Step 1: Make Paneer

Boil 1 litre of whole milk over medium heat with constant stirring. Once milk boils and rises up, lower the heat. Add 2-3 tsp of lemon juice (from one lemon) gradually while stirring until the milk curdles and whey separates. Turn off the heat. Strain the curdled milk through a muslin cloth. Wash the paneer with cold water to remove excess 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 press out more whey and firm up. Unwrap the paneer.

Step 2: Make Onion Tomato Paste

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

Step 3: Sauté Paneer & Peas

Heat 1 tsp of oil in a pan. Fry the paneer disc until golden brown on both sides. Cut the fried paneer into cubes. In the same pan, add 1 tsp of oil and sauté 1 cup of green peas for 3-4 minutes.

Step 4: 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. Sauté briefly until fragrant. Add 1 cup of the prepared onion tomato paste. Add 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 the desired consistency and bring to a boil for 4-5 minutes. Add the 1 cup of sautéed green peas and cook for 3-4 minutes. Add 3 slit green chillies and salt to taste. Add the paneer cubes (fried or plain). Stir in 2-3 Tbsp of fresh cream (or more for less spicy) and 2 tsp of dried fenugreek leaves (Kasoor Methi). Mix well and cook for 2-3 minutes.

Step 5: Prepare Jeera Rice

Wash 1 cup of Basmati rice well. Soak the rice in water for 30 minutes, then drain. 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 drained 1 cup of rice. Stir well. Add 1 tsp of salt (adjust to taste). Mix well. 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 the water is absorbed and the rice is done. Gently stir the rice. Close the lid and let it rest for 10 minutes.

Step 6: Prepare Soft Roti

In a bowl, combine 2 cups of wheat flour, 1/4 tsp of salt, 1 tsp of oil, and 2 Tbsp of yoghurt. Knead the mixture with warm water for 7-10 minutes to form a smooth dough. Set the dough aside for 30 minutes. After 30 minutes, knead the dough again for 2-3 minutes. Roll the dough into golf-sized balls. Dust a ball with flour and roll it into a disc, applying even pressure. Place the roti on a very hot griddle. Flip sides, reduce heat to medium, and cook for 30 seconds on each side until bubbles form and brown spots appear. Place the roti directly on the flame, turning sides, until it puffs up. Remove from flame.

Step 7: Serve the Meal

Serve the freshly prepared Jeera Rice and soft Rotis with the delicious Matar Paneer, accompanied by onion slices and lemon wedges for a complete North Indian meal.

• You can use store-bought paneer or make it in advance to save time.

• Prepare the onion tomato paste in advance and freeze it in cubes for future use.

• Use the leftover whey from making paneer to knead the roti dough for softer rotis.