Special Mouth-Watering Dish For You
February 16, 2009
Mattar paneer
Ingredients
10 cups whole milk, ¼ cup lemon juice, 10 gm ginger, 6 flakes garlic, 1 cup vegetable oil, 4 medium grated onions, 1 tsp turmeric powder, 2 tsp red chili powder, 1 ½ tsp coriander powder, 1 tbsp salt, 1 tbsp cumin seeds, 2 large chopped tomatoes, 2¾ whey or water, 5 cups peas shelled or frozen, ½ tsp garam masala powder, 1 tbsp chopped coriander leaves
Method
To make paneer
In pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles .remove pan from heat. Place muslin cloth over bowl. Pour the curdled milk into muslin and strain. Reserve 2 ¾ cups whey.
Gather up corners of muslin and tie about 5 cms above curd. Hang this bag for about 30 minutes. Gently squeeze bag, take down and place between two cutting boards. Place on top board about 2 ½ kgs, heavy object for about 2 hours until paneer layer is 1 cm thick. Remove weight. Untie bag and remove. Cut paneer into 2 ½ cm cubes.
Grind together ginger and garlic into a paste.
Group paneer into 3 batches. Heat oil in cooker for about 3 minutes. Lightly brown each batch and remove. Drain off excess oil leaving ½ cup in cooker.
Place cooker on high heat. Add onions and fry till golden brown.
Add ginger-garlic paste. Stir for a few seconds. Add turmeric, chili, coriander and cumin powders, salt, tomatoes and ¼ cup whey or water. Cook till tomatoes are pulpy and oil shows separately (approx 5 minutes), stirring occasionally.
Add peas. Stir and fry for about 2 minutes. Add remaining whey or water.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute.
Remove cooker from heat. Release pressure with slight lifting of vent weight.
Open cooker. Place cooker with peas on medium heat. Add paneer and simmer for about 5 minutes. Stir in garam masala powder.
Serve hot, garnished with coriander leaves.
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