Paneer Mattar

Making Paneer Cheese:

Ingredients

  • 1/2 gallon whole milk
  • 1/2 cup white vinegar

Instructions

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:

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the ground spices and stir for 2 minutes longer.
  4. Add tomatoes, salt, and Garam Masala. Cook and stir until tomatoes are pulpy, adding a little hot water if the mixture is too dry.
  5. Add peas, then add fried paneer cubes. Cover pan and cook 5–8 minutes.
  6. 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).