Mattar Paneer
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 ml vegetable oil
- 2 large onions
- 2 cloves garlic
- 2 ½ cm ginger root
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon turmeric, ground
- 1 teaspoon chili powder
- 500 g peas (frozen)
- 225 g tomato (s)
- 2 tablespoon coriander greens, chopped
- 125 ml vegetable stock
- salt and pepper
- 2 ½ liters milk (whole milk), pasteurized
- 5 tablespoon lemon juice
- 1 tablespoon coriander greens, chopped
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- For the paneer, bring the milk to the boil in a large saucepan. Remove from heat and stir in lemon juice. Place on the stove again for a minute until the white cheese separates from the whey, then remove from the stove immediately.
- Line a pasta sieve with a double layer of muslin (a layer with a clean tea towel or cloth diaper is also possible). Pour the mixture in to drain the whey. Add the chopped garlic and coriander to taste, then twist the ends of the cloth so that the remaining liquid is squeezed out of the white cheese. Weigh the cheese as it is and place in a cool place overnight.
- Cut the pressed paneer into cubes and fry in a pan with the oil until golden brown. Remove from the pan and drain on paper towels.
- Sauté the onions, chopped garlic and chopped ginger in the pan for 5 minutes, stir in the spices, gently sizzle for another 2 minutes. Add the peas, tomatoes and broth, season with salt and pepper.
- Cover and simmer for 10 minutes, stirring occasionally, until the onions are soft. Add the fried paneer and cook for another 5 minutes. Sprinkle with coriander and serve. Indian naan bread goes well with it.
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