Making Paneer Cheese:
- 1/2 gallon whole milk
- 1/2 cup white vinegar
Download the instructions for making paneer from Phyllis’ book Udderly Cultured: The Art of Milk Fermentation. The process of making fresh homemade paneer cheese from milk is easy and reliable, with consistent great results.
Making Matar Paneer:
- 1/2 cup melted ghee
- 8 oz paneer, cut into 1-inch cubes
- 2–3 firm, large, ripe tomatoes, chopped, or 1 (15 oz.) can organic fire-roasted petite diced tomatoes. This dish ideally calls for fresh, ripe tomatoes, but in winter, when fresh tomatoes lack flavor, I suggest using the canned variety
- 1 lb fresh peas in the pod, shelled, or substitute 1 (10 oz.) package frozen peas
- 2 medium onions, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp fresh ginger, finely grated
- 2 tsp ground coriander
- 1 tsp Bina’s Roasted Cumin
- 1 tsp Bina’s Garam Masala
- 1 tsp ground turmeric
- 1/2 tsp chili powder (optional)
- 1 tsp salt
- 2 Tbsp fresh cilantro leaves, chopped
- Heat ghee in a medium frying pan. Fry paneer cubes one layer at a time, turning carefully so they brown on all sides. Gently lift out and put them on a plate lined with a paper towel.
- Remove most of the ghee, reserving about 2 tablespoons in pan. Fry onions, garlic, and ginger over medium heat, stirring frequently until the vegetables turn golden.
- Add the ground spices and stir for 2 minutes longer.
- Add tomatoes, salt, and Garam Masala. Cook and stir until tomatoes are pulpy, adding a little hot water if the mixture is too dry.
- Add peas, then add fried paneer cubes. Cover pan and cook 5–8 minutes.
- Pour mixture into a serving bowl and sprinkle with the fresh cilantro leaves, chopping them right before serving. Serve warm or cool, with cooked rice or chapati bread (also known as roti).