Matar Paneer (Fresh Cheese) Recipe

Matar Paneer (Fresh Cheese) Recipe

Ingredients:

5 c of milk (homogenized)
3 Tbsps of flour (all-purpose)
4 Tbsps of oil (vegetable)
3 Tbsps of fresh juice of lemon
Cheesecloth
1 onion (medium); sliced into chunks
1 chopped ginger (inch-sized cuts)
1 red chili
1 tsp of salt
3 tomatoes (medium)
2 cloves garlic
2 Tbsps of Garam Masala
1 c of water
3 c of fresh peas

Instructions:

PANEER: You boil milk. Once it starts to form into bubbles, add in juice, then remove it from fire at once. Rest for 15 mins. Strains curds w/ the use of 3-layered cheesecloth, squeezing as many whey you can, then have whey discarded when done. Knead the flour to curds. Transfer to platter then pat into 3/4-inch thick. Refrigerate.

SAUCE: Combine onion tomatoes, gimger, garlic, red chili, garam masala, salt water and 2 Tbsps of oil in blender, blend ’til it forms a smoothened paste. You pour mixture into skillet then allow it to boil, then have it simmered w/o cover for 20 mins. Take out Paneer then cut it into inch-sized cubes. You heat 2 Tbsps oil in non-stick small skillet. Have cubes sauteed ’til all sides are golden. Add your Paneer and the peas into sauce. You simmer it for 10 mins or ’til peas are fully cooked. Best when served w/ steamed-rice.

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