Paneer with mushrooms and peas

Ingredients for 2 servings:

• 2 liters of milk
• 2 tbsp lemon juice or vinegar
• 1 onion(s)
• 1 handful of coriander, fresh
• 3 chili peppers, fresh
• 3 garlic cloves
• 1 piece(s) ginger, approx. 2.5 cm long
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp Indian spice mix (Garam Masala)
• 1 tsp salt
• 250 g mushrooms, cleaned and sliced
• 1 package of peas, frozen
• 200 ml natural yogurt
• 1 tsp cornstarch

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Indian cottage cheese in spicy sauce

Bring the milk to a boil in a large saucepan, then whisk in the lemon juice or vinegar. The milk will curdle and form small flakes. Line a large sieve with a clean tea towel and pour in the milk. Gather the towel and squeeze out as much liquid as possible. This will form a small cheese ball. Allow to cool, then cut into bite-sized pieces. Heat a little oil in a pan and fry the cheese pieces until golden brown on all sides (careful: it will splatter a lot!). Remove from the pan and set aside. Blend the onion, coriander, chilies, garlic, and ginger in a food processor until smooth. Then stir in the turmeric, chili powder, garam masala, and salt. Heat a little oil in a pan and fry the onion mixture. Add the mushrooms, peas, and cheese and fold in. Combine the cornstarch with the yogurt and add to the pan. Stir and simmer over medium heat for about 10 minutes. Then serve with rice and/or other Indian curries.