I grew up in India, in a Gujarati family, and while I eat everything, it’s a vegetarian culture. One of the biggest sources of protein for vegetarians there is cheese — and by this, I mean paneer.

In the 1980s, when I first arrived in North America, every Indian restaurant menu featured Matar paneer, an old-world dryish peas and paneer curry. Invented during the royal Mughal era of India, I ...

From Home to Dhabas: Why Matar Paneer Wins Every Time: By Ankita Marik If there is one dish that can bring instant joy to our faces, then that would be matar paneer. The aroma of simmering tomatoes, ...

New Delhi: Craving the indulgent flavours of restaurant-style matar paneer but need to feed a crowd? This dhaba-style matar paneer recipe for 20 guests brings the rich, creamy gravy packed with soft ...