Cooking Time: 1 hour, 15 minutes
Serves: 4-6 people
- 4 pints full fat milk
- 4 tbsp white vinegar
- ¼ lb peas
- 1 onion, sliced
- 1″ long ginger, finely chopped
- 1 tsp cumin seeds
- 2 oz pasata or tin of chopped tomatoes
- 2 tsp turmeric powder
- 2 oz cashew nuts or whole almond nuts
- 1 tbsp ground coriander
- 1 tbsp gram masala
- 1 tsp salt
- 2 garlic cloves, sliced
- 2 fresh green chillies, finely chopped
- 4 tbsp sunflower or vegetable oil
- 4 oz frozen peas
Method – Part 1:
- Put the milk in a pan and bring to the boil.
- Reduce 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 and put 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.
- Mesh the residue whilst hot. Now you are ready to cook.
Method – Part 2:
- Place a wok or pan on a medium hot stove and heat oil.
- When it is hot enough, add the chopped onions and fry until they turn soft and golden brown in colour.
- Add turmeric, garlic, ginger and fresh cut chillies and heat for 3 minutes mixing well.
- Add tomato puree and mix well.
- Add ground coriander, garam masala and mix well.
- Now add the 4 oz frozen peas, paneer residue from Part 1 and mix them well, adding salt to taste.
- Turn on low heat and simmer for 15 minutes.
- Garnish with coriander leaves.
Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.