Paneer with Mushrooms and Peas
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 liters milk
- 2 tablespoon lemon juice or vinegar
- 1 onion (s)
- 1 handful coriander, fresher
- 3 chilli pepper (s), fresh
- 3 clove (s) garlic
- 1 piece (s) ginger, approx. 2.5 cm long
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon spice mix, Indian (Garam Masala)
- 1 teaspoon salt
- 250 g mushrooms, cleaned, sliced
- 1 packet peas, frozen
- 200 ml natural yogurt
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Bring the milk to a boil in a large saucepan and then stir in the lemon juice or vinegar with a whisk. The milk now coagulates and forms small flakes. Line a large sieve with a fresh tea towel and pour the milk into it. Gather the cloth and squeeze out as much liquid as possible. The result is a small cheese ball that is left to cool and then cut into bite-sized pieces.
- Heat some oil in a pan and fry the cheese pieces until golden brown on all sides (be careful: very splashes!). Remove and set aside.
- Process the onion, coriander, chillies, garlic and ginger in a kitchen mixer to a smooth mass. Then stir in the turmeric, chili powder, garam masala and salt. Now heat some oil in a pan and fry the onion mixture in it. Add the mushrooms, peas and cheese and fold in. Mix the cornstarch with the yogurt and add to the pan. Mix and simmer over medium heat for about 10 minutes. Then serve with rice and / or other Indian curries.
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