North Indian Meal - Matar Paneer, Jeera Rice & Roti

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• You can use store-bought paneer 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.