Instant Pot Paneer Peas Korma | Matar Paneer Kurma Curry

Instant Pot Paneer Peas Korma | Matar Paneer Kurma Curry

You can share or pin my recipes by using above Social media buttons, try it.! Instant Pot Paneer Peas Korma is a easy to make and its super delicious. If you are bored of regular curries then try this recipe and I promise you that you will be not disappointed. Kurma or Kuruma or korma is a coconut based gravy curry, it lends a beautiful taste and texture to the curry. This will make a great side dish for parties or potlucks.! 


I added peas in addition to paneer but you don’t have to necessarily add it, you can just make plain paneer korma. I added just 1/4 cup cashews for rich thick gravy but you can definitely increase the quantity to make it more richer and creamier. But beware, the calories easily add up fast.

The Instant Pot Paneer Peas Korma is very tricky to make, coconut gravy will sink down and can get burnt easily when cooked under pressure. So I will share how I cooked the curry without burning the kurma.  

This Paneer Peas Korma makes a delicious side dish for roti, parathas, parota, jeera rice, Pulao and Biryani’s etc. If you kormas then check out this super yummy Aloo korma in Instant pot

Since Kurma takes some preparation, if you make in bulk and freeze, you can avoid lot of time in prepping. It freezes excellently, you can freeze them in small portions for later use.

Checkout my other instant pot curry recipes 👇👇👇

Instant Pot Curry Recipes

Did you know that I have a Youtube channel and you can see video recipes there? Also do follow me on Instagram 🙂 

I hope you try out this recipe and do comment below and let me know how you like this recipe. 

★ Now that you have this amazing recipe, Is it worth a try? Please give us a ★ rating .. Just click on the stars in the Summary box below to rate 🙂 ! 

Instant Pot Paneer Peas Korma | Matar Paneer Kurma Curry

Whole spices

  • 1/2 tsp Cumin seeds
  • 1 Star anise
  • 3 Cardamom pods
  • 2 inch Cinnamon stick
  • 4-5 Cloves

Powdered spices

  • 1/2 tsp Fennel seeds powder (saunf) ((do not skip, this gives a unique taste))
  • 1/2-1 tsp Garam masala powder ((or to taste))

Other ingredients

  • 2-3 tbsp Oil or Ghee ((I used mix of Oil & ghee))
  • 1 medium Onion (finely chopped)
  • 3 medium Tomatoes (finely chopped)
  • 1.5 tbsp Ginger Garlic paste
  • Green chilies (finely chopped, as per taste (see notes))
  • 14 oz Paneer,cubed (approx 2 cups)
  • 1 cup Peas, (I used frozen)
  • 1 cup grated coconut ((fresh is better but frozen works fine – thaw it before using))
  • 1/4 cup Cashews ((grind into powder))
  • 2-3 cups Water
  • 3 tbsps Coriander or Cilantro (to garnish)
  • Salt (to taste)
  1. Put instant pot on saute mode ‘Normal’ and add Oil or ghee.

  2. Once oil is hot add the ingredients under “whole spices” and fry for 1 minute till they get fragrant. 

  3. Now add onions,green chili and saute for 2 to 3 minutes till they get golden. 

  4. Now add ginger garlic paste and fry for another 1 or 2 mins, till raw smell goes away. 

  5. Add in the tomatoes and fry them till they get mushy. 

  6. Now add the ingredients under “powdered spices”. Mix well and turn off saute mode.

  7. Add the coconut, cashews powder, paneer,peas and water( I have added 2.5 cups). Add salt to taste and mix well. 

  8. You can adjust the water as per your desired consistency. 

  9. Before putting the lid on, check that nothing is stuck to the bottom of the pot(tomatoes or anything like that). Just scrape the bottom clean with spatula. This step is important and if you miss this, you will get “BURN” symbol when you cook the curry. 

  10. Now put the lid and vent to sealing position. Do manual “LOW Pressure” for 4 mins. 

  11. You can do Quick release or Natural release. 

  12. When you open the lid, it might look that bottom is sticky but I assure you its not burnt, just the coconut settling on the bottom, just scrape it off. To avoid the burn, we used low pressure. 

  13. Garnish with Cilantro and serve Hot.!! 

  1. I didn’t use turmeric powder or red chili powder as I wanted a lighter(kind of whitish) color for the korma but you can add them if you want. 
  2. Since I didn’t add any red chili powder, I loaded up on extra green chilies for enough spiciness. You can adjust the green chilies or red chili powder as per your taste.
  3. You can also use thick coconut milk instead of grated coconut but you will not get the texture of korma. But still its a good substitute.
  4. I used frozen thawed grated coconut in this recipe.
  5. Always scrape the bottom of the pot, before putting the lid. This will prevent the burn sign while cooking.
  6. Do not skip the fennel seeds powder as it gives a unique taste to the kurma.
  7. Once the curry is done, you can take out the whole spices with a spoon, especially if you are serving to kids or Non Indians, since they don’t know how to eat around whole spices. 
  8. I used a standard US measuring cups for measuring water, peas and cashews.

2 thoughts on “Instant Pot Paneer Peas Korma | Matar Paneer Kurma Curry”

Leave a Reply

Your email address will not be published. Required fields are marked *