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METHOD
Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer.
Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away.
Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin.
Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper.
Peel, wash and chop onions and ginger finely.
Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.
Add the fried paneer, garam masala powder and boil for five minutes.
Serve hot with chappatis.
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