As a busy family, we’re always looking for ways to enjoy the comforting, flavorful dishes we love without spending hours in the kitchen. That’s why we love this vegan matar paneer.
Traditionally made with peas and paneer (Indian cottage cheese), we’ve swapped the paneer for tofu, creating a plant-based dish that’s just as delicious and much quicker to make with an Instant Pot.
Whether you’re cooking for a family meal or want something quick for weeknights, this vegan matar paneer comes together in less than 30 minutes!
You’ll love how simple it is, and the rich, spiced flavors make it perfect for those evenings when you want something hearty without a lot of effort.
Ingredients for Vegan Matar Paneer
Here’s everything you need to whip up this quick and easy recipe. The ingredients are budget-friendly and likely things you already have in your pantry.
- 1 cup extra-firm tofu – Pressed and cubed to replace the paneer.
- 1 cup green peas – Fresh or frozen; we often use frozen for convenience.
- 1 tablespoon ginger-garlic paste – Gives that classic, bold flavor we love in Indian dishes.
- 1 medium onion, roughly chopped – A must for the base.
- 2 tomatoes, pureed – Fresh or canned, depending on what you have at home.
- ¼ cup coconut cream or cashew cream – We love using coconut cream for richness, but cashew cream works great too!
- 2 tablespoons oil – We usually opt for coconut oil, but any neutral oil works.
- 1 teaspoon cumin seeds – Adds warm, earthy notes.
- 1 teaspoon garam masala – The heart of Indian flavors in this dish.
- ½ teaspoon red chili powder – Adjust based on how much heat your family enjoys.
- ½ teaspoon turmeric powder – For color and mild flavor.
- 1 teaspoon coriander powder – Adds a nice depth to the curry.
- 1 tablespoon kasuri methi (dried fenugreek leaves) – Optional, but it gives such a lovely fragrance!
- Salt to taste – Adjust to your liking.
- Fresh cilantro leaves – For garnish and a fresh finish.
How to Make Vegan Matar Paneer in an Instant Pot
This recipe is designed for busy families who still want a delicious, homemade meal on the table fast. Here’s how we make vegan matar paneer in no time:
- Prepare the tofu: Soak the tofu in warm water for 15 minutes, then press and cut into cubes. This step helps the tofu absorb more flavor and stay soft.
- Blend the aromatics: Blend the ginger, garlic, and onions into a paste. This saves time and makes the cooking process smoother!
- Puree the tomatoes: If you’re using fresh tomatoes, puree them now and set them aside.
- Sauté the spices: Set your Instant Pot to SAUTE mode. Heat the oil, then add the cumin seeds. Let them sizzle for a few seconds before adding the onion paste. Sauté until it turns golden brown.
- Cook the base: Add the pureed tomatoes, along with garam masala, red chili powder, turmeric, coriander powder, and salt. Cook for a couple of minutes, stirring regularly.
- Add tofu, peas, and water: Gently stir in the tofu cubes, peas, and ¾ cup of water. Make sure nothing sticks to the bottom.
- Pressure cook: Secure the Instant Pot lid, set the valve to SEALING, and cook on Manual/Pressure Cook (high pressure) for 2 minutes.
- Quick release: Once it’s done cooking, use QUICK RELEASE to let out the pressure.
- Finish with cream and fenugreek: Stir in the coconut or cashew cream and crushed kasuri methi (if you’re using it). Simmer on SAUTE mode for another minute to let the flavors meld.
- Garnish and serve: Sprinkle with fresh cilantro, and you’re ready to serve!
Making Dinner Even Easier
We know how busy life can get, so we love how quick this dish is. You can even make it ahead of time and reheat it for lunch the next day! Plus, since it’s all made in one pot, clean-up is a breeze.
Serving Suggestions for Vegan Matar Paneer
We typically serve this with warm roti or naan, but it’s equally delicious over rice. For a complete meal, pair it with a cucumber salad or some roasted vegetables.
- With flatbreads: Serve with your favorite flatbreads like naan or paratha for a hearty, satisfying meal.
- With rice: Pair it with basmati or jeera rice for a simple, comforting dinner.
- With salad: For something lighter, enjoy it with a fresh cucumber or onion salad.
Storing Vegan Matar Paneer
Any leftovers? This vegan matar paneer keeps well, making it perfect for meal prep:
- In the fridge: Store in an airtight container for up to 3 days. Just reheat in the microwave or on the stove when ready to enjoy.
- In the freezer: Freeze for up to 2 months in a freezer-safe container. Defrost overnight in the fridge before reheating.
Recipe Variations for Vegan Matar Paneer
We’re all about keeping things flexible in the kitchen! Here are some ideas to make this dish your own:
- More spice: Add a little extra red chili powder or some chopped green chilies if your family loves heat.
- Fried tofu: Pan-fry the tofu cubes for a slightly crispy texture before adding them to the curry.
- Add more veggies: Boost the nutrition by adding bell peppers, spinach, or even cauliflower for extra flavor and texture.
Final Thoughts
Vegan Matar paneer is a go-to in our household when we want something hearty but don’t have a lot of time.
The Instant Pot takes all the stress out of cooking, so you can enjoy a flavorful, homemade meal in under 30 minutes.