Matar Paneer (Fresh Cheese) Recipe

Matar Paneer (Fresh Cheese) Recipe

Ingredients:

5 c of milk (homogenized)
3 Tbsps of freshly squeeaed lemon juice
3 Tbsps of flour (all purpose)
2 Tbsps oil (vegetable)
1 pc cheesecloth

For the sauce
1 medium-sized onion; diced
3 medium-sized tomatoes
2 cloves of garlic
1 slice ginger (1 inch); chopped
1 small chili (red or green)
2 Tbsps garam masala
1 tsp of salt
2 Tbsps oil (vegetable)
1 c of water
3 c of peas (fresh or frozen)

Instruction:

Boil the milk and when bubbles start to appear, pour lemon juice then turn off heat and let it rest for fifteen minutes (to separate curds from whey).

With three layers of cheese-cloth, separate curds from whey. Add flour to curds then knead. Make it three fourths of an inch thick then store in refrigerator.

For the sauce, mix ingredients (excluding the peas) and blend til pasty consistency using a processor. Boil the paste then simmer without covering for twenty minutes (or a bit less).

Cut the now hardened Paneer (cheese) to bite-sized cubes then fry in a skillet with oil til sides are brown.

Add these and the peas to the prepared sauce and simmer another 10 minutes. You can serve this with rice (steamed).

>> Matar Paneer (Fresh Cheese) Recipe