Recipe - Paneer Masala

1 2 liters ful fat milk
4 tablespoon Lemon juice
1 Onion; finely cut or sliced up
2 Cloves garlic; thinly cut or sliced up
1 Inch ginger; finely chopped
3 tablespoon Oil
500 g Fresh tomatoes
1 Stick cinnamon
1 pn Saffron
1 teaspoon Cumin seeds
4 Cloves
1 cup Fresh pas or doubled shelled
broad beans
3 Fresh green chillies
1 teaspoon Oil

Bring the milk almost to the boil and stir through the lemon juice off the
heat so that it curdles into large lumps.

Place into a clean cloth and tie over the sink so it drains for two hours.
Press between two boards for an hour or so, so that it sets. Cube or slice
and fry to colour, drain and reserve, do the same to the chillies once
split and shredded.

Fry the onion until very brown, add the garlic and ginger until they sizzle
and then the tomatoes.

Blend the spices with a little water and add. Skin and pulp the tomatoes
and add and simmer for 30 minutes. Add the paneer and peas and heat
through. Garnish with the chillies and a little coriander.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.