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No-Onion No-Garlic Mattar Paneer

No-Onion No-Garlic Matar Paneer recipe without onion and garlic for festivals like Navratri or for days when we want to avoid onion and garlic in food. 

Prep Time10 mins
Cook Time15 mins
Course: Main
Cuisine: Indian, North Indian
Keyword: Muttar Paneer recipe, No-Onion No-Garlic Recipes
Servings: 4
Author: Swati

Equipment

  • Instant Pot/Pressure Cooker
  • Blender
  • Ladle
  • Knife

Ingredients

  • 1 Cup Paneer Cubed(Indian Cottage Cheese
  • ¾ Cup Green Peas (Fresh/Frozen)
  • 2 tsp Kadhai Masala
  • 1/2 tsp Dried Fenugreek Leaves/Kasuri Methi
  • 2 tbsp Any good vegetable Oil

For Tomato Puree

  • 3 Tomatoes
  • 2 tbsp Melon Seeds
  • 1-2 tbsp Green Chillies or Whole Red Chilies
  • Salt to taste

Instructions

  • Cut Paneer into cubes

Prepare Tomato Puree

  • Blend tomatoes, ginger, green chillies/dry whole red chillies , melon seeds to fine paste.

Instant Pot Method

  • Plug -in Instant pot, switch on the SAUTE Mode, on HIGH for 10 minutes, whole dry spices and cumin seeds.
  • Once cumin seeds crackle, add prepared tomato puree and cook till it starts it thickens.
  • Add and mix Kadhai Masala or spice powders, followed by peas. Drain water from peas before adding. Mix everything well. Add about 1/2 Cup water.
  • Now, CANCEL the SAUTE Mode, close the lid, set the PRESSURE COOK Mode, on HIGH, for 4 mins.
  • Once , the time goes off, release the pressure using QRP(Quick Release Pressure) and open the lid.
  • Add Kasuri Methi or dried fenugreek leaves, cubed paneer pieces.
  • Set the SAUTE mode on for 1-2 minutes. After that,cancel the SAUTE Mode and close the lid again  for 5 minutes, and let the flavours infuse with paneer pieces .

Traditional Indian Pressure Cooker

  • Switch on the flame to medium and when oil is hot enough add whole spices and cumin seeds, with tomato puree.
  • When puree thickens, add masala and peas add 1/2 cup water and salt to taste, close the lid and cook till 2 whistles. Let the pressure go off naturally.
  • Add Kasuri Methi and paneer pieces, mix and cook again for another 1-2 minutes. Adjust water as per the your preferred consistency of gravy. Close the lid, till ready to serve.
  • Garnish with finely chopped coriander leaves before serving.
  • Serve hot with any bread or jeera rice.

Notes

You can lightly shallow fry Paneer pieces in a non-stick pan before adding to gravy.
In case you don't have Kadhai Masala, use 1 tsp of coriander powder, 1/2 tsp of Cumin powder, 1/2 tsp of fennel powder(optional), 1/2-1 tsp of Garam masala.