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)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy Shahi Matar Paneer with soft Taftan and aromatic Jeera Rice. A soul-satisfying, protein-packed dinner.
This mughlai dish is perfect for dinner. With 1185.51 calories and 31.52g 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.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
