Paneer Matar Pulao – North Indian Style
For Paneer Seasoning
For Pulao
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak Basmati Rice
Wash 2 cups (approximately 500 ml) of Basmati rice a few times, then pour enough water to cover it and soak for about .
Cut and Season Paneer
Cut 400 grams of fresh paneer into medium-sized cubes. Place them in a bowl and season with 1/2 tsp turmeric powder, 1 1/2 tsp chili powder, 1 tsp garam masala, and 1 tsp salt. Mix everything well to ensure the paneer pieces are coated in the spice powders. Let it sit for about .
Roast Paneer
Heat 1 tablespoon of ghee in a pan. Place the seasoned paneer pieces onto the pan and roast them on all sides until they are lightly golden brown. Once roasted, remove the paneer from the pan and keep it aside.
Sauté Whole Spices and Onions
In a pressure cooker, add 2 tablespoons of ghee and 1 tablespoon of oil. Add the whole spices (cinnamon, cloves, cardamom, star anise, mace), 1 tsp cumin seeds, and 2 bay leaves. for a moment. Next, add 2 large thinly sliced onions and until they turn a nice golden brown color.
Add Green Chillies, Ginger Garlic Paste, and Tomatoes
Add 4 slit green chillies and mix well. Then, add 2 tsp ginger garlic paste and for about . Next, add 3 finely chopped tomatoes and until they become nice and mushy.
Incorporate Curd and Spice Powders
Add 2 tablespoons of curd, 1 tsp chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and salt to taste. Mix everything well until all ingredients are combined.
Add Green Peas, Mint, Coriander, and Roasted Paneer
Add 1 cup of fresh green peas (or frozen peas) and mix everything well. Then, add a few fresh mint leaves and fresh coriander leaves, mixing them in. Finally, add the roasted paneer pieces and gently mix them into the mixture.
Add Rice and Water, Pressure Cook
Add the soaked and drained Basmati rice. Gently mix the rice in with the paneer and pea mixture, taking care not to break the rice grains. Next, add 2 1/4 cups of water and mix it in. You can check for seasoning at this point and add more salt if needed. Close the pressure cooker and pressure cook for about one whistle on medium-high flame.
Serve Paneer Matar Pulao
Once the pressure cooker has naturally released its pressure, open the lid. You will see a gorgeous Paneer Matar Pulao. The rice should be cooked perfectly. Serve it hot immediately. You can serve it with raita and brinjal curry on the side.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For extra richnessCustomise
Add 2 tsp of ghee at the end (optional).
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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