
- You want the vegetables to cook in minimal water to facilitate as much of a Maillard reaction as possible.
- I often use this technique of water in two stages even when I’m making soups. The more water you have, the longer the pressure cooker takes to come to pressure. By using only the water needed to cook, and adding the rest later, I reduce my overall cooking time. So clearly we have #ruthlessefficiency coming into play here.
- Vegetables & meat vary a lot with respect to how much water they contain. I find you get much better results by adding water later to control the final consistency. This yields much better results than sautéing after something is cooked to reduce water, as you tend to overcook your ingredients that way.
- Although I have provided nutritional information for this Matar Paneer recipe, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
- This recipe was made in an Instant Pot mini and a 6-quart duo . If you use an 8-quart , either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
- If you want to add other vegetables, they need to either be veggies that will cook on sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets).
Other recipes you’d like
If you like the idea of using your Instant Pot to make Indian dishes, you will want to try these favorites below too. Although I do have 74 Indian pressure cooker recipes on my site, which you can see HERE .
- Instant Pot Butter Chicken (my most popular recipe) or get the vegetarian version HERE
- Tomato Coconut Soup
- Pressure Cooker Rice & Dal (made at the same time!)
?Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Matar Paneer Recipe | Instant Pot Indian Matar Paneer
Ingredients
For Pressure Cooking
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ 1.5 cups ( 240 g ) Onion , finely chopped
- ▢ 1 tbsp ( 1 tbsp ) Minced Ginger
- ▢ 1 tbsp ( 1 tbsp ) Minced Garlic
- ▢ 1 cup ( 149 g ) diced tomatoes
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 1/2 -1 teaspoon Kosher Salt
For Finishing
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 12 oz ( 340.2 g ) Frozen Peas
- ▢ 1 cup ( 225 g ) paneer , chopped, or firm tofu if dairy-free
- ▢ 1/4 cup ( 59.5 g ) Heavy Whipping Cream , Or full-fat coconut milk
- ▢ 1/4 cup ( 4 g ) Cilantro , or parsley, chopped
Instructions
For this recipe, the most important thing is to mince the onions and tomatoes relatively finely. You don’t want to purée them, but you don’t want large chunks. I used my Kuhn Rikon Pull choppe r to get small, even pieces.
Add all the ingredients listed under Pressure cooking to the inner liner of your Instant Pot and mix well.
Cook at high pressure for 5 minutes, and allow it to rest undisturbed for 5 minutes. Then release all remaining pressure.
Turn your pot on Sauté. Add remaining 1/2 cup of water now. (Please read the post to understand why the two stage water additions).
Add the remaining ingredients and allow them to heat through, stirring occasionally, for about 5-8 minutes.
Although I have provided nutritional information, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
This recipe was made in a Mini and a 6-quart duo. If you use an 8-quart, either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
If you want to add other vegetables, they need to either be veggies that will cook on Sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets)
Get support & connect with our community on Facebook!
Nutrition
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Matar Paneer Recipe | Instant Pot Indian Matar Paneer
Ingredients
For Pressure Cooking
- 2 tablespoons Oil
- 1.5 cups Onion finely chopped
- 1 tbsp Minced Ginger
- 1 tbsp Minced Garlic
- 1 cup diced tomatoes
- 1/4 cup Water
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Cayenne Pepper
- 1/2 -1 teaspoon Kosher Salt
For Finishing
- 1/2 cup Water
- 12 oz Frozen Peas
- 1 cup paneer chopped, or firm tofu if dairy-free
- 1/4 cup Heavy Whipping Cream Or full-fat coconut milk
- 1/4 cup Cilantro or parsley, chopped
Instructions
For this recipe, the most important thing is to mince the onions and tomatoes relatively finely. You don’t want to purée them, but you don’t want large chunks. I used my Kuhn Rikon Pull choppe r to get small, even pieces.
Add all the ingredients listed under Pressure cooking to the inner liner of your Instant Pot and mix well.
Cook at high pressure for 5 minutes, and allow it to rest undisturbed for 5 minutes. Then release all remaining pressure.
Turn your pot on Sauté. Add remaining 1/2 cup of water now. (Please read the post to understand why the two stage water additions).
Add the remaining ingredients and allow them to heat through, stirring occasionally, for about 5-8 minutes.
Although I have provided nutritional information, I don’t entirely trust it as it will depend a lot on the type of paneer you use. Please calculate macros based on your final ingredients.
This recipe was made in a Mini and a 6-quart duo. If you use an 8-quart, either double the recipe or add an extra 1/4 cup water to the pressure cooking cycle.
If you want to add other vegetables, they need to either be veggies that will cook on Sauté (such as corn), vegetables that need 5 minutes of pressure cooking time, or vegetables you cook PIP in five minutes (such as cauliflower florets)
Matar Paneer Recipe | Instant Pot Indian Matar Paneer https://twosleevers.com/instant-pot-indian-matar-paneer/
Kofta kabab spice mix is a homemade seasoning blend made with coriander seeds, cumin seeds, black peppercorns, allspice, cardamom seeds, and turmeric. It’s quick and works well for gluten-free cooking, especially when you want an easy way to season koftas, grilled chicken, or fish. Unlike store-bought kofta seasonings that can be inconsistent (and vary a lot by region), this version uses just 6 whole spices you grind fresh, so you get maximum aroma, total ingredient control, and a blend you can store for months.
This is the recipe I use to make a homemade gluten-free kafta kabab spice mix. These recipes vary by region and by taste so it’s entirely possible yours contains different ingredients. But over the years, this is what I tend to mix up for ours, and we like it a lot. So I thought I’d share it with you. Making it at home ensures it’s gluten-free and that you can control exactly what goes into it.
