Mattar paneer
From Cookipedia
| Mattar paneer | |
|---|---|
 |
| Servings: | 4 to 6 people |
| Ready in: | 15 minutes (without cheesemaking) |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
Mattar paneer - Indian cheesey peas.
This recipe gives you the option to make your own authentic paneer too if you wish.
Ingredients
For making yor own paneer
or
- 250 g (1/2 lb) cubed paneer or pressed cottage cheese (queso blanco)
- Ghee (start from point 7 in the method with the latter ingredients)
Mise en place
- Sterilise all equipment
Method
Making your own paneer
- Boil the milk, twice, leaving it to cool for 10 minutes in between boils, stirring well to prevent burning.
- Squeeze in lemon juice to split the milk.
- Cover a separate pan with a muslin cloth or a clean tea-towel and pour the milk through it to separate the curds and whey.
- Reserve the whey, as it's useful to cook rice in.
- Hang the curds in the cloth for a whole day to allow the remaining whey to drip out.
- After this time, place the curds in the cloth under a weight to flatten into a cake.
- Cut the paneer into cubes and fry in hot ghee until coloured a little, and place on one side
Ingredients
- 450 g (1 lb) peas
- 2 large onions, peeled and chopped
- 1 teaspoon turmeric powder
- ½ teaspoon chilli powder
- 1.5 teaspoons ground coriander seeds
- 1 teaspoon garam masala
- 1 2.5 cm (1") piece of ginger, peeled and grated
- Ghee
- Sea salt to taste
Method
Peas and spices
- Heat 2 tablespoons of ghee in a pan or wok and fry the ginger and onions for 4 minutes
- Add all of the spices and salt and stir fry for a minute.
- Add the peas, a few tablespoons of water and cook the peas until done and a little spicy gravy is left
- Add the paneer cubes and boil for 5 minutes
Serving suggestions
Serve hot with chapattis