Mutter Paneer 1 hour and 15 minutes

Ingredient required:

• 4 pints of full fat milk
• 4 white vinegar
• ¼ lb peas
• 1 onion sliced
• 1” long ginger finely chopped
• 1 teaspoon cumin seeds
• 2 oz pasata or tin of chopped tomatoes
• 2 teaspoon turmeric powder
• 2 oz cashew nuts or whole almond nuts (optional)
• 1 tablespoon of ground coriander
• 1 tablespoon gram masala
• 1 teaspoon salt
• 2 garlic cloves sliced
• 2 fresh green chillies freshly chopped
• 4 table spoon of sunflower or veg oil

Method Part 1

• Put the milk in a pan and bring to boil.
• Reduce the heat. Add vinegar or lemon juice whilst continuously stirring the milk.
• Increase the heat.
• Keep stirring the milk till it curdles.
• Take the curdled milk off the heat.
• Keep it aside for 5 minutes.
• Strain the curdled milk.
• Slightly squeeze the residue in the strainer so that almost all the liquid is removed.
• This residue is called Paneer.
• Mash the residue whilst hot, now you are ready to cook.

Part 2

• Place a wok or Pan on medium hot stove.
• Add oil, when it is hot enough add the chopped onions & fry until they turn soft & golden Brown in colour, then  add turmeric, garlic, ginger and fresh cut chillies heat for 3 minutes mixing well.
• Add tomato pasata & mix them well.
• To this add ground coriander garam masala  & mix well.
• Now add the 4 oz frozen peas peas, paneer  residue from part 1  and mix them well, add salt to taste.
• Turn on low heat and simmer for 15 minutes.
• Garnish it with coriander leaves

Kidney bean curry (Rajmah) 45 minutes

Ingredient required:

• 1 tin of kidney beans
• 1 onion sliced
• 1” long ginger finely chopped
• 1 teaspoon cumin seeds
• 2 oz pasata or tin of chopped tomatoes
• 2 teaspoon turmeric powder
• 1 tablespoon of ground coriander
• 1 tablespoon gram masala
• 1 teaspoon salt
• 2 garlic cloves sliced
• 2 fresh green chillies freshly chopped
• 4 table spoon of sunflower or veg oil

Method

1. Heat oil in a saucepan.
2. Add cumin seeds and fry till they start to  change colour.
3. Add onions on high till they become light brown.
4. Add ginger, garlic and green chillies.
5. Cover and cook for 2 mins on medium flame.
6. Add all the powders and Pasata or chopped  tomatoes Cover and cook for 3-4 mins on medium flame.
7. Drain kidney beans from the can and wash thoroughly.
8. Add along with salt Add enough water to get a nice sauce like consistency and boil for about 10-15 mins.
9. Sprinkle garam masala and simmer for 5 minutes.
10. Serve hot on a bed of basmati rice