Matar Paneer

Ingredients 

• 4 cups milk
• 400 grams green peas
• 1 lemon
• 2 tablespoon ghee
• 2 large onions
• 1 inch ginger piece
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• Salt to taste

Method

1. 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.
2. 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.
3. 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.
4. Heat two tablespoons ghee in a non-stick 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.
5. Serve hot with chappatis.

Nutrition Info