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 up, lower the heat. Add 2-3 teaspoons of lemon juice (from one lemon) gradually while stirring. Continue stirring until the milk curdles and the whey separates. Turn off the heat.

2. 2.Strain and Press Paneer

   Strain the curdled milk through a muslin cloth placed over a colander. Wash the paneer with cold water to remove any lemon flavor. Squeeze out all the liquid, shaping 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 and firm up.

3. 3.Prepare Onion Tomato Paste

   Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 4-5 cloves, 1 piece of cinnamon, 1 whole cardamom, and 8-10 cashews. Stir for 1-2 minutes until aromatic. 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 teaspoon of salt. Sauté until the tomatoes turn soft. Transfer the mixture to a blender and grind to a smooth paste.

4. 4.Sauté Paneer and Green Peas

   Heat 1 teaspoon of oil in a pan. Fry the prepared paneer disc until golden brown on both sides. Remove from heat and cut the paneer into cubes. In a separate pan, sauté 1 cup of green peas in 1 teaspoon of oil for 3-4 minutes.

5. 5.Cook Matar Paneer Curry

   Heat 1 tablespoon of oil in a pan. Add 1 bay leaf, 1 whole black cardamom, 1/2 piece of cinnamon, and 2-3 cloves. Sauté for a minute. Add 1 cup of the prepared onion-tomato paste, 1/4 teaspoon of turmeric powder, and 1.5 teaspoons 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 sautéed green peas, 3 slit green chillies, and salt to taste. Cook for 3-4 minutes. Add the paneer cubes (fried or plain), 2-3 tablespoons of fresh cream (or more for less spicy), and 2 teaspoons 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 tablespoon of ghee in a pan. Add 2-3 bay leaves, 1 black cardamom, 5-6 cloves, and 1 tablespoon of cumin seeds. Sauté for 1-2 minutes, being careful not to burn the cumin. Add the drained rice and stir well. Add 1 teaspoon of salt (or adjust to taste) and mix well. Pour in 1.5-2 cups of water. Cover the pan and cook on medium-low heat for 10-12 minutes until the water is absorbed and the rice is done. Turn off the heat, gently stir the rice, cover, and let it rest for 10 minutes.

7. 7.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 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. Divide the dough into golf-ball-sized portions. Dust a ball with flour and roll it into a disc, applying even pressure. Place the rolled roti on a very hot griddle. Flip sides after about 30 seconds, reducing the heat to medium. Cook until bubbles appear with brown spots. Transfer the roti to a direct flame on the stove, turning sides until it puffs up and is cooked through. Remove from flame.

8. 8.Serve the Meal

   Serve the hot Matar Paneer with fluffy Jeera Rice and soft Rotis. Garnish with onion slices and lemon wedges for an authentic North Indian meal experience.