Summary

Ingredients

• 1 tablespoon cornstarch
• 4 tablespoon clarified butter
• 2 medium onion (s), finely chopped
• 1 teaspoon garlic, finely chopped
• 1 tablespoon ginger, fresher, finely chopped
• 1 tablespoon coriander, ground
• 1 teaspoon turmeric
• 3 chilli pepper (s), red, finely chopped
• 1 tablespoon paprika powder, noble sweet
• 3 large tomato (s), peeled and finely diced
• 200 g peas, frozen
• 1 teaspoon salt
• 2 teaspoon spice mix, (Garam Masala)
• 2 tablespoon coriander greens, finely chopped
• 1 ½ liters milk, fresh
• 3 tablespoon lemon juice

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Instructions

1. If possible, prepare the paneer the day before. To do this, bring the milk to the boil until it comes up, remove it from the stove immediately. Carefully stir in the lemon juice and wait until you can see large flakes of milk.
2. Line a sieve with a cloth or cloth diaper, pour the milk into it. Allow the mass to drain, then carefully squeeze the cloth and weigh it down with a saucepan or can and let it stand for about 2 hours. Take the cheese out of the cloth, wrap it in foil and let it set in the refrigerator overnight.
3. Cut the cheese into small cubes and dust with cornstarch. In a coated pan, 2 tablespoons. Heat the clarified butter and lightly fry the cheese cubes over a medium heat. Drain the cheese on kitchen paper.
4. Put the remaining clarified butter in a casserole (with a lid) and fry the onions, garlic and ginger, stirring frequently. Stir in the coriander, turmeric, chilli and paprika, then add the tomatoes. Let the sauce cook for about 10 minutes. Add about 1/2 l of hot water and bring the sauce to the boil, then cover and simmer on a medium heat for 20 minutes, stirring occasionally.
5. Add the peas, salt, the fried cheese and possibly some hot water, bring to the boil again and simmer for another 15 minutes on a low heat. Turn off the stove, stir in Garam Masala and cover and let the dish stand for at least 1 hour.
6. Sprinkle with fresh coriander before serving.
7. Matar Paneer tastes very good even when warmed up! It will keep - well covered - in the refrigerator for about 2 days.
8. Rice goes well with it.