Matar Paneer Fresh Cheese

5 c Homogenized milk

3 tb Fresh lemon juice

3 tb All purpose flour

cloth 2 tb Vegetable oil

---SAUCE

--- 1 md Onion, cut into chunks

3 md Tomatoes

1 Piece ginger, chopped ( 1

-inch) 2 Garlic clove

1 sm Red or green chili

2 tb Garam masala (a ground

-spice) 1 ts Salt

1 c Water

2 tb Vegetable oil

3 c Fresh or frozen peas

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with gree peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions. PANEER: FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in lemon juice; remove from heat. Allow to rest 15 minutes; the curds will separate from the whey. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can. Discard whey. Knead flour into curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while preparing sauce. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a on-stick skillet, saute cubes until golden on both sides. Add paneer cubes and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve with steamed rice. Makes 4-5 servings. Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.