Recipe - Matar Paneer (Peas With Paneer)

5 cup Homogenized milk
3 tablespoon Fresh lemon juice
3 tablespoon All purpose flour
Cheesecloth
2 tablespoon Vegetable oil

SAUCE
1 md Onion, cut into chunks
3 md Tomatoes
1 Piece ginger, chopped ( 1
inch)
2 Garlic clove
1 small Red or green chili
2 tablespoon Garam masala (a ground
spice)
1 teaspoon Salt
1 cup Water
2 tablespoon Vegetable oil
3 cup Fresh or frozen peas

Paneer is a fresh cheese with plenty of texture and protein. In this
traditional northern Indian dish, Paneer is combined with gree peas in a
spicy tomatoginger sauce. Fresh Paneer is quite crumbly, so it is
generally cut into cubes and sauteed until golden before combining with
other ingredients. For variety, try adding some finely minced fresh
cilantro and a little freshly ground black pepper to the mixture before
cubing and frying. If you do have any left over, serve it warm in whole
wheat pita bread topped with cut or sliced up tomaotes and crunchy red onions.

PANEER:

FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in
lemon juice; remove from heat. Allow to rest 15 minutes; the curds will
separate from the whey. Strain curds through a triple layer of cheesecloth;
squeeze out as much whey as you easily can. Discard whey. Knead flour into
curds, place on a plate; pat to Three fourths inch thickness. Refrigerate while
preparing sauce. For sauce, place all ingredients except peas in a blender
or food processor; blend to a smooth paste. Pour into a large skillet,
bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove
Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a
onstick skillet, saute cubes until golden on both sides. Add paneer cubes
and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve
with steamed rice. Makes 45 servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini