Matar Paneer

MATAR PANEER Green peas and paneer cooked together into a delicious gravy. Preparation Time : 20 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS   Milk 4 cups Green peas 400 grams Lemon 1 Ghee 2 tablespoon+ to deep fry Onions 2 large Ginger 1 inch piece Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Coriander powder 1 teaspoon Garam masala powder 1 teaspoon Salt to taste

METHOD Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away. Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried paneer, garam masala powder and boil for five minutes. Serve hot with chappatis.