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 staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Homestyle Matar Paneer with soft rotis and gut-friendly raita - a protein-packed, comforting meal!
This north_indian dish is perfect for lunch. With 747.64 calories and 30g 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
