Paneer masala

Yield: 1 servings

Measure Ingredient
1 2 liters ful fat milk
4 tablespoons Lemon juice
1 Onion; finely sliced
2 Cloves garlic; thinly sliced
1 Inch ginger; finely chopped
3 tablespoons Oil
500 grams Fresh tomatoes
1 Stick cinnamon
1 pinch Saffron
1 teaspoon Cumin seeds
4 Cloves
1 cup Fresh pas or doubled shelled broad beans
3 Fresh green chillies
1 teaspoon Oil

Bring the milk almost to the boil and stir through the lemon juice off the heat so that it curdles into large lumps.

Place into a clean cloth and tie over the sink so it drains for two hours.

Press between two boards for an hour or so, so that it sets. Cube or slice and fry to colour, drain and reserve, do the same to the chillies once split and shredded.

Fry the onion until very brown, add the garlic and ginger until they sizzle and then the tomatoes.

Blend the spices with a little water and add. Skin and pulp the tomatoes and add and simmer for 30 minutes. Add the paneer and peas and heat through. Garnish with the chillies and a little coriander.

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