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Recipes >> Veggie and Vegetable Recipes > Matter Paneer (Peas with Indian Cheese)

Matter Paneer (Peas with Indian Cheese)

Matter Paneer (Peas with Indian Cheese)
Prep Time
6 Hrs
Cook Time

35 Mins
Serves

4-6
Boil up the milk twice on a high flame and squeeze the juice of the lemon into it. The whey will separate from the curd.
Viewed: 6963
Source:  KhanaPakana.com
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Ingredients

  • Milk 2 pints
  • Peas 1 lb
  • Onions 2 large
  • Lemon 1 large
  • Turmeric powder 1 tsp
  • Chili powder 1/2 tsp
  • Coriander seeds 1/2 tsp
  • Garam masala 1 tsp
  • Ginger 1 piece
  • Ghee
  • Salt to taste

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Cooking Directions

  1. Boil up the milk twice on a high flame and squeeze the juice of the lemon into it.

  2. The whey will separate from the curd.

  3. Separate the curd and tie it in a muslin cloth.

  4. Hang up all day to allow the water to drain.

  5. When dry, place the muslin with the curd under a heavy weight to ensue that all the moisture is squeezed out.

  6. This will flatten the curd into a flat round cake when removed from the muslin.

  7. Cut the cheese into strips or cubes and deep fry in hot ghee.

  8. Remove and keep aside. In a saucepan, heat 2 tbsp ghee and add chopped onions and ginger.

  9. Add the spices, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

  10. Add the fried cheese and boil for 5 minutes.

  11. Serve hot with chappatis.

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