Instant Pot Aloo Matar Paneer

Straightforward Aloo Matar Paneer made utilizing my frozen onion tomato masala.

Just 5 minutes of planning time for this simple curry and completes in under 20 minutes! Simple supper, anybody?

Since the time I shared my moment pot onion tomato masala on the blog, I continue to get messages from you all to share more plans utilizing the masala.

What’s more, I thought what preferred chance to share one over the occasions we are living in this moment.

On the off chance that you have caused the onion-tomato to the masala and have it frozen, you need under 20 minutes to make this Aloo Matar Paneer.

Would it be able to get any simpler?

This curry is basic and delightful and made with potatoes, green peas, and paneer.

Moment Pot Aloo Matar Paneer

✔ veggie lover and without gluten.

✔ completes in under 20 minutes.

✔ basic and simple with a planning season of 5 minutes.

✔ makes a good dinner with rice or roti.

Keep in mind, when I shared the masala formula, I asked you, folks, to freeze the masala in 1/4 cup size.

This is significant because we utilized the masala straightforwardly from the cooler and if the masala is pre-estimated, the entire cycle turns out to be truly basic.

I like utilizing OXO Ice Cube Tray to freeze the masala and freeze 1/4 cup of it in each shape. And afterward, take out as much on a case by case basis.

For instance, in this formula, I required 3/4 cup frozen masala so I took out 3 3D squares from the cooler and added them to the pot.

Simple right? Pre-estimating the masala is vital so don’t avoid that.

The lone planning time needed for this formula is stripping and slashing the potatoes. That is about it.

Rest is simply adding everything to the pot including the potatoes, peas, and paneer, and afterward let the Instant Pot do its thing.

This is a straightforward, home-style curry. I added some Kashmiri red bean stew powder for shading which you can skip. I likewise added some tomato glue which again you can skip.

The expansion of yogurt and Kasuri methi toward the end help hoist the flavors. We appreciated this plain Rotis.

Menu Planning Using Frozen Masala

Truly folks, if you are exhausted from making suppers without any preparation ordinary, this will make your life simpler.

Make a major clump of this masala when you have some additional time, most likely throughout the end of the week, and freeze it.

At that point on non-weekend days, you can make dinners in the blink of an eye (and with just about zero planning time) utilizing your Instant Pot.

When you have the masala, here is how your suppers for the week can resemble!

Make this Kale Garlic Dal on Monday

Aloo Baingan on Tuesday

Lobia Masala on Wednesday

also, this Aloo Matar Paneer on Thursday

You get the float right? There’s not any planning time for these plans since all the work has been done as of now.

I will share more plans utilizing the masala on the blog and I trust this is useful.


1- Press the saute catch on the Instant Pot. When it shows hot, add the oil and afterward add the cumin seeds and narrows the leaf, and let the flavors sizzle and become fragrant.

2- Add 3/4 cup frozen onion tomato masala (three frozen 3D squares 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 bean stew powder, tomato glue (discretionary), and salt.

6- Close the pot with the top. Press the manual or pressing factor cook catch and cook on high pressing factor for 2 minutes with the pressing factor valve in the fixing position.

7- Quick delivery of the pressing factor and open the top to open the pot. Mix and add the excess 1/4 cup (2 oz) water, you may add more on the off chance that you need a more slender consistency.

Mix in the whisked yogurt and mix constantly until the yogurt is consolidated. Ensure yogurt is at room temperature before you add it.

8- Add in the Kasuri methi, squeeze sugar, and mix.

Embellish with cilantro and serve this Aloo Matar Paneer with roti or rice!

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