Step-by-Step Instructions

1. 1.Prepare Homemade Paneer

   Pour 1 litre of whole milk into a pot. Boil the milk over medium heat, stirring constantly to prevent scorching. Once the milk boils and rises up, lower the heat. Add lemon juice (from one lemon, approximately 2-3 tsp or as required) to the milk, stirring continuously 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 any lemony taste. 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 excess water. Unwrap the paneer and cut it into desired cubes.

2. 2.Make Onion Tomato Paste

   Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 1 star anise, 4-5 cloves, 1 inch piece of cinnamon, 1 whole cardamom, and 8-10 cashews. Sauté for approximately 2 minutes until the spices become aromatic. Add 1 inch of roughly chopped ginger and 5-6 peeled garlic cloves. Next, add 1 large roughly chopped onion and sauté for 2 minutes. Add 2 large roughly chopped tomatoes and 1/2 teaspoon of salt. Sauté until the tomatoes turn soft. Transfer the sautéed ingredients to a blender and grind them to a smooth paste.

3. 3.Sauté Paneer and Peas

   In a separate pan, add 1 teaspoon of oil and fry the paneer disc until it turns golden brown on both sides. Remove the paneer and cut it into cubes. In the same pan, add 1 teaspoon of oil and sauté 1 cup of green peas for 3-4 minutes.

4. 4.Prepare Matar Paneer Curry

   Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 1 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 teaspoon of turmeric powder and 1.5 teaspoons of red chilli powder. Cook the mixture for 4-5 minutes, stirring occasionally, until the oil separates from the paste. Add 1-1.5 cups of water to achieve the desired consistency and bring the curry to a boil for 4-5 minutes. Add the 1 cup of sautéed green peas and cook for another 3-4 minutes. Stir in 3 slit green chillies and salt to taste. Add the paneer cubes (fried or plain). Incorporate 2-3 tablespoons of fresh cream (or more for a less spicy curry) and 2 teaspoons of dried fenugreek leaves (Kasoori Methi). Mix everything well and cook for 2-3 minutes.

5. 5.Prepare Jeera Rice

   Take 1 cup of Basmati rice, wash it thoroughly, and then soak it in water for 30 minutes. In a pan, heat 1 tablespoon of ghee. Add 2-3 bay leaves, 1 black cardamom, and 5-6 cloves. Add 1 tablespoon of cumin seeds and sauté for 1-2 minutes, being careful not to burn the cumin. Add the washed, soaked, and drained rice to the pan. Stir well to combine. Add 1 teaspoon of salt (adjust to taste) and mix again. Pour in 1.5-2 cups of water. Cover the pan 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 with a spatula. Close the lid again and let the rice rest for 10 minutes before serving.

6. 6.Prepare Soft Roti

   In a bowl, combine 2 cups of wheat flour, 1/4 teaspoon of salt, 1 teaspoon of oil, and 2 tablespoons of yoghurt. Gradually add warm water and knead the mixture for 7-10 minutes until a smooth dough forms. 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 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 on each side, reducing the heat to medium. Cook until bubbles appear and brown spots form. Transfer the roti directly onto the flame, flipping it once, until it puffs up. Remove from flame.

7. 7.Serve the Meal

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