Matar with Feta

Matar with Feta

From Chandra Ram's The Complete Indian Instant Pot Cookbook

"Traditional matar paneer--or peas and cheese, as we called it growing up--has a dark, rich tomato gravy and cubes of paneer amid a bowl of stewed peas. Think of this dish as traditional matar paneer's cousin who spent a summer backpacking through Greece. This version is light on the gravy so you taste more of the clean, sweet flavors of the peas, accentuated by the light, floral flavor of coriander. Cubed feta adds a little tanginess and the lemon and mint give it a green brightness, making this a colorful spring-y side dish for any meal."

2 tablespoons ghee or coconut oil
1 onion, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 serrano chile, finely chopped
1 tablespoon grated lemon zest or minced preserved lemon
1/2 cup water
1 pound frozen peas
7 ounces eta cheese, cubed
1/4 cup finely chopped mint

1. Using the saute function on high, heat the ghee or oil in the inner pot for about 1 minute, until shimmering. Add the onion and stir to combine. Add the coriander and cumin and cook, stirring occasionally, for aobut 3 minutes, until the onion has softened. Add the serrano and cook, stirring occasionally, for 1 minute, until fragrant.

2. Stir in the lemon zest, water, and peas. Secure the lid and cook on low pressure for 0 (Yes, zero!) minutes.

3. One the cooking is complete, quick-release the pressure.

4. Remove the lid and stir in the feta and chopped mint; serve.