In the heart of winter, when green veggies reign supreme and cravings surge with the dropping temperatures, choosing wisely is key. Instead of succumbing to high-calorie temptations, turn to the ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

Restaurant-style matar paneer can be easily made at home. We all make matar paneer quite often at home and love its taste every single time. But, why this same dish tastes different when served in ...

The humble Matar Paneer is an all-weather dish. When you dunk cubes of cottage cheese and green peas in an easily-made rich, creamy cashew-based Mughlai-style tomato gravy you, voila, create Shahi ...

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 ...

As we try hard to drive our midweek blues away, here's the recipe of Matar Paneer to take you through the week and put a smile on your face, and warm up the conversations round the dinner table with ...

Anyone who’s eaten at an Indian restaurant will recognize palak paneer (spinach with cubed cheese) or mutter paneer (peas and tomatoes with cubed cheese). The basic element - the paneer itself - is ...

This version of mutter paneer (peas and cheese) comes from Apexa Kotak, who runs Trupti Enterprises spice shop in Thorncliffe Park with her husband Bharat. It has a spicy kick thanks to Trupti’s ...

In food processor or blender, purée tomatoes. Transfer to bowl. (You should have 2 cups/500 mL.) In mini food processor or blender, grind cashews and water until fairly smooth. In medium saucepan, ...