Step-by-Step Instructions

1. 1.Prepare Homemade Paneer

   Pour 1 litre of whole milk into a pot and boil it over medium heat, stirring constantly to prevent scorching. Once the milk boils and rises, lower the heat. Add 2-3 tsp of lemon juice (from one lemon) gradually while stirring until the milk curdles and the whey separates. Turn off the heat.

2. 2.Strain and Press Paneer

   Line a colander with a muslin cloth and carefully pour the curdled milk into it to strain the whey. Wash the paneer with cold water to remove any lemon flavor. Squeeze out all the liquid and shape the paneer into a flat disc. Place a heavy weight on the paneer and set it aside for at least 30 minutes to firm up.

3. 3.Make Onion Tomato Paste

   Heat 1 Tbsp of oil in a pan. Add 1 bay leaf, 4-5 cloves, 1 inch piece of cinnamon, 1 whole cardamom, and 8-10 cashews. Stir until the aroma wafts. Add 1 inch of roughly chopped ginger and 5-6 peeled garlic cloves. Sauté for 2 minutes. Add 1 large roughly chopped onion and 2 large roughly chopped tomatoes. Add 1/2 tsp of salt and sauté until the tomatoes turn soft. Transfer the mixture to a blender and grind to a smooth paste.

4. 4.Fry Paneer and Sauté Peas

   Heat 1 tsp of oil in a pan. Place the paneer disc in the pan and fry until golden brown on both sides. Remove the paneer and cut it into cubes. In another 1 tsp of oil, sauté 1 cup of green peas for 3-4 minutes.

5. 5.Prepare Matar Paneer Curry

   Heat 1 Tbsp of oil in a pan. Add 1 bay leaf, 1 whole black cardamom, 1/2 inch piece of cinnamon, and 2-3 cloves. Add 1 cup of the prepared onion-tomato paste. Stir in 1/4 tsp of turmeric powder and 1.5 tsp of red chilli powder. Cook for 4-5 minutes, stirring occasionally, until the oil separates. Add 1-1.5 cups of water (to achieve desired consistency) and bring to a boil for 4-5 minutes. Add the sautéed green peas and cook for 3-4 minutes. Add 3 slit green chillies and salt to taste. Stir in the paneer cubes (fried or plain). Finally, add 2-3 Tbsp of fresh cream and 2 tsp of dried fenugreek leaves (Kasoori Methi). Mix well and cook for 2-3 minutes.

6. 6.Prepare Jeera Rice

   Wash 1 cup of Basmati rice well and then soak it in water for 30 minutes. Drain the rice. Heat 1 Tbsp of ghee in a pan. Add 2-3 bay leaves, 1 black cardamom, 5-6 cloves, and 1 Tbsp of cumin seeds. Sauté for 1-2 minutes, being careful not to burn the cumin. Add the washed, soaked, and drained rice. Stir well. Add 1 tsp of salt and mix again. Pour in 1.5-2 cups of water. Close the pan with a lid and cook on medium-low heat for 10-12 minutes until all the water is absorbed and the rice is done. Turn off the heat. Gently stir the rice and then close the lid again, letting it rest for 10 minutes.

7. 7.Prepare Soft Roti Dough

   In a bowl, combine 2 cups of wheat flour, 1/4 tsp of salt, 1 tsp of oil, and 2 Tbsp of yoghurt. Gradually add warm water and knead for 7-10 minutes to form a smooth dough. Cover the dough and set it aside for 30 minutes. After 30 minutes, knead the dough again for 2-3 minutes.

8. 8.Roll and Cook Roti

   Divide the dough into golf-sized balls. Dust a rolling surface with flour and roll each ball into a thin disc, applying even pressure. Place the rolled roti on a very hot griddle. Flip sides after about 30 seconds, reducing the heat to medium. Once bubbles appear and brown spots form, place the roti directly on the flame, turning sides until it puffs up and cooks evenly. Remove from flame.

9. 9.Serve the Meal

   Serve the freshly prepared Jeera Rice and soft Rotis with the delicious Matar Paneer, accompanied by onion slices and lemon wedges.