A classic North Indian curry where soft paneer cubes and sweet green peas are simmered in a rich, aromatic tomato and onion gravy. This comforting dish is perfect with roti or rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
445cal
17gprotein
21gcarbs
Ingredients
250 g Paneer (cut into 1-inch cubes)
1 cup Green Peas (fresh or frozen)
2 medium Onion (finely chopped)
3 medium Tomatoes (pureed)
12 whole Cashews (soaked in hot water for 15 minutes)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Creamy Matar Paneer with protein-packed Dal Fry and homestyle phulkas. A perfectly spiced, soul-satisfying dinner!
This punjabi dish is perfect for dinner. With 953.78 calories and 35.94g of protein per serving, it's a nutritious choice for your meal plan.
32gfat
0.5 tsp
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Fresh Cream (optional, for richness)
1.5 cup Water (hot)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Gravy Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for 30 seconds.
Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Pour in the tomato puree. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the masala.
2
Build the Curry
While the tomato base cooks, blend the soaked cashews with 2-3 tablespoons of water to form a very smooth paste.
Once the oil has separated from the tomato mixture, add the turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 1 minute until fragrant.
Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking to the pan.
Add the green peas and 1.5 cups of hot water. Mix everything well and bring the curry to a gentle boil.
3
Simmer and Finish
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes, or until the peas are tender.
Gently add the paneer cubes, salt, and garam masala. Stir carefully to coat the paneer without breaking it.
Crush the kasuri methi between your palms to release its aroma and sprinkle it into the curry. Simmer for 2-3 more minutes for the paneer to absorb the flavors.
Turn off the heat. If using, stir in the fresh cream for a richer, creamier texture.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot with naan, roti, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
