Paneer masala
1 servings
Ingredients
| Quantity | 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.