MUTTER PANEER

Preparation Method :

• Bring the milk to a rolling boil in a large saucepan. Remove from the heat and stir in the lemon juice.
• Return to the heat for about 1 minute until the curds and whey separate. Remove from the heat.
• Line a colander with double thickness muslin and pour the mixture through the muslin, adding the garlic and coriander, if using.
• Squeeze all the liquid from the curds and leave to drain.
• Transfer to a dish, cover with a plate and weights and leave overnight in the refrigerator.
• Cut the pressed paneer into small cubes. Heat the oil in a large frying pan, add the paneer cubes and fry until golden on all sides. Remove from the pan and drain on paper towels.
• Pour off some of the oil, leaving about 4 tablespoon in the pan. Add the onions, garlic and ginger and fry gently for about 5 minutes, stirring frequently. Stir in the spices and fry gently for 2 minutes.
• Add the peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender.
• Add the fried paneer cubes and cook for a further 5 minutes. Taste and adjust the seasoning, if necessary. Sprinkle with the coriander and serve at once.