Matar Paneer Recipe
- Milk 4 cups
- Green peas 400 grams
- Lemon 1
- Ghee 2 tbsp.
- Onions 2 large
- Ginger 1 inch piece
- Turmeric powder 1 /4 teaspoon
- Red chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Garam masala powder 1 teaspoon
- Salt to taste
Boil milk two times on high flame. Then pour some lemon juice. Lemon Juice will curdle the milk. To separate whey from paneer, tie up paneer in a fine cloth, and hang over the window or any other cool place to allow additional water to drain away.
Place the muslin with the paneer under a roll to squeezed out the remaining moisture and to flatten the paneer. Take out paneer the from cloth and cut it into into small cubes.
Heat oil in a pan, and deep-fry the cubes till they are light brown. Drain onto a porous piece of paper. Peel, wash and slice onions and ginger.
Heat oil in another pan and add pieces of onion and ginger. Sauté till light brown. Add turmeric powder, red chilli powder, coriander powder, salt and peas. Add a little water and cook till the peas are soft and a little gravy remains.
Serve hot with chapattis.