If you get the peas with their hulls, you need to peel the peas first. Wash and pick the coriander leaves and you are already done with the raw preparations. If you make your paneer fresh, this would be the time to start.

Now you can put the peas in a sieve and place this sieve on top of a pot with water at the bottom. The peas should not touch the water. Place a lid on top of the pot and turn on the stove – now your peas will get steamed.

During the ten minutes that this will take, you can peel and chop the ginger in fine pieces, grate the paneer if you bought it ready-made or mash it if it is fresh. When the peas are soft, you need to mash them a bit as well. It is not necessary to completely make it a paste, it is fine if there are still peas in it. Now you add ginger, garam masala and coriander powder into the peas, sprinkle some salt over it and mix well.

At this point we will start preparing the dough. Don’t worry if your yoghurt is slightly sour, that is fully fine, it will actually give a nice taste. First of all however you mix cumin and salt into the flour. After that you add the yoghurt and finally the water. The amount here can vary with the quality of the water but the dough should be soft, so that you can easily squeeze it and it is not sticky.

You can separate the dough into six to eight pieces. Take one of these and roll it out very thin into an oval shape. Separate the mashed paneer into the same amount of equal-sized parts and do the same with the peas. Take one of the paneer parts and place it in a line into the middle of the dough. Now you take one part of the green peas and spread them on top of the paneer.

Now fold the dough with the long side over the peas and the paneer and press it down a bit so that it will stick. Fold the ends on both sides as well so that it is well closed.

The last part is easy: place them on a baking tray, spread a bit of oil on top and place it into the oven. Bake them for about twenty minutes at 180 degrees. And there you are – delicious Matar Paneer Rolls!