Paneer Masala by Videojug Team

You will need


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■ 2 liters milk
■ 4 tbsp lemon juice
■ 1 onion
■ 2 cloves garlic
■ 1 inch ginger
■ 3 tbsp oil
■ 500 g fresh tomatoes
■ 1 stick cinnamon
■ 1 pinch saffron
■ 1 tsp cumin seeds
■ 4 cloves
■ 250 g fresh pas or doubled shelled
■ 3 fresh green chillies
■ 1 tsp oil


Serves:
1 servings
Cooking Time:
30 minutes


Step 1: Combine milk and lemon juice

In a pan, heat the milk until almost boiling. Then remove from the heat and stir in the lemon juice so that it curdles into large lumps. Pour the mixture into a clean cloth, tie it over the sink and let it drain for two hours.





Step 2: Fry the milk-lemon mixture

When drained, press the milk-lemon mixture between two boards for an hour or so, until it sets. Then cube or slice it into pieces, and fry in a pan until golden brown. Drain the oil and set aside.


Step 3: Fry chillies and onion

Split and shred the green chillies, then fry in a pan. Drain the oil and set aside. Next, fry the onion until very brown.


Step 4: Add garlic, ginger and tomatoes

Add the garlic and ginger to the fried onion. Cook until they sizzle. Then add the tomatoes and stir until well blended.


Step 5: Add spices and tomatoes

In a blender, combine the cinnamon, saffron, cumin seeds and cloves with a little water. Blend well then add the mixture to the pan. Next, skin the tomatoes and pulp them, then add them also to the pan.


Step 6: Add paneer and peas

Let the mixture simmer for 30 minutes. Then add the paneer and peas and cook until hot. Garnish with the green chillies and a little coriander before serving.