Recently, an artist from Jhansi went viral for her incredibly lifelike wax creation of a popular Indian dish, matar paneer.

I finally made Matar paneer too, and realized why it was such a popular dish — it is so tasty and satisfying. Here is a decadent rendition of it, with cashews and raisins.

Set a large plate next to the stove. In a large (12-inch) nonstick skillet over medium-high heat, heat 1 teaspoon of the oil until shimmering.

It was all she needed to hear, and it woke her up, literally and figuratively. “I had always shown him love by cooking, and I think that’s what he needed,” she said.

Matar Paneer This rendition of matar paneer, a popular Indian curry, uses cashews to bring a velvety creaminess to the sauce that enrobes cubes of firm cheese, two types of peas and cherry tomatoes.

Matar Paneer Madra. Serves: 3-4. Ingredients. ½ cup green peas, frozen or fresh; 1½ cups paneer cubes; 1 tbsp mustard oil; 1 tbsp ghee; 2 tej patta or bay leaves; 2-3 green elaichi or cardamom; ...

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted (or heat oil). Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they ...

Matar paneer curry: Craft a tapestry of flavours with a Peas and Paneer Curry that transcends ordinary meals. Sauté paneer cubes until golden, then simmer them in a luscious tomato-based gravy ...

Return paneer to pan; add 1½ tsp. mild curry powder and remaining 1 Tbsp. vegetable oil and cook, tossing constantly, until curry powder is evenly distributed and very fragrant, 1–2 minutes.