What Else Is It Called?
It is also possible you spell this as kufta, or kafta, or that you call this a koobideh kabab spice mix. As far as I’m concerned, it’s all good. Call it what you want. Just make this version of the kofta kabab spice mix, and enjoy it!
What Do You Need To Make Kofta Seasoning?
- 1 TBSP Coriander Seeds - Add a warm, citrusy, and slightly sweet flavor that forms the backbone of many Middle Eastern spice mixes. They brighten the blend and balance the richness of the meat.
- 1 TBSP Cumin Seeds - Provide earthy, nutty, and slightly smoky notes. Cumin enhances depth and gives kofta its signature savory warmth.
- 1 TSP Whole Black Peppercorns - Bring sharp heat and pungency. When freshly ground, they add a vibrant kick that balances the other spices.
- 1 TSP Allspice - Despite its name, allspice is a single berry with flavors reminiscent of cinnamon, nutmeg, and cloves. It contributes warmth, sweetness, and a subtle hint of spice.
- 1/2 TSP Cardamom Seed - Add a fragrant, floral sweetness with a touch of minty freshness. Cardamom elevates the blend, making it more aromatic and complex.
- 1/2 TSP Turmeric - Provides an earthy, slightly bitter undertone while also giving the blend a rich golden color. It rounds out the flavors and adds depth to the overall mix.
How To Make Homemade Kafta Kabab Spice
- Grind the spices. Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don’t stick under the blades.
- Use or store. Use your homemade spice blend in your favorite dishes and store the rest in an airtight container for up to 6 months.
Tips And Tricks
Creating your own kofta spice blend at home is simple, but a few smart techniques will help you get the freshest, most flavorful mix every time.
- Grind in small batches. Freshly ground spices release stronger aromas, so only grind what you need for a few weeks at a time.
- Use a spice grinder or mortar and pestle. A dedicated spice grinder gives you a fine, even texture, while a mortar and pestle lets you control coarseness for more rustic blends.
- Balance to taste. If you prefer a stronger earthy flavor, increase cumin slightly; for more brightness, add extra coriander.
Variations
One of the best things about making your own kofta spice blend is how easily you can adjust it to suit your taste or the dish you’re making. Here are a few ideas to inspire your own custom mix:
- Mild - Reduce or omit the black pepper and add a little extra coriander for a gentler, more citrusy profile that’s kid-friendly and less spicy.
- Spicy - Increase the black pepper or add dried chili flakes or cayenne for a bold, fiery kick that pairs well with grilled kofta kebabs.
- Aromatic - Boost the cardamom and allspice for a sweeter, more fragrant blend that highlights Middle Eastern and North African flavor traditions.
How Long Does It Last?
Kofta spice blend, like most homemade spice mixes, can last for up to 6 months when stored properly. To keep it fresh, transfer the blend to an airtight container and store it in a cool, dark place away from heat, light, and moisture.
Whole spices such as coriander, cumin, and peppercorns retain their flavor longer than pre-ground spices, so if you toast and grind them fresh, your blend will stay more aromatic.
Over time, the flavors may mellow, but the mix will still be safe to use; it just won’t be as bold or vibrant.
For this homemade kofta kabab spice mix blend, use 1 to 1½ tablespoons per 1 pound of ground meat as a solid starting point (go closer to 1 Tbsp for chicken/turkey or milder flavor, and 1½ Tbsp for lamb/beef or a more restaurant-style kofta taste).
Yes, kofta spice mix for chicken or turkey works really well. Because poultry is milder (and turkey can dry out), start with about 1 tablespoon of kofta kebab seasoning per pound, then adjust after you cook a small test patty. For the best flavor, let the seasoned meat rest 10–15 minutes so the spices hydrate, and avoid overcooking so your chicken kofta or turkey kofta stays juicy.
No, kofta seasoning isn’t the same as garam masala, though they can overlap. A kofta kabab spice mix is typically built to season ground meat for kebabs, leaning savory and peppery with spices like cumin and coriander, while garam masala is a broader, more “warming” Indian finishing blend that usually emphasizes spices like cardamom, cinnamon, cloves, and nutmeg. In a pinch you can use garam masala as part of a kofta kebab seasoning blend, but it’s best mixed with cumin/coriander so your kofta still tastes like classic kebab seasoning rather than a curry-forward profile.
If you need a substitute for cardamom in a kofta kabab spice mix, use a small amount of cinnamon (warm sweetness) plus a little ginger or extra black pepper for bite. For an allspice substitute, use a pinch of cinnamon + clove (or nutmeg) to mimic that “all-in-one” warm spice note. Keep the swap light. Start with about ½ the amount the recipe calls for, so your homemade kofta kebab seasoning blend stays savory and doesn’t turn dessert-warm.
Want To Make More Homemade Spice Blends?
- Homemade Garam Masala
- Berbere Spice
- Shawarma Spice Mix
- Cajun Spice Mix
- Ras El Hanout
Homemade Kafta Kabab Spice Mix Recipe | Easy Kofta Seasoning Blend
Equipment
- OVAL MEASURING SPOONS
- Coffee Grinder
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Coriander Seeds
- ▢ 1 tablespoon ( 1 tablespoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Whole Black Peppercorns
- ▢ 1 teaspoon ( 1 teaspoon ) Allspice
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cardamom Seeds
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
Instructions
- Using a coffee grinder, grind all seeds together until a fine powder has formed. I find it helpful to shake the grinder about like a mad woman, so the powders don’t stick under the blades.
- This makes a batch large enough to season 2 pounds of ground meat, or about 3.5-4 tablespoons worth.
- Use to make these airfryer or oven kofta kababs
