MUTTAR PANEER

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Ingredients

• 150 ml/¼ pint/½ cup vegetable oil
• 2 onions, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 2.5 cm/1 in ginger root, peeled and chopped
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 500 g/1 lb frozen peas
• 1 x 250 g/8 oz can chopped tomatoes
• 125 ml/4 fl oz/½ cup vegetable stock
• salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander
• PANEER:
• 2.5 litres/4 pints/10 cups pasteurized full cream milk
• 5 tbsp lemon juice
• 1 garlic clove, peeled and crushed (optional)
• 1 tbsp chopped fresh coriander (optional)

Method

1. 1
   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.
2. 2
   Transfer to a dish, cover with a plate and weights and leave overnight in the refrigerator.
3. 3
   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.
4. 4
   Pour off some of the oil, leaving about 4 tablespoons 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